Reflecting on Hawaiian Values from Managing with Aloha by Rosa Say

The following writing is probably the main reason why I decided to take HOST 290 - Hospitality Management - whether I pursue my Certificate of Achievement or Associates degree at Kapiolani Community College. Growing up in Hawaii you hear a lot of these words, but unless you're actually surrounded by Hawaiian culture (which I was not) you really don't know the true meaning. I think all I was familiar with was phrases like aloha, mahalo, malama ka aina, and kokua. (Funny story about "kokua" is that people who were new to the island used to think kokua meant trash because it used to be printed on a lot of garbage cans (back when garbage cans were actually cans). However, kokua actually means to care. And it was printed "please kokua" meaning please care for our environment by putting the trash where it belongs.)
But, I love how a Hawaiian word is more than it's simplest meaning. The author Rosa Say says that Hawaiian words are less words to have more meaning - meanings that are rich and valuable to all cultures.
I hope that as I write my reflections on these Hawaiian values, people who happen to be reading (who I hope it's not because you have nothing better to do) are able to see what these values mean to them, and are able to honestly translate it to their life or culture.
(This assignment will be written in three installments of six values each. Enjoy, and a hui hou (untill we meet again)! :D )

Aloha
• Aloha is love; like the kind of love shared between two people. It’s unconditional, unbiased, and it should be shared with all the life that surrounds you - from people like you and I, and to the environment we live in as well. It’s unselfish kindness, and gentleness, its compassion, and it shows respect for life. When I think of aloha, the first thing that comes to my mind is my grandmother. She was full of aloha. Because of her natural sense of aloha toward family, friends, and strangers she had a life that is to be admired and one to aspire to achieve.
• Aloha is important in the hospitality industry, or any business for that matter, simply because it is the business of relationships. Aloha is necessary so that a homogenous work place can exist where everyone from the bottom line to the top line can work together toward a common goal. Aloha is also necessary when meeting new guests or making new business partnerships. There are many others offering similar services or products, but people will always return for those that serve or produce with genuine aloha.


Ho’ohana
• When we ho’ohana we work with passion and the intention of fulfilling a purpose. When we find something we’re passionate about we work to make a difference. The difference could be big or small. It could be applied to a short or long term goal. But the difference between just doing a job, and doing it passionately will always be because it was carried out with ho’ohana. When I returned back to school to pursue a culinary career my goal at the time was to be a chef and have a restaurant. But, as I began to see more opportunities in this industry I began to realize that I can do more in this industry than just cook. I realized that with my passion and talents I can live a more fulfilling life by making a difference – possibly helping my church, my community, and those in need.
• Ho’ohana is important in the hospitality industry because when you work with intention and with meaningful purpose you will enjoy your work – and as they say, never work a day in your life. It’s also important as a manager to motivate and teach people to come to work with this an attitude of Ho’ohana, so that they too can have satisfaction in their work.


‘Imi ola
• ‘Imi ola is to make the best out of ones life. ‘Imi ola is a value found when you have ho’ohana. When you find that one thing that you’re passionate about you don’t want to settle for the lowest quality of that – instead you want to make it the best it can be. We are all given a special life to do the most we can with it. My friend’s father passed away recently – an amazing man who lived a rewarding life after living through the great depression, war, 3 pneumonia’s, and lung cancer. One of the grandsons spoke at his funeral of all the stories and lessons he learned from his grandfather. One lesson he emotionally spoke of was his grandfather telling him, “Don’t smoke. It’s a waste of time. Don’t waste your time. Make the best out of your life.” Words from the wise, ‘Imi ola.
• ‘Imi ola is important to the hospitality industry because it drives us to do our jobs well – on a daily basis as well as on a long term basis. If we do jobs well daily – technically as well as sharing aloha with guests and our fellow workers - we are making the best out of our day. Inevitably a good attitude and sound choices will deliver equally valuable opportunities.


