I moved to the Big Island in 1990, and promptly went to work at Kay’s Kitchen in Kalaoa, as assistant manager, where we produced upward of 300 covers daily. Later, as assistant manager and kitchen manager for Volume Services, two restaurants at the Kona International airport, I was responsible for food production, employee training, purchasing, inventory, and daily cash receipts.
From May 1999 through August 2003, I worked at the Five Diamond Four Seasons Resort at Hualalai where I was a garde manger cook for four years. It’s there, I learned giving “ above and beyond expectations”. Back to basics, I produced the resort’s salads, dressings, and cold sauces, banquet cold production including sandwiches, canapés and hors d’oeuvres. I was also a relief cook for the room service hot and cold lines. Chefs James Cassidy, Billy Akuna, Ryan Viloria, and Ahmad were some of the people I was responsible to, in addition to all my coworkers, all of them great team members, at the Pahu’i’a Restaurant.
Instructor, Hawaii Community College – West Hawaii
I graduated from this college with high honors in 2003, I’ve been teaching here since, and it doesn’t end my own journey of learning. Education has brought clarity to all that I have experienced and I gladly share it with the student.
Philosophy
We can take advantage of the newest technology in almost everything we do, but not forget where we started, with our bare hands and hard work. The knowledge and skills I come with started with the desire to prepare and serve good food, and then healthy was included, and now sustainability.
Contact Chef Betty:
bettysai@hawaii.edu or (808) 322-4853
