{"id":99733,"date":"2025-05-14T10:05:56","date_gmt":"2025-05-14T20:05:56","guid":{"rendered":"https:\/\/hawaii.carpentermediagroup.com\/midweekpro\/?p=99733"},"modified":"2025-05-14T09:19:19","modified_gmt":"2025-05-14T19:19:19","slug":"on-with-the-show","status":"publish","type":"post","link":"https:\/\/hawaii.carpentermediagroup.com\/midweekpro\/on-with-the-show\/","title":{"rendered":"On with the Show"},"content":{"rendered":"
\"\"

Chris Bailey, Wahiaw\u0101 Value-Added Product Development Center Manager; Chef Lillian Cumic<\/p><\/div>\n

The premier hospitality trade event  <\/b><\/span>known as Hawai\u2018i Hotel & Restaurant Show <\/b><\/span>is back at the Blaisdell, promising to be <\/b><\/span>bigger and better than ever.<\/b><\/span><\/p>\n

H<\/span>onolulu plays host to many important events throughout the year, but none is more vital to the tourism and food industries than the annual Hawai\u2018i Hotel & Restaurant Show.<\/span><\/p>\n

In its fifth year, this top-tier hospitality trade event \u2014 a partnership between Hawai\u2018i Lodging & Tourism Association (HLTA) and Honolulu Star-Advertiser<\/i> with help from sponsors Sysco Hawai\u2018i, Avendra, Domino\u2019s Hawai\u2018i, Council for Native Hawaiian Advancement (CNHA), Hawai\u2018i State Farm Bureau, American Savings Bank and Hawai\u2018i Gas \u2014 is scheduled for June 18-19 (9 a.m.-5 p.m.) at the Neal S. Blaisdell Center Exhibition Hall and Arena. <\/span><\/p>\n

The showcase, which is expected to draw a record 300-plus exhibitors (hence the need to reserve both the exhibition hall and arena), highlights the best that Hawai\u2018i and the Pacific Rim have to offer by connecting members of the restaurant, hotel and hospitality industries.<\/span><\/p>\n

Dennis Francis, president and publisher of Honolulu Star-Advertiser<\/i>, referred to the upcoming event as \u201can all-inclusive resource\u201d for vendors, service providers, distributors, travel and food service companies, and pledged support for the hospitality and restaurant sectors and their continued success.<\/span><\/p>\n

\u201cWorking closely with our partners, Hawai\u2018i\u2019s newspaper is committed to facilitating business and serving our community,\u201d Francis says. \u201cOur team is proud to assist HLTA in its efforts and pleased with the growth of this important industry event.\u201d<\/span><\/p>\n

New to this year\u2019s show is CNHA\u2019s Pop-Up M\u0101keke in which Native Hawaiian artists and purveyors will present their locally made products. In addition, graduates of Leeward Community College\u2019s \u02bb\u0100ina to M\u0101keke cohort program will also occupy booths and unveil their own creations to the masses. These graduates-turned-entrepreneurs now operate businesses like Farm to Fudge Maui, Alohamade Bites and Galleon Chocolates.<\/span><\/p>\n

Showgoers can also look forward to live cooking demonstrations from Lillian Cumic, the vegan chef who beat out tens of thousands of other cooks \u2014 except one \u2014 to finish second in last year\u2019s Taste of Home\u2019s \u201cFavorite Chef\u201d competition. A native of Australia, Cumic moved to the islands in 2018 after spending three decades working in the culinary industry in Sendai, Japan. She is the author of three cookbooks: Hawai\u2018i A Vegan Paradise <\/i>(2020), Tasting Hawai\u2018i Vegan Style<\/i> (2021) and Hawai\u2018i Washoku<\/i> (2023).<\/span><\/p>\n

For HLTA president and CEO Mufi Hannemann, the 2025 event, with its lineup of new exhibitors and a prominent guest chef, promises \u201cto continue our tradition of excellence.\u201d<\/span><\/p>\n

\u201cOur goal is to deliver a dynamic expo that provides unparalleled value for exhibitors and attendees alike,\u201d he says.<\/span><\/p>\n

A<\/span>mong the new faces with tables at this year\u2019s show will be several who successfully completed the food business education program \u02bb\u0100ina to M\u0101keke. They include Justin Udom, founder of Pop Culture Artisan Pops, and Katy Tsark, owner of Maui Cocktail Kits.<\/span><\/p>\n

Both are driven individuals looking for additional avenues for their tasty creations, says Chris Bailey, manager of LCC\u2019s Wahiaw\u0101 Value-Added Product Development Center (WVAPDC), which provides a setting for program participants like Udom and Tsark to gather, learn topics ranging from food science to e-commerce and develop a stronger skill set as entrepreneurs.<\/span><\/p>\n

\u201cJustin and his Pop Culture company do really exceptional and seasonal popsicles,\u201d Bailey explains. \u201cThey use a lot of local ingredients, a lot of local fruits and things like local honey. They\u2019re delicious, incredible products that Justin already sells in a number of retail stores and even ships to stores on the neighbor islands.\u201d<\/span><\/p>\n

The beauty of the Hawai\u2018i Hotel & Restaurant Show, however, is that it grants Udom a forum to showcase his flavorful popsicles in front of a brand-new audience.<\/span><\/p>\n

\u201cFor him to be able to bridge to more of the hospitality industry could create a whole new sales channel \u2026 it could create a whole new revenue stream for him,\u201d Bailey adds.<\/span><\/p>\n

