Leeward Community College's third annual L'ulu culinary arts benefit generated more than just funds for the school's culinary program on Saturday evening. It reminded attendees why the 12 founders of Hawaii Regional Cuisine some 20 years ago have been invaluable to the islands.

“;It's unbelievable - there's so much talent here,”; said chef Roy Yamaguchi, a Hawaii Regional Cuisine founder, to the crowd. “;We look at food as a great venue for what we can do for this state. We're able to set up kids for success, kids who are educated in this state. Chef Alan developed through this system, so we know it works.”;

That would be chef Alan Wong, who attended Kapiolani Community College before going on to become a James Beard winner and chef owner of Alan Wong's restaurant, twice ranked as one of the country's top 50 restaurants.

Yamaguchi and Wong were past honorees of L'ulu, which spotlights one of the 12 founding chefs at each event. This year, that honor went to Philippe Padovani.

“;He looks at a case of baby carrots the way some people look at their grandchildren,”; quipped Leeward culinary instructor Ian Riseley, who once worked for Padovani.

Riseley said the college's students are provided opportunities to work with many of these star chefs, who make instructional visits.

“;It's such a treat for the students,”; he said.

Padovani said he enjoys working with Leeward Community College students in particular.

“;They're a good group with good attitudes. They want to learn,”; he said.

Padovani believes the next generation of great local chefs are being developed right now.

“;It does take 10 to 15 years to fully create a new generation,”; he said. “;Leeward does a very good job of it. It doesn't get any better.”;

Padovani said a key to the success of Hawaii Regional Cuisine has been the high caliber of products Hawaii has been able to produce.

“;Without farmers, there are no chefs,”; he said. “;You've gotta have good products to have good chefs.”;

The delicious result of the marriage of local products and local chefs was showcased at L'ulu. Included on the menu: Big Island Abalone, Hearts of Palm & Hawaiian Tomato Gazpacho from Roy's; Kuahiwi Ranch Beef Short Rib Curry from Halekulani on the Beach at Waikiki; Duck Confit on Risotto Cake and Foie Gras Demi Glace from Tangoe; Open-Faced Tempura Shrimp Po' Boy from Poke Stop; Seared Scallop, Spicy Black Bean Sauce, Sauteed Spinach and Crispy Noodle Cake from Leeward's culinary arts program; and Grand Cru Manjari Chocolate Mousse with Island Banana and Tahitian Vanilla Sauce from Padovani's Creations.