"Even though they're students, attendees should see a high caliber of professionalism," said Tsuchiyama, a 1982 alumnus of the culinary program at KCC. "And they can definitely expect to see some gold and silver medals being awarded."

Scheduled for Sat., Apr, 30, from 10 a.m. to 4 p.m. on the grounds of KCC, the Student Culinary Expo is the first of its kind in more than seven years, according to Ron Takahashi, the program's department chair.

"When we first offered something that was similar to this, we started off with a $7,000 budget," Takahashi recalled. "But each year that amount kept getting lower until we finally plummeted to $1,000, at which point we could no longer do the show. So, we stopped and haven't done one ever since."

During this upcoming expo, students will compete with themselves and not one another. Their dishes will be scored and evaluated on the basis of several criteria, including presentation and overall taste.

"It'll show them the type of competition they can expect at the professional level," Swift said. "But they'll also get the chance to see what other students can do and, hopefully, it will inspire them."

Participating in this friendly culinary competition are students from KCC, as well as from West Hawaii and Kauai Community College, and teens from Farrington High School and Konawaena on the Big Island.

"When we used to hold what we call 'salons' (exhibits of students' creations), we would see a huge growth in culinary programs," Takahashi said. "Conversely, we would see an exponential growth in the quality of the food. We're hoping to see this again."

Judging will be done by members of the American Culinary Federation, who will provide competitors with invaluable tips and suggestions.

The legendary French Iron Chef Sakai will be on hand to donate a scholarship to the student who wins the "Hot Food" competition. The recipient will have the chance to intern at Sakai's restaurant in Japan. American Express will also award a scholarship to the winner of the "Cold Food Salon" contest.

"They (the dishes) should all be originals," Tsuchiyama said. "They'll have to prepare that dish the best they can."

French Iron Chef Sakai will award a student internship to his restaurant.

"Part of the problem in the past was trying to draw the general public to come and see the exhibit," Takahashi said. "So adding a tasting component, as well as entertainment to the event should remedy this."

Anticipating an attendance of 2,000 people, dining room instructor Laurie Dwire said the students are looking forward to participating in the expo.

"This event will afford them the chance to compete and to experience the level of competition in the food-service industry," she said. "And the great thing about this expo is that it will draw high school and college students from across the state."