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Guam- Culinary students from the Guam Community College learned how to make the traditional Hawaiian dish of Lau Lau with the help of Chef Mark Noguchi and Chef Intern Kelley Pittman.

Guam- Culinary students from the Guam Community College learned how to make the traditional Hawaiian dish of Lau Lau with the help of Chef Mark Noguchi and Chef Intern Kelley Pittman.

The GCC workshop is part of the Guam Humanities Council's "Eat Your Heritage II" tour, which explores the connections between food, health, culture and the environment.

The tour brought Chef Noguchi, Pittman and Community Organizer Amandy Corby to Guam from Hawaii. Corby says they have been visiting different organic farms, speaking with students, and preparing for this Saturday’s Chamorro Hawaiian Fusion interpretive cooking event at the Hyatt.

“It's really about sharing what we're doing in Hawaii, as well as learning everything that you all are doing here, the great work that's being done toward moving to a more sustainable food system,” said Corby.

They hope the similar cultural values and cooking ingredients used between Guam and Hawaii can help students and the community understand what it means to truly "eat your heritage."

“Our job as professionals is to educate and inspire,” said Chef Noguchi. “We were gracious enough to be invited here and so it's simply passing on what we learn and they're going to pass on what they learned. So kind of a symbiotic relationship.”

A film and discussion event will be held this evening [Thursday] at the UOG CLASS Lecture Hall from 6 to 8 p.m.. The gala interpretive dinner event on Saturday, April 6 has already been sold out.