Alan Martin
FSHN 492 Field Experience with Hawaiian Host
The last semester in the Culinology program required an internship with a food science related position in the industry. Hawaiian Host accepted me into their Ohana as a quality assurance intern for an extensive 10 week internship. During that timeframe, I learned what it took to be a manager in quality assurance. Some job duties include daily inspections, employee training, government regulations, and consumer analysis. It was a very enjoyable experience and the staff made me feel at home. Upon graduating with a BS in Food Science - Culinology in Fall 2019, it was planned to apply at Hawaiian Host to continue working in the quality assurance department.
Click on the picture on the right to learn more about the internship experience with Hawaiian Host.
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Nobus Waikiki
My paid internship is being a line cook at Nobu's Waikiki. This is my first professional cooking job where I have learned to prepare high volume, fine-dining Japanese Cuisine.
It was here that I applied everything I have learned from culinary school to a real kitchen. The kitchen I work in holds very high standards when it comes to work ethic, food knowledge and organization.
Everyday on the cooking line is a unique learning experience where I am able to experiment with cutting-edge cooking methods and perfect my culinary craft through repetition, patience and dedication.
 Executive Chef Joel CapinpinA great and knowledgable Chef |  Sous Chef Joel Le-KwanC.I.P. Alumni and good friend. He has worked at Nobu's Waikiki for 3 years and is extremely talented in the culinary world. |
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 Lobster with Wasabi Pepper sauceHere we have a dish for a party of 10 made with 5 lobsters, asparagus, bell peppers shitake mushrooms, carrots, and broccoli sauteed with a wasabi pepper sauce. |  Foie Gras SpecialThe Fois Gras special is changed weekly. This weeks dish was prepared Heart of Palm puree, green tea infused grape tomatoes, pickled candy cane beets, topped with tempura fried red onions and micro cilantro. |
 Tata sanOne of our dishwashers... He works really hard and should never get on his bad side or he won't return your pots and pans. |  Aki sanOne of our head sushi chefs at Nobu's Waikiki. |
 Nobu's Waikiki Bar and LoungeThis is where Nobu's Waikiki award winning mixologists are hard at work. |  Jenny sanOur head pastry chef at Nobu's Wakiki. Whenever I have any questions about baking, she is always glad to teach me what she knows. I am very gratefull |
Executive Chef Joel Capinpin is a Leeward Culinary Program Alumni. He's cooked all over town and in Las Vegas, until landing his current position at Nobu's Waikiki. Under his expert supervision, I have learned how to manage a busy workstation efficiently in a high-class restaurant. He constantly teaches me new cooking techniques and encourages me to create innovative, flavorful dishes. I am always learning new plating techniques from him, and sometimes, I can show him a few tricks from my own personal experience. Chef Joel helps create a sense of comradery in the back of the house which makes coming to Nobu's everyday enjoyable.
Duke's Restaurant and Barefoot Bar
I was hand picked by the Hawaii Culinary Education Foundation for a two day internship at Duke's Restaurant and Barefoot Bar with Executive Chef Keith Kong. Here I learned what it truly means to manage the most busiest restaurant in Hawaii.
News from The Hawai`i Culinary Education Foundation
Dedicated to the Support and Development of Culinary Training Programs in Hawai`i
October 2013
KCC Chef Alan Tsuchiyama, KCC culinary students Alan Martin, Edwin Hofschneider, and
Duke's Executive Chef Keith Steel Kong
The students and Chef Kong joined the Beach Boys for a paddle -- gaining appreciation for teamwork and the role the ocean plays in Duke's Restaurant
Duke's Executive Chef Keith Steel Kong, mentored two Kapiolani Community College students for a two-day HCEF IN THE PROFESSIONAL KITCHEN experience. The students learned about the legacy of Duke Kahanamoku. Dante Kea, Duke's Restaurant Hospitality Manager, presented an outstanding program on the meaning of aloha.
Chef Kong worked with the students exploring costing, management, culinary passion and professionalism. The experience culminated in a fantastic ocean-side dinner.
As a part of the HCEF High School mentoring program, Chef Kong is mentoring Farrington and Kaimuki High School programs. In addition to teaching high school workshops, the Duke's Legacy of Aloha program gifted heated holding and proofing cabinets to the Farrington Culinary program.
In the students words
I would say the biggest impact that Chef Keith left on me was the management skills needed to run such a big operation on a daily basis. He emphasized people skills, using positive encouragement, and critical control points.
-Alan Martin, KCC student
I would like to thank you for giving me the opportunity to be apart of the Hawaii Education Foundation IN THE PROFESSIONAL KITCHEN with Duke's Waikiki. It was a great learning experience. I had the opportunity to see one of Hawaii's busiest restaurants work its' magic. Thank you very much for this awesome experience!
-Edwin Hofschneider, KCC student