Cooking

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COOKING/CULINARY 
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homemade canning jars

Jarred: The Art of Homemade Canning

Did you know that jams, jellies, compotes and curds can be made using a very similar process? By learning to identify their similarities and differences you will know their categories and applications. Learn cooking techniques, and how to safely jar and store your product until you are ready to gift it. You will be working hands-on to prepare strawberry jam, guava jelly and caramelized onion compote. Handout and recipes provided.

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: John McGough
Date: May 23
Class meets: Thursday, 6:00 - 8:00 pm
Location: Hale Akoakoa - Cafeteria
Cost: $35

HOSP7020    5/23    1 mtg.
baker making pie
pizza

Keiki Cooking: What to do with a Lot of Dough

Let your keiki culinary creativity run wild as they assemble their own sweet or savory pizzas. Keiki will go through each step of the pizza making process from rolling out the dough, adding sauce and toppings, cooking to perfection and adding their own finishing touches. Chef Mahana will demonstrate other variations using pizza dough such as bread sticks and garlic knots.

Keiki minimum age 9 years old w/out parent or 6 yrs w/ parent. 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: Mahana Beamer
Date: May 25
Class meets: Saturday, 10:00 - 11:30 am
Location: Hale Akoakoa - Cafeteria
Cost: $35

HOSP7022    5/25    1 mtg.
Stir fry dish

Vegan with Friends: Transforming Your Island Favorites

Vegan CAN be tasty, exciting and good for you. You just need to know what to do with all those “healthy” ingredients. Vegan chef Paul Onishi takes you deeper into the fascinating world of  “Vegan Cuisine” by instructing a group of 16 participants in a hands-on cooking class. You will be able to say “WOW” to your laulau, “STEP UP” your sushi and definitely add a new “SIZZLE” to your old stir-fries.

Enrollment priority will be given to participants who have completed the “Vegan with Friends: Orientation class.

Participants will receive information on what they need to bring to class from chef Paul prior to day of class.

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: Paul Onishi
Date: Jun 6
Class meets: Thursday, 6:00 - 8:00 pm
Location: Hale Akoakoa - Cafeteria
Cost: $35

HOSP7021    6/6    1 mtg.

Cookies – One Dough Endless Possibilities

If you love cookies, then this class will get you in the groove. We will explore the history of the cookie, what makes a cookie a cookie and a variety of different cookies that can easily be made with one yummy dough.

Keiki minimum age 9 years old w/out parent or 6 yrs w/ parent. 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: Dan Swift
Date: June 8
Class meets: Saturday, 10:00 - 11:30 am
Location: Hale Akoakoa - Cafeteria
Cost: $35

HOSP7014       6/8       1 mtg.
slow cooker

Slow Cooker Meals: Making Tough - Tender and Flavorful

Learn the tricks of the trade when it comes to getting the most out of your slow cooker or braising pot. Practicing just a few simple principles of braising, you will be able to take your cooking to the next level. Participants will be working hands-on to prepare Chicken Chasseur, Pulled Pork and Uala Stew.

Keiki minimum age 9 years old w/out parent or 6 yrs w/ parent. 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: John McGough
Date: June 14
Class meets: Friday, 6:00 - 8:00 pm
Location: Hale Akoakoa - Cafeteria
Cost: $35

HOSP7023    6/14    1 mtg.
banana bread

Keiki & Kupuna in the Kitchen: Baking Quick Breads

If you love baking with your loved ones, this is the class for you. Participants will learn the importance of key ingredients in baking and make coffee cake, biscuits and scones. Tips on making your own signature items will be shared. Students will also be able to take their creations home to share with the family.

Keiki minimum age 9 years old w/out parent or 6 yrs w/ parent. 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: Dan Swift
Date: June 22
Class meets: Saturday, 10:00 - 11:30 am
Location: Hale Akoakoa - Cafeteria
Cost: $35

HOSP7025    6/22    1 mtg.
meat in pot

Sous Vide 101–Controlled Cooking

Whether you are looking for a juicier piece of meat or getting the most out of your marinades - you will learn the benefits of Sous Vide cooking. Understand the method and techniques using this fast trending cooking method. We will work hands-on and explore 3 simple dishes that can be done using this popular cooking method.

Participants need to bring your own containers for take away samples. 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: John McGough
Date: June 27
Class meets: Thursday, 6:00 - 8:00 pm
Location: Hale Akoakoa - Cafeteria
Cost: $35

HOSP7027    6/27    1 mtg.
fried chicken

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). These items are perfect for entertaining or for a simple 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: Stephen Maeshiro
Date: June 29
Class meets: Saturday, 10:00 - 11:30 am
Location: Hale Akoakoa - Cafeteria
Cost: $35

HOSP7018    6/29    1 mtg.
luau leaf with salts

Mo’olelo Series: Meheanu & Kamehaikana

Join us as we continue our journey through Koolaupoko. Kumu Tuti will share the myths of goddesses Meheanu and Kamehaikana. You will work hands-on under Chef Mahana’s guidance to prepare a vegetarian laulau. Chef Mahana will prepare akulikuli salad, pickled limu ogo (Manuea) and fried poi palaoa for tasting.

