Brigham Young University–Hawaii has a place on the map for more than its great education programs and large international student population; it now has a nationally acclaimed, gold standard food services program. (pictured: An example of the cuisine served during the festival)
Last November, after months of planning, BYU–Hawaii's Cafeteria-the Club Dining Facility- held a celebration similar to one of Japan's Cherry Blossom Festivals. After judging by the National Association of College& University Food Services (NACUFS), "The Cafe" won 1st place for a small school event in the Dining Awards Special Events Competition.
Marilou Lee, Club Dining Facility Manager, explained that the event "took a lot of time, a lot of hands involved, and a lot of work to put on this event." She also said she was happy to have the award, and explained that she already has a spot picked out for the award: the wall facing the entrance to the Club Dining Facility, next to the previously earned bronze and silver awards from the same competition.
(pictured left: Students engage in a cultural dance)The celebration, known in Japanese as "Sakura Matsui," was a chance for students in the Japanese Club to share their talents and culture with all of the students at BYU–Hawaii. Rather than the normal cafeteria menu on November 20, 2008, students were able to enjoy yakitori, pork cutlets, sushi, raw fish rolls and yakisoba noodle bowls, with shave ice and mochi for desert. Also available was Japanese entertainment, such as Judo–Japanese stick fighting– karaoke and yoyo, a game like the American "bobbing for apples."
Asako Saijo, co-president of the Japanese Club during the event and 2009 graduate in TESOL from Japan, enjoyed the work it took to create the event. "Putting together the Festival became a great experience for us to be unified as a club and to share our talents and wonderful Japanese culture and food with others," she said. "I am very grateful for those who helped with this event. Also, I am very thankful for the Food Service people who gave us this opportunity to work on this event."
Lee said that the celebration would not have been possible without the help of the Japanese Club, made up of students who are both ethnically Japanese or simply intrigued by Japanese culture. "Without the clubs, events like these, which we hold every year, wouldn't be possible," said Lee. (pictured right: Student club members serve shave ice)
Another BYU–Hawaii student who helped with the festivities, Hikari Suita, a senior in instructional development and design from Japan, said, "Yoyo is my favorite part of the festival at home… The [Cherry Blossom] Festival is to celebrate the blooming of the cherry blossom, but it is mostly just to have fun." Suita spent most of her time that evening helping students write their names in black ink and Japanese calligraphy.
Lee said she and her team of employees planned the festival for a couple months, and they also worked closely with the Japanese Club. "We met with them about six times and we attended one of their Gospel Forums to present our plan for the festivities, and they were really excited. Asako organized a couple of committees to work on the event," said Lee.
The judging for the NACUFS competition was held the third week of April, explained Lee, and the Dining Club's Executive Chef Spencer Tan will be attending the award ceremony in Milwaukee, Wisc., in July to receive the prestigious award.
Aside from the national recognition from the competition, Lee explained that they hold the events to help students appreciate the international feeling of the university and to break from the traditional menu. "Every year we have one big event to give students experiences with other cultures. We also want to enliven the clubs on campus, and let them know there is a place on campus that will work with them to showcase their culture and talents." Lee encouraged any club interested in helping with an event like the Cherry Blossom Festival to contact her.
--Photos by Aaron Knudsen