In this follow-on to the Aquaponics course, participants completed internships in the UHMC aquaponics greenhouse and Maui Food Innovation Center. They gained hands-on, immersive experiences in producing and harvesting fresh produce in the commercial greenhouse, and developing recipes and producing “Wai Pono” value-added food products in the commercial kitchen.
The culinary workshops were led by Chefs Dean Louie, Jadda Miller, Corey Vicens and Curtiss Gajda, and focused on basic kitchen techniques and hygiene. Students learned how to follow recipes and use kitchen tools. Since then, several MHM clients have obtained entry-level positions at hotels and restaurants across the island.