Ho’omau
• Ho’omau is the value that teaches us to persist and continue on. Even where there is passion and ho’ohana (purpose) there will still come a time where you face challenges, and you’ll have to ho’omau, or courageously and faithfully push yourself to through. The same day I ready the chapter on ho’omau in “Managing with Aloha” by Rosa Say, I also watched a message delivered by Craig Groeschel of Life Church on the internet. Pastor Groeschel’s message was titled “The path to your greatest potential is straight through your greatest fear.” I thought that that was so true, and while listening to the message I was reminded of that Hawaiian value that I had read earlier – ho’omau. Challenges are difficult for most normal people like myself, but if you’re passionate about something, you gather up your courage, and ho’omau! Eventually, you find out soon enough that the rewards you receive through your experiences are well worth the hard work. The value of ho’omau also reminds me of a quote I wrote on my mirror from “The Last Lecture” by Randy Pausch. It reads, “The brick walls are there for a reason. The brick walls are not there to keep us out; the brick walls are there to give us a chance to show how badly we want something. The brick walls are there to stop the people who don't want it badly enough. They are there to stop the other people!”
• There hasn’t been a day that’s gone by where I’m working in the kitchen, and I’m not challenged. Sometimes the challenge lasts a few minutes, and sometimes it’s the whole evenings service. But, in a heart beat I’m quickly reminded that this is the path that God’s blessed me with, and that gives me the strength to ho’omau. Even as I worked as a server for ten years, we’d get hit with the similar service “rush”, but I’ve always had the work ethic to put on that smile and ho’omau. And as always, day after day, and night after night, the rush would pass, service would end, and the rewards of our persistence would pay off – not only monetarily, but as a whole restaurant coming together as a team.


Kulia i ka nu’u
• Kulia I ka nu’u is the value that we strive for to be our personal best. When we strive for our personal best it brings together all the values we learned of previously. When we give and receive aloha, love, we’re given the gift of ho’ohana, purpose, in which we can live with imi’ola, the best life intended for us. When we find imi’ola we don’t want to settle for less than we’re capable of, so we ho’omau, persist, and kulia i ka nu’u, strive to do our personal best. I believe kulia i ka nu’u is something we should practice daily in everything we do whether at home or at work. It brings things such as honor, discipline, and self respect to yourself. In return when people recognize your kulia i ka nu’u they will honor that as well – continuing a circle of influence.
• I believe that people who choose to be in the hospitality industry should include it in their work ethic to kulia i ka nu’u because of the constant human interactions and relationships being built in the industry. When people go to a restaurant or hotel they are looking to experience something special - such as an appropriate standard of service for the particular business. If there is one team member not being the best they can be at work the guest will be able to sense their lack of aloha. Giving the best service and doing your personal best work will not only please your guests, co-workers, and managers, but it will be something that you can take pride in as well.

Ho’okipa
• Ho’okipa is genuine hospitality. It’s ingrained in all of us who have chosen a career in the hospitality industry because we have the desire to share our aloha with others. Ho’okipa is what’s in us to want to welcome every person to our island of Hawaii, or maybe, the hotel or restaurant we work at, or maybe even our own home. The restaurant I work at has a great sense of aloha and ho’okipa. When I first started working there my chef was welcoming me to the ohana. He said, “We’re all passionate about food here, but we believe it’s more than just the food. We really just like to cook for people.” When you look at cooking as more than merely creating product it becomes more personal. It says to a guest, “Please enjoy this food in which I prepared for just you.”
• It’s important that ho’okipa is genuine in the hospitality industry because just as kulia i ka nu’u, ones personal best, will be sensed by a guest, so will their ho’okipa. One of the first important steps in any business in the restaurant and hospitality industry is the initial greet. Not only is it important that you engage with each guest in a timely manner, but that you do it sincerely so that they feel welcomed and relaxed. But, it doesn’t stop there. It must continue on with each employee that the guest encounters. For example, in a restaurant, it’s everyone’s kuleana to express ho’okipa – everyone from the reservationist, hostess, seater, server, sommelier, bar tender, food runner, busser, dish washer, cook, and chef. Even as a cook I honestly believe that I need an attitude of ho’okipa and aloha – even if the guest never see’s me, they will taste it. My food will say, “I’ve cooked this for you. Please enjoy it. I’ve prepared it with aloha!”

