MAUI,HAWAII —This year's Maui portion of theHawaii Food & Wine Festivalfeatured an impressive line-up of illustrious chefs.
I had a chance to sit down with four of them last week:Graham Elliottwho's become one of the most recognizable faces,thanks to his stints judging "MasterChef"and "Top Chef";Rory Hermann,director of culinary operations forSprout Restaurant Groupin Los Angeles,which includesOtium,Bestia,Republique,Barrel & Ashes,and theRose Cafe;Lincoln Carson,one of the nation's premier pastry chefs who worked for eight years with theMichael Mina Group,and now has his ownLincoln Heavy Industries Pastry & Hospitality Consultingcompany in Los Angeles;and Pastry Chef Michelle Karr-Ueoka,who ownsMW Restaurantin Honolulu with her husband,Wade Ueoka.
They were all part of the festival's "A Chef's Paradise.顾问公司晚上就餐,held on the lawn at theSheraton Maui Resort & Spa,featured cocktails,wines,and creative bites.
The chefs talked about their favorite Hawaiian ingredients,their guilty pleasures,and more.Carson and Karr-Ueoka also confirmed that they will be partnering with Michael Mina to open specialty food boutiques in his The Street,a gourmet food hall,in the newly transformedInternational Market Placein Honolulu.Look for The Street to open sometime in the first half of 2017.It will join Mina'sStripSteak,which opened its doors there earlier this summer.
Q:What's it been like for you to be on all of these TV cooking competition shows?
A:It's super fun.I get to be myself on them.I want to educate people about cooking.If you have a contestant on "MasterChef,"the worst thing you can do is s–t on them about making something awful.Instead,I try to tell them how it could be better.
Q:Your favorite Hawaiian ingredient?