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February 24, 2020

UHMC Culinary Students Cook Oysters and Halibut with Award Winning Chef

Fresh Hama Hama oysters from Washington State and pan sautéed halibut were on the menu when multi-award-winning Seattle Chef/Restaurateur/Cookbook author Renee Erickson visited the University of Hawaiʻi Maui College Culinary Arts program on February 20.
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December 09, 2019

UHMC Culinary Arts Holiday Sweets and Treats Sale

The sale takes place on Monday to Wednesday, Dec. 16 to 18, in the Pā‘ina Building on the University of Hawaiʻi Maui College Campus from 10 a.m. to 2 p.m., on all three days.
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September 04, 2019

Maui “Top Chef” Sheldon Simeon to Host Benefit Dinner for Alma Mater

Chef Sheldon Simeon will prepare and host a special family-style dinner to benefit his alma mater, the University of Hawaiʻi Maui College Culinary Arts Program.
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November 14, 2018

On The Menu at The Noble Chef for UHMC

Students team up with professionals to craft dishes for The Noble Chef, to support UHMC's culinary arts program. Kiaora Bohlool was at the 22nd-annual event.
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September 17, 2018

UHMC Announces Details for Noble Chef Gala

The Noble Chef has a new venue at Sheraton Maui, and features culinary students working alongside Maui’s notable chefs with a “Moulin Rouge” theme on Nov. 10.
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June 22, 2018

Back Door Bake Shop is Back at UHMC

The summer baking class at University of Hawai‘i Maui College's Culinary Arts Program is in session, with baked goods and treats available in the Back Door Bake Shop each Friday through July.
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February 11, 2017

Valentine’s Treats Featured at UHMC

Culinary students from University of Hawai‘i Maui College are offering handmade chocolate bon bons and pastries for Valentine’s Day.
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July 06, 2016

Back Door Bake Shop Open Thursdays at UHMC

Visit the Back Door Bake Shop Thursdays in July from 11 a.m. to 1 p.m. and enjoy the freshly-baked treats made by baking students in UHMC's culinary program.
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November 12, 2011

Well Seasoned: An Appetizer Extravaganza

Diners will taste twelve season inspiring appetizers including: Spicy Carnitas with Vegetable Escabeche, Summer Citrus Seafood Ceviche, Caramelized Figs with Goat Cheese on Brioche, and Muscovy Duck Confit on Sweet Potato Gaufrette.
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