Chef Mavro, a member of the HAO Board of Directors, developed the idea of offering students a restaurant reality experience. “I want to show Hawaii culinary students that they can be part of world-class restaurants right here in the Islands. Anything is possible!” The two-day program, sponsored by the HAO, involved two students – Charles Devaney and Braden Hiraoka – selected after a rigorous essay process from the Kauai Community College culinary program. They were escorted by Kauai CC instructor Mark Oyama. The experience included four Restaurant Reality segments: “The Kitchen,” “Sourcing,” “Service,” and “The Guest Experience.” Chef Mavro and students visited David Sumida of the multi-generational Sumida watercress farm, Jeanne Vana of North Shores Farms and Dr. Wenhao H. Sun, at Olakai, a farm of the future that produces sea asparagus. Chef Mavro and the students visited the United Fishing Agency, more commonly known as Honolulu’s fish auction. Students met Brooks Takanaka, general manager and Hale ‘Aina ‘Ohana advisory board member, and learned about the critical relationship between restaurants and fishermen. Students rotated among the various restaurant stations to pick up professional tips and absorb the passion for details and teamwork that produce the award-winning menu “The Guest Experience” brought the students and Chef Oyama into the dining room as guests for a grand finale dinner capping their two days of Restaurant Reality. The HAO plans to expand the program to other chefs and students.