Lars Mitsuda
Title: Culinary arts teacher
Job site: Aoga Maualuga a Moanalua
Years in the HIDOE: 15 years
Years in the position: 10 years
Q: Briefly describe your career path.
A: I always wanted to be a teacher. I always knew that I loved education. I have a culinary arts degree, bachelor’s degree in business and a master’s in secondary education. I taught English at ‘Ilima Intermediate for five years and later transferred to Moanalua High School. I started teaching business and English. Eventually, the culinary teaching position opened up. Prior to teaching, I’ve worked various back-of-house roles in restaurants in Washington State and Hawai‘i. I’m lucky to get the opportunity to teach culinary.
Q: What are your primary duties?
A: I teach all grade levels at Moanalua High School—fundamentals all the way up to advanced culinary arts. I work as a team with co-teachers Justine Perkins and Laura Harada. We run a certified kitchen on campus and prepare food for numerous events. We also participate in a lot of community events such as the Okinawan Festival, The Best of Hawai‘i’s Best Kitchens, and the Aloun Farms gala and competition, all of which I help to organize. We also host a brunch on campus where we invite culinary colleges, industry professionals and Moanalua culinary alumni to network and learn.
Q: Favorite part about the job?
A: I love seeing my students reach their culinary goals and having them come back and teach me something. I have alumni who are working at many James Beard-nominated restaurants such as The Pig and the Lady, MW, Bread Shop, Bar Maze, Fête–I’m very proud of that! It feels like a huge accomplishment that we’re producing talent. I have the former students come back to give a lesson to my current students. I also get to shadow them at their restaurants and they share with me the things they’re learning and it keeps me current. I then bring it back to the class, so it’s full circle.
Q: Most challenging part about your position?
A: We have a limited facility, but what we do with it is amazing. Also making students understand that the culinary industry takes a lot of dedication and it’s not easy. It’s not you “just eat food all day.” The industry requires sacrifice and a growth mindset. It’s a lot of hard work, but to watch them thrive is amazing.
Q: How does your role support student success?
A: We support students to achieve their goals in the culinary arts and have tried to focus on supporting Hawai‘i regional cuisine to support our island community. Whether students wish to simply enhance their cooking skills or they wish to continue their culinary skills professionally, our program offers lessons in fundamental baking, cooking and overall kitchen operations.
Q: What advice do you have for people considering this position?
A: If you would like to teach culinary arts I would recommend finding a mentor that will support your goals and vision. If you have a willingness to learn and grow, everything will come into place. You don’t have to be a masterful chef to be a good teacher. Having culinary skills helps, but if you’re willing to learn, then you’ll be fine.
Q: Fun fact?
A: I have had the opportunity to work for some high-end restaurants and have done stages (job shadowing) in New York City, San Francisco and restaurants all around O‘ahu.
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