Page 3 - MidWeek Central - Oct 13, 2021

Leilehua High School Culinary Team Sweeps Competition
Leilehua High School’s culinary team of Guylen Shimabukuro and Kapu- kawai Natividad is certainly the cream of the crop.
hua High School’s Guylen and Kapukawai on winning this year’s Mahi‘ai Culinary Competition,” states Aloun Farms president Alec Sou. “We’re sad that we couldn’t feature Guylen and Kapu- kawai’s dish at our annual gala this year, but we’re glad that we were still able to host the competition and support our local high school culi- nary programs.”
scholarships for sports and culinary arts,” Natividad adds about the future.
their creativity, locality and ingredient choice, presenta- tion, flavor profile, texture and density, and seasonality. Eleven teams, which also in- cluded Waialua High, com- peted from nine participating high schools. The schools each received $4,000 in scholarship money for their culinary program, as well as custom chef coats, and other prizes thanks to pre- senting sponsor ChefZone, a division of Y. Hata & Co. Ltd., and other sponsors, which included Mahi Pono, Meadow Gold, Krause Fam- ily Foundation and Leeward Community College.
View recipes from Aloun Farms Mahi‘ai Culinary Competition at alounfarms. com/blogs/recipes.
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They earned top honors in the Aloun Farms Ma- hi‘ai Culinary Competition, themed “Eat Local, Shop Local, Live Sustainably.”
Teams were required to create a unique dish with Aloun Farms’ ‘Ewa sweet onion and ChefZone’s ex- clusive brand “Villa Friz- zoni” pasta.
Shimabukuro and Nativ- idad won first place in the recent competition as well as the ChefZone People’s Choice Award for their dish, crispy Kaua‘i shrimp with caramelized Aloun Farms onion coconut soubise, smoky kamote and greens, and tomato and ‘Ewa sweet onion salad. They received $2,500 in scholarship money for higher education.
“I was hyped! When I found out we won, I was speechless,” Shimabukuro states. “I was extremely proud that the judges ap- preciated what we creat- ed. Preparing for the com- petition was great, although a lot of hard work went into preparing. As a senior, it provided me with an un-
Leilehua High School’s culinary team of (from left) Kapukawai Natividad and Guylen Shimabukuro took first place in the Aloun Farms Mahi‘ai Culinary Competition. The theme of the event was “Eat Local, Shop Local, Live Sustainably” and the students earned scholarships for higher education. PHOTO COURTESY ALOUN FARMS
Bonus points were award- ed to teams who used addi- tional ingredients, including Kaua‘i Shrimp, Maui Cattle Co., and/or other in-season Aloun Farms’ produce such as Chinese parsley, egg- plant, zucchini, long bean, kabocha, green onion, head cabbage, cantaloupe, water- melon, Meyer lemon, mint, kamote leaves, green papaya or honeydew melon.
“Congratulations to Leile-
Shimabukuro’s teammate Natividad states, “I was very astonished! I was really proud that all our stress and
“I’m looking forward to the next one. I still have a few more years to think about it, but I’m hoping to work toward getting some
The judges for the com- petition rated dishes on
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forgettable experience. Al- though I’m not sure what I’m going to study, I know I want to pursue an education after high school.”
anxiety paid off. I liked the hands-on experience and the excitement of being able to compete for the first time.”
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