Cooks like Jean at the Kohala Complex cafeteria work very hard every day to prepare tasty meals for the students and staff. The kitchen staff is becoming more familiar with new techniques, like using herbs to season food and cooking in batches to preserve food taste and freshness. Since January, the cooks have been using more and more fresh and local ingredients, incorporating these exciting new fruits and vegetables into delicious new recipes.
Big smiles on the cooks’ faces were seen all week in the kitchen as students enjoyed the new spring menu, which was developed based on students’ suggestions. Students left very little waste on their plates and some even asked for seconds – the best recognition and gesture of appreciation for the cooks.