By Ben Yuri Biersach ’87
In his Cook Your Heritage senior capstone class, Chef Mark “Gooch” Noguchi ’93 starts with a simple question: “Who’s been hungry before?” Many students can easily recall the last time they missed a snack. But then he digs deeper: “Have you ever been so hungry that it hurts?”
Noguchi knows hunger all too well. He once lived out of his van and faced days when his meals were limited to scraps. These experiences gave him a unique view on food and its importance. “I don’t look at food the same way anymore,” he shares. “I understand how quickly it can be taken away.”
For Noguchi, food is more than sustenance; it tells stories. In Cook Your Heritage, each student shares their own culinary background, connecting with their culture and family traditions. His approach aligns with Punahou’s goal of encouraging personal reflection and understanding of the world.
Noguchi believes cooking goes beyond just making meals; it’s about understanding emotions. “For us chefs, it’s about how food makes you feel,” he says. “How our students feel about themselves and their world influences their actions more than grades or college prestige.”
The class focuses on staple foods like kalo (taro), rice, and noodles. “Everyone eats starches, rich or poor. It’s something we all share,” he explains.
Students must cook these staples at home with a family elder. This exercise sparks conversations about the food’s role in their family’s history. For example, Rella Binney ’24 cooked saimin with her dad. “It was a simple dish, but we talked a lot. I learned about his connection to his grandparents,” she says. “Hearing their stories shifts your perspective.”
The class also includes a mentorship program, connecting students with Punahou staff. Cooking together helps students appreciate everyone’s role in the community. “We want our students to get to know those they may not usually interact with,” Noguchi emphasizes.
On the practical side, Noguchi aims to give students confidence in the kitchen. By the end of the semester, he wants them to be comfortable cooking for themselves and others. “Cooking for a group changes how you see the work involved in preparing meals,” he explains.
Binney found newfound confidence in her abilities. “Gooch showed me how to be comfortable in the kitchen. I learned to enjoy cooking and trying new things,” she says. “Before, I wasn’t open to it.”
Noguchi also learns from his students, noting how their experiences shape his views. “Teaching this class feels almost like therapy,” he laughs. “I love hearing their stories and seeing their growth.”
