 My name is Cheryl Matsuoka, the executive director of the Hawaii Restaurant Association and the Hawaii Restaurant Association Educational Foundation. Mahalo for joining me here on Restaurants of Hawaii on the ThinkTech platform. I'm excited. I have two guests today and I'd like them to introduce themselves. Ladies first, Erin, please introduce yourself. Aloha everyone. My name is Erin Yagi. I'm an instructor at Newark Community College in the CTE Alternative Licensure Program. So basically, industry professionals who are interested in becoming teachers in the Hawaii public schools, we help them get licensure based on their experience in industry for the career in technical education. So thank you so much for having me, Cheryl. Thank you, Erin, for joining me today. And Ryan, introduce yourself. Hi, everyone. My name is Ryan Sato. I am the specialty manager at Shevstone. Specialty is the newest division at Shevstone. We source a lot of the specialty products, you know, the higher end fine products, both locally and internationally for Shevstone. Thank you, Ryan and Erin. Welcome to ThinkTech. So today, viewers and subscribers, we'll be talking about Shevstone's generous Charity Day. And so I'm going to start off with Ryan. Ryan, what is Charity Day? So as a locally owned and operated company, we're committed to giving back. One of the ways we're committed to giving back is by investing in our food service industry by supporting both the HRA and its subdivision, the HRAEF. So on this day, Shevstone will donate 5% of all sales to benefit the HRAEF and its culinary program. You know, if you're planning to shop at Shevstone this month, save it for Charity Day. Every dollar spent during that day will increase money donated to the HRAEF. And we encourage everyone to stop by and support our culinary students and food service community. Nice. Nice. Ryan, for the people, there's nobody probably who doesn't know about Shevstone. You know that that's my hangout. Boiled peanuts is my husband's favorite. When I go there, it's like four bags of boiled peanuts. That's a good one. Yeah, everybody knows what Shevstone is, but for the people who don't know about Shevstone, can you share with us a little bit about what Shevstone, who Shevstone is? Yep. So Shevstone is why hot does Cashion Carry Division. It was designed to provide the smaller partners with an easy one stop solution for everything needed to run your business. We are a, we do have a membership, but it's open to anyone to sign up. Exactly. And that's why, you know, I signed up and membership is free and you just have to register and they give you a little card that has your membership number on it. And then you can shop. Everyone, I mean, I just love just walking around in there. I go into that really cold room, Ryan. What is it? Yes, exactly. And it's just got lots of local, lots of local produce and local foods in there. And that's why I like going into that chill zone. And like I said, you'll have a lot of unique things that I just can't find at a regular grocery store. So that's why I enjoy Shevstone. So Erin, share with us a little bit about the Hawaii Restaurant Association Educational Foundation. Erin is a board director on that board. So can you share with us a little bit about the foundation? Sure. Okay. So the HR AEF, a lot of letters to represent the Hawaii Restaurant Association Education Foundation. And what the foundation does is assist aspiring culinary and food service students in furthering their education and becoming becoming leaders in the industry. So the foundation helps students with scholarships and schools with grants and supporting them through the pro service program in the various high schools. Exactly. Exactly. And so, you know, Ryan, I don't know if you know the impact that Hawaii Hatha Shevstone is doing on our culinary students because we have, as Erin said, she's a director, board director on that foundation. We have 12 local high schools on Maui. We have two Maui High School. And Erin, what is the other one that I never can pronounce? King Keikoliki? Keikolike, yes. And then on the Big Island Kohala High School. Yes. And as well as Anahu, all the different high schools that are part of it, all the way from Kaiser to Roosevelt to McKinley, IAEA, Moanalua, you know, all the way over to Lelehua. So 12 high schools. And Erin will confirm in May of 2023, just this year, a thousand students graduated with the culinary experience coming out of our local high schools. And that's how we support the food service industry. As you know, everyone, you know, we're all struggling looking for employees. Exactly. And so these, these students coming out with culinary experience, as Erin knows, you know, they come out with food safety experience. They understand all the terms and all the different cooking and baking processes. And that's what it's all about is educating our next culinary superstars and leaders. That's amazing. It is amazing. And that's only this