Culinary Arts Life Information

February 18, 2016

What's Up, Ya'll?

One of the unique things about being in the culinary arts program is that you get to experience two rounds of final exams per semester -- if you take the right classes, I mean. Of course, if you're in Menu Planning, HR, or Externship, then you don't have to worry just yet, but like good culinary arts students, ya'll are studying in your free time anyway, right?

Anyway, be it your first practical or your fifth, make sure you attend class regularly, and take notes on anything your Chef Instructor highlights as being important. As long as you're paying attention, your Chefs will do a great job of preparing you for what's to come. For you first-timers, don't stress out too much~ Just think about what you need to do, make a plan, and then give it your all when the time comes. Mise en place, as always, is very important.

Study past exams to prepare for the written final, if it's a cumulative one. If it's not, take advantage of any study time that your Chef gives you, and ask questions when necessary!!! (Keep in mind that things like measurements, conversions, and knife cuts are always fair game; many of your Chefs probably say as much whenever it nears exam time.)

If it helps, talk to your peers and organize a study group, use flash cards to make studying definitions and key terms more efficient, or schedule a meeting with your Chef Instructor if you're having trouble. There are many things that you can do in order to be successful in your delicious culinary endeavors.

For example...

Always season and taste as you go~



Graduation Application and Commencement Ceremony Information

Graduating this semester? Congratulations!

Make sure you take all the following important steps:

1. Schedule a “Degree/Certificate Check” appointment with our counselor, Ann Dorado.

2. Submit an “Application for Degree/Certificate”

3. A non-refundable $15.00 fee is required for an Associate Degree or Certificate of Achievement. Pay fee at the Cashier’s Office.

4. Leeward Community College Spring 2016 Commencement Ceremony will be held on Friday, May 13, 5:00 p.m. – 7.30 p.m. on Tuthill Courtyard.

5. Know the Deadline!

Priority Application and Payment Deadline for Spring 2016 Graduation is April 1, 2016.

6. Commencement Ceremony

Attending Commencement Ceremony is one of the most rewarding experiences in your academic journey! For more information about Commencement Ceremony and preparation for the ceremony: cap and gown, audience seating, dress code, etc. please read complete information here:

Graduating Student Survey

If you're graduating this semester for an Associate Degree or Certificate of Achievement, please complete Culinary Arts Graduating Students' survey:

This will take no more than five minutes and your response will provide invaluable information for Leeward CC Culinary Arts program. Thank you!


#leewardculinary spotlight: dining at the pearl

Should you happen to find yourself with an open afternoon (Wednesday - Friday, between 11:30 and 1:30), grabbing lunch at Leeward CC's fine-dining restaurant, The Pearl, is one of the best decisions you can make -- trust me, you'll thank yourself later.

This week is buffet week, so you may not be able to sneak in a last-minute reservation, but be sure to try for the week after -- the long-awaited "Student Menu Week." At this time, the student chefs in Chef Ian's CULN 223 class create and plate their own dishes, which they've been working on since semester's start. If you have some time, please make a reservation and support your peers and the culinary arts program~

Backtracking ever so slightly... Last week Thursday, right before we jumped into our weekend of fun and prep and culinary awesomeness -- aka Scholarship Brunch Weekend -- a few of my peers and I went to The Pearl to grab lunch. (Ms. B was very accommodating and managed to secure us a table.)

It was, of course, very enjoyable.

In typical Shay-fashion, we ordered one of everything -- and that was after we gobbled up three baskets of lavosh. The lavosh, of course, was made by Chef Scully's fabulous baking students, and so every triangle of crunchy deliciousness was... well... delicious. This newsletter-writer was so caught up in this culinary adventure that she forgot to take photos of the stunning appetizers.

Entrees at The Pearl are typically under $20, which is a great deal, considering the variety of ingredients utilized by the student chefs, as well as the quality of the dishes themselves.

--the plating, as always, was beautiful.

The sauces for these dishes were AH-mazing. I'm not much of a pork eater, but the medallions were very tasty. The gastrique really gave the dish that extra oomph. I am kind of skeptical about raw poha berries, though. They're quite tart!

We quickly moved on to the second entree: the fish. It was very soft, and the use of potato "scales" to top the filet was quite whimsical -- and offered a nice contrast in textures. One of my companions enjoyed the beurre blanc on this entree so much that he wiped the plate clean with a soft roll. (The soft rolls, incidentally, were made by us, so I can't comment on their levels of deliciousness being over 9,000 without being just a little bit biased.)

