The class Patisserie (CULN 252) is an advanced baking course, expanding on basic baking skills and techniques learned in fundamentals of baking classes or job experience. Cakes, pastries, petit fours, fondant, chocolate, cookies and other bakeshop items are included in the laboratory practice. Emphasis on baking as a science dependent upon exact measurements, functions of ingredients, the proper handling of ingredients, the proper tools and increased manipulative skills required to assure consistent results in producing fine pastry items.
A three-time finalist in the James Beard Awards for Best Chef, Pacific Northwest and Hawaii. Peter has been featured in a wide variety of publications, from the New York Times to Gourmet and Bon Appetite. Located on three islands, Merriman's serves the freshest ingredients paired with the finest wines. From the Wok-charred Ahi to Peter's Organic Caesar salad, our chefs and local farmers bring you the unique flavors of Hawaii."
Born in the port city of Yokohama, Japan, Fukui moved to Hawaii when he was 12 years old. His childhood memories of enjoying the freshest and most delicately flavored seafood continue to inspire and inform his cooking and approach to food. "My style of cooking is based on traditional Japanese culinary techniques and foods, infused with European flavors and ingredients. At Hiroshi I endeavor to create layers of freshness, not layers of complicated flavors. I am partial to cuisine that is clean, bright and delicately nuanced with sauces that are distinctive yet never overpowering to the fresh product.”
Born and raised on Maui. He grew up fishing from the reefs surrounding the island and thus began his life-long love of fish. His love of cooking started early too. While in high school he worked at the local Sizzler's as a dishwasher and it was the actions of a bored line cook who let him take over the cooking chores one day that got him hooked. Elmer says that from that first time of throwing food on the griddle, he knew he'd found what he wanted to do.
While people who know his fine-dining background might be surprised at the casual nature of Poke Stop, Elmer feels it is a completely natural progression of what he loves to do - create great food that makes people happy when they eat it.
