CULS 129 - Hawaiian Regional Cuisine

Credits 1
Chef/Instructor David Wynne, CCC, possesses a vast experience in the culinary industry and Pacific Rim cuisine. His concentration and focus for this course is on the “melting pot” influences associated with Hawaiian-Pan Asian cuisine. Through the food ways of Hawaiian regional cuisine, he demonstrates and students execute standard culinary principles of saute (stir fry), Imu steam cooking and braising (BBQ ribs and pig), starch cookery (rice, rice paper summer rolls, pot stickers, and gyoza), smoking, brining and curing methods (Lomi Lomi Salmon), sauce production, and simple desserts. Other principals of the course feature open class discussion on various food and flavor profiles associated with the region, the importance of high quality fresh products, and the relationship of various classic cooking methodologies. This course requires some knowledge of culinary methodologies. Supply cost is included in the tuition fee.