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Did this: Ho’okipa 2013

KCC’s Culinary Institute of the Pacific held its 16th annual fundraising gala last night with a sixties theme

Posted March 9, 2013 by Melissa Chang

Kapiolani Community College’s (KCC) Culinary Institute of the Pacific held their 16th annual Ho’okipa at the Royal Hawaiian Hotel last night, showcasing the talents of more than 300 students in their program. The sold-out fundraising gala featured stations with food from the different food lab classes, which include Fundamental and Intermediate Cookery, Continental Cuisine, Asian Cuisine, Garde Manger, Baking, Patisserie and Confiserie.

This year’s featured guest chef was KCC alumni Bobby Sohns, who is now the assistant pastry chef at the Bellagio Hotel and Casino in Las Vegas. Since this fundraiser was held in conjunction with KCC’s Hospitality and Tourism department, the theme was “Swing Into the Sixties with Hawaii Tourism,” with many students and guests dressed to match.

Hookipa 2013 (1 of 35)

Hookipa 2013

Before entering the grand event, guests were greeted with trays of canapés.

Photo by Ed Morita


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  1. LinhChic
    Posted March 9, 2013 at 10:29 am

    Thank you Melissa Chang and Ed Morita for such a comprehensive look into the fundraiser. We were delighted about the turnout and are grateful to the donors who believe in our programs and continue support!

  2. Annoddah_Dave
    Posted March 9, 2013 at 3:08 pm

    Delicate Blossom:  Yikes!  If I ate that much fuud, I would end up big enough to mortgage!  Guud to see a lot of serious students in the culinary profession.  At this rate, who will end up cooking at home?  who would want to?

  3. Melissa808
    Posted March 9, 2013 at 3:59 pm

    @LinhChic thank YOU! I’m sorry I forgot to bid on the silent auction this year!

  4. Melissa808
    Posted March 9, 2013 at 4:01 pm

    @Annoddah_Dave that’s nothing, wait til you see the coverage of Great Chefs Fight Hunger on March 23 (Unless you go, yourself, to support hawaiifoodbank ). Even if they don’t all end up as chefs, though, I think it’s good for people to get an appreciation for how restaurants are run and how the dishes are created.

About Melissa Chang

Melissa has been blogging regularly since 2007 and has more than 25 years’ experience in marketing and public relations. She is currently an independent marketing consultant, specializing in social media. 

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