Aloha and welcome to Kalama's Kuisine's Go Fund Me page. I would like to ask all my friends, family, contacts and food followers to help me achieve the dream of having my own food truck. In hopes that this food truck will flourish and move into a Restaurant!
The big question is "What kind of Food Truck"? That's hard to answer based on the types of food I prepare and serve. The reason for the business name of Kalama's Kuisine is that there's no one cuisine I stick to. A Jack of all Cuisines, Master of None. I love all food and especially love my Southern (Southern US fare), Cajun and Korean flare that trends to show up on all my menus. Yet I cook Hawaiian, Japanese, Chinese, Vietnamese, Thai and Spanish cuisine in between all of this. Kalama's Kuisine would offer local Hawaii ingredients and preparation with Southern, Cajun, Korean, Japanese, Chinese, Vietnamese, Thai and Spanish influence. For example, a lot of you have tasted my Kimchee Macaroni and Cheese (Korean meets Southern US), Braised Kalbi Beef Cheeks with Kale (Korean take on Kalua Pig and Cabbage), Kaua'i Dashi Poached Shrimp and Grits (Cajun meets Japanese), Smoked Turkey Tail and Collard Green Lau Lau (Southern meets Hawaii) and Young Coconut Haupia Cobbler (Southern meets Hawaii).
In a sense this is all Fusion food, but for me, it's all my favorites put together in one dish! Maintaining my commitment to utilizing only fresh locally sourced products for all dishes is of utmost importance. Every dish I prepare will have a touch of Hawaii in it.
For the past 3 years catering different events across the island, I have come to realize that there is very few places to eat this type of fare. Most all food trucks stick to one genre and rarely vere off track. Knowing this and the type of guests I plan to serve will allow for Kalama's Kuisine to offer a variety of products, locally sourced at an incredible price. Not only will I prepare these fusion dishes, but sometimes all we want is some down home comfort foods like Portuguese Bean Soup, Squid Luau, Beef Curry Stew, Poi and Lomi Salmon. Did I mention that I make Poi? Yes, I purchase Kalo and Taro directly from the farms and prepare, portion plus deliver myself. I realized the price of poi was too expensive and have been trying to figure out a better option. Now sourcing it all myself cuts out the middle man allowing for cheaper prices to the public (no more than $7/lb). Keeping local food and offering a variety of other fare will set Kalama's Kuisine apart. And offering these cuisines at a reasonable price will keep this business flourishing.
With a Food Truck I would be able to spread this Aloha all over the island to different cultures. This would include continuing to cater your events, park at your business for a luncheon, attend Farmer's Markets, Eat the Street, late night clubbing stop, even your own personal Chef for a special event (Birthday, Engagement, Baby Shower). The list goes on for what could be.
What I do know is that it is time to strike out on my own and I need your help. Mahalo in advance and ALOHA!
- Janice Gapasen And DJ Peterson
- Cheryl Labuguen
- Daniel Kim
- Teresa Toliver
- Nahe Lani
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