Instructors: Mahana Beamer, Tuti Kanahele
Date: July 13
Class meets: Saturday, 9:30 - 11:30 am
Location: Hale Akoakoa - Cafeteria
Cost: $45

HOSP7024    7/13    1 mtg.
chocolate truffles

Tempering Temperamental Chocolate: The Art of Patience

If you love chocolate dipped strawberries, pretzels and truffles than this is the class for you. Explore and identify different tempering techniques. Learn the temperature ranges for Dark, Milk and White Chocolate and how to troubleshoot using the science behind the process. Participants will work hands-on preparing chocolate dipped items.

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. Kitchen towel and other personal items can also be brought to class.

Instructor: John McGough
Date: July 25
Class meets: Thursday, 6:00 - 8:00 pm
Location: Hale Akoakoa - Cafeteria
Cost: $35

HOSP7028    7/25    1 mtg.
salmon and vegetables

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: July 27
Class meets: Saturday, 10:00 - 11:30 am
Location: Hale Akoakoa - Cafeteria
Cost: $35

HOSP7029    7/27    1 mtg.
fried noodles

Mo’olelo Series: Weeds On My Plate

Journey through the Windward CC campus with Dr. White and Chef Mahana from another point of view. Learn about the weeds we use to create healthy Nutraceutical dishes at Uala Leaf Cafe. Taste a few dishes using healthy weeds such as Honohono olena fried rice, roasted chicken w/ kinehi, sauteed garden greens, Ko‘olau shortbread and hamaika ginger ale.

Limited number of seats.

Instructor: Inge White, Mahana Beamer
Date: August 3
Class meets: Saturday, 10:00 - 11:30 am
Location: Culinary Institute of the Pacific, 4303 Diamond Head Rd
Cost: Free (You must register to attend.)

HOSP7013    8/3    1 mtg.
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: August 10
Class meets: Saturday, 10:00 - 11:30 am
Location: Hale Akoakoa - Cafeteria
Cost: $35

HOSP7015    8/10    1 mtg.
jun kombucha

Health Beverage Series: Jun Tasting

This ancient Chinese health elixir has been around for thousands of years but relatively new to the West. Jun, a simpler version of Kombucha, contains health benefits rich in beneficial probiotics and immunity boosting power. Learn more about Jun as you sip on some Native Hawaiian inspired flavors and snack on chefmade pairings.

Instructors: Mahana Beamer, Noe Puuauli
Date: August 24
Class meets: Saturday, 10:00 - 11:30 am
Location: Hale Akoakoa - Cafeteria
Cost: $35

HOSP7026    8/24    1 mtg.
brussels sprouts and kabocha

Diabetes Heart-Healthy Cooking

Diabetes is one of our main health issues here in Hawai‘i and to address this problem we will be presenting cooking tips, ingredients and dishes that are considered diabetes superfoods. We will create a few dishes using beans, dark green leafy vegetables, citrus fruit and more.

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.

Instructors: Daniel Swift
Date: August 31
Class meets: Saturday, 10:00 - 11:30 am
Location: Hale Akoakoa - Cafeteria
Cost: $35

HOSP7016    8/31    1 mtg.
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. 
Paul Onishi is a 35 year veteran and survivor in the highly competitive food and beverage industry. Chef Paul has evolved from being an avid consumer of “animal protein” to an “enlightened” vegan focused chef and educator.

Paul received his Teaching Certificate from Chaminade University and has taught for the State of Hawai‘I D.O.E. for 10 years. Chef Paul helped start a culinary training program for at-risk youth in elementary through high school on O‘ahu and Hawai‘i Island. 

Chef Paul brings his unique and engaging style of hands-on culinary instruction to the Windward Community College campus. Through his knowledge of food preparation he has been able to successfully transition to a plant based diet by employing innovative techniques and utilizing new food products now available to consumers. Chef Paul is passionate and committed to share his knowledge and expertise with those who need to modify their lifestyles, but find it challenging to make the transition. 
Tuti Kanahele is a native speaker of Hawaiian from Ni‘ihau, Hawaiian language instructor and cultural specialist at Windward CC. She is a Hawaiian translator and published author of books written in Hawaiian, teacher of Hawaiian language in public and private schools here in Hawai‘i, Tahiti, Canada and the United States. Tuti was awarded the Native Hawaiian Education Association Educator of the Year award in March 2016. 
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 Swift has over 15 years of hospitality, food and beverage experience. She received her Bachelor of Science degree from the Collins College of Hospitality Management program at  California State Polytechnic University, Pomona, where she developed her passion for wine education. She worked in various restaurants and obtained several sommelier certifications through the course of her studies (SWE Certified Wine Specialist, WSET Level 3, CMS Level 1). Concurrently, she also developed her culinary and baking skills as a co-owner of Pomona Baking Company, where she specialized in custom cakes.

In 2011 Alice began teaching for the University of Las Vegas, Nevada (UNLV) in beverage and hospitality courses, and worked as an instructional designer for UNLV while she obtained her Master Degree in Instructional Design and Technology from California State University, Fullerton.

Alice earned her Ph.D. in Hospitality Administration from the William F. Harrah College of Hospitality at UNLV in 2016.

She currently works as a Senior Instructional Designer for Kamehameha Schools. Alice continues to stay in the hospitality industry teaching online hospitality courses for UNLV, while continuing her monthly WineTalk column as a beverage journalist for the Las Vegas Food & Beverage Professional magazine.