On the Horizon at Kapi‘olani Community College


Thursday, July 22, 2021
11:00am - 12:00pm

Join Chancellor Louise Pagotto for an On the Horizon series webinar celebrating Kapi‘olani Community College’s 75th Anniversary and highlighting the College's innovative programs.

Tune in to hear an update on the College and a discussion on the Culinary Institute of the Pacific with Dean John Richards, faculty member Lauren Tamamoto and alumnus Christopher Fujimoto.

Louise Pagotto
Chancellor, Kapi‘olani Community College

John Richards
Dean, Hospitality, Business & Legal Technology

Lauren Tamamoto
Coordinator, Culinary Innovation Center

Christopher Fujimoto
Alumnus, Culinary Institute of the Pacific

Meeting ID and password will be emailed upon registration. Questions for the speakers can be submitted on the registration page.

About the On the Horizon series: The On the Horizon series aims to showcase programmatic endeavors, campus goals, and opportunities for support at UH’s 10 dynamic campuses.

Questions? Please contact the UH Office of Alumni Relations at contact@uhalumni.org.

About the speakers

Louise Pagotto began serving as Chancellor of Kapiʻolani Community College on June 8, 2018. Her work at the college began in August 1989 and has seen a number of incarnations:  classroom teacher of English composition and linguistics, assistant dean for vocational and distance education, department chair of language arts, and assistant dean again, this time for arts and sciences and the Center for Excellence in Learning, Teaching and Technology. She served as vice chancellor for academic affairs for 16 years.

She came to the University of Hawaiʻi at Mānoa as an international student in 1980. Her doctorate in linguistics was awarded in December 1987, with a dissertation on the verb morphology of Marshallese, a Micronesian language spoken in the Marshall Islands. She went on to teach English to non-native speakers at Leeward Community College.

Pagotto attended Marianopolis College and graduated with a bachelor of arts in English conferred by l’Université de Montréal (Canada) in May 1971. In the same year she began teaching high school in Papua New Guinea. She returned to Canada in 1976 to complete her master’s degree in linguistics at McGill University, focusing her research on the syntax of Ojibwa, an aboriginal language in Western Québec.

John Richards is a visionary entrepreneur and intrapreneur with ownership, management, and leadership experience in a variety of food service, innovation, entertainment, and educational enterprises in Kentucky, California, Florida, and Hawai‘i.

Richards began serving as Kapi’olani Community College’s Dean of Career and Technical Education (CTE) for Culinary Arts, Hospitality, Business, Legal and IT in February of 2015. He also serves as the senior manager, lead facilitator, and coordinator for the CTE academic cluster and the Culinary Institute of the Pacific Diamond Head.

Christopher Fujimoto is a 2021 graduate of the Culinary Institute of the Pacific at Kapi’olani Community College, graduating with an associate of science degree in Pastry and Culinary Arts as well as the Advanced Professional Certification. He aspires to learn more about the local sustainable food and agriculture industries in Hawai’i and hopes to be a leader that moves Hawai’i towards stronger food security and less dependence on imports.

He has some first hand experience working with local producers and hopes to work and learn more about how to contribute more to the local industry throughout his career. In his spare time he loves to cook, eat, hang out with friends and family, go to the beach and hike.

Dr. Lauren Tamamoto is a Certified Food Scientist and Certified Culinary Scientist with over 10 years of food manufacturing experience. She is the coordinator of the Culinary Innovation Center and works with local farmers and food manufacturers. She teaches courses at Kapi’olani Community College including Food Innovation, Nutritional Cuisines, Modernist Cuisines and Food Science. Her expertise is in Product and Recipe Development, Nutritional Analysis, Food Safety and Hazard Analysis Critical Control Point (HACCP), and Sensory Evaluation.  

University of Hawai‘i Alumni