The sweetness of sugar free
success
(From the 2005 Buyer's Guide)
Maui Culinary Academy has been in the
Pa’ina building since its doors opened in August
of 2003 and things are really starting to cook. MCA is entering its
third year in a new state of the art $14 million dollar facility. If you
have not seen the incredible Pa’ina building, you
must drop by the 37,656 square foot, two story structure to see what the
buzz is about. The Pa’ina building has the aura of a fine hotel. The
students are very welcoming and there is a comfortable and homey feel once
you enter. You can observe as pastry chefs decorate cakes or watch a sushi
chef whip up a hand roll.
Aside from the many
delicacies offered at the Food Court and Class Act Restaurant, MCA continues
to diversify and has launched the Research and Development Center, headed by
Chef Chris Speere and operated by students. Chef Speere says “the mission
of the Research and Development Center is to provide invaluable resources to
aid students, entrepreneurs and local agribusiness in achieving greater
employment opportunities, business growth and financial success.”
 In 2003, the Raspberry Wine
Jelly was launched, followed by the Maui Roasted Pineapple jam in 2004.
These two products are significant to the greater good of the growing R & D
Center because they are value added. Maui’s Winery donates the “lees”, or
“pulp,” from its raspberry wine for the Raspberry Wine Jelly and the Maui
Blanc pineapple wine to make the Roasted Pineapple jam. Maui Pineapple
Company and HC&S Sugar also contribute their goods to make for a homegrown,
local product. Chef Speere says “by providing innovative solutions through
culinary development, the center has successfully partnered with local
businesses to create exciting new products.”
Under the tutelage of
MCA Program Coordinator Bobby Santos and great
instructors like chefs Chris Speere, Tom Lelli, Darryl Dela Cruz, Ben
Marquez and Dean Louie, MCA is becoming world renowned. Chef Teresa
“Cheech” Shurilla joined the team as the pastry instructor and just received
tenure. Combine these culinary geniuses expertise and a state of the art
learning facility, and the result is some lucky students amassing a world of
knowledge under one roof.
Aspiring pastry chef Bryson
Ching is only in his second year at MCC and has already been pioneering his
dream. Not bad for a 19 year old! Bryson has diabetes and always knew he
wanted to do something to help other diabetics. His dream has been to find a
way to make pasty without using sugar. Bryson and a handful of his MCC
classmates have been on the forefront of R & D work, including developing a
line of sugar free pastries.
Bryson has lofty
ambitions. He wanted to develop sugar free pastries for diabetics and
others with special needs and to learn all the classical techniques as well
as modern day ones too. Bryson says, “I hope to create more sugar free
pastries and even bread that would be suitable for people with special needs
and most important for other businesses to purchase them.”
Bryson grew up on Maui and
loves cooking. He says “My family inspires me because someone always had
one of those recipes that only they knew so it made me feel like I should
carry on the tradition. My favorite thing is just being creative and
expressing what I feel inside.” Bryson’s diabetes never discouraged him
from his desires to be a pastry chef, although some people he came across
didn’t think it was too likely that he would achieve success in the field.
Bryson’s passion and determination proved his doubters wrong. He states,
“My love is pastry, because pastry brings out the artistic and creative side
of you. An elegant dessert is the perfect ending to a meal.”
Bryson says his experience
at MCA has been fantastic and he admires all of his instructors. However,
there is one who instructor who has really stood out to him. “Chef Cheech,”
he says, “has been a great influence because she had always been there to
help me with what ever challenge I had, like creating sugar free desserts or
developing new techniques.” Chef Cheech has also helped me find the
qualities and variations of bread making and the way to make sugar free
pastries. My family inspired me to do what I’m doing now because they were
always there to give me the support that I needed and they always told me
not to give up no matter what anyone said and to just follow my dreams.”
The R&D team is comprised of students with diverse backgrounds. Pam Kruse
leads the team in fiscal management while Jon Bauchner lends his expertise
in the area of marketing and sales. Jeremy Choo oversees processing and
manufacturing of the jam & jellies along with Nicole Koga, Wardell Wong and
Lemuel Agibuay. The sugar free pastries were spearheaded by Bryson and his
determination to create sweet treats without the sugar. Since its
inception, two sugar free pastries have been introduced: an oat cake and a
carrot cake. The oat cake sells for $2.00 and the carrot cake is $2.50 and
there both available at the Pa’ina building.
