Culinary Arts
In The Press
FEATURED ON MAUINOW.COM
Our Leis Family Class Act restaurant, in the Pa’ina Building on the UH Maui campus, was recently featured on MauiNow.com. Students from the Advanced Cooking and Dining Room courses come together to serve a lavish lunch two times a week during the semester, honing skills in both the front and back of the house. Check out the accompanying video, or read the story using the link below.
UHMC Culinary Arts Program Media Clips 2020
December 6 - UHMC Culinary Arts Baking Sudents - Cakes in the Time of COVID - The Maui News
November 18 – UHMC Culinary Arts Baking Students Thanksgiving Pies to Go
October 9 – UHMC Culinary Arts Baking Students – Cakes in the Time of COVID – UH News
October 8 – UHMC Culinary Arts Baking Students – Cakes in the Time of COVID – Maui Now
August 11 – Pastry Chef Teresa Shurilla – The Insider (UVM 6,660,148)
July 30 - UHMC Culinary Arts Program – Lahaina News
July 25 – UHMC Culinary Arts Program – The Maui News
July 20 – UHMC Culinary Arts Program – Maui Time Weekly
July 1 – Pastry Chef Teresa Shurilla – Chowhound (UVM 3,712,338)
May 23 UHMC Culinary Arts Program – The Maui News
May 21 – UHMC Culinary Arts Program – Maui Time Weekly
May 10 – UHMC Culinary Arts Program – Honolulu Star-Advertiser
May 9 – UHMC Culinary Arts Program – The Maui News
May 6 – UHMC Culinary Arts Program – Honolulu Star-Advertiser
CHEF CHEECH FEATURED ON THE SOCAL RESTAURANT SHOW
Listen to this! Great interview with Chef Cheech conducted by SoCal Radio’s Restaurant Show host Andy Harris. It was broadcast live from the Big Island Chocolate Festival.
LEIS FAMILY CLASS ACT RESTAURANT AT UNIVERSITY OF HAWAI‘I MAUI COLLEGE RECEIVES A SLEW OF ACCOLADES FROM OPENTABLE
OpenTable’s Top 10 Diners’ Choice Hawai‘i lists have been announced. And Leis Family Class Act Restaurant at the University of Hawai’i Maui College is the #1 Best Overall for both Maui and the state of Hawai‘i.
UHMC CULINARY ARTS STUDENTS COOK WITH MULTI-AWARD-WINNING SEATTLE CHEF/RESTAURATEUR/COOKBOOK AUTHOR RENEE ERICKSON
Fresh Hama Hama oysters from Washington State and pan sautéed halibut were on the menu when multi-award-winning Seattle Chef/Restaurateur/Cookbook author Renee Erickson (see bio info below) visited the University of Hawai’i Maui College Culinary Arts program on February 20.