year, a thousand. I mean, every year that we've been in, I should have been counting, right, Erin? How many students each year, but only this year I had the bandwidth to do it. So we're so grateful, Ryan. We're so grateful because through the, through having Charity Day and these types of events and raising funds is like Erin said, how we can provide students with scholarships. Last year we're able to give three scholarships. Ryan, when you talk to these students, you know, they really want to further their, their culinary education. And sometimes they don't have the means to do it. So the scholarship really helps them and. Yeah. And we really want to support them. I mean, I know it's Russia Russell's mission to, you know, help out the local community. So we're proud to support. Yes. And so I'm going to share a story and I'm hoping that Russell is going to be watching this recording. You know, her, her, so anyway, one of the students had shared with me that she really, really wanted to have a bakery. And I said, that's wonderful. She wants to be a major in culinary and major in pastry. And she wants to have a bakery. And so at the presentation for her scholarship, Erin, I don't know if you were there and, you know, I said, oh, that's so wonderful. You let Auntie know when your bakery is open and I'll come and support your bakery. Okay. And she's like, yes. And she said, you know, Auntie, I really, really want to hire the homeless. I really want to give them a job. I looked at this girl and I was like, oh my God. You know, she solved our largest, our largest issue, our largest issue that we currently have, which is our homelessness. And she wants to teach them how to work in a bakery so that she can teach them a vocation. And then she can support them by giving them pay, right, because they're working in her bakery support herself. And then by doing that, teaching them this vocation, hoping that they can come off the streets. That is so amazing. A 17 year old baby is telling her, and I'm crying, right? And I'm like, by then I'm crying. Her father who's at the presentation for the scholarship is looking at me now. Why is this lady now crying? And I said, did you just hear what your daughter just said? She just solved our largest problem we have in our community. And she wants to help and with her goal of having a bakery and only hiring the homeless. I was like, oh my goodness, you know, and we've had so many stories like that, right, Erin? Of the students that really, really want to continue their culinary education and go on another gal. This was in 2020. God, this was in 2020 during the pandemic, Ryan. And I have to go down there and stand six feet apart, literally, you know, take a picture of her with the big check in her scholarship. And she too wanted to go into pastry. Ryan, I guess that's a popular thing to do, right? They all want to be pastry chefs. I mean, I love pastries. I don't see why not, right? The next time I saw her was in 2022. And she had graduated and she said, Auntie, I graduated from the KCC culinary program. And remember, I told you I wanted to be a pastry chef and someday she also wants to own her own bakery. And she said, Auntie, I did it. I'm a pastry chef at my favorite, Ryan, my favorite location. I'm going to tell you lemon crunch and tiramisu. So you already know where she works. And she's like, I'm like, that's Auntie's favorite. So that's where I go see her. And sometimes I see her sometimes I don't, but she's fulfilling her dream. And I just want you to know, you know, through the foundation and through what Chef Zone is providing is how we provide more scholarships to these students. That is amazing. Amazing. And Erin will share with you a little bit about the teacher. Well, it's called school grants. The teachers apply for grant. All 12 high schools apply for these school grants, and they can get up to $1,000. And Erin, you want to share a little bit about how some of those school grants went to use. So, sure, you're going to have to help jog some of my memory because I remember some of them could buy equipment that otherwise they could not have that mimics things that you can find in industry so that the students are prepared, you know, to work on industry grade equipment. Also, even consumable supplies sometimes, you know, just in order to have that culinary experience, they got to be able to cook something. So, you know, having that money that doesn't have, you know, any restrictions on it and they can use it in the way to support their students. Sure, I don't know if you have any other stories, but I remember the industry equipment, consumables and things for the students. Exactly, Ryan. The monies are going to the teachers and the teachers, all we asked them for at the end is give us pictures of what you purchased. So they have to write up a grant application. We see what they're going to put the monies towards and all we ask at the end is that they take pictures of the students