Kapiolani Community College presents multi-talented Japanese chef Yoshinori Matsusaka
The Guslander Distinguished Visiting Chef presents a public cooking demonstration on March 1Kapiʻolani Community College
HONOLULU - Proving that culinary arts, in all its glory, is truly an art form providing a full sensory experience, Kapiʻolani Community College presents its 2007 Guslander Distinguished Visiting Chef Yoshinori Matsusaka to share his culinary expertise at a cooking demonstration on Thursday, March 1, from noon to 2 p.m. at Kapiʻolani CC, Ohia 118. The event is free and open to the public.
Known for his unique cooking-style and elaborate food presentations, Matsusaka is not only a superb chef but is also an accomplished painter and calligrapher. He creatively uses these talents to convey his philosophy that culinary arts is indeed an art form, to be enjoyed through all senses until it reaches your soul. He has been known to create new menus and placemats for his restaurants by designing, painting and handwriting each unique piece, drawing upon the flavors of the season.
His art has been exhibited at the Le Salon Exhibition and the Millet Exhibition in France, as well as the most reputable fine arts exhibition in Japan, the Nika-ten Exhibition.
Matsusaka‘s stable of restaurants includes the highly regarded flagship Kankawa, which has been touted as the best restaurant in the western part of Japan. He also owns Kinojin and Uoyoshi in south Osaka, as well as the stylish, upscale Le Hannari, which has become a sought-after wedding venue due to its sophisticated and fashionable setting and superb cuisine.
Chef Matsusaka‘s cooking demonstration is part of the visiting chef program funded through the Grace and Lyle Guslander Distinguished Visitors Program in Advanced Food Service. The public is invited to participate in this free presentation. For more details about this event, contact Louise Yamamoto at 734-9513.
About the Guslander Visiting Chef Program at Kapiolani CC
Grace Guslander created "The Distinguished Visitors Program in Advanced Food Service" to perpetuate her husband Lyle‘s memory by fulfilling his desire "to give back to the community." Through a generous donation made in 1989, the distinguished visiting chef‘s program was launched, and Kapiʻolani Community College has showcased several of its graduates who have become outstanding chefs themselves, or other renowned chefs from Hawaii and abroad.
Previous participants in the Guslander Visiting Chef's Program have included Stanton Ho, executive pastry chef at the Las Vegas Hilton, who at the time of his visit was among the top 10 chefs in America. The program was also privileged to have Tony Liu, now the executive chef at August Restaurant in New York; Andre Soltner, dean of classic studies at the French Culinary Institute; and Richard Han, a Kapiolani CC graduate who became the executive chef at Pechanga Resort and Casino in California.
For more information, visit: http://www.kapiolani.hawaii.edu