Sharing Real-World Lessons with Future Hospitality and Culinary Leaders
I recently had the pleasure of visiting Kapi‘olani Community College, invited by Winnie Law, CHE, Hospitality and Tourism Instructor, to speak with an incredible group of Hospitality and Culinary Arts students.
The students were engaged, curious, and full of thoughtful questions about what it takes to succeed in the hospitality and culinary industry. Together, we explored a range of topics — from cost control to leadership and professional growth — all grounded in real-world experience.
Talking About the Business Behind the Kitchen
We discussed how understanding food and labor costs is essential for running a successful operation. I asked the students what methods they’ve already learned or heard about — either through school or work — for managing labor effectively. Their answers showed strong awareness of scheduling, cross-training, and productivity.
I then added some insights from my own experience — practical ways to balance efficiency, morale, and profitability without sacrificing service or quality. We also talked about accountability, and I challenged them to think about what it means when the numbers don’t add up after inventory. I shared examples of how small mistakes — or sometimes deliberate actions — can cause discrepancies, and how important it is to address issues early and build a culture of honesty and ownership.
Percentages, Dollars, and What Really Matters
I emphasized the importance of understanding both percentages and dollars. Percentages tell you how you’re performing, but at the end of the day, it’s the dollars that count — because, as I told them, you can’t deposit percentages in the bank. That line earned a few smiles, but it also made the point clear: knowing your financials is key to sustainability and success.
Professionalism, Growth, and Involvement
We had a great conversation about professionalism, including cell phone use at work, and how small habits reflect bigger attitudes toward responsibility and respect. I encouraged the students to get involved on campus — join clubs, network, and attend industry events to build connections and confidence early.
They asked a powerful question: “How do you move up in a company?” My answer was simple: do your job well every day, and ask for more. Ask to learn more, volunteer to do things that aren’t part of your current job. In school, you pay to learn — but once you enter the workforce, you get paid to keep learning. The people who grow the fastest are the ones who stay curious and take initiative.
I shared examples of how in this industry, growth can happen quickly: a hostess can become a manager in just a few years with hustle and dedication, and a dishwasher can rise to sous chef with focus and drive. Every opportunity is a stepping stone when you approach it with the right mindset.
My Journey and a Grateful Mahalo
I also shared a bit about my own path — how my journey began at Maui Community College, where I received a wonderful educational foundation that shaped my career. Returning to speak with students reminded me how far that strong start can take you.
A heartfelt mahalo to Instructor Winnie Law for the invitation, the warm hospitality, and the beautiful kukui nut lei I was gifted — a meaningful symbol of knowledge and light. It was an honor to connect, share, and hopefully inspire the next generation of Hawai‘i’s hospitality and culinary professionals.