either, you know, using the equipment or using whatever they asked to fund. And as Aaron said, you know, we think about classrooms and basically what a classroom is, right, Aaron, is four walls. Definitely. Doesn't even have an ice machine and one teacher asked, remember, Aaron, for the ice machine because all she wanted to do is ice and to create like, I guess, certain dishes you need ice or keeping things chilled because many of these classrooms, you know, they don't have refrigeration. They don't have a stove or an oven, let alone right Aaron, a blender or mixer or right. And the industry grade, you know, the teachers really want to give the students that real world experience. So also getting the industry grade. Yeah, that really makes sense to grab that industry grade equipment. Yeah. And sometimes it's as simple. You got to know Ryan sometimes it's just simple as can I just please have a set of knives. So that I can teach them knife skills because all you have is you're a teacher and you have a classroom. It's four walls and tables and chairs. And now go teach how to be, you know, in the culinary industry. How can you teach without those basics. Exactly my point Ryan. And so we provide right that's why chef's own charity day is so it's so impactful, because many of these teachers, they're standing in a classroom and they're like, Okay, I need measuring cups. We're like, Okay, you know, that's an important aspect of cooking. You know, so you go down the list Ryan, you know, they just ask for the simplest things that we take for granted. And we think later that would be really helpful to have measuring cups. In a culinary class. Even covered shoes so that the student is safe in the classroom while doing these hands on activities. Sometimes teachers even need to provide, you know, to help students with covered shoes or shoes that are safe instead of just slippers and socks or something like that. You know, so even the most basic things that like I never thought of. And so hearing the stories from the teachers and it's so heartwarming to hear how the students are supported so that they can achieve their dreams. So thank you to partners like chef's own is without you, you know, teachers couldn't do it. Yeah, hearing these stories that makes me really want to do even more. And, and when you see these students, you know, I look at them and they're just, you know, so young and I'm like, So, so sweetie, I said I'm so happy that you're in the pro start culinary program which is the name of the two year culinary program in the local high schools. And I said, So what is your interest like, do you aspire to be like, you know, to me it's like a top chef or something right. And, and, you know, Ryan, sometimes they're just innocent right they look at me and they say, Auntie, we heard in this class we can eat. And, you know, these are, you know, 16 year olds right and like, that's correct you're going to get to eat. And I hope while you're eating and you're learning right, you know, cooking, baking, and things like that are just basics, you're going to have to cook and support yourself you're going to have to know the basic kitchen. Because if not, then how are you going to feed yourself and they look at me and they're like, That's right, Auntie, they make the simplest things right and it's just so easy for us to think about it but maybe no one ever taught them how to make a moose bee. So, you know, just how to do this right and so it's been really a really, really rewarding program, and we want to just thank Russell Hatha, why Hatha and the chef zone for this opportunity to have chef zone and to charity day and and as Aaron knows, because she's seen the students and and here's the stories from the teachers, you know, some of these teachers Ryan, you know, they want to teach the students so much, but with limited resources, it's so challenging. I can imagine I mean I can only imagine without even measuring cups to teach students that's unbelievable, but I was very excited to assist in any way possible. Yes, yes. And so, you know, we have the two ways that you're the raising of funds. So like you said, everybody come down to chef zone right this Saturday. And like you said right stock up your pantry, because we'll be there on Saturday, the August 26 from nine till three. Is it 903 904 904 will be there from 904 and you know, stock up your pantry for the next six months, you know, we're in her stock up because your fissures. As I said, you know, Russell Hatha, he's giving back to the education foundation so that we can provide more scholarship and school grants, so that we can perpetuate the culinary industry in Hawaii. Let's see now. Ryan, what did I miss? I think you nailed it. I agree. Aaron, I'm looking at it now. I also wanted Ryan to share with us because now you have a new specialty. I went in there as you exit the door it's on the left. Correct. Yeah. So, we used to have as you exit the last off to the side, there's a little