Culinary Institute of the Pacific

Culinary Institute of the Pacific Where culinary traditions meet innovation.

In partnership with the CIA, we offer world-class training for professionals, emphasizing Hawai‘i-based ingredients and global flavors.

09/16/2026

🇯🇵🤝🌺 Our KCC Culinary students partnered with students from Fukuoka Prefecture, Japan, in collaboration with the Fukuoka government, to develop three original products using ingredients from both Hawaiʻi and Fukuoka: a granola, a granola bar, and a spread.

Lucky attendees at the KCC Farmers Market got to sample all three for free, tasting firsthand what happens when two cultures come together in the kitchen.

09/14/2026

At just 7 years old, Kris Corrales developed a deep love for culinary arts, one he still cherishes today. From the culinary education track at James Campbell High School to our summer cohort for high school students, he continues to sharpen his skills.

For Corrales, the cohort reinforced just how important teamwork and collaboration are in a professional kitchen. Seeing that same passion reflected back to him by his fellow cohort members left him even more excited to begin culinary school full time this fall.

These stunning dishes were created by chefs from previous CIP Workforce Development cohorts and they're proof we eat wit...
09/10/2026

These stunning dishes were created by chefs from previous CIP Workforce Development cohorts and they're proof we eat with our eyes first 👀 Comment your perfect three-course meal below! 👇

09/09/2026

Hawaiʻi’s food may feel humble to those who grew up eating it, but the global culinary landscape tells a different story: the deep sense of place that shaped these dishes reflects a sophisticated understanding of flavor, giving Hawaiʻi chefs a real advantage in the kitchen.

During our summer cohorts, Chef Thomas Wong reflected on growing up in Hawaiʻi and how our diverse local culture shapes the way students understand, create and experience food.

09/04/2026

“It’s really a chicken skin moment for me, because it’s coming full circle,” Chef Thomas Wong shared, reflecting on his journey home to Oʻahu to teach a summer cohort at the Culinary Institute of the Pacific.

For Chef Wong, mentoring the next generation of culinary professionals is his way of paying forward the knowledge and opportunities he received early in his own career.

We are so grateful to welcome world-class talent like Chef Wong back home, sharing his experience and passion with our students.

World-class culinary training, in the center of the Pacific.The CIP x CIA Workforce Development Program is a partnership...
09/02/2026

World-class culinary training, in the center of the Pacific.

The CIP x CIA Workforce Development Program is a partnership between the Culinary Institute of the Pacific and the Culinary Institute of America. Each cohort is a five-day intensive taught by CIA and CIP chef instructors in our Diamond Head kitchens — Pacific Rim, Asian and Latin American cuisines, plus advanced technique in butchery, preservation, baking and pastry, all built around Hawaiʻi-sourced ingredients.

Who it's for: chefs and cooks 18 or older, with three or more years of professional kitchen experience, who are Hawaiʻi residents or active military stationed in Hawaiʻi. Graduates earn a certificate from both institutions, continuing education hours, and a digital badge.

Not yet eligible? CIP offers certificates, associate degrees and transfer pathways that build the experience this program asks for.

We are currently planning for 2027 cohorts. Follow us for updates on future cohorts or head to the link in our bio for more information 🙌

⏰ Last call! Applications for our first-ever butchery cohorts close soon.This September, Cohorts 23 and 24 will dive int...
08/21/2026

⏰ Last call! Applications for our first-ever butchery cohorts close soon.

This September, Cohorts 23 and 24 will dive into whole animal utilization, smoking, curing and sausage making, learning directly from world-renowned CIA Chef Educator George Shannon and nationally recognized butcher and CIP instructor Bryan Mayer.

Full tuition scholarships valued at $1,500 per student are still available through the CIP x CIA Workforce Development Scholarship Fund, but spots are limited.

Don't wait. 🔗 in bio to apply before it's too late!

MEAT your instructors for our first-ever butchery cohorts of the CIP x CIA Workforce Development Program.George Shannon ...
08/10/2026

MEAT your instructors for our first-ever butchery cohorts of the CIP x CIA Workforce Development Program.

George Shannon is assistant director of the Culinary Institute of America's Consulting Program and an associate professor of culinary arts at CIA’s Hyde Park campus. A Certified Executive Chef and Certified Hospitality Educator, he brings more than three decades of experience spanning restaurants, catering operations, private clubs and four- and five-star hotels and resorts. Shannon is also president of the Mid-Hudson Chapter of the American Culinary Federation.

Bryan Mayer is a pioneer of the craft butcher movement with more than two decades of experience. Trained by master butchers, he has raised livestock, worked on harvest floors, mobile slaughter units and retail meat counters. He co-developed Fleisher's world-renowned butcher training program and co-founded Kensington Quarters, Philadelphia's first butcher shop and educational space. Mayer has lectured for the James Beard Foundation, Stone Barns Center for Food & Agriculture and the Culinary Institute of America. He previously held leadership roles with Kunoa Cattle Company and Maui Nui Venison and now teaches butchery and serves as an educational specialist at the Culinary Institute of the Pacific.

Congratulations to the graduates of Cohort 22: Culinary Foundations: Skills, Flavor & Creativity. These high school stud...
07/31/2026

Congratulations to the graduates of Cohort 22: Culinary Foundations: Skills, Flavor & Creativity. These high school students all arrived with a passion for cooking and left with new skills and greater confidence. They spent the week developing essential kitchen skills, discovering the science of flavor, and challenging themselves through hands-on cooking experiences. Here's to the future culinary leaders! 🍽️

Want to be a part of the next cohort? Stay tuned for upcoming opportunities!

We're excited to launch the first-ever butchery cohorts of the CIP x CIA Workforce Development Program in partnership wi...
07/29/2026

We're excited to launch the first-ever butchery cohorts of the CIP x CIA Workforce Development Program in partnership with the Culinary Institute of America!

This September, participants in Cohorts 23 and 24 will gain hands-on experience in whole animal utilization, smoking, curing and sausage making while learning from world-renowned CIA Chef Educator George Shannon and nationally recognized butcher and CIP instructor Bryan Mayer.

Full tuition scholarships, valued at $1,500 per student, are available for Cohort 23 & 24 through the Hawai’i Ag & Culinary Alliance CIP x CIA Workforce Development Scholarship Fund.

To apply: https://culinaryinstitute.hawaii.edu/

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4303 Diamond Head Road
Honolulu, HI
96816

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