LOCATION: Learning Kitchen Tent
CHEF KATIE DOBKIN
Representing VEDGE Wholesale
CHEF PAUL ONISHI
Representing Down to Earth Organic & Natural
Paul has worked in the highly competitive food and beverage industry for 35 years. He has also been teaching for the Hawai’i Department of Education for 10 years. He helped start a culinary training program for at-risk youth in elementary through high school on O’ahu and Hawai’i Island. Paul also brings his unique and engaging style of hands-on culinary instruction to the Windward Community College campus. Paul has evolved from being an avid consumer of animal protein to an “enlightened” vegan chef and educator after a recent health scare.
EDGAR EDGE & GORDON AU
As a life-long vegetarian, Edgar Edge began his chef training shortly after graduating from high school in 1980 in his native Toronto, Canada. His passion for excellent plant-based foods took him on a world wide adventure when he accepted a call to serve his Seventh-day Adventist Church in 1990. His adventures included 4 years in England, 4 years in Thailand, 7 years in Hawai‘i, 4 years in Kenya, 1 year in Colorado, and 6 years in Idaho. In 2011 Edgar moved back to Hawaii – the place he loves to call home. Edgar currently serves as the Director of Nutritional Services at Adventist Health Castle. He will be joined by Gordon Au.
Sushi Burgers (Edgar)
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delightfully light and nutritious
Vegan Pho (Gordon)
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popular dish at The Bistro
KIMBERLY OSHITA
Registered Dietician, Kaiser Permanente
Kimberly is a Registered Dietitian and Certified Diabetes Educator at Kaiser Permanente, where she enjoys working with people in individual and group settings to improve their health and well-being. She believes that adopting a plant strong diet can help people improve their blood sugars, along with decreasing their risk for other chronic diseases such as heart disease and certain types of cancers. This past year she has been helping pilot a 20 week plant based program at Kaiser Permanente called HALT, adopted from Northern California Kaiser.
Local Style Cauliflower Rice
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an island favorite with a healthier twist
CHEF MAMA T GONSALVES
Executive Chef, Umeke Market
Mama T has moved her Ital Kitchen to Umeke Market in downtown Honolulu and created a full plant-based menu serving breakfast and lunch on weekdays. She is passionate about teaching food as medicine and sharing about the connection between the land, water, food we eat and grow, and our health. Now the Executive Chef at Umeke Market, she has made it a priority to source local, organic produce. Some of the organic farms sourced from weekly from are Mohala Farms, Yogarden, Kahumana, and Keala farms from Kaua‘i, the latter from which Umeke gets 100lbs of kalo for many dishes featured daily. Mama T is surrounded by a dynamic team at Umeke who all share the passion to serve healthy, delicious food to the community.
