The Next Generation
5th Annual Tom and Warren Matsuda Scholarship Culinary Competition
By Martha Cheng
Spectators watched nervously and chef-instructors paced the kitchen
floor, eyes on their students and the competition clock. With only 22
seconds left before the cut-off, the final dish was rushed to the
formidable judges' panel: Alan Wong, Roy Yamaguchi and Joan Namkoong.
The three finalists--Keaka Lee, Tate Nakano-Edwards and Rena Suzuki--had each prepared three-course meals in just two hours at the Sub-Zero/Wolf showroom, vying for a $1,000 scholarship and the opportunity to assist Yamaguchi at a cooking event on the mainland.
The scholarship prize is provided by the Tom and Warren Matsuda Culinary Scholarship Fund, established by Yamaguchi and his Roy's restaurants to support culinary education in Hawaii through the Culinary Institute of the Pacific and its programs statewide. The fund honors Tom and Warren Matsuda, a father and son who were killed just two years apart in 2000 and 2002.
Dishes were individually judged on a point scale based on qualities such as flavors, appearance and harmony. "This year was the hardest to judge," says Yamaguchi. "The competition is in its fifth year, and the students have come a long way."
Before delivering the results, all the judges expressed their hopes that these students would continue to grow and learn, always keeping in mind the importance of giving back to the community and supporting local agriculture and aquaculture.
The results...
Currently: second-year culinary student at Kapiolani Community College, cooking at 3660 on the Rise
Aspirations: Opening his own restaurant, travelling to Asia and Europe, teaching culinary and pastry arts
Inspiration for menu: fresh, local ingredients
Currently: second-year culinary student at Kapiolani Community College
Background: Helped his mother in her coffee shops, learning how to stuff mushrooms under chicken skin and how to dice an onion at the age of 9
Inspiration for menu: On the uku (blue-green snapper): "It's an under-utilized fish, not in danger of being overfished...and I like the taste."
The three finalists--Keaka Lee, Tate Nakano-Edwards and Rena Suzuki--had each prepared three-course meals in just two hours at the Sub-Zero/Wolf showroom, vying for a $1,000 scholarship and the opportunity to assist Yamaguchi at a cooking event on the mainland.
The scholarship prize is provided by the Tom and Warren Matsuda Culinary Scholarship Fund, established by Yamaguchi and his Roy's restaurants to support culinary education in Hawaii through the Culinary Institute of the Pacific and its programs statewide. The fund honors Tom and Warren Matsuda, a father and son who were killed just two years apart in 2000 and 2002.
Dishes were individually judged on a point scale based on qualities such as flavors, appearance and harmony. "This year was the hardest to judge," says Yamaguchi. "The competition is in its fifth year, and the students have come a long way."
Before delivering the results, all the judges expressed their hopes that these students would continue to grow and learn, always keeping in mind the importance of giving back to the community and supporting local agriculture and aquaculture.
The results...
First place
Keaka Lee
Aspirations: Opening his own restaurant, travelling to Asia and Europe, teaching culinary and pastry arts
Inspiration for menu: fresh, local ingredients
Second Place
Tate Edwards
Currently: second-year culinary student at Kapiolani Community College
Background: Helped his mother in her coffee shops, learning how to stuff mushrooms under chicken skin and how to dice an onion at the age of 9
Inspiration for menu: On the uku (blue-green snapper): "It's an under-utilized fish, not in danger of being overfished...and I like the taste."
Third place
Rena Suzuki
Currently: second-year culinary student at Kapiolani Community College
Background: Born and raised in Japan until college, learned baking and international cooking techniques in Sweden
Inspiration for menu: Roy's 20th Anniversary events, where she was inspired by dishes from around the world
Background: Born and raised in Japan until college, learned baking and international cooking techniques in Sweden
Inspiration for menu: Roy's 20th Anniversary events, where she was inspired by dishes from around the world
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