My favorite was the torchon~ which was served with this rustic ragout. It was almost like eating a beef stew~ except, you know, with a contemporary twist. The barley pilaf had an interesting texture -- a surprising firmness that made it fun to eat. They almost burst in your mouth~

We were all quite full by the time we hit entree three, even though we split everything semi-equally. Still, it was our duty as culinary arts students to make our way through the desserts.

...creme brûlée is always great when it comes out of the contemporary kitchen. Last semester's strawberry rendition was my favorite dessert of the module, but this semester's is definitely on par. If you're a chocolate lover, then this is the dessert for you. The chocolate was very rich, which made the raspberry sherbet the perfect accompaniment. Nothing like a sweet-sour berry to cut through the denseness of a soft, creamy chocolate creme brûlée.

Last but not least was the kuchen~ It was actually our first encounter with kuchen, and we all enjoyed it very much. Imagine a soft, warm cake, with little bites of tender apple strewn throughout.

Desserts at The Pearl typically run about $6.

At some point during our dining experience, Chef Ian came out to sit with us and talk story for a few minutes. Chef tends to visit with the customers on a daily basis, and I got a nice feel of how warm The Pearl is in terms of ambiance and customer service. It's quite different to be sitting at the table versus waiting on one, let me tell you.

That being said, if you have the time, make sure to check out The Pearl~

...who knows, maybe Chef Ian will tell you one of his pirate jokes.


Culinary Calendar:

The Pearl Buffet
February 17, 18, 19

"So You Want to be a Top Chef?"

Tuesday, February 23, 12:00 - 12:50p.m.

LC 102

Special Events Dinner

Friday, April 8
Guest Chef: Ron DeGuzman of “Stage Restaurant"
$70 ($85 with wine pairings)

The Pearl Spring Buffet
April 13, 14, 15

L’ulu, Leeward Culinary Arts Gala
Saturday, May 7, 2016, 6:00 – 9:00 p.m.


Module Two Begins the week of 3/7/16

This is just a quick reminder that the second module begins shortly after the first one ends. The following culinary arts classes start up the week after first-module exams are over and done:

CULN 125 - Fundamentals of Cookery II with Chef Garnier

CULN 160 - Dining Room Operations with Chef Scully

CULN 223 - Contemporary Cuisines with Chef Riseley

CULN 224 - Asian/Continental Cuisine with Chef Egami

Don't forget to check your UH e-mails and/or Laulima, to see if your Chefs have assigned you any pre-module tasks. Get your books and notebooks ready. Wash your whites. Buy a new toque if yours is nearing its frizzy end. Most importantly, sharpen your knives~


Trivia Power Hour!!

Come down for Trivia Power Hour Sponsored by your Leeward SAB. Compete in teams of 4 for food, fun, and a chance at prizes. There are two chances to participate. Come down for one or both days. Each day will be different questions and prizes. Tell your friends, tell your classmates, tell everybody.

  • What: Trivia Power Hour
  • When: Tuesday February 23rd from 3-4 PM & Wednesday February 24th from 12-1 PM
  • Where: GT-105
  • Why: Food, Fun, and Prizes

For the most up to date information on this event and future SAB events, follow us on Instagram and Twitter @SABLeeward, like us on Facebook at LeewardCC Student Activities Board.

Pre-register for this event and you will be entered to win our pre-registration prize for the day.


Celebrating CTE Month® at Leeward CC

February is National Career And Technical Education (CTE) Month®~

CTE Month® is an nationwide, annual celebration and public awareness campaign held in February by the CTE community. Leeward CC will feature various events and workshops in celebration of CTE Month® and to highlight the achievements and accomplishments of CTE programs here at Leeward CC.

Proud to highlight Leeward CC's CTE programs

Accounting, Automotive Technology, Business Technology, Culinary Arts, Digital Media, Education, Health Information Technology, Information and Computer Science, Management, Office of Continuing Education and Workforce Development, Plant Biology and Tropical Agriculture, Substance Abuse Counseling, Television Production.
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Our Culinary Arts newsletter will be published every other week, and we want to hear from you! If you want to submit articles, tips, pictures, culinary-related news, etc., please feel free to e-mail them to me (, and I will gladly publish them in for you!

Thank you,



The Student Support Success Team is Here for You~

Ann Dorado, Counselor

Academic Counseling, Career Exploration and Planning, Class Registration

Tami Williams, Academic Specialist

Academic Success and Life Skills, Guidance to Campus Academic Support and Resources

Shaylyn Funasaki, Peer Mentor

Peer Support and Campus Resources Connection

Coe Snyder, Peer Mentor

Peer Support and Campus Resources Connection