‘Ohana
‘Ohana is family. We learn the importance and functions of the ‘ohana we’re born into. We learn important values such as unconditional love, togetherness, sharing, strength, forgiveness, and support. Anyone beyond the ‘ohana circle we’re born into are our chosen ‘ohana. This includes the friends we make, the company we decide to work for, the employees we hire, and the community we become a part of. Those same values we learn within our ‘ohana can also be applied to the work place and our community as well.
Growing up in Hawaii, I’ve always had the sense of ‘ohana where ever I may have spent a lot of time – school, church, a neighborhood, and of course my place of employment. The first few jobs I got as a teenager were merely because I was told I needed to work. But, as I got older and experience more, I would begin to consciously choose the companies I’d work for. I began to realize that I’d spend a lot of time with these people developing, again, another ‘ohana. I would look for companies I could identify with in their product, service, employees, and the guests that would I’d serve. My choices were not always perfect. In those cases I quickly usually moved on when I realized this was unfortunately not an ohana I could be apart of. But their have been some ohana’s that I’ve been a part of for a good length of time. I’ll always remember and appreciate those people that have blessed me with their friendship, and the experiences I learned while there.
Everyone has different expectations and needs within a work ohana. But, there’s a fit for everyone in the hospitality industry – possibly many fits. It’s important that you be proactive in finding that great fit so that you can find ho’ohana, or purpose in your time spent at work with your work ohana. Everyone needs to receive that weekly paycheck to pay for those necessary expenses, but I believe everyone has a greater purpose for being at work – it just takes a little extra ‘imi ola to find the best choice for ourselves, and in this case the best possible ohana.

Lokahi
Lōkahi is teamwork. However, the deeper understanding of lōkahi is the action of making a conscious effort of striving to unify a collaborative effort. Lōkahi takes all the separate energies of each member of an ‘ohana, brings them together as a cumulative force to reach a specific goal.
Working in restaurants in both the front of the house and the back of the house I know that each team, in its own, need to lōkahi to successfully create a great service for the guests. But, I am a true believer that it’s important that both the service staff and the kitchen staff also need to lōkahi for a truly smooth service, and great experience for the guests. I’ve worked at one particular restaurant where the feeling was not one of ‘ohana or lōkahi. After six months I finally decided I couldn’t work for them anymore when they implied that the front of the house service was not nearly as important as the “great food” coming out of the kitchen (the chef was also the owner’s son). Since then I’ve always looked for a restaurant with not only great food, but equally great service as well. Also, where I can sense the ohana and the value of lōkahi is important. A restaurant cannot thrive on the service or the food alone – the strength of everyone from the host to the stewards, and everyone in between is required for success.
Lōkahi and teamwork is a common word often used in the restaurant hospitality industry. But, it’s often forgotten when we get too caught up in our own tasks which is why it’s important that managers instill lōkahi in their employees to pursue the common interest of an operation. It’s a manager’s duty to encourage and direct all the efforts and talent to work as one functional unit. You could relate this role of a manager to a bread baker. A baker can’t merely give raw flour and water to a customer and say it’s bread. The bread baker (or manager) has to select all the right quality ingredients (or all staff). He has to understand the recipe and know how to form the dough so it is consistent each time he bakes a loaf of bread (consider this the training and the forming of a teamwork atmosphere). And the baker’s got to be proud of the product that’s being produced so that customers will enjoy it and come back for more. This attitude of ownership is how a profit is made.

