Xpress Chefs
By Mari Taketa
Xpress Chefs overcomes amazing odds. A non-profit, it is fueled largely by people with physical challenges who communicate across the spotless kitchen in Liliha through waves and sign language.
As eggs are cracked and whipped, fresh melon and pineapple deftly
sliced and vibrant tortillas laid out for wraps, sighted workers steer
blind colleagues with verbal directions: “To the right! Go straight—you
got it!”
Their daily accomplishments are healthy local and cosmopolitan dishes created by hotel- and restaurant-trained chefs. Filled with fresh vegetables and low-fat proteins, the food is sourced from local farmers as much as possible and helps clients from preschoolers to businesspeople combat the national tide of high-calorie, nutrient-poor food. All proceeds help fund Xpress Chefs’ sister non-profit, the perennially strapped Lanakila Meals on Wheels, which delivers 4,000 hot meals a day to needy seniors around Oahu.
Though only two years old, Xpress Chefs is getting raves not only for its food, but as a savvy, business-minded non-profit that’s using its built-in strengths to generate revenue at a time when donors’ pockets are threadbare. The venture’s business catering includes loyal companies as well as fellow non-profits who cheer both food and cause. Contract clients include blind vendor retailers at airport and post office outlets, who sell Xpress Chef sandwiches and wraps.
The broader catering menu features party platters, specialty bentos and ala carte selections ranging from gourmet ahi cakes and grilled salmon to Asian green curry with Chicken. Customer favorites include the curried tofu wrap and turkey chili with brown rice.
Their daily accomplishments are healthy local and cosmopolitan dishes created by hotel- and restaurant-trained chefs. Filled with fresh vegetables and low-fat proteins, the food is sourced from local farmers as much as possible and helps clients from preschoolers to businesspeople combat the national tide of high-calorie, nutrient-poor food. All proceeds help fund Xpress Chefs’ sister non-profit, the perennially strapped Lanakila Meals on Wheels, which delivers 4,000 hot meals a day to needy seniors around Oahu.
The kitchen at peak activity: by mid-morning, orders are filled.
To be honest, we got so tired of asking for money,” says Marian Tsuji, Lanakila’s executive director. “You approach the same people, and they come to the same fundraisers and contribute. We really wanted to be able to generate some of our own funds—that’s how we came up with Xpress Chefs.
Though only two years old, Xpress Chefs is getting raves not only for its food, but as a savvy, business-minded non-profit that’s using its built-in strengths to generate revenue at a time when donors’ pockets are threadbare. The venture’s business catering includes loyal companies as well as fellow non-profits who cheer both food and cause. Contract clients include blind vendor retailers at airport and post office outlets, who sell Xpress Chef sandwiches and wraps.
The broader catering menu features party platters, specialty bentos and ala carte selections ranging from gourmet ahi cakes and grilled salmon to Asian green curry with Chicken. Customer favorites include the curried tofu wrap and turkey chili with brown rice.
Chefs Alan Cabebe and Frank Chun are the guiding forces behind Xpress Chefs' healthy, eclectic menu.
To order: call 533-3054 or fax 356-8586
Menu questions: Customized orders welcome
Delivery: Free for orders of 10 or more to downtown Honolulu and surrounding areas
Plus: Xpress Chefs provides plates, utensils and napkins—just sit back and eat!
Visit: Call 533-3054 for a tour, or e-mail xpresschefs@lanakilapacific.org
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