University of Hawaii Maui College Culinary Arts Program students help stage the Noble Chef Gala.

KAANAPALI – The University of Hawaii Maui College Culinary Arts Program is proud to announce the details for their 2018 Noble Chef fundraising gala on Nov. 10. This year, the event will move to a new venue, The Sheraton Maui, and will feature students working alongside notable Maui chefs in a not-to-be-missed culinary journey to turn-of-the-century France’s famed “Moulin Rouge.”

A reception begins at 5:30 p.m., followed by sit-down dinner at 7 p.m.

This year’s theme of “Moulin Rouge” will delight the senses with delicacies, decor, flair, fashion and nostalgic “les grand amusement” traditional French entertainment.

Utilizing local produce, ingredients and techniques paired with unique French-style cuisine, the student chefs will work alongside their professional mentors to create an event that will transport you back to an experience typical of an evening on “le rue o se trouve le Moulin Rouge.”

Top Maui celebrity chefs will present a selection of appetizers at the cocktail reception created and prepared by a chef-student team. Prior to the event, UHMC Culinary Arts students work side-by-side with the chefs in their restaurants and at the university for hands-on training.

The opportunity to be involved in the process from developing a menu item through the delivery of locally sourced world-class cuisine prepares students as they “learn by doing” for their transformation into the next generation of professional chefs.

Working one-on-one with UHMC Culinary Arts students, this year’s celebrity chefs include Tom Lelli, Craig Omori, Joe Tocci, Noel Cleary and Brant Holland of the UHMC Culinary Arts Program; Lee Anderson of Sugar Beach Events; Lyndon Honda of ROCKsalt at The Sheraton Maui Resort and Spa; Travis Morrin of Three’s Bar & Grill and Fork and Salad; Tylun Pang of Ko Restaurant at The Kea Lani Resort; Geno Sarmiento of Son’z Steakhouse at The Hyatt Regency Maui Resort and Spa; Alvin Savella and Kenneth Sniffen of The Banyan Tree Restaurant at The Ritz-Carlton, Kapalua; Roger Stettler of Taverna Maui; and The Culinary Team at The Plantation House.

The reception will be followed by a sit-down, three-course dinner prepared and served by the culinary students with the support of Executive Sous Chef Taylor Ponte of The Mill House, who will prepare the first course, and Executive Chef Craig Dryhurst of The Four Seasons Maui, who will prepare the entre.

The evening will wrap up with a surprise dessert finale by Fabrice Benezit, executive pastry chef of The Grand Wailea Resort. In addition, and as always, there will be a special pastry art presentation by UHMC Culinary Arts Program Coordinator and Pastry Chef Instructor Teresa Shurilla and Pastry Arts Instructor Hannah Stanchfield.

After sampling the appetizers, guests can cast their vote for their favorite. The winning celebrity chef team will be recognized on stage for their unique creative presentation and blending of flavors.

Master mixologist Aaron Acala of Mosley from Lineage Restaurant will create handcrafted cocktails from local Maui distilleries (Hawaii Sea Spirits and Haliimaile Distillery along with Maui Winery). In addition, wine and sparkling wine selections featuring local island producers Maui Winery and a selection of fine wines supported by local island distributers will be available during the reception and paired with the dinner courses.

The Noble Chef is the UHMC Culinary Arts Program’s largest annual fundraiser, with proceeds directly supporting culinary education, student career advancement and community service. Proceeds are also allocated toward student scholarships, student field experiences and internships, student culinary competitions, program enrichment and enhancement, and professional development for culinary faculty.

Tickets are $195 per person. Sponsorship opportunities include $10,000 for a Title Sponsorship “Renoir” (table of eight), $5,000 for a Premiere Sponsorship “Monet” (table of eight) and $3,000 for a Patron Sponsorship “Toulouse-Lautrec” (table of eight). Limited seating is available.

To reserve your seat, or to inquire about sponsorship benefits, contact Marilyn Fornwall at (808) 984-3261 or fornwall@hawaii.edu.