Hale ‘Aina ‘Ohana

Hale `Aina `Ohana Educational Programs for 2010

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Happy New Year!
We hope you will join the Hale `Aina `Ohana educational programming in 2010. Sign up for one or both of the upcoming HAO programs.

Kitchen Financials and Theoretical Food Costing

Chef Scott McGill, TS Restaurants
January 19, 2010 10 a.m. to 12 noon
Hula Grill at Outrigger Waikiki on the Beach – 2335 Kalakaua Avenue, Honolulu
$25.00

Join Executive Chef Scott McGill for a workshop that promises to help get your kitchen into great financial order for the new year. This class is designed for working cooks, chefs, and owner/operators. On the agenda:
  • Theoretical food costing and menu mix
  • Operational finance from a chef`s view
  • Menu engineering
  • Cost controlling and accountability
  • Menu item costings, yields, and profits
Chef McGill is the Executive Chef of Hula Grill Kaanapali, Maui. He has worked in Hawaii for 17 years with TS Restaurants.  Chef McGill`s work experience on the mainland includes opening restaurants in the famous Gas Light District of San Diego. He was formally trained at the California Culinary Academy in San Francisco and is one of forty-six Level III Certified Executive Chefs certified by the American Culinary Federation at the Culinary Institute of American Hyde Park, New York.

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Sous Vide – Beyond the Basics

Chef Patrick Clark Instructor, Culinary Institute of America, Greystone, California
Monday, February 15, 2010 11 a.m. to 4 p.m.
Ohia 118, Kapiolani Community College
$85.00

Sous vide is a cooking method being used by many professionals in Hawaii today as well as by America`s top culinarians. This class for working cooks, chefs, and owner/operators, is designed to keep you ahead of the curve of emerging technology and advances in the food industry. It is a key cooking method in creating superior textures as well as an excellent technique to maximize and highlight the organoleptic properties of food. In this lexture/demonstrations, participants will discover the many benefits of sous vide cooking and understand the critical points to successful application of the sous vide techniques.
CIA Greystone instructor Patrick Clark will discuss sous vide beyond the basic methodology. On the agenda:
  • Explore sous vide as a progression of three concepts: storage, cooking, and cuisine
  • Identify textural differences in cooked proteins using a variety of different cooking methods
  • Demonstrate the potential for increased storage utilizing sous vide
  • Discuss the benefits of sous vide cooking as a technique for vegetable cookery
  • Taste the difference in finished products and witness increased yields created by precise temperature-controlled cooking in a closed environment
  • Expand your expertise in safety and sanitation practices critical for sous vide methodology
Before joining the faculty at Greystone, Patrick Clark was the chef at the critically acclaimed Sutro`s at the Cliff House in San Francisco, CA. He previously served as executive chef at a variety of top California establishments, including California Café, Santa Barbara Grill, and the Silver Creek Valley Country Club. A member of the American Culinary Federation, Chef Clark has won numerous medals in competitions around the world, including eight team gold medals at the 1992 Culinary Olympics in Frankfurt, Germany as a member of the Chaîne des Rôtisseurs Culinary Team USA.