The sounds of sizzling eggs, chopping onions, peeling ginger, and cutting carrots filled the KHS culinary lab on Sept 20th and Sept 21st as all five culinary classes helped prepare food for 500 attendees of the Cool Fusion, Festival of 1000 Bowls event on Saturday, September 22 at the Keauhou Shopping Center as a fundraiser for the Donkey Mill Art Center
The culinary class students along with the hospitality class worked alongside five professional culinarians who mentored them on food safety and sanitation information, knife safety and skills and how to prepare food for hundreds of people. Thank you to the following professionals who took time to come to the culinary lab for two days to help the students prepare for the festival:
Matt Caldwell, General Manager of Fosters Kitchen
Setsuko Morinoue, Founder of the event and volunteer at Donkey Mill Art Center
Miho Morinoue, Volunteer and artist from Donkey Mill Art Center
Samantha Smith, Edible World Institute
Lynn Sheehan, Four Seasons Resort
The professionals provided the back ground on the history of the event and why it was started to help fund the ceramics program for keike at the Donkey Mill Art Center. They also learned how to prepare the cold Soba noodle soup that was being prepared for the enjoyment of the public at the 11thannual festival.
The students had varying experiences depending on which team they were placed on. Some of the students cooked omelets for slices of eggs, while others sliced and sauteed fish cake while others cut Shitake mushroom and Kombu-Japanese seaweed Julienned carrots, cucumbers and shallots all to go into the Special Japanese broth which would make up the cold soup with somen noodles.
The event has grown from 150 attendees to 500 and with the culinary student help, the event can continue to expand.
Here are reflections from the students:
During the class, I helped prep and cut all the mushrooms, by julienning every single mushroom and cutting off any left behind stems. Of all the mentors that were there I think the one mentor that stood out for me was Chef Matt, the manager at Fosters Kitchen, He stood out for me because he could really relate to all of us and he told us how to do the cuts and was very friendly throughout the way. Of all the mushrooms that I cut I believe the one skill that I have grown with is my ability to do a Julienne cut on a mushroom as well as other foods and how to be more persistent in my cuts. During the preparation of the noodle bowls aside from the slimy cold mushrooms, I was cutting there was also the dead silence without the music and the crippling smell of homemade wasabi. After all the work that we put in I decided that I’d go to the Cool Fusion event which was really fun especially with my friend that I brought along and the curvy grained bowl that I bought for $25. Granted the event was primarily for noodles I didn’t want my friend to feel left out so we both bought ice cream with our noodle bowls. Overall the entire event was really fun and I personally believe that everyone should give this event some thought because it only comes around once a year it’s definitely a fun thing to be a part of.
During preparation for the festival, I helped by cutting green onions on a bias and I also made somen noodle nests. Chef Samantha stood out to me the most because she was easy to talk to and she showed me easy techniques on cutting the onions on a bias. Prepping the vegetables was a skill I learned how to do better thanks to the mentors that will help me in the future because I want to own a bakery, and that involves a lot of prep work. During the prepping, I felt calm, cool, and collected; even though my eyes burned from all the green onions getting chopped!
To prepare for the Festival, I helped cut the shiitake mushrooms and saw the other students helping prepare vegetables and cooking noodles. All of the mentors were helpful in the kitchen and one of them showed me the right way of holding a knife and cutting the veggies. The skills I learned from the mentors were knife cuts. It was cool to be in the kitchen helping the Donkey Mill and it smelled really good, also!
We had 5 stations set up for the stations : cucumber cutting, cucumber washing, cutting green onions, peeling ginger and unwrapping noodle packages. Around 9:30 am we started doing private interviews with the main chef’s and they explained more about the fundraising of the Cool Fusion-Thousand Bowls. Our goal was to supply enough food for the event. I helped with cutting cucumbers, unwrapping noodles, and washing vegetables. The mentor that stood out the most to me was Miho’s mother because she was very kind-hearted and patient also, she taught me more knowledge about knife cuts. The skills that I learned in the kitchen that can help me in the future is the basic knife cuts that I was using for the cucumbers which was a julienne on a bais. During the preparation, I was feeling hot because of the heat, but overall I was happy because we were all working together to complete this event and also I learned valuable skills.