Kitchen Idols
Hawaii’s top chefs turn out Saturday to support the culinary program at Leeward Community College, where the chefs of tomorrow are being well-trained
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Roxanne Balanay mixes a cake as Maurice Payes, Grant
Takemoto and Tommylynn Benavente observe
To chef wannabes, Ogawa advises that they have a goal and look introspectively at their identity.
“Be yourself first and always,” she says. “We have the ability to find our own Shangri-la within ourselves. It’s an inside job.”
Self-motivation spurred Yamada to seek her place in the foodservice industry. Raised in Waipahu,Yamada’s goal was to be a chef. She was introduced to Ogawa at Yacht Harbor restaurant in the 1980s and worked her way from pantry assistant to line cook to lead chef.
Ogawa was a mentor and role model.
Other job opportunities took Yamada to Halekulani Hotel; Regent Washington, D.C.; Stouffer Concourse in Virginia; Westin Kauai; 3660 on the Rise; Center Court at Executive Center; Marriott Kauai; Nicholas Nickolas, and the Beach House in Poipu.
The diminutive dynamo today is passing on her experience and knowledge as a teacher at LCC, where she’s been since 1999. At age 43, it’s a remarkable achievement. Colleagues say one masters an art form when she’s ready to pass on her knowledge to others.
Chef Sam Choy puts it succinctly: “Linda’s a great asset to culinarians and those of us in the business. She’s been instrumen-
tal in creating great people with great attitudes. We need more people like her.”
Choy underscores the importance of finding good workers for the food-service industry. There is a high demand for employees in that sector with an estimated 1 million job openings expected nationally by next year.
Taste Of The Stars Menu
Here’s a sampling of offerings at LCC’s event on May 6:
Chai Chaowasaree: Pineapple and shrimp curry with toasted baguette.
Darryl Fujita: Ceviche of hapuupuu with pear vichyssoise.
D.K. Kodama: Dry aged ribeye steak, crab and shrimp Béarnaise.
Elmer Guzman: Tempura ahi roll topped with creamy aioli microgreens and ikura.
Randal Ishizu: Fire roasted oysters with Hamakua mushroom and crab meat.
Roy Yamaguchi: Oxtail laulau truffle shiitake consommé.
Troy Terorotua: Moi with citrus pistachio pesto.
Benaventa, known to students as “Miss B,” acknowledges the need for skilled workers. As West Oahu grows with resorts such as Ko Olina and additional homes are built, restaurant and foodservice opportunities are growing.
As enrollment increases at LCC’s Culinary Institute, so does the need for expanded facilities. That’s what events like of Taste of the Stars support.
The dining facilities at the Campus Center are financially self-sustaining, according to Benaventa. This year’s fundraiser will support renovations in the cafeteria and enhancements to The Pearl, a fine-dining restaurant.
LCC with its stellar cast of chef-instructors and advisory board members from the industry and community will continue to be talent scouts. Students get a taste of what it’s like in the real world and tips to getting into the job market. They also are given realistic expectations of the food-service business. It’s hard work, long hours, and pandemonium in the kitchen during the dining rush.
But it’s also a glamorous career with adoring fans when you make it to the top and are in the spotlight. Chefs are our town’s new celebrities with more media exposure and marketing opportunities than ever before. Charisma and communications skills are as essential as the ability to prepare a delicious meal.
It all begins with mastering basic kitchen skills and paying attention in class.
Guiding lights like LCC’s Yamada, Benaventa and Ogawa are there to inspire students and to support them. And, evidently, it has nothing to do with whether you’re male or female. It’s about having a passion for the business, and how high you’re willing to reach for the stars.
Taste of the Stars on the LCC lawn May 6, 6-9 p.m. Tickets are $100; reserved seating $170. Call 455-0215.
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