By Lexus Yamashiro | Staff Writer

The Culinary Innovation Center (CIC) will be hosting its second King’s Hawaiian Product Development Competition on Friday, Feb. 16 from 9 a.m. to 1 p.m. Open to students majoring in Culinary Arts or Science, interested contestants will have to develop a locally inspired perishable savory and/or sweet spread/dip.

The CIC will open the Culinary Institute of the Pacific (CIP) to students for open lab dates from 12 p.m. to 3 p.m. on the following days:

  • Mondays: Oct. 2, 9, 23, 30; Nov. 6, 13, 27; Jan. 22
  • Fridays: Sept. 29; Jan. 12, 19, 26

Students may use the CIP kitchens to work on their spreads/dips or may work at home. Students have the option of deciding to enter either the savory category, sweet category, or both. A written proposal along with at least eight ounces of the sample spread/dip are due on Wednesday, Jan. 31 by 3 p.m. Four students will be chosen per category in which first and second place awards will be presented for both flavor categories.

To enter or for more information contact the Culinary Innovation Center (CIC) at cicenter@hawaii.edu or (808) 734-9593