The two-day program October 20 and 21, 2009 involved two Maui culinary students Jeff Scheer and Jonathan Pasion, along with their instructor Ben Marquez and Chris Speere, Program Coordinator, Maui Culinary Academy, Maui Community College. The experience included four Restaurant Reality segments: “The Kitchen,” “Sourcing,” “Service,” and “The Guest 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! Inviting students into our kitchen is natural. We have a culinary laboratory going on in our kitchen every day anyways as we’re always working on new techniques and flavor combinations,” explains Mavro. Students rotated among the various stations working with Chef Kevin Chong, chef du cuisine at Chef Mavro, to pick up professional tips and absorb the passion for details and teamwork that produce this restaurant’s award-winning results. The morning of the second day “Sourcing” started at 6:30 a.m. atthe United Fishing Agency, more commonly known as Honolulu’s fish auction. Students met Brooks Takenaka, general manager, and learn about the critical relationship between restaurants and fishermen. Next students visited Sumida Farms to see first-hand the challenges and satisfaction of a multi-generational farm that produces the majority of fresh watercress in Hawaii and to other farms. The afternoon of the second day included a briefing on “Service” with Todd Ashline, manager, sommelier, and wine columnist, on the techniques and spirit of Five Diamond service Chef Mavro-style. “The Guest Experience” brought the students and their instructors into the dining room as guests for a grand finale dinner capping their two days of Restaurant Reality.