Kapi'olani Community College yesterday won a national student culinary competition in Orlando, Fla.

The six-student team prevailed over teams from Michigan, North Carolina and Pennsylvania at the American Culinary Federation Student Team National Championships. Four regional winners had advanced to the national competition.

"It is a win that all of Hawai'i can be proud of," Ron Takahashi, chairman of the KCC culinary department, said from Orlando. "It shows how committed the community college system is to excellence in education. It really is a win for all the community colleges, not just KCC."

The four teams each prepared a four-course meal for discerning judges accredited by the American Culinary Federation at its national conference in Orlando.

Teams had three hours and 20 minutes to prep and cook, and 40 minutes to plate up and serve.

"It was brutal," said KCC professor Frank Leake, the team's coach and manager. He and instructor Alan Tsuchiyama had to stand aside and not give any coaching to the team during the competition, but he said the students "maintained their cool. They were able to pull it through."

ISLE CHEFS THRILLED

Team members are Anna Hirano, Keaka Lee, Tate Nakano-Edwards, San Shoppell, Rena Suzuki and Ken Yi.

Chef Roy Yamaguchi, who hosted a major fundraiser for the team before they left the Islands, was elated. He said the victory was not just a great boost for the individuals involved but potentially for the Island economy.

"I've always felt Hawai'i had a lot of unrecognized talent," Yamaguchi said. "This kind of competition puts (that talent) in front of people."

Said chef Alan Wong, a team supporter who had just received the text message on the victory, "It's almost as if the University of Hawai'i (football team) won a national championship."

Chef George Mavrothalassitis of Chef Mavro restaurant, who has employed many community college students in his kitchens, was delighted. "I am so proud of them. I think that Hawai'i cooks are world-class. The cooking expertise in Hawai'i, the caring, I have never seen on the Mainland, caring about the food, about the taste, the execution. I'm not surprised."

The American Culinary Federation Inc., established in 1929, is the premier professional organization for culinarians in North America with more than 22,000 members spanning 230 chapters nationwide.