Culinary And Hospitality Students Shine at Kapiolani Community College Fundraiser

>> Narrator Emilie Howlett, University of Hawaii student: Ever since 1997, the Kapiolani Community College culinary arts and hospitality and tourism programs put on a gala event called Hoʻokipa Night, the biggest fundraiser of the year for both programs. It’s an opportunity for students to show off the skills they are learning at Kapiolani. >> Dave Evans, Kapiolani CC Hospitality and Tourism Education chair and professor: We do it really as a way to connect with our industry, to connect with our industry partners, to connect with our donors. >> Narrator: Hundreds of guests attend each year and are warmly greeted as soon as they arrive by hospitality and tourism students [Aloha , welcome] >> Narrator: Who also run the reception area, silent auction and act as wait staff at the cocktail reception and multi-course gourmet dinner and wine pairings. The students say they are always looking forward to the challenge and know exactly what they have to do. >> Virginia Taylor – Kapiolani CC Hospitality and Tourism student: To serve the food from the left side and pick it up from the right and just make sure the guests are happy and explain to them the entrees. >> Narrator: Entrees prepared by the culinary students that look and taste like items served at a five star restaurant. All of the students, culinary and hospitality, know that this is their opportunity to shine. >> Vaneza Lyn Agustin: Kapiʻolani CC culinary arts student: We are a very hardworking group of students so I hope they see how much we put into this program and how passionate we are about this industry. >> Evans: Some of these big companies show up and they see the students at work, and they say, you know KCC may be doing a pretty good job here, you know, the hospitality and the culinary, these might be students we might want to pull into our department. >> Narrator: Another highlight, chefs who are either Kapiolani graduates and/or work with the college, create out-of-this-world appetizers for the event. >> Agustin: They get to work with the students and we get to experience working with top chefs. >> Narrator: Proceeds are used to provide culinary and classroom equipment, interactive airline ticketing and hotel property management software, learning tools, professional development opportunities and the food the students cook with. Every year, attendees rave about the event but it is the students that impress them the most. >> Lynne Kaneshiro, Hookipa Night attendee: Oh, they are very, very good. They are welcoming and we have had a wonderful time tonight. >> Nina Rapozo, Hookipa Night attendee: We are very, very proud of them, my goodness. I didn’t realize they were capable of putting together something as dramatic and as exciting as this. The food is fantastic. >> Narrator: Its not surprising that you will find Kapiolani graduates in just about every facet of the hospitality industry in Hawaii and scattered throughout the United States and the world. >> Evans: What we hear from our industry folks is that they come in well prepared, that they got the right attitude that they are willing to work hard. >> Narrator: The same is true for the culinary graduates. >> Grant Sato, Kapiolani CC culinary arts instructor: In every kitchen, in every restaurant in the state of Hawaii and on the west coast and the east coast too. >> Narrator: And it’s no wonder. Just look at this spread.