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Chef Olelo visits Honokaa High School

<p>Chef Olelelo pa’a works with Honoka’a High student, Mia Nakachi, to assemble the braised beef fajita plates that were served to the audience members. (PHOTO BY SARAH ANDERSON| SPECIAL TO NHN)</p>

Chef Olelelo pa’a works with Honoka’a High student, Mia Nakachi, to assemble the braised beef fajita plates that were served to the audience members. (PHOTO BY SARAH ANDERSON| SPECIAL TO NHN)

<p>Chef reviews the menu with Honoka’a High culinary students, Mia Nakachi and Elijah Fernandez prior to the arrival of fifth period agriculture, culinary students and guests who were the audience for the culinary demonstration and at the end of chef’s presentation, the lucky recipients of the gourmet braised beef fajita plate. (PHOTO BY SARAH ANDERSON| SPECIAL TO NHN)</p>

Chef reviews the menu with Honoka’a High culinary students, Mia Nakachi and Elijah Fernandez prior to the arrival of fifth period agriculture, culinary students and guests who were the audience for the culinary demonstration and at the end of chef’s presentation, the lucky recipients of the gourmet braised beef fajita plate. (PHOTO BY SARAH ANDERSON| SPECIAL TO NHN)

<p>Culinary students Tatiana Wilson, Isaiah Fernandez, Samantha-Shea Miguel, Mia Nakachi, Chef Olelo pa’a, Gary Torres and Elijah Fernandez. Chef Olelo pa’a brought the beef braised in cinnamon leaf and baked polenta and then directed the students in preparing and plating the rest of the meal. (PHOTO BY SARAH ANDERSON| SPECIAL TO NHN)</p>

Culinary students Tatiana Wilson, Isaiah Fernandez, Samantha-Shea Miguel, Mia Nakachi, Chef Olelo pa’a, Gary Torres and Elijah Fernandez. Chef Olelo pa’a brought the beef braised in cinnamon leaf and baked polenta and then directed the students in preparing and plating the rest of the meal. (PHOTO BY SARAH ANDERSON| SPECIAL TO NHN)

<p>Honoka’a High culinary student, Samantha-Shea Miguel, and Chef Chef Olelo pa’a show a sample plate. (PHOTO BY SARAH ANDERSON| SPECIAL TO NHN)</p>

Honoka’a High culinary student, Samantha-Shea Miguel, and Chef Chef Olelo pa’a show a sample plate. (PHOTO BY SARAH ANDERSON| SPECIAL TO NHN)

<p>From left, Manual Jadulang and Xenia Bremseth, Natural Resources Pathways and Culinary teachers, organized the presentation for their agriculture and culinary students. (PHOTO BY SARAH ANDERSON| SPECIAL TO NHN)</p>

From left, Manual Jadulang and Xenia Bremseth, Natural Resources Pathways and Culinary teachers, organized the presentation for their agriculture and culinary students. (PHOTO BY SARAH ANDERSON| SPECIAL TO NHN)

<p>The students presented Chef Olelo pa’a with a Honoka’a Dragons T-shirt in appreciation of her visit and sharing her mana’o with them. (PHOTO BY SARAH ANDERSON| SPECIAL TO NHN)</p>

The students presented Chef Olelo pa’a with a Honoka’a Dragons T-shirt in appreciation of her visit and sharing her mana’o with them. (PHOTO BY SARAH ANDERSON| SPECIAL TO NHN)

<p>Mia Nakachi displays a completed plate. (PHOTO BY SARAH ANDERSON| SPECIAL TO NHN)</p>

Mia Nakachi displays a completed plate. (PHOTO BY SARAH ANDERSON| SPECIAL TO NHN)

<p>Local ingredients made up most of the meal that Chef Olelo pa’a and the Honoka’a High School culinary students prepared. Fresh nutmeg is shown in the foreground. The red outer covering of the nut is mace, which is also a prized spice. Chef Olelo Pa’a grated fresh nutmeg over the polenta which was part of the meal. (PHOTO BY SARAH ANDERSON| SPECIAL TO NHN)</p>

Local ingredients made up most of the meal that Chef Olelo pa’a and the Honoka’a High School culinary students prepared. Fresh nutmeg is shown in the foreground. The red outer covering of the nut is mace, which is also a prized spice. Chef Olelo Pa’a grated fresh nutmeg over the polenta which was part of the meal. (PHOTO BY SARAH ANDERSON| SPECIAL TO NHN)

Renowned Chef Olelo pa’a Faith Ogawa visited Honokaa High School on Oct. 29. Directing students from the high school’s culinary class, Olelo pa’a and her team created an amazing meal using local ingredients, which they served to more than 50 people. The event took place during 5th period, and was attended by students from both the culinary and agriculture classes as well as special guests from the community. Farmers and other vendors donated the ingredients for the meal, along with sweet potatoes grown by the students on the HHS campus.