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Degree Programs > Food Service >Alumi

Bobby Michael Sohns
Kapi`olani Community College Alumnus

Bobby Michael Sohns was born and reared in Honolulu.  His love of knowledge first took him to the University of Hawai`i at Mānoa where he received a B.S. degree in biology.  He was invited to participate in a highly selective pre-medicine program at UH Mānoa, but was not accepted into the John A. Burns School of Medicine.  Undaunted, Bobby looked at options and decided to pursue his interest in medical education by enrolling in Kapi`olani Community College’s, Physical Therapist Assistant program.  As a student, he began working as a ward clerk in Kuakini Medical Center’s cardiac intensive care unit, a job he held for 11 years.  After he completed his PTA degree, he took a hiatus from studying and went on an extended trip that took him to Denmark and Norway.  Being away from home for the first time, Bobby was immersed in new and different cultures, and foods.  He eventually returned to Hawai`i and found himself back at Kapi`olani Community College, this time to pursue a newfound passion for cooking.

His grandfather’s appreciation for ethnic foods and his mother’s love of cooking might very well have been early influences of his skill and abilities in culinary arts.  Whatever the case, Bobby found his niche in culinary arts, excelling particularly in patisserie.  His outstanding dessert creations have already become legendary, like his Big Island Goat Cheese with Poha Berry, which is served as the signature dessert at the Orchid Restaurant in the five-star Halekulani Hotel. 

Bobby humbly credits his success to the training of the competent KapCC chef instructors like Ernst Hiltbrand, Daniel Swift, Daniel Wetter and Stanton Ho.  Guided by the college’s motto, “Kulia I Ka Nu`u,” Strive for the Highest, Bobby feels that the culinary training at KapCC pushed him to do his best.  He is awed, but deeply appreciative for having perhaps found his true calling.

Bobby’s accolades are many, and impressive.  He was a member of the first-place culinary arts team that competed in the American Culinary Federation Hot Food Competition in Kailua-Kona in 2003.  The KapCC team competed in the federation’s regional competitions the following year in Colorado Springs, finishing a close second.  Besides team recognition, Bobby was selected the Outstanding Patisserie student of the year by KapCC’s culinary and patisserie faculty.  He is described as a tremendously talented and hard-worker, an exemplary student, a teacher’s dream.

Bobby also received a prestigious Honda Scholarship for International Study, which gave him an opportunity to study French language, culture and cuisine at the Accord Language School in Paris for six weeks. Because many of the culinary terms he learned as a student originated from France, Bobby decided to study French, to learn proper pronunciations as well as to learn more about French food and culture.  The experience in Europe was insatiable.  He enjoyed meeting different people from all over the world, and by developing friendships, he was invited to visit several countries.  His memories in Europe include historic places and centuries of art, which he previously only learned from textbooks.

Bobby continues to soar with his achievements.  He was recently offered to serve as a pastry cook under the direction of executive pastry chef Frederic Monti at The Greenbrier, the luxurious five-star resort located in White Sulphur Springs, West Virginia.  As he departed in August for this opportunity to grow professionally, he was notified that he was the recipient of a covetous $6,000 scholarship, an award granted to outstanding culinary graduates who seek professional development training outside of Hawai`i. 

As a youngster, Bobby dreamed about becoming a medical doctor.  Now, he does not know whether he is a chef dreaming he is a man, or a man dreaming he is a chef.