Kakou
Kākou is the use of language that signifies the unity of ‘ohana. Kākou means that as one, we are better and stronger. In ‘ohana, kākou is necessary to maintain a strong house hold, and ‘ohana is also a perfect breeding ground in our understanding that strength lies in unity. Later in life we’re able to translate kākou in business to reflect that we alone cannot accomplish a job without the assistance of every business partner involved.
When reflecting on the concept of kākou I’m reminded of a quote from my friend Chef Lance Nitahara in Chef Frank Leake’s book Coaching Culinary Champions. Chef Lance wrote, “I am the product of the sum of every great chef that has shared with me his or her passion to create.” Chef Lance Nitahara credits all of his strengths as a chef by honoring all of his past chefs and their knowledge in which they imparted to him, kākou. I too have always believed that I wouldn’t be who I am without the kākou of my ‘ohana, and all the people I’ve met throughout my life. And one day, I too will be a chef of talent, not of my own, but through kākou of all my family, friends, educators, and chefs.
Kākou in Hawaii blooms beautifully in the hospitality industry. In a restaurant, for example, kākou is the magical thread that binds all the team members together as one ‘ohana to work with lōkahi. However, this doesn’t only pertain to the team members within the restaurant, but to the people we build relationships with outside the walls of the restaurant such as the farmers, vendors, banks, and business partners. For example, lōkahi and kākou is created between the chef and farmer who are both dedicated to serve dishes with locally grown produce.

Kuleana
Kuleana is ones personal responsibility of ones actions. When a person accepts their Kuleana they are self-motivated, diligent in all they do, and have a sense of personal integrity. This is an essential value to have in order to develop one’s character.
Growing up my step father Mario would often give me lectures on work, relationships, and money. One of those lectures came from Steven Covey’s book The 7 Habits of Highly Effective People. Steven Covey has a concept of living life with the end in mind. He has an exercise where you imagine you’re sitting in the pews of your own funeral. What would you want people to say about you? Mario would say, “You don’t want to be the guy where nobody speaks of because there’s nothing to say about you – because you’ve done nothing with your life. But you also don’t want to be the guy that everyone’s bitching about because you were a jack ass.” (Mario has a simple way with words.) To this day, every place that I’ve worked at since then, I always work with the end in mind. I’ve always accepted my jobs kuleana and I’ve done it with integrity even if I wasn’t always satisfied with my job. I make it my goal to be a great employee, so that when it is time for me to move on my employers would have only good things to say about my work ethic and character.
In the hospitality industry everyone has a specific job to do, but it’s their kuleana to do it with integrity. The lōkahi of ‘ohana is brought together with the strength of kakou, but it’s every single member’s kuleana to carry out their task with integrity that really make the ohana function at its best.

Ike loa
‘Ike loa is the value that encourages us to learn. By continuing to feed our minds with new knowledge we are able to broaden our spectrums on things, reflect, and be inspired.
In 2008 I began to toss around the idea of pursuing a culinary career. I could’ve started my career like many chefs by starting off at the bottom, learn while on the job, and make my way up the line in the kitchen. But I’ve always had this inhibition of doing things confidently if I didn’t understand the fundamentals. And there was another hurdle to get through. After a thirteen year hiatus I was naturally fearful and hesitant to actually follow through with the return to school. But, for Christmas in 2008 my girlfriend Jodi gifted me a book by Michael Ruhlman called The Soul of a Chef. Once I started reading the book I couldn’t put it down. When I was done with that I read followed by “Heat” by Bill Buffort, then “The Devil In The Kitchen” by Marco St. Pierre White, then “Setting The Table” by Danny Meyer, and finally “The Making of a Chef” another book by Michael Ruhlman. It was the most I’ve probably read in my life, and I couldn’t stop. By reading I saw that there was so much exciting things to learn, places to see, and impact you can have on people. I experienced the value of ‘ike loa – my spectrum was changed, I was inspired, I learned, and I was excited to learn more.
In the hospitality industry it’s ones kuleana or responsibility to ‘ike loa if one’s goal is to pursue a career that’s ‘imi ola. The opportunities to ‘ike loa is as endless as the industry itself from managing, sales, photography, food, wine, and farming.