The same holds true for Tsark.<\/span><\/p>\n

\u201cShe does these dehydrated cocktail kits that you infuse in the spirit or liquid of your choice,\u201d Bailey explains. \u201cThey\u2019re premium cocktail infusion kits using local fruits, botanicals, herbs and other ingredients, and they\u2019re just delicious. They come in a variety of flavors, but I think that could be something really compelling for the bar program at a resort or a restaurant.\u201d<\/span><\/p>\n

Bailey is grateful for the annual show because it helps transport \u2018\u0100ina to M\u0101keke students from a classroom setting into a real-world experience, granting these fledgling entrepreneurs and their products greater exposure.<\/span><\/p>\n

\u201cIt\u2019s great to have the class to build skill-sets, but our students are entrepreneurs and an entrepreneur needs a sales opportunity,\u201d he says, adding that the program is a 12-week course that is run in cohorts and is offered two to three times each year. \u201cIf we\u2019re going to take them through the rigors of this course and not provide them with the go-to-market opportunity, then it will feel a little incomplete.\u201d <\/span><\/p>\n

Thankfully, robust opportunities are \u201cwhat they\u2019ll have at the Hawai\u02bbi Hotel & Restaurant Show,\u201d he adds.<\/span><\/p>\n

Much of the credit for the \u2018\u0100ina to M\u0101keke program goes to WVAPDC, a 33,000-square-foot facility that opened a year ago and is equipped with a production kitchen and classroom space. The center is a satellite campus for LCC and services both farmers and entrepreneurs, many of whom also participate in monthly webinars, product development boot camps for early-stage founders and hands-on workshops.<\/span><\/p>\n

\u201cFrom our opening ceremony to now, we\u2019ve been able to engage over 1,000 people across all the programs, so that\u2019s really exciting for us,\u201d Bailey explains. \u201cIt\u2019s all about Leeward\u2019s effort to build this ecosystem that supports these emerging food and beverage businesses.<\/span><\/p>\n

\u201cWhat we\u2019re doing is helping entrepreneurs increase production, do it more efficiently and at a much bigger and faster scale, and that will allow them the best chance to grow and get more local food and beverage products around the state. Ultimately, it could even create a channel for them to export beyond Hawai\u2018i\u2019s borders,\u201d he adds. <\/span><\/p>\n

W<\/span>hen she was still quite young and growing up in Sydney, Lillian Cumic woke up one day and decided to turn herself into a vegetarian. The decision alarmed her parents so much that they decided to take her to the doctor, who recommended they chop up all meat and disguise it in the youngster\u2019s meals.<\/span><\/p>\n

Of course, that didn\u2019t work as Cumic still refused to have anything to do with red meat and poultry.<\/span><\/p>\n

\u201cI would just spit it out,\u201d she recalls. \u201cI would not swallow it.\u201d<\/span><\/p>\n

Over the years, she continued to refine what she consumed. By age 35, for example, Cumic \u2014 who was already well into her career as a chef, running a \u201cdining bar\u201d in Japan and teaching cooking classes there as well \u2014 had given up dairy products altogether. And when her dining bar, which started off vegetarian, moved toward plant-based cuisine by its second year, life as a vegan suddenly began to look very appealing to her.<\/span><\/p>\n

Cumic ultimately closed her dining bar in Sendai and moved to Hawai\u2018i. Since then, she\u2019s continued sharing her favorite vegan dishes in cookbooks and promoting them as a private chef through exclusive dining experiences.<\/span><\/p>\n

Lately, she\u2019s been going through a rebrand, a change that includes planning a forthcoming cooking show while still promoting all things vegan.<\/span><\/p>\n

\u201cBeing a vegan is a lifestyle \u2014 it\u2019s not just a diet,\u201d explains Cumic, whose personal story can be viewed on YouTube in the Hawai\u2018i-based docuseries Following Journeys<\/i>, hosted by Alice Inoue. \u201cThis lifestyle stems from mindfulness and being in harmony with the seasons, and all of this reflects in my cooking and how I live my life. <\/span><\/p>\n

\u201cMoving forward, I\u2019ll be promoting this lifestyle that can change and benefit others and how they approach life \u2014 not only by what they put into their mouths as food or nourishment, but how they set up their environment, too.\u201d<\/span><\/p>\n

This rebranding also consists of Cumic reviving her modeling career, which began in Australia as a child and led to her signing a modeling contract in Japan at age 18. Earlier this month (and following a 16-year hiatus), Cumic modeled for \u201cPeace On Your Wings,\u201d a benefit show staged by fashion designer Anne Namba.  <\/span>And later this month (May 23), she\u2019ll be one of the featured models at International Fashion Week in Hawai\u2018i, which will be held at Hilton Hawaiian Village Waik\u012bk\u012b Beach Resort. <\/span><\/p>\n

Despite being a veteran of the catwalk, Cumic confesses to being anxious about modeling once again.<\/span><\/p>\n

\u201cIt has been a while,\u201d she says. \u201cBut when I had a fitting with Anne Namba, she actually told me, \u2018Your walk is great.\u2019 I was so glad to hear that.\u201d<\/span><\/p>\n

What Cumic isn\u2019t on edge about is her part in the upcoming Hawai\u2018i Hotel & Restaurant Show, where she\u2019ll be conducting cooking demonstrations on how to create vegan sushi and sashimi with a Hawaiian twist.<\/span><\/p>\n

\u201cI\u2019ll also be walking around from booth to booth and talking to people because, you know, I do like to talk and entertain and do stuff like that,\u201d she says before jokingly adding, \u201cthey\u2019re going to give me a mic but, I don\u2019t know, that might be a bit dangerous.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

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