Maui Now : Reminder: 22nd Annual Noble Chef Gala, Nov. 10
UHMC Culinary Arts Program Students, part of the 2018 Noble Chef fundraiser. Courtesy photo.
The University of Hawaiʻi Maui College Culinary Arts Program prepares for their 2018 Noble Chef fundraising gala on Saturday, Nov. 10, 2018 at the Sheraton Maui.
The Noble Chef is UH Maui College Culinary Arts Program’s largest annual fundraiser, with proceeds directly supporting culinary education, student career advancement, and community service. Proceeds are also allocated toward student scholarships, student field experiences and internships, student culinary competitions, program enrichment and enhancement, and professional development for culinary faculty.
Thematically, the event will feature students working alongside Maui’s most notable Chefs in a culinary journey through France’s famed “Moulin Rouge.” “Moulin Rouge” will revolve around traditional French entertainment. Utilizing local produce, ingredients and techniques paired with unique French style cuisine, the student chefs will work alongside their professional mentors to create an event that will transport you back to an experience typical of a French evening.
Reception begins at 5:30 p.m. followed by a sit-down dinner at 7 p.m.
Prior to the event, UHMC Culinary Arts students work side-by-side with the chefs in their restaurants and at the University for hands-on training. The opportunity immerses students through the entire culinary process from developing a menu item, sourcing local ingredients, and developing a world-class cuisine. This process prepares students thoroughly as they “learn by doing” in their transformation into the next generation of professional chefs.
Working one-on-one with UHMC Culinary Arts students, this year’s celebrity chefs include:
Tom Lelli, Craig Omori, Peter Pak, Joe Tocci, Noel Cleary and Brant Holland – UHMC Culinary Arts Program
Chef Benjamin Ross and Lee Anderson – Sugar Beach Events
Zac Coltes – ROCKsalt at The Sheraton Maui Resort and Spa
Travis Morrin – Three’s Bar & Grill and Fork and Salad
Tylun Pang – Kō Restaurant at The Kea Lani Resort
Geno Sarmiento – Son’z Steakhouse at The Hyatt Regency Maui Resort and Spa
Alvin Savella and Kenneth Sniffen – The Banyan Tree Restaurant at The Ritz-Carlton, Kapalua
Roger Stettler – Taverna Maui
Robert Barrera – Cane and Canoe at Montage Kapalua Bay
Chef Eric Purugganan and The Culinary Team – The Plantation House
The reception will be followed by a sit-down, three course dinner prepared and served by the culinary students with the support of Executive Sous Chef Taylor Ponte – The Mill House – who will prepare the first course and Executive Chef Craig Dryhurst – The Four Seasons Maui – who will prepare the entrée.
The evening will wrap up with a surprise dessert finale by Executive Pastry Chef of The Grand Wailea Resort, Fabrice Benezit. In addition and as always, there will be special pastry art presentations by UHMC Culinary Arts Program Coordinator and Pastry Chef Instructor, Teresa Shurilla and Pastry Arts Instructor, Hannah Stanchfield.
After sampling the appetizers, guests can cast their vote for their favorite appetizer, and the winning celebrity chef team will be recognized on stage for their unique creative presentation and blending of flavors.
Master mixologists Aaron Acala-Mosley from Lineage Restaurant will create handcrafted cocktails from local Maui distilleries Hawaii Sea Spirits and Hāliʻimaile Distillery along with Maui Winery. In addition, wine and sparkling wine selections featuring local island producers Maui Winery, and a selection of fine wines supported by local island distributors will be available during the reception and paired with the dinner courses.
Tickets are $195 per person. Sponsorship opportunities: $10,000 for a Title Sponsorship “Renoir” (table of eight), $5000 for a Premiere Sponsorship “Monet”(table of eight) and $3,000 for a Patron Sponsorship “Toulouse-Lautrec” (table of eight).
Limited seating is available. To reserve your seat, or to inquire about sponsorship benefits, please contact Marilyn Fornwall at 808-984-3261 or firstname.lastname@example.org.