Ha 'aha'a
Ha’aha’a is the value of humility. When you’re humble you’re open to receive knowledge from others, while at the same time recognizing your own achievements. Ha’aha’a allows you to be internally confident in your own self as long it’s absent of outward overconfidence. A old friends father phrased ha’aha’a in a nutshell by saying, “You’re no better than anyone else, but no one is better than you.”
I’ve been involved in a particular marital arts for sixteen years now, and ha’aha’a, or humility, was one of the many values I learned early on in my training. A lesson of humility was usually attained through long strenuous, drills and exercises. If I ever thought I trained hard enough or got pretty good at a particular skill, I could quickly find out I was wrong. I would be humbled by either the instructor telling me I needed to work harder, or by simply getting beat up by another student. Humility can also be attained in other ways. As an instructor now I constantly urge students to put aside their macho attitude, and be humble, so that they may allow themselves to learn. Even though martial arts is about physical combat it’s ironic that when I have two students fighting with each other (or not working with each other during a drill) they reduce they opportunities to learn – they’re solely focused on who can “win.” Instead they should be humble, work with each other, so can learn and develop their skills through proper coordination of movement, focus, and breath.
Cockiness within the industry is not a favorable trait to have in the industry. It’s a sure way to give your business away to those who are ha’aha’a. Restaurant and hospitality business’ that reflect ha’aha’a in their demeanor are confident in their product and service, but are aware that there is a customer for every product out there. Just like the lesson to my student’s , if a chef thinks he’s the best chef out there in the industry, he’ll never become better because he already thinks he’s the best. By being ha’aha’a, sharing his knowledge and receiving the knowledge of other chefs he’ll surely better himself in return.

Ho’ohanohano
Ho’ohanohano is to treat others with dignity and respect. It is a truly unselfish action of treating others with malama and aloha. When you ho’ohanohano you do so with integrity so that you do more than touch another person positively, but you touch them spiritually as well. Ho’ohanohano is not only seen, but more importantly, it’s felt. One doesn’t ho’ohanohano to receive anything in return, but by doing so with integrity you bring honor to your own spirit.
There have been times at work where I believe I’m performing with ho’ohana and kuleana, and for there to be balance on the team I expect everyone to do their job with as much integrity as I have. However, maybe do to a lack of ha’aha’a, humility, I get frustrated when team members don’t meet my personal expectations. During times like these, I’ve found myself acting less Christian than I’d like, and not even thinking twice about it. I once disrespected a co-worker in front of the rest of team because I didn’t approve of his work ethics. Everyone chuckled and gave me a thumbs-up in agreement, but little did I realize that this action would leave me feeling guilty for days. After a few days of the guilt eating at my soul I eventually called him and apologized. He claims he completely forgot about the incident, but never-the-less he was thankful for the call. This is obviously an example of a lack of ho’ohanohano, but it show’s how robbing someone of their self-respect will rob you of your own dignity.
As a manager in the hospitality industry your role shouldn’t be seen as an opportunity to hold a position of power, rather it’s a opportunity lead, coach, and mentor. Ho’ohanohano is important for this role because in order to gain that kind of respect you have to show respect to all those above and below your position. It takes a special attitude to be such a great manager that you ho’ohanohano and malama for those you manage, so that you can bring out the ‘imi ola of people and their full potential and capabilities. The work ethics and ho’okipa of the hospitality industry is so beneficial to all those that spend time in it, whether it’s their chosen career, or even a temporary experience, and it takes a great manager to ho’ohanohano and bring out there best.

