Cooking competition challenges students to eat local

KS Kapālama students prepare locally grown produce for a Residential Life cooking challenge.

March 27, 2025

A sizzling competition, a taste of home and a lesson in leadership.

Kamehameha Schools Kapālama’s Residential Life haumāna turned up the heat at their first-ever cook-off. With the coveted ʻihe and bragging rights on the line, haumāna wove storytelling, ʻōlelo Hawaiʻi and ingenuity into every dish.

In collaboration with KS’ ʻĀina Pauahi division and their efforts to strengthen local food systems, ‘ōpio teams battled for culinary glory, creating dishes with mystery ingredient boxes filled with locally grown products. Each dormitory team was led by an alakaʻi haumāna, guiding their dormmates through chopping, seasoning and plating their signature creations. From locally made tagliatelle pasta and fresh pesto to Waianae-made sausages and fragrant Waialua basil, the pantry was stocked with Hawaiʻi’s finest ingredients – leaving haumāna to infuse their own identities, family traditions and culinary skills into the final course.

KS Kapālama cooked up an array of dishes – from pasta and pizza to stuffed peppers and chocolate desserts.

For eighth-grader Minei Francisco, one of the youngest competitors in a field of mostly high schoolers, the competition was a step toward her dream. Inspired by her uncle, a chef back home on Kauaʻi, Francisco’s team crafted a pasta bowl and bruschetta that spoke to both her love for cooking and her aspirations for the future.

“I really enjoy cooking and baking,” Francisco said. “I want to have my own business, like a restaurant and bakery, when I am older.”

For many boarders, food is a tie to home. While meals are provided on campus, the cook-off gave students the chance to honor their families far away and bond with their housemates.

The night’s top honors went to Khloe Frasco and Mele Waihaʻi-Kelly of Lunalilo Hale, whose course – a pasta with pork ragu, panzanella and lemon sorbetto – paid homage to the global connections of the Hawaiian Kingdom. Drawing inspiration from King Kalākaua’s diplomatic travels to Italy, their dish was a flavorful nod to Hawaiʻi’s enduring ties to the world.

“Our hale has been through a lot this year, so this is a nice turning point for us,” Waihaʻi-Kelly said. “We’re so excited to bring this back to the girls.”

Wahine from Lunalilo Hale await the judges' praise for their entree.

Beyond the kitchen, the cook-off reflects the unique experience of Kamehameha’s residential haumāna, where self-determination, leadership and collaboration are ingrained every day. Further, they are gaining a deeper appreciation for where their food comes from and the role they play in Hawaiʻi’s food future.

“Meaʻai is at the heart of our culture and communities,” En Young, KS’ director of Sustainable Industry Development, said. “Through this challenge, our haumāna connect to our local mahiʻai, taking on the kuleana of championing their products by creating dishes that reflect the unique identity of our ʻāina and people.”

As the competition ended, the dishes may have been cleared but the lessons remained. Through food, haumāna explored their Hawaiian heritage, honored the hands that grow Hawaiʻi’s crops and strengthened the close-knit culture of their campus. The challenge was a clear reminder that the choices they make – on their plates and beyond – have an impact on Hawaiʻi’s future.