AARP HI presents: Celebrating Hawaii’s Diverse Cuisine 11/12/20

Contact Name:
Naomi Kimoto
(808) 484-1317
Filed in:
Things to do near Honolulu, HI » Online » Education

Hawaii is made up of many cultures and all of them have contributed to our amazing local cuisine. Add diversity to your menu by learning how to make local favorites.  Sign up for one session or take all five.  Each will be offered from 5 PM to 5:30 PM with 15 additional minutes for questions and answers.  Recipes will be provided ahead of time to enable participants to cook along with the Chef.


Are you looking for fast, healthy and ono recipes to add to your “go to list? Learn to minimize your time in the kitchen and add to your family favorites.  Join AARP Hawaii and Chef Daniel Swift from Windward Community College via Zoom or Facebook Live for free cooking demonstrations.


11/12 Japanese Style Miso Salmon with Soba Noodles  


The clean and delicate flavors of traditional Japanese cooking are highlighted in this dish as we use miso, mirin and sake to marinate our salmon before cooking. Served hot or cold with garden vegetables and Soba (buckwheat) noodles, this dish is perfect any time of year.   


Chef Daniel Swift has worked in the restaurant business since 1985.  He is a graduate of both the Boise State University Culinary Arts Program and the Wales University’s Baking and Pastry Arts program in Providence, Rhode Island.  He has his master’s degree in Educational Foundations from the University of Hawaii at Manoa in 2005. He has taught Culinary, Baking and Pastry and Hospitality courses for the last 19 years at many institutions, including the Culinary Institute of the Pacific, the Collins College of Hospitality Management, and the William F. Harrah College of Hotel Administration in Las Vegas. He currently is the workforce development coordinator at Windward Community College, focusing on the areas of Hospitality and Food and Beverage education. 

Daniel earned his Doctorate degree in Organizational Leadership from the University of Laverne in California in 2017. He is a Certified Master Baker with the Retail Bakers of America and holds certifications with the American Culinary Federation as a Certified Executive Chef, Certified Executive Pastry Chef, and Certified Culinary Administrator.’s-Diverse-Cuisine-11/12/20

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