Alaka’i
Alaka’i is leadership. Being a manager is not necessarily a being a leader – rather, a leader is an excellent manager. A leader is someone who knows their job and business well, understands people well, is respectable, and is able to bring it all together with passion. They encompass all the Hawaiian values that have been discussed in their own homogenous and balanced mixture.
I, along with the author, believe that being alaka’i is something you’re born with. You could be a great manager or person with alaka’i qualities, but not necessarily a great leader. I believe great leaders are rare. I’m personally not a natural born leader, but I do have the passion to lead people, teach, and inspire people, which is what I hope to do in the culinary industry; be it in the form of a chef or an educator of some sort. One day, I will be in the position where I’ll be looked upon by others as a chef, and not merely a cook. It will be my kuleana (responsibility) to ho’ohano (intently) uphold my ‘imiola (purpose) in life, be kakou (all encompassing) with my aloha (love), be able to create a ‘ohana (family) with lokahi (unity) and ha’aha’a (humility), have ho’ohanaohano (respect for others), inspire others with my alaka’i (leadership), and kulia i ka nu’u (personal excellence)
The hospitality industry needs people of great alaka’i. Most people, including myseft, are not naturally driven. A manager will tell you how to do your job, and even do your job well with kuleana. But to inspire you to be great at your job is taking it to the next level – giving it purpose, creating ho’ohano. Hawaii and people native to Hawaii have a uniqueness of having grown up with these Hawaiian values, and it’s our kuleana to uphold these and share this as we venture out into the wold.

Mālama
Malama is to care for all things –people, our work, the earth, and even our own selves. It’s is kakou of all things. When we malama, it is a conscious effort, and not some half hazard act. It’s not an innate act, so, for some, it takes a bit of effort to work at it, and it’s essential that we do because we all need aloha and malama to sustain us as human beings. When we receive aloha and malama we recognize its significance in our life. This gives us the opportunity to reciprocate it and share it with others as well. When we malama in the work place, we work with kuleana and with a sense of ownership – we care for all aspects of the business as if it were our own. We treat our customers, the people within the company, and our resources with malama.
To me malama is the act of aloha. If I love someone, I will show you I love you by the way I care for you, protect you, and honor you. However, malama isn’t limited to the people I love, but I also share my malama by simply respecting things. Working in the restaurant industry I make it my kuleana to make the effort to take care of the restaurant that I work in whether it be in the tools, machines, supplies, the actual property, and the food. I take care of it as if it were my own. I feel this is important for all employees because of the high costs of running a restaurant. A lot of times employees lack all respect and care for things that are not theirs – they misuse equipment, throw away food, or even steal – yet they selfishly expect to get paid never-the-less.
When it comes to food, it’s almost a joke with how I’ll stuff myself, just so that food isn’t wasted. But, I was raised by a single mother who made very simple food because money was scarce, and we always ate leftovers. Till this day, I’ll eat left over’s as long as it’s not spoiled, or make a new meal out of left over’s just so that food isn’t wasted. And when food has to be thrown away, it really upsets me. In the culinary industry it’s important that we have malama for the foods, utilize as much as we can, and whatever has to be thrown away is recycled or returned to the earth as compost. It’s not only trying not to be wasteful, but caring for the food that was once the life of a living animal, or the hard work of a human being that went into harvesting that food. For this same reason, it’s important to malama in our industry. Because malama doesn’t only affect the people and things immediately around you, but it affects the people and places far beyond one’s reach. When a person leaves our restaurants, hotels, or islands they with should feel sincerely cared for because we shared our aloha and malama. And when we ho’ohanohano, respect and honor, a farmer or rancher’s hard work by taking pride in preparing their products everyone will work with mahalo kakou of each others kulia i ka nu’u, or achievements.

