BIG ISLAND CHOCOLATE FESTIVAL NAMES CULINARY, FARM WINNERS Students Awarded $5K in Scholarships
BIG ISLAND CHOCOLATE FESTIVAL NAMES CULINARY, FARM WINNERS
Students Awarded $5K in Scholarships
WAIKOLOA, HAWAI‘I ISLAND—Three Hawai‘i college culinary teams were awarded a total of $5,000 in scholarships at the recent Big Island Chocolate Festival at the Waikoloa Beach Marriott Resort & Spa. Also announced at the festivalʻs gala were winners of the Peopleʻs Choice Awards, best cacao bean and bean to bar.
Presented by the Kona Cacao Association (KCA), the 13th annual festival was a three-day celebration of chocolate that included a guided farm tour, college culinary competition, chocolate farmers market, agriculture seminars, culinary demos and the festive gala.
A total of 22 college students hailing from Maui, Kapiolani and Leeward Community Colleges participated in the annual college culinary competition. Plated desserts were critiqued using an American Culinary Federation rubric focusing on taste, texture, appearance and creativity. Scholarship sponsor King’s Hawaiian presented three teams with awards.
Taking first place with a $2,500 scholarship was Hawkins Ko and Chase Ignacio of Kapiolani Community College, followed by Rhiannah Ulit and Ralf Bartolome of Leeward Community College with a second place $1,500 award and Eden Chung and Daniel Tada of Kapiolani Community College with a third place $1,000 award.
“Supporting Hawai‘i culinary students is a mission we embrace at the King’s Hawaiian ‘ohana,” said Heather Campbell, King’s Hawaiian’s innovation pastry chef and competition judge. “It’s an honor to contribute not only to our future culinarians, but also to support the journey of their faculty and supporters.”
Other college competition judges included Chef Stéphane Tréand, MOF Patissier Chocolatier; Four Seasons Resort Lanai Executive Pastry Chef Bruce Trouyet and Chef Maria de los Milagros Miceli of Four Seasons Lanai.
Earning People’s Choice Awards at the festival gala were the Fairmont Orchid for Best Savory, the Outrigger Kona Resort and Spa for Best Sweet and the Mauna Lani, Auberge Resorts Collection for Best Decorated Booth.
The Best Cacao Bean award was won by Martin Mazzanti of Ocean Grace Farms in Kalaoa-Kona. Best Bean to Bar winners were topped by Four Seasons Resort chefs Bruce Trouyet and Maria de los Milagros Miceli, who won first place. Ken and Connie Melrose of Primavera Farm in Kealakekua earned second while Executive Pastry Chef Daniel Sampson of the Fairmont Orchid won third. Bean judges were Dr. Raven Hanna, Dr. Nat Bletter, Maddy Smith and Ann Tuomela while Chef Treand, Chef Campbell, Dr. Nat Bletter and Maddie Smith critiqued Bean to Bar.
Additional festival winners are the 2026 beneficiaries: Kona Dance & Performing Arts, ACF Kona Kohala Chefs Association, Center for Spiritual Living Kona and participating culinary students.
BIG ISLAND CHOCOLATE FESTIVAL The mission and goal of the Kona Cacao Association is to promote the cacao industry on the Big Island of Hawai‘i by presenting the Big Island Chocolate Festival as an educational and outreach opportunity for local cacao farmers, the hospitality industry and cacao enthusiasts. Mahalo to 2026 Big Island Chocolate Festival sponsors: Hawai‘i Tourism Authority through the Community Enrichment Program, Waikoloa Beach Marriott Resort and Spa, King’s Hawaiian, PROVA, Wai Pa‘a Clear Crafted Ice, Cocoa Outlet, Hawaii Equity Management LLC, Guittard Chocolate Company, Original Hawaiian Chocolate Factory, Kona Brewing Company, Volcano Winery, Kings’ Shops, Queens’ Marketplace, Costco, Hawai‘i Nautical, KGH Catering, Rimfire Imports, Portrait Chocolate, Patricio’s Taqueria and Sysco.
www.bigislandchocolatefestival.com @BIChocoFest
KING’S HAWAIIAN® Founded 75 years ago in Hilo, Hawaii, by Robert R. Taira, King’s Hawaiian is a family-owned business that has been dedicated to providing Hawaii-inspired foods made with original recipes and Aloha Spirit for three generations. King’s Hawaiian makes the #1 branded roll in the United States, along with other irresistible products that inspire joyous food experiences people can’t resist being a part of, including slider buns, hamburger buns, pretzel bites and more. The soft and fluffy texture and perfect touch of sweetness of King’s Hawaiian bread add even more fun and excitement to occasions big and small, including everyday meals and snacking, bringing loved ones together. For more information, visit the company’s website at www.KingsHawaiian.com, or find King’s Hawaiian on Facebook, Instagram and X.
BICF2026StudentWinners.jpg caption:
Three teams of the BICF’s annual college culinary competition were awarded a total of $5,000 in scholarships from King’s Hawaiian. Pictured from left is the second place team of Rhiannah Ulit and Ralf Bartolome of Leeward Community College, first place team members Hawkins Ko and Chase Ignacio of Kapiolani Community College with Kona Cacao Assn. President Farsheed Bonakdar, third place team of Eden Chung and Daniel Tada of Kapiolani, and Chef Heather Campbell of King’s Hawaiian. Photo courtesy BICF
