ENSURING AUTHENTIC REPRESENTATION THROUGHOUT ASIAN AMERICAN PACIFIC ISLANDER HERITAGE MONTH

Each May we celebrate Asian American Pacific Islander Heritage Month – a time to a time to amplify voices, share stories, and foster a deeper understanding of the Asian American, Native Hawaiian, and Pacific Islander diaspora. Within the FLIK Independent School Dining (FISD) community, we understand the importance to accurately reflect the rich tapestry of the Asian diaspora that represents nearly 50 ethnic groups from throughout the world.

We went direct to the source and tapped into the FISD team in Hawai’i for a deeper understanding on how to create spaces with authentic representation and culture at the center of the hospitality experience. Hawaiian culture is deeply rooted in values of aloha (love), pono (righteousness), and kuleana (responsibility), guiding both residents and visitors in their interactions with the land and each other.

Fun Fact: Did you know “Hawaii” is the anglicized spelling commonly used in the US, but Hawai’i with the okina between is the spelling most local Hawaiian people use.

Introducing: FLIK 808

At FLIK, we pride ourselves in create custom hospitality experiences with all our schools and campus communities. In Hawai’i, we take that to another level.

Our partnerships with numerous independent schools in Hawai’I, including several Kamehameha Schools campuses who were created specifically to fulfill their founder’s desire to “create educational opportunities in perpetuity to improve the capability and well-being of people of Hawaiian ancestry,” require a very specific approach to the culinary offerings, nutrition education, and overall ethos to our hospitality services. We tapped into some of the FISD 808 associates, some of whom are of Native Hawaiian descent, about their individual experiences as part of the AAPI community and how it directly correlates to our approach to hospitality.

Read more below – and check out one of the authentic recipes shared by the local team:

Meet Christophe Ticarro, Director of Dining Services, Hawaii Prep Academy

“When we arrived in this country, the only constant we had was not losing our roots with the food we prepared and ate. Food is our love language.”

Meet Kyle Nakamura, Lead Cook, Hawaii Preparatory Academy

“[I’m] born and raised in Oahu. [I’ve] experienced the best of both worlds with Japanese Hawaiian influenced upbringing.”

Meet Thomas Long, Senior Cook, Hawaii Preparatory Academy

“Being proud of our cultural heritage means sharing foods and experiencing others food.”

Meet Palani Emeliano, Sous Chef, Kamehameha Schools Kea’au

“It is [important to recognize the] contributions and accomplishments by the AAPI community that impact Hawaii today. Our Aina “land ” and its significance throughout the islands. The kingdom and each of the Ahupua’a Sections of land Mauka to Makai, “mountain to the ocean”. The importance of protecting our Native plants, animals and natural resources.”

Meet Burt Takata, Receiver, Kamehameha Schools Kea’au

“My dad served in WW2 and volunteered so he would be recognized as American. He was in the Military Intelligence Service (MIS). His unit was not mentioned as much as the 100th Battalion or the 442nd Regiment because of the type of work he did. I joined the army June 30th, 1976 and retired June 30th 1996. I served 20 years and retired as an Intelligence Analyst. The reason I joined the Army is because of my Dad, I wanted to serve in the Army just like he did.”

Mj Vongenchten, Cook, Kamehameha Schools Kea’au

“I think about how hard the people of my culture [Filipino] need to work to support their families to teach their children, work is important and to be humble and respectful to others, all of which I learned from my grandfather who came to Hawaii when he was 14 years old. I want people to understand that being Filipino Hawaiian means we work hard to help people in need and have Aloha in our hearts.”

Meet Ashton Aki, Prep Cook, Kamehameha Schools Kea’au

“I’m proud to be Hawaiian because of the history and great customs of my culture. I wish they knew the true history of the Hawaiian culture. My other half went to a Hawaiian Charter School, Hawaii is her first language and she teaches me things we don’t learn in DOE public school.”

Mary Pheobe Agdeppa, Front of House Lead, Kamehameha Schools Kea’au

“I’m proud of the food and the nature of our people. We’re hard working and kind. Our food is ethnic like everything in Hawaii. There are so many different varieties of food like babinka (similar to butter mochi). We give from our hearts and expect nothing in return.”

Meet Josue “JJ” Klattenhoff-Valdivia, Prep Cook, Hawaii Baptist Academy

“[Celebrating AAPI Heritage Month] means I get to be seen by my community. [People like] Jason Momoa [have shown] that we can make it on the big screen [and] shows me that we all have that same chance.”

Meet Piephency Aunu, Prep Cook, Hawaii Baptist Academy

“Just being from the island and having a connection with the island makes me proud. We are such a diverse group even though we are from the same place.”

Meet Kekaimalu Piena, Utility, Kamehameha Schools Kapalama

“Hawaiians eat indigenous food and not only the traditional stereotypical food that you can find in a luau show. And busted the myth that pineapple is Hawaiian.”

Meet Charleston Unciano, Catering Manager, Kamehameha Schools Kapalama

“I celebrate [being a part of the AAPI community] daily. [We don’t live in grass shacks.”

HAUPIA (HAWAIIAN COCONUT PUDDING)

Haupia is a classic Hawaiian dessert made from coconut milk, sugar, cornstarch, and water.

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Ingredients

1 1/2 c. cold water

8 oz cornstarch

1/2 c. granulated sugar

16 oz coconut milk, unsweetened

Instructions

1. Mix water with cornstarch. Set aside.
2. Heat coconut milk, sugar, and water to a rolling boil.
3. While stirring constantly, add cornstarch slurry into the coconut milk mixture.
4. Keep stirring using a whip until the mixture begins to thicken.
5. Cook until mixture becomes creamy and separates from the side of the pot.
6. Pour into 1/2 size sheet pan and cool. Chill until set.
7. When set, cut into 8 x 10 squares. Enjoy!

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At FLIK Hospitality Group we believe in great food, great service, and great people. Our wellness first approach ensures our food supports healthy and delicious choices, specially curated by our team of culinary experts and registered dietitians. At FLIK, we believe in seasonality in sourcing our ingredients and providing a customized approach to the culinary and hospitality needs of each client. Our dedication to providing quality hospitality service is unparalleled in the industry.

Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Check out our current openings here:

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Have feedback or questions for our team? Email us at [email protected].