Applications are now being accepted for first-of-its-kind butchery and meat preservation training at the Diamond Head campus of Culinary Institute of the Pacific on Oʻahu.
The program was developed through a partnership between Culinary Institute of the Pacific at Kapiʻolani Community College and Culinary Institute of America. It allows Hawaiʻi culinary professionals to access advanced training from nationally recognized instructors without leaving the islands.
Applications for Cohorts 23 and 24 are open through Aug. 21 on the Culinary Institute of the Pacific website.
Don’t delay; space is limited. Apply online today.
Full tuition scholarships, valued at $1,500 per student, are available for both cohorts through the Hawaiʻi Ag & Culinary Alliance Culinary Institute of the Pacific x Culinary Institute of America Workforce Development Scholarship Fund, with support from Maurice and Joanna Sullivan Family Foundation.
The intensive 5-day courses are focused on elevating Hawai‘i’s culinary workforce by integrating Hawai‘i-sourced ingredients with techniques from around the world.
Instructors are George Shannon, assistant director and consulting expert representing Culinary Institute of America, and renowned butcher, author and education specialist Bryan Mayer, who co-developed craft butchery training programs in New York and brings sustainable meat expertise to Culinary Institute of the Pacific.
COHORT 23
Butchery & Whole Animal Utilization (Part 1)
- When: 8 a.m. to 2:30 p.m. Sept. 14-18
- Skill: Intermediate-Professional
- What: Designed for experienced chefs, this cohort will develop essential knife and fabrication skills while learning primal and sub-primal breakdown, nose-to-tail cooking and methods for improving yield and reducing waste. The course will also address ethical sourcing, craftsmanship and responsible whole-animal use.
COHORT 24
Smoke & Sausage: The Craft and Science of Preserving Meat (Part 2)
- When: 8 a.m. to 2:30 p.m. Sept. 21-25
- Skill: Intermediate-Professional
- What: Participants will learn the techniques and science behind smoking, curing, dehydration and sausage production. Chefs will prepare jerky, fresh and cured sausages and smoked meats while learning about temperature control, airflow, seasoning, curing agents and food safety.
Learn more about the upcoming butchery and meat preservation training cohorts by visiting the Culinary Institute of the Pacific website.
