In an event that effectively blended fun and education, Navy chefs-in-training at KCC hosted the first campus luau in years. The luau took place on Friday, May 2, from 11 a.m. to 12:30 p.m., on the grassy area behind the ‘Ohi‘a building.
The menu included lomi salmon, poki, poi, rice, sweet potatoes, candied carrots, caesar salad, and of course, the kalua pig. Dessert included fruit salad, cookies and cupcakes.
Although seating was limited to 60 people, KCC Chef Instructor Daniel Swift, who teaches the class, estimates that about 125 people were actually served.
“We like to have a good time and share the festivities with the rest of the campus,” said Swift.
Food was served on the lawn and diners also enjoyed Hawaiian music performed by Ho‘omana, a senior citizens group.
The 12 students are from the Private Mess Advanced Food Class that extends from April 7 to May 8. The men are responsible for preparing meals on ships, subs, and ground galleys.
Every Friday, the group puts on a buffet to show what they can cook.