HomeMy WebLinkAboutCOM 0494.012 2008-2010
09/16/2009 10:46 3294786 KCO PAGE 02
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9-16-09
STATEMENT BY JEAN HULL, CCE, AAC, RETIRED, ASSOCIATE PROFESSOR 1989-2001,
H.AWCC'-Wli FOOD SERVICE FOR THE 14AWAII PLANNING COMMISSION
As a former professor of culinary arts .-A the Kealakokua site, I assisted with plans and
logistics for a real campus to train and educate a strong culinary workforce on our island from
1.990 to this day. My attendance at this meeting renews my hope that this group and future groups
of interested people are heard regarding the critical need for trained and skilled people to service
the hospitality industry in West Hawaii. The eurreni. collegiate culinary arts facilities are
woefully inadaquate and eanrror meet the existing need fur trained personnel for' canrent and
future needs.
During my tenure promises were made, hopes were high. However, no action was taken
to complete the process of finding a site and/or building a. campus to accommodate an adequate
culinary arts program until recently. Even so we trained and continue to train, with an excellent
instructional team, a. workforce that today employees graduatcs as Exccutive Chefs, Chefs, Cooks
and Pastry Cooks at, Kohala, and Kona properties (such as the Mauna Kea Beach. Resort, Mauna
Lani }Zesort Four Seasons Resort, Fairmont Orchid Mauna Lani, Hilton Waikoloa, Royal Kona
Resort, Outrigger Keauhou Beach and restaurants such as Jackie Reys. La Pasta, Kona Country
Club, Huggo's, Merrima.n's, Hokulia, .Kei' i Cafe.) A small percentage of graduates are employed
with signature chefs/properties such as Nobu, Mario Betallis, Canlis, Wolfgang Puck.
Since 1990 we have prepared a small number of students to achieve significant success
in culinary and culinary related. fields, offering a sound living wage and benefits for over twenty
years. Now it is time to .increase this opportunity to many more potential students who could
benefit frown higher education in culinary arts, offering job opportunities and a better life style for
our next generation of coons and chefs and their families.
The statistics of the needs of the industry for trained workforce are high:
0 The resorts in Kohala, the resorts in Kona, the 80+ small restaurmts in this area,
including 45 in Waimea, call me frequently for employment needs.
o Employment is available, hourly wage is high, benefits are great---why are we not
training the thousands afyoung high schvul graduates to work in this industry?
o Can we provide a viable option for Hawaii's youth. to stay in Hawaii.?
o 't'raining forty to fifty students each year, requires enough space with a dedicated
physical pJ.ant including up-to-date kitchens and dining room. space.
o Will the planning commission have vision to allow a dedicated. plant large enough to
accuuup161i tlhc gual of cducaLin}; our workforce with have a state of the art program,
and facility?
As an active member in the American, Culinary Federation, .Kona-Kohala Chefs
Association, 1, and our chapter are united in support of the best: possible educational facility for
future generations. We are committed to developing a strong, well-trained hospitality workforce
on our island. We hope you are also!
Jean W. Hull, CCE, AAC (808) 326-2350 phone and fax
75-240 Malulani Dr_ c-mail: ica.nhull [r)hz~.waii_rr_com
00 Kailua-Kona, HI 96740
COMBL NM
Ref. Toa J~tRU 0:1
Ref. Date EP 16 2005;