Culture and Traditions Foster Belonging
Our Sodexo chefs may work on campus, but they live and breathe the food cultures in their community. Their experiences are a source of inspiration that integrate local dishes, ingredients, and celebrations into the menu and give students a strong sense of place. This fosters a feeling of belonging, regardless of where a student may be from.
The vibrant and diverse food scene in Hawai’i offers many exciting opportunities to cook and eat. Here are a few examples of how our culinary teams represent local island culture and traditions:
On May 1st the University of Hawai’i at Mānoa celebrates Lei Day with a traditional dessert. Haupia, a coconut pudding, is served at the Hale Aloha Café alongside the Kahlua Pig and Cabbage plate lunch.
Chefs at the University of Hawai’i Hilo created a combination of two local favorites: musubi and poke. Their Palakai Hawaiian Poke Musubi has all the comfort of a fresh poke bowl but without the need for chopsticks, making it the perfect snack on the go.
Students at Sacred Hearts Academy and the University of Hawai’i at Mānoa can’t get enough boba in their drinks. The Strawberry Smoothie with Boba is by far the student favorite.
Everyone at the ‘Iolani School eagerly awaits the next Mochiko Chicken Day. This local-style fried chicken is battered in mochiko rice flour, shoyu, and panko breadcrumbs for a savory-sweet flavor and crispy yet chewy texture. It takes the chef four days to prep, and it always sells out.