Mahalo
Mahalo is a word commonly used to say thank you, but more importantly it is meant to be truly thankful of one’s life. Far too often, and far too easy is it to wish for things we don’t have. That way of thinking could lead us to be very unhappy. But when we appreciate all the many things that we do have, we realize how blessed we really are, and we malama for that which we have.
One of my grandmother’s simplest life lessons to me as a child was to always be thankful. She would always tell me, “It doesn’t cost a penny to say thank you.” Not only did she say thank you often, but she also lived mahalo – she was always outspoken of her appreciation to the Lord, family, and friends no matter how small or big.
I once worked for a restaurant that practiced respectful communication amongst crew members. If you had to communicate with a crew member, whether it was to the front of the house or the back of the house, you were required to say, “Order please, (and their name and your request).” And there would always be a thank you at the end. Although, there may have been less sincere moments between two crew members, there was a habit that was created amongst the staff to be appreciative of each other. During my time there I found my grandmother’s lesson to be very applicable. I found appreciation for that kind of ho’ohanohano and mahalo, and it’s something I continue to do wherever I work.
Mahalo is an important value to truly understand since it’s said so often – we say it to our guests and we say it to our co-workers. With a true understanding of mahalo we sincerely appreciate our guests, their business, and the opportunity to serve them. This deeper understanding of mahalo will give us true ho’ohana in our industry of ho’okipa.

Nānā I ke kumu
Nānā I ke kumu means to turn the source of who you are to find your intended path in life. This means to look to your past, such as your elders, and your history, and ‘ike loa, or seek knowledge, from that source. The knowledge and values learned throughout life is the inner truth within yourself, and it makes up who you are. Nānā I ke kumu is to look to that source, let it inspire you, and live it to ‘imi ola with ho’ohana to kulia i ka nu’u – or live it to your best with purpose with perseverance to achieve personal excellence. When you nānā I ke kumu you will be enriched and blessed with pono (balance) of well-being.
When I nānā I ke kumu, I look at my personal “source” as the collection of values I’ve acquired through life, my experiences (good and bad), family history, personal passions, and, above all, my heavenly father and his son Jesus Christ. It’s a culmination of all these things that keep me optimistic as it guides me to walk a certain path in life. There’s never really a time in my life where I’m completely certain of my next step, but with faith and reasoning there’s that inner truth that guides me with each step – as I take a step with the left, God guides my “right step,” and we continue forward with that walk together. There’s a lot of stumbling that goes on as I try to take my own “right step” alone, I’ve even fallen hard, but His aloha is awesome, and we ho’omau kākou (persist together), so that I may ho’ohana my life to ho’ohanohano Him.
Nānā i ke kumu is important for everyone, and not just those in the hospitality industry. I think it’s what drives us to live our lives everyday – to wake up, go to work, share our aloha and ho’okipa, and treat everyone with ho’ohanohano as if they were our ohana. Some days it’s more, or less, or maybe on a bad day not at all, but we nānā i ke kumu and we are re-energized. Nānā i ke kumu could be a big transitional phase in your career such as moving up in from a cook to sous chef – where you have to analyze yourself. Do I have the strength and courage to take on such a responsibility? Is this really my calling? And nānā i ke kumu could also be as unintentional and unnoticeable as taking a breath, and triggered by a guest sharing their own aloha with you – giving you a sudden renewed self. Either way, we all nānā i ke kumu, and the more aware of this inner self, the more we can utilize it to ‘imi ola (live a purposeful life), so that we are sincerely mahalo of the gift of life.

