Innovative Cuisine Takes Center Stage at Maui TechOhana
The Maui Food Innovation Center (MFIC) recently stole the show at the Maui TechOhana event, impressing attendees with its cutting-edge technology and innovative approach to food production. Ian Stewart, Entrepreneurship & Business Development Specialist, and Douglas Paul, Chef Instructor, presented an engaging showcase of the center’s work, including a video tour of the facility and samples of their success stories.
Innovative cuisine takes center stage at Maui TechOhana
The MFIC is Hawaii’s first in-state business incubator, dedicated to fostering and accelerating the growth and education of agribusinesses and food entrepreneurs. The center’s work is truly remarkable, with products like tortillas made from taro, chocolate-like confectionary made from ube and coconut crème, ulu hummus, cocktail kits, and more.
Iain Stewart, Entrepreneurship & Business Development Specialist
Ian Stewart’s current role focuses on supporting entrepreneurship as part of a U.S. Department of Commerce Minority Business Development Agency grant. The aim is to cultivate a vibrant diversified economy and increase minority business enterprises through entrepreneurship training and coaching.
Douglas Paul, Chef Instructor
Douglas Paul, with his extensive culinary background, including stints at Roy’s Restaurant, Spago Restaurant in Las Vegas and Maui, and his own food trailer called “My Office,” demonstrates a commitment to honing his craft in various culinary settings. He says, “My passion for exploring and trying new food items from around the world aligns well with my current role in the Maui Food Innovation Center. This move indicates a strategic step toward entrepreneurship, suggesting that I aim to not only create but innovate within the culinary industry.”
Attendees participate in an interactive exercise at Maui TechOhana
Candance Shaw of Astute Consulting, who attended the event, commented, “It was an excellent program and really gave everybody the opportunity to see that innovation doesn’t just exist inside of technology or medical spaces. It is definitely all around in everything including agriculture and food production.”
Justin Dietrich, Essential Builders, echoed the sentiment, saying, “I had a great time. I’m really encouraged to see all the innovation here in Hawaii and in Maui.”
The Maui Food Innovation Center offers a range of programs to support entrepreneurs in manufacturing their food concepts, including how to launch a successful food business, an incubator program to teach food industry best practices, and applied studies in Fundamental Food Manufacturing. The facility is also available for kitchen usage for established value-added food entrepreneurs ready to scale up their production.
Poi was served in containers and was the central focus of the meals served in May, in celebration of May Day.
In a coordinated effort to help increase local menu offerings in school lunches, three dozen public schools on Hawaii Island, Maui, Kauai, and Molokai will be offering fresh local poi as an accompanying lunch menu item to students and staff this month in honor of May Day.
Learn more about programs at https://maui.hawaii.edu/foodinnovation/ and keep posted on future Maui TechOhana events at www.mauitechohana.com.
