WORKFORCE AND LIFELONG LEARNING
Cooking

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COOKING/CULINARY - WAIT LIST & QUESTIONS
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soba

Local Japanese Favorites: Soba & Ozoni

Welcome in the New Year with two popular Japanese dishes – ozoni (Japanese New Year mochi soup) and soba (buckwheat noodles). Chef Steve will share key ingredients used for flavor and visual appeal then guide you through preparation techniques. Work hands-on to assemble and taste these traditional dishes.

As a safety precaution participants should wear covered shoes and long pants. Apron, kitchen towel and other personal items can also be brought to class.

Instructor: Steve Maeshiro
Date: Dec 7
Class meets: Saturday, 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7034    12/7    1 mtg.

Enrollment is closed.
whiskey in glass

Introduction to Whiskey

From smoky to sweet, spicy to smooth, whiskey comes in all shapes and sizes! Robert Casale will take you on a journey that'll stretch from the windswept coasts of Scotland, to the Appalachian Trail of the Eastern United States. Together we will explore the flavor ranges and exciting styles of whiskey.

Instructor: Daniel Swift
Date: Dec 13
Class meets: Friday, 6:00 am - 8:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $45

Participants must be 21 years of age and older. Must present ID at door.

HOSP7098    12/13    1 mtg.

Enrollment is extended until Thursday, December 12.
fresh basil

Culinary Herbs: Growing and Harvesting

Nothing brings out flavor and freshness of a dish better than fresh herbs. Growing and harvesting herbs are relatively easy and fun. Participants will visit the Windward CC healing garden and learn how to properly harvest herbs in a way that will keep plants healthy and abundant. You will then help prepare a dish to taste using harvested herbs. Harvesting guide booklet included.

Sunglasses, sunscreen, hat, and bottled water suggested. As a safety precaution participants should wear covered shoes and long pants. Apron, kitchen towel and other personal items can also be brought to class.

Instructor: Noe Puuauli
Date: Jan 4
Class meets: Saturday, 10:00 - 12:00 pm
Location: Hale A'o
Cost: $35

HOSP7015    1/4    1 mtg.

Enrollment will close when all seats are filled by Friday, December 27.

Weekday Cooking: One Day Prep, One Week of Meals

Struggling to figure out what to make every week? Need easy prep ingredients and techniques? Chef Dan will show you how to organize and prepare multiple day meals in just a few hours using local ingredients.

As a safety precaution participants should wear covered shoes and long pants.

Instructor: Dan Swift
Date: Jan 11
Class meets: 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria

HOSP7029    1/11    1 mtg.

Enrollment will close when all seats are filled by Friday, January 3.
chicken karaage

Local Japanese Favorites: Karaage and Kobachi

Learn the secrets to making crispy and tender delicious chicken karaage and a few simple but tasty kobachi (Japanese side dishes). You will help assemble and taste these dishes. A perfect meal for entertaining or for a family gathering.

As a safety precaution participants should wear covered shoes and long pants. Apron, kitchen towel and other personal items can also be brought to class.

Instructor: Steve Maeshiro
Date: Jan 18
Class meets: Saturday, 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7018    1/18    1 mtg.

Enrollment will close when all seats are filled by Friday, January 10.

Past Cooking Events

drinks
Japanese pupu
salad noodles and ice cream
Daniel Swift has worked in the restaurant business since 1985 when he started washing dishes in high school. He is a graduate of Boise State University’s Culinary Arts Program and Johnson and Wales University’s Baking and Pastry Arts program in Providence, Rhode Island. He has worked as a chef for top hotels such as the Ritz-Carlton Kapalua, Kahala Mandarin Oriental, The Westin Seattle and the Hilton Hawaiian Village.

He began teaching in 2002 and earned his Masters Degree from the University of Hawaii at Mānoa in 2005. He has taught Culinary, Baking and Pastry and Hospitality courses for the last 16 years at 5 different colleges and universities, including the Collins College of Hospitality Management, Chaffey College, the William F. Harrah College of Hotel Administration in Las Vegas and professor of food and beverage at the Culinary Institute of the Pacific in Honolulu, Hawaii. Currently he is the culinary coordinator of the Hiilaniwai Foodservice Innovations Training Program at Windward Community College in Kaneohe, Hawaii.  

Daniel earned his doctorate in Organizational Leadership from the University of Laverne in California in 2017. He is a Certified Master Baker through the Retail Bakers of America and hold certifications with the American Culinary Federation as a Certified Executive Chef, Certified Executive Pastry Chef, and Certified Culinary Administrator.
Mahana Beamer, Hi’ilaniwai Foodservice
Innovations chef instructor, earned her BA in Public Administration with a concentration in Health Care Administration at UH-West Oahu and holds an AS in Culinary Arts and Patisserie from Kapi‘olani Community College. Chef Beamer is a Certified Dietary Manager, ServSafe® Instructor, HACCP Consultant and has worked alongside noted chefs locally, nationally and internationally. Extensive global travels have honed her palate and allows her to innovate and create as a skilled chef and mixologist.
John McGough 
received his Patisserie & Baking Certificate from Le Cordon Bleu College of Culinary Arts in Las Vegas, Nevada. He has over 20 years in the restaurant industry as a chef, pastry chef, baker’s assistant, pastry cook, cook and restaurant manager at notable restaurants in Las Vegas, Honolulu/Waikiki. John is the owner/pastry chef of Hau‘oli Pastry Company where he prepares customized dessert menus for a la carte dining, banquets and special functions. 
Noe Puaauli is a Hawaiian cultural education specialist. Noe was co-creator of a healing garden and ‘āina based program and curriculum. She developed and taught cultural curriculum relevant to nursing and healing, has cultural understanding of utilizing food as medicine, designed a cultural garden which incorporates lā‘au lapa‘au, lo‘i kalo and other pertinent native plants important to cultural practices and traditions. She currently works at the Uala Leaf Cafe at WCC as an Education Assistant.
Stephen Maeshiro is Chef and Education Assistant for Uala Leaf Cafe at Windward CC. Steve brings over 25 years of culinary skills and knowledge. He has honed his palette and kaiseki skills working alongside top named chefs at some of Honolulu’s notable Japanese restaurants in Waikiki specializing in preparation of washoku, traditional and regional foods of Japan.
Alice Wu Swift is a
Multimedia Instructional Designer for the University of Hawai'i System and Owner of Swift Hospitality Consulting, L.L.C.

Alice Swift has 15+ years of hospitality, food and beverage experience. She has worked in various restaurants and hospitality organizations in California and Las Vegas, obtaining sommelier certifications: SWE Certified Wine Specialist, WSET Level 3, CMS Level 1. She has a passion for teaching and learning with the use of innovative and engaging educational technology, teaching part-time online for UNLV's hospitality program. After receiving her Ph.D. from UNLV’s William F. Harrah College of Hospitality in 2016, she relocated from Las Vegas to O‘ahu. She currently works for the University of Hawai‘i System as a multimedia instructional designer, and operates Swift Hospitality Consulting business catered to companies seeking instructional/curriculum design, development, and training. Alice also maintains her beverage industry ties, teaching local community classes, and is the beverage journalist for WineTalk, a monthly column for the Las Vegas Food & Beverage Professional magazine since 2011. 
Robert Casale has worked in the food and beverage
industry for 14 years. He received his BA in Communicology and is currently pursuing a MA in Communicology from UH - Mānoa. Robert has created menus, managed wine portfolios, liquors and spirits and owns his own wine, cocktail, spirit and event planning consulting business.