Program Combines 21st-Century Culinary Techniques and Traditional Hawaiian Knowledge
By Dr. Kū Kahakalau, EA Ecoversity Founder
EA Ecoversity, a culture-based, tuition-free career training program for young Hawaiians is proud to announce the launch of the Kanaka Culinary Arts Micro-Credentialing Program. This innovative initiative provides a comprehensive culinary education to young Kanaka, ages 15-30, who are interested in entering Hawaiʻi’s food industry. By blending time-honored Kanaka Maoli practices with contemporary culinary techniques, this pioneering program creates a unique, well-rounded educational pathway for aspiring chefs, who are not only skilled in contemporary cuisine, but also deeply connected to their cultural roots.
The program officially launched in September with a weekend internship at ʻIole in Kohala, where learners, under the tutelage of award-winning Kanaka chefs, focused on creating highly original dishes blending steamed taro, lūʻau, poi, and kūlolo, with island favorites, including fresh Kohala fruits, eggs and vegetables. This first internship culminated with a hōʻike in the form of an extravagant Sunday Brunch, featuring decadent, Hawaiʻi Island-sourced brunch dishes prepared and presented by the students to the community.
“Kanaka Culinary Arts aims to provide students with a profound understanding of traditional ingredients, preparation methods and the cultural significance of food, along with a solid foundation in Hawaiian vocabulary, proverbs and protocol related to food. In addition, our learners will build solid relations with Kanaka chefs and food experts throughout Hawaiʻi,” said EA Executive Director Pōlanimakamae Kahakalau.
The rigorous, two-year program covers a diverse range of topics from foundational cooking techniques to advanced culinary artistry, grounded in a research-based Education with Aloha (EA), developed by EA Ecoversity over the last 40 years. Instructors with extensive expertise in Hawaiian language, culture, and culinary traditions will guide students through a comprehensive training program, which blends hands-on training sessions, asynchronous courses, and fieldwork, focusing on:
Introduction to Hawaiian Cuisine: Exploring the historical roots and cultural aspects of Hawaiian cooking.
Traditional Ingredients and Cooking Techniques: Learning about native ingredients like kalo (taro), ʻuala (sweet potato), ʻulu (breadfruit), and iʻa (seafood), and traditional food preparation techniques.
Modern Applications: Integrating traditional methods with contemporary culinary innovations to create fusion dishes that push creative boundaries, while staying true to Kanaka values and principles.
Sustainable Practices: Emphasizing the importance of sustainable and ethical sourcing, environmental stewardship, and ecological responsibility in culinary practices.
Upon completion, participants will receive a Kanaka Culinary Arts Micro-Credential from EA Ecoversity, validated by industry professionals, that will provide learners with a competitive edge in pursuing culinary careers, particularly within establishments that value cultural authenticity and innovative cuisine.
More specifically, this micro-credential signifies specialized expertise in Kanaka cuisine, enhancing employment prospects for young Hawaiians who wish to remain in their ancestral land. Micro-credentialing represents a growing trend in education, offering targeted certification that highlights specific skills and knowledge areas.
The Kanaka Culinary Arts Micro-Credentialing Program represents EA Ecoversity’s commitment to advance education that bridges cultural heritage and modern professions, enriching students’ skills, and equipping them to contribute to Hawaiʻi’s culinary scene, from fine dining establishments to local farm-to-table operations. The program also contributes to the revitalization of Hawaiian language, culture, and culinary traditions, the economic empowerment of the Hawaiian community, and reaching Hawaiʻi’s broader environmental and sustainability goals.
Marrying tradition with innovation, the launch of Kanaka Culinary Arts marks a significant milestone in culinary education in Hawaiʻi. Through this program, not only are Kanaka culinary traditions being preserved, but students are being prepared to be leaders in culinary excellence, sustainable practices, and cultural advancement. Even more exciting, as this program takes root and grows, plans are already underway to expand to other career paths that will allow young Hawaiians to remain in our kulāiwi and raise their families here.
EA Ecoversity invites Hawaiian businesses, cultural organizations, culinary establishments, chefs, farmers, and food enthusiasts to partner with us to ensure that students receive well-rounded training and real-world experience. These collaborations can include internship opportunities, mentorships, community service projects, and cultural events that enhance learning and provide tangible benefits to the local community.
For more information on program details, to partner with us, or to donate, visit the EA Ecoversity website or contact Executive Director Pōlani Kahakalau directly at 808-769-4646 or email: [email protected].
The Kanaka Culinary Arts Micro-Credentialing Program is a groundbreaking educational initiative. EA Ecoversity is excited to lead this initiative and set new standards in Hawaiian post-secondary education, while contributing to the preservation and celebration of our rich cultural legacy.