room. It was the catering concepts room. And since December, we've renovated while we haven't renovated yet, but we've changed out the products and we've been continuously sourcing specialty products, whether it's balsamic vinegars truffle products. This does a lot of imported products and just high end products to really allow you to create that elevated dish and inspire you for your next meal. Love it. And you know, I really want to also thank Russell. You know, I have been Aaron knows my world. I have been with the Maui wildfires. Since it happened, you know, the Hawaii restaurant association is really the connector as people are calling and saying, you know, I have eggs to donate. I have produce to donate. You know, as they don't want things to go bad, they want it to go to the to the people who need the relief. I heard that also my hot to also did support the Maui relief and recovery. Can you share with us some of the ways that you have been able to help those on Maui. Yep, as soon as we heard about the Maui wildfires Russell reached out to the company's leaders and said, what are we going to do. And so Russell and the why hot to why hot and chef zone. They made a generous donation for both from both companies, along with food donations. They coordinated donations at chef zone and why hot to adjust that chef zone alone. They were able to coordinate over 24 pallets of goods in a matter of three days. So we sent that off and we partnered with companies. I love the United way I believe. Nice. Nice. Looking with the Maui United way also along with the Shin army along with the Red Cross. We're working with the Hawaii restaurant association is also working with. We luckily have, you know, board directors who are, you know, who were impacted by the wildfires who are there. And they're at, you know, as they're calling a ground zero and they've been in the trenches every day. They've been in the trenches for Russell and for rallying because, as you said, you know, I can't imagine how it feels to lose everything. You know, it's calling me Ryan, who's lost their restaurants who's lost their homes. You know, their employees they have 60 employees have them been displaced because they lost their homes and wildfires. So, thank you for doing what you're doing. And we really appreciate all of the support that the community is also giving us. Thank you to the community come together and really support. Yes. Yes. So, Aaron, before I wrap up the show, is there anything else that you would like to share about either the educational foundation or charity day. Thank you to all of our partners, you know, help us help students, you know, we can't express our gratitude enough. You know, and for those of you out there who are considering coming down and shopping on Saturday, please do because, you know, it may seem like a small thing, but it's the impact that you have is very, very big. So just come down. Say hi to us as we're there. And like Cheryl said, stuck up those pantries. Brian, I'm just letting you know I'm going to be looking for the cupcake sleeves, the cupcake liner sleeves. That's my favorite product, all the different ones, fancy ones too. Yeah, we got those all the colors. Yeah, there you go. So, so for those of you out there, you know, come stop by every little bit counts and so please help us out and so that we can continue helping students across the state. And I'll be there on Saturday to read I think my shift is the afternoon and you know my husband's favorite is the large jar of capers and he just on and on and on so I have my list too for this Saturday. Brian, anything else in closing before we close the show. You know, I just want to reiterate, you know, everyone please do come down this Saturday. Every dollar, you know, you spend helps out the HRA. Yeah. And like everyone said, just stock up whether you know you buy all your grocery this one weekend, it's going to make a big difference for the HRA. Yes, and then, as I mentioned to go to the schools for the teacher grants, any of the school grants that the teachers can use in their classroom and for the scholarships. I want to thank the two of you for jumping on with me today and I'm so sorry that I teared up it's just been a crazy last two weeks. Wow. So I'm going to close the show. And again, the Hawaii Restaurant Association is the organization unifying representing and supporting Hawaii's restaurant and food service industry. And the HRA educational foundation is the nonprofit organization who supports the Hawaii High School pro start culinary program and the 12 different high schools that have the program right now. And again, as I said in 2023, we're so proud to graduate 1000 high school students with culinary education. Thank you to our community for always standing with us to uplift Hawaii's food service industry. Our collective is only as strong as its individuals. So we deeply value your continued Aloha and support. And again, eat well and be well. See you soon.