Chef Alan Tsuchiyama is one of the several chefs here who construct the beginning of one’s student culinary experience with 220 Grille. (Photo by Kaithlyn Villanueva)
By Kaithlyn Villanueva | Staff Writer
220 Grille is a sustainable food bistro that is run here at KCC in the Ōhiʻa building just outside the cafeteria. It is a five-credit class that takes about an eight-week period to complete and includes four hours of lectures with 24 hour labs per week. The main goal is to educate the students on the essentials of “American Regional, sustainable, and learning institution,” said chef Alan Tsuchiyama, the instructor of CULN 130 intermediate cookery. It’s a way for Culinary students to get hands-on instruction of food preparation, cooking, and interaction with customers.
Tsuchiyama is the associate professor for various culinary classes, CULN 221 Continental Cuisine
CULN 222 Asian/Pacific Cuisine, and CULN 130 Intermediate Cookery, which is the class Tsuchiyama instructs to give the students hands-on activities in real-life kitchen setting with 220 Grille.
“So when they leave this class, it’s not so much about recipes, it’s about what they retain and how they move forward in regards of sustainability because American regional is good, they learn American regional, but sustainability is going to be here forever,” Tsuchiyama said.
220 Grille will be open from Wednesday to April 28 from 11 a.m. to 12:30 p.m. on Tuesdays, Wednesdays, and Thursdays.
220 Grille provide “entrée specials” that is on a first-come, first-serve basis. If you come too late, you won’t be able to claim their special offerings, but it’s main menu that is kept all module long is worth a try.
The grille includes a variety of American regional foods for instance: Veggie Burger Sandwich,“Kunoa” Grass Fed Beef Burger, and a Loco Moco on Steamed Rice, served with Sautéed Mushrooms, Onions and a Red Wine Demi-Glace, topped with Two Easy Over Eggs. The majority of the dishes are under $12.
220 Grille focuses on the quality of how the food is prepared to the way it is cooked. It gives the students all the understandings one can take to grow in this industry and have the right mentality in the kitchen to be successful.
One lesson that 19-year-old Elyn Ogasawara, who is in her second year of the Culinary Arts Program, can take away from all the knowledge she has acquired from Tsuchiyama is to “be more relaxed; you don’t have to be tense all the time, but you do have to be precise. So knowing that he teaches in a more relaxed setting really helps,” she said. ‘He’s really getting us ready for the industry.”
During this time around and with COVID-19 still present, the bistro is still not available for dine-in. However, you can still order in person or place an order the day before. You can call 808-734-9220 to skip the line and get your food ahead of time.
“Without our guests coming in, students can’t practice, so that is like a huge part of our students’ education and success that everybody comes down,” Tsuchiyama said. “I’m just so appreciative that people are coming down to have food here.”