American Culinary Federation Kona Kohala Chefs Tap Members and Students

Patti Kimball, owner of Kimball Catering and retired Konawaena High School Culinary instructor, was recently tapped Chef of the Year and Member of the Year by the American Culinary Federation Kona Kohala Chefs Assn. (ACFKKCA).

Ken Love, KK Chefs vice president, presented Patti Kimball with the Chef/Member of the Year Award. Photo by Robin Barrett

Ken Love, KK Chefs vice president, presented Patti Kimball with the Chef/Member of the Year Award. Photo by Robin Barrett

Cited for her continuing dedication to high school culinary activities, exemplary volunteerism, event facilitation and record keeping, the Kailua-Kona resident received her awards at the organization’s annual President’s Ball January 28 at Rays on the Bay restaurant. It is the first time a KK Chefs member has simultaneously received both awards.

“I am honored to receive this recognition from my colleagues and indebted to them for my culinary education and their support of continuing community service events,” said Kimball of Kailua-Kona.

Three Hawaii Community College-West Hawaii students received ACF Jr. Chef Awards. Sam Varron was named Student Chef of the Year while Danielle Drye and Kennocha Berhane were voted Student Members of the Year.

Student of the Year Sam Varron with Ken Love.  Photo by Robin Barrett

Student of the Year Sam Varron with Ken Love. Photo by Robin Barrett

Earning Presidential Medallion service awards were Chefs Paul Heerlein, Betty Saiki, Viktor Schmidt and Daniel Thiebaut, plus Jean Hull, Dan Cody, Ken Love, James Lightner and Greg Anderson.

Founded in 1929, the ACF is comprised of 24,000 culinarians, food service professionals, purveyors and culinary enthusiasts.

The West Hawaii organization is one of ACF’s 230 national chapters and is committed to culinary sustainability and fostering farmer-chef relationships. With a focus on offering scholarship and support for members and local student culinarians, the Kona Kohala Chefs also provides West Hawaii keiki with comprehensive nutrition awareness programs. These community activities include Cooking for Kids instruction to 1,200 second graders annually and Hit a Homerun for Nutrition breakfasts for youth.

The organization raises funds through two community events: the annual ‘Q’uisine of Hearts brunch in February and Christmas at the Fairmont-Dining with the Chefs in December.

Membership is open to chefs (which can include national ACF certification), dieticians, food and beverage professionals, purveyors, student culinarians and culinary enthusiasts. The KK Chefs meet the first Thursday of the month during lunch at changing restaurants.” For information on joining, visit www.KonaKohalaChefs.org.

 

Satellite Image Shows Active Lava Breakouts on Flow Field

This image was captured on Wednesday, February 13, by the Advanced Land Imager sensor aboard NASA’s Earth Observing 1 satellite.

Satellite image courtesy of Hawaii Volcano Observatory

Satellite image courtesy of Hawaiian Volcano Observatory

Although this is a false-color image, the color map has been chosen to mimic what the human eye would expect to see. Bright red pixels depict areas of very high temperatures, and show active or very recently active lava flows. The image shows three general areas of active breakouts.

  • First, flows have been active for several weeks northeast of Puʻu ʻŌʻō, and have reached about 2 km (1.2 miles) from the Puʻu ʻŌʻō crater rim.
  • Second, breakouts have been active above the pali, about 5 km (3.1 miles) southeast of Puʻu ʻŌʻō.
  • Third, several scattered breakouts have been active on the coastal plain, with several patches very close to the shoreline above the active ocean entry. Satellite images such as this help fill in observational gaps between field visits.