Wong related to the students that attitude makes a difference and positive leadership drives change. It struck a powerful note with the 40 Kauai culinary students who participated in expanding their minds and palates. Chef Wong led them on a tasting experience that included Kauai shrimp in a buerre blanc sauce vs. a teriyaki sauce, Big Island Lobster with green onion oil, local coffees, goat cheeses from the Big Island, Maui, and California and a fish tasting featuring local snappers. Various sauces, pairing beverages with desserts, and even a candy bar with coke “woke” up taste buds encouraging the students to explore acid, bite, aroma, and texture plus the sweet, salty, sour, bitter flavor notes. Chef Wong encouraged students to do more than eat, but to really taste the food and to explore the food world: learning from creative chefs on the international stage, reading culinary books to develop a knowledge base and absorbing innovative techniques / culinary trends. He urged the students to focus on the basics…properly prepared and seasoned foods. Alan Wong has made a name for himself internationally with his marriage of different ethnic cooking styles with the finest island grown ingredients, creating local dishes with a contemporary twist. The James Beard Award winner for Best Chef—Northwest, Wong is a founding member of Hawaii Regional Cuisine Chefs. As chef/owner of Alan Wong’s Restaurant, and The Pineapple Room in Honolulu, Chef Wong also has Alan Wong’s Hawaii in Tokyo Disneyland. Wong serves on the Hale ‘Aina ‘Ohana board.