Sampling the flavors of Hawaii at GCC’s Culinary Takeout

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14 students and Chef Paul prepared the lunch dish and 14 other students put together the dinner event. (PNC photo)

The Guam Community College Culinary Class successfully launched its Annual Culinary Takeout event on Thursday, March 11.

The annual event is normally held buffet style but due to the COVID-19 pandemic, they did it through takeout.

The culinary art students prepared a Hawaiian-themed dish that was inspired by Chef Paul Kerner.

The menu had Hawaiian seafood Lau Lau, Huli Huli chicken, steamed brown rice, roasted sweet potatoes, mango slaw salad, and island barbecued corn. The takeout also included dessert, a Hawaiian bread pudding with macadamia nut brittle and vanilla Anglaise sauce.

14 students and Chef Paul prepared the lunch dish and 14 other students put together the dinner event.

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A number of 150 plates were prepared but all plates were sold out 12 minutes after the event started at 11 am.

Chef Paul, the culinary arts Instructor at GCC, says the class will be donating 75 dinner plates to Catholic Social Service every Thursday in conjunction with the dinner service.

“It’s to teach sustainability. But we also want to give back to the community and to help the people. Any edible waste that we have, we give to community farmers and gardeners,” Chef Paul said.

Kerner added that all proceeds go to the student activity fund to assist with their certification in the ACF.

Meanwhile, culinary students 18-year-old Angeline Labucay and 18-year-old Naedine Simeon say it’s rewarding to prepare meals and giving back to the community.

“It feels great to be doing these kinds of things for other people when some of them are homeless and it just feels nice to see their face when we give them the meal and it just brightens their day,” Labucay said.

GCC culinary students Naedine Simeon added: “In this time of need, everyone wants support in some way and knowing that we were able to help people in some kind of way at all is very rewarding.”

The class also conducted a dinner take-out event during the event’s launch. Each dish had a kalua chicken and cabbage, honey soy-glazed salmon, shrimp with pineapple salsa, local mac salad, and steamed rice and for dessert was haupia pineapple foster.

The next takeout event’s theme will be Korea and will take place Thursday, March 18, at the GCC multi-purpose auditorium for lunch at 11 am to 12:30 pm. There will also be a dinner takeout from 4 to 5:30 p.m.

Each takeout plate is $10 which will include a set meal, dessert, and bottled water.

The class will be accepting cash only.

No pre-orders will be accepted, and orders are served on a first-come, first-served basis.

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