Pono
To be pono is to have balance in life; when you’re balanced your mind, body, and spirit are in-tuned with each other and all is right in life. When you are pono you are content in life. People you are content with life tend to be quite optimistic, and they are hopeful to what the future has in store.
When I think of pono, and having a balance, I automatically think of my martial arts training. You often hear the cliché of martial artists developing a balance of mind, body, and spirit. Just like martial arts, life isn’t balanced without a bit of falling first. Take a kick for example; before you’re able to deliver a quick and powerful kick you have to understand the mechanics of a kick, how to physically balance and counter balance your weight on one foot, how to focus that kick into a specific target, and the correct use of breathe when you deliver the kick. It’s challenging at first, it hurts, maybe you want to give up, but you ho’omau and keep training it until it’s natural and you no longer have to think of all the steps before you confidently deliver a smooth and powerful kick. Similarly, pono is achieved after some falling, experience, and hard work. If you ho’omau and nānā i ke kumu balance and rightness will find it’s way into your life.
Pono is important in the hospitality industry because as people of Hawaii we are the vessels of aloha to our guests. If we are not pono we are opposite of that; we are pessimistic, have a negative attitude, and are unexcited. As managers we have to be able to lead a committed team carry out our mission and goals. If we aren’t pono ourselves, the team that we lead will not be either. But, if we are leading with optimism, confidence, and excitement they will too.

Ka lā hiki ola
Ka lā hiki ola is a Hawaiian phrase which translates to the dawning of a new day. With every new day given to us, we have the opportunity to do it again – another chance to show more aloha, or love, to ‘ike loa, seek more knowledge, an opportunity to kulia i ka nu’u, do our personal best – or whatever you may personally draw from your nānā i ke kumu, your inner truth, on that new day.
Sometimes the end of one chapter of life means ka lā hiki ola. Just like this book, although I’ve come to the end, I can now see with a new perspective. I have a different awareness on how I will manage people with sincere ho’ohanohano. And more importantly, I now have a improved understanding of the values of a culture which I’ve lived amongst but never truly appreciated – once again showing that when you ‘ike loa, seek knowledge, you develop ho’ohanohano, respect and honor, for our kama’aina kakou, all of us and the people of this land.
Again, being vessels of these unique values it is our kuleana as kama’aina in ho’okipa to ho’omau with every new day, ka lā hiki ola, the aloha and generosity. And as future managers we need to alaka’i, be a leader, to develop more leaders of these values; instilling it’s importance within their nānā i ke kumu, inner source, whether it’s in Hawaiian, English, or any other language – it’s all based from the fundamental human understanding of aloha.

Mission Statement

I just started summer session course this week - Hospitality Management (HOST 290) with instructor Mrs. Rosalie Fernandez. What a great and passionate teacher! So far I'm enjoying this class, and I'm sure I'll enjoy it for the rest of the course as well. Although this class isn't necessary for the associates culinary degree, I actually don't need this class because as I mentioned in an earlier post, I'm cutting my KCC associates degree short, so that i can hop off to the CIA. But, I heard that there would be some writing in this class, and although it's not much, it gives me the chance to write and reflect on things pertaining to my life and career. So far it's doing just that. My first assignment is to write a mission statement based on some Hawaiian values that we're reading about in one of our text books Managing with Aloha, by Rosa Say.
So, I've completed my first draft. I'm sure there will be times in my life which this will change, but for now, I think this is it:

Mission Statement July 2010: Mark Enomoto

“My mission is to ‘Imi ola, or to seek the best out of life. I am driven to do the best I can with this life given to me so that I can positively touch the lives of my ohana and community.”

Aloha & Mahalo (Love & Thankfulness)
I want to share love and thankfulness to God and everyone that surrounds me.

Ho’ohana (Intent & Purpose)
I want to live each day with the intentions of doing work that is positive – for those around me, as well as for myself.

Kuleana (Responsibility)
I want to be a responsible leader, husband, father, and human being.

Ha’aha’a (Humility)
I want to always remain humble so that my heart and mind are open to receiving the gift of knowledge.

Pono (Rightness & Balance)
I want to live a balanced life between health, family, and career.

"That's how you cook a fish!"

Town restaurant (in Waialae) cook Mark Noguchi cooking up a fresh fish caught by one of our crew members Ali'i. Mark went out front picked a couple ti leaves from our plant and hooked it up Hawaiian style! The fish was served as part of our family meal for the evening. Lucky ah?!