If you have not been to the
Food Court at Maui Community College, you are missing an incredible culinary
experience. There is a style, flavor and taste for everyone’s palate. The
Food Court is open Monday through Friday from 7:30 a.m. to 5:00 p.m. and
Friday from 7:30 a.m. to 2:30 p.m. Class Act Restaurant is open on
Wednesdays and Fridays for lunch with reservations from 11:00a.m. to 12:30
p.m. To make a reservation, call 984-3280. Pa’ina is now open year round,
excluding holidays.
The Maui Agricultural Foundation teamed up with MCA to help launch the Maui
Wine Jelly in 2003. The R&D Center will continue to move forward with
exciting new products in 2005. MAF wishes MCA success in many new ventures
this year and we all eagerly anticipate trying the next exciting new
culinary creation. Currently there are
approximately 130 students enrolled in the culinary program. The program‘s
goal is to enroll 300 students. There is plenty more room, so sign up today
and join an exciting team of culinary artists.
Volunteers of the Year
(From the 2005 Buyer's Guide)
High School sweethearts, Mike and Freda Abreu, grew up together in Upcountry
Maui. They graduated from Saint Anthony High School in 1979 and were married
soon after. Mike has been employed by Maui Pineapple Company for the past 22
years and Freda has been with The Pukalani Superette for the past 21 years.
Mike was raised by his parents,
Willie and Phyllis, at Haleakala Dairy where animal husbandry became second
nature to him. When his own son, Michael, was born in 1984, he enjoyed
passing on his livestock legacy. When little Michael was 8, he began his
participation in 4-H.
+Freda reminisces, “Mike and Michael were always doing things with animals,
from feeding to branding to round-ups. Not only for us, but for family and
friends alike. Mike truly showed an interest in animals and enjoyed being
around them and getting involved with 4-H. We didn't really know
what the whole program was about, but we sure learned a lot and took all the
lessons to heart. Our shared experiences and adventures have enhanced our
lives. 4-H definitely builds a strong family as it teaches life
skills to the young ones involved."
Freda continues, “Our son Michael has gained so much from 4-H.
We are so proud of him. He is now attends Modesto Junior College and is
working hard to reach his goal of becoming a Swine Specialist. 4-H
helped form our boy into a fine young man and created a pathway for him to
see that goals are reachable, and with hard work anything can be achieved."
Freda feels this way of life has also been wonderful for their
daughter, Emily. "Yes, we also have a daughter in the 4-H program.
Emily is 17 years old and has also been in the program since she was 8 years
old. She has learned so much, from raising a pair of hogs, to lambs and even
beef steers. 4-H has helped Emily in many ways that differ from how
it helped Michael. She has learned to be more open in speaking and
expressing herself. We are very proud of both of our children for they have
become fine young people in our 4-H program and in our community."
Mike, Freda and their fellow 4-H volunteers will be working
hard behind the scenes at The Ulupalakua Thing. Mike is hard
to miss, look for the guy with the big smile on his face. Freda will also
be nearby; busily and quietly organizing everything in her unassuming
manner.
This marks the Abreu’s Fifth year at The Ulupalaka Thing.
Freda says, "It started off as a community service project and then grew
into the big Ohana of the Maui 4-H Livestock Association teaming up
with the Maui Agricultural Foundation. The first year we started off
as the Upcountry Keiki Farmers 4-H Club. The Ulupalakua Thing has
supported the 4-H Livestock program and we truly appreciate it. The
mission of 4-H is to give kids an opportunity to become better
citizens through the raising and care of animals. Kids today face so many
things that it is a blessing to be able to help them become good citizens
and give back to our community.”
The Ulupalakua Thing is just one of the Abreu’s many
community projects. You may see them at the Kula Hospital at Christmas,
making ornaments for the patients. Or maybe you saw them ringing the bell
for the Salvation Army? The Abreu family is a blessing to the Upcountry
community.
To Mike, Freda, Michael and Emily Abreu: the Maui Agricultural
Foundation and all the people you have touched and inspired over the
years wish to thank you for all your service and wish you a very warm Aloha.
The 4-H pledge is:
My Head to clearer thinking,
My Heart to greater loyalty,
My Hands to larger service, and
My Health to better living,
For my club, my community, my country, and my world.
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