Afterschool Culinary Club – Spring 1
Class info:
Afterschool Snack Club is your space to explore cooking and baking in a fun, supportive environment. You’ll dive into hands-on activities that teach practical skills and spark creativity.
Learn kitchen essentials like knife techniques, food prep, and safe cleaning practices. Discover how to use locally grown produce and why sourcing from the ʻāina (land) matters for health and sustainability. You’ll prepare traditional Hawaiian recipes alongside modern snacks that are nutritious and easy to make.
Beyond cooking, this program builds confidence, teamwork, and communication. Working in groups, you’ll share ideas, experiment with flavors, and celebrate your creations together. Each snack you make is a step toward healthier habits and a stronger sense of identity.
Whether you’re new to the kitchen or ready to level up, Afterschool Snack Club offers a welcoming space to learn, grow, and enjoy. Bring your curiosity and your appetite!
Ages: 14-17
Schedule: Tuesdays & Thursdays
Time: 4:00 pm – 6:00 pm
Start Date: 01/20/2026
End Date: 03/05/2026
*We’ve created Spring 1 and Spring 2 options to provide options that fit around kamali‘i schedules outside of the Center. Both sessions offer identical content and are not designed for repeat enrollment.
Meet the team
Learn more about the team behind the Afterschool Culinary Club- Spring 1 program.
Mahana Akina
Director, Culinary Programs
Mahana Akina
Director, Culinary Programs
Koryn Mahana Akina, Director of Culinary Programs at the Liliʻuokalani Center, is a Hilo native who brings over 30 years of experience in the culinary arts, education, and leadership. Her career reflects a deep-rooted passion for food as a vehicle for cultural preservation, community wellness, and youth empowerment.
Her background includes teaching culinary arts within the University of Hawaiʻi Community College system, serving as Director of Nutritional Services for one of Hawaiʻi’s largest skilled nursing facilities, and working across a wide range of culinary environments from fine dining to beloved local favorites. At the heart of her work is a deep commitment to mālama ʻāina, wellness, and empowering ʻōpio through food, with the goal of nourishing both body and community with intention and aloha.
Wenona Kei Shmull
Culinary Educator
Wenona Kei Shmull
Culinary Educator
Wenona Kei is a Culinary Educator at the Liliʻuokalani Center. She develops and facilitates cooking programs that celebrate Hawaiian and Pacific foods while building kamaliʻi skills, confidence, and connection in the kitchen.
She brings a decade of experience spanning culinary arts, school food systems, and nonprofit management. Her career began in restaurants and continued with FoodCorps in California, where she taught food education in elementary schools. She later moved into program management, supporting food educators nationwide through training, advocacy, and community-building.
Wenona is committed to growing the next generation of Pacific food systems leaders who connect food, identity, and community well-being.
We’re here for you!
Our team can’t wait to get to know you. Connect with us to learn more and get involved.