>> Narrator Emilie Howlett, University of
Hawaii student: Ever since 1997, the Kapiolani
Community College culinary arts and hospitality
and tourism programs put on a gala event called
Hoʻokipa Night, the biggest fundraiser of
the year for both programs.
It’s an opportunity for students to show
off the skills they are learning at Kapiolani.
>> Dave Evans, Kapiolani CC Hospitality and
Tourism Education chair and professor:
We do it really as a way to connect with our
industry, to connect with our industry partners,
to connect with our donors.
>> Narrator: Hundreds of guests attend each
year and are warmly greeted as soon as they
arrive by hospitality and tourism students
[Aloha , welcome]
>> Narrator: Who also run the reception area,
silent auction and act as wait staff at the
cocktail reception and multi-course gourmet
dinner and wine pairings.
The students say they are always looking forward
to the challenge and know exactly what they
have to do.
>> Virginia Taylor – Kapiolani CC Hospitality
and Tourism student: To serve the food from
the left side and pick it up from the right
and just make sure the guests are happy and
explain to them the entrees.
>> Narrator: Entrees prepared by the culinary
students that look and taste like items served
at a five star restaurant.
All of the students, culinary and hospitality,
know that this is their opportunity to shine.
>> Vaneza Lyn Agustin: Kapiʻolani CC culinary
arts student: We are a very hardworking group
of students so I hope they see how much we
put into this program and how passionate we
are about this industry.
>> Evans: Some of these big companies show
up and they see the students at work, and
they say, you know KCC may be doing a pretty
good job here, you know, the hospitality and
the culinary, these might be students we might
want to pull into our department.
>> Narrator: Another highlight, chefs who
are either Kapiolani graduates and/or work
with the college, create out-of-this-world
appetizers for the event.
>> Agustin: They get to work with the students
and we get to experience working with top
chefs.
>> Narrator: Proceeds are used to provide
culinary and classroom equipment, interactive
airline ticketing and hotel property management
software, learning tools, professional development
opportunities and the food the students cook
with.
Every year, attendees rave about the event
but it is the students that impress them the
most.
>> Lynne Kaneshiro, Hookipa Night attendee:
Oh, they are very, very good.
They are welcoming and we have had a wonderful
time tonight.
>> Nina Rapozo, Hookipa Night attendee: We
are very, very proud of them, my goodness.
I didn’t realize they were capable of putting
together something as dramatic and as exciting
as this.
The food is fantastic.
>> Narrator: Its not surprising that you will
find Kapiolani graduates in just about every
facet of the hospitality industry in Hawaii
and scattered throughout the United States
and the world.
>> Evans: What we hear from our industry folks
is that they come in well prepared, that they
got the right attitude that they are willing
to work hard.
>> Narrator: The same is true for the culinary
graduates.
>> Grant Sato, Kapiolani CC culinary arts
instructor: In every kitchen, in every restaurant
in the state of Hawaii and on the west coast
and the east coast too.
>> Narrator: And it’s no wonder.
Just look at this spread.
