The Island Swirl Launch Party on Nov. 5 was not just a debut of a new dessert — it was a celebration of Hawaiian culture and the student talent behind it.
Cal Poly ÐÇ¿Õ´«Ã½ was one of seven universities who collaborated with to create the Island Swirl: an ube cinnamon roll filled with rich ube cream and finished with house made glaze and buttercream, providing guests with a taste of Hawaiian heritage.
“We wanted academic leaders to clearly see that this partnership is about developing future hospitality leaders, not transactional internships,” said Jamie Borromeo, the managing partner at Mila’s Kitchen. “Public recognition reinforced our shared commitment to cultivating professionals who lead with strategy, integrity and aloha.”
Two students from The Collins College of Hospitality Management, Steven Sun and Marco Mena, were selected for the semester-long Pastry Assistant Intern role.
“I was drawn to that position just simply because I like making food and thought it would be nice to follow what I like doing,” said Steven Sun, a second-year hospitality management student.
Through the internship, Sun learned how products moved behind the scenes — giving him experience in recipe development, paperwork and the coordination needed in the kitchen to run even a small food concept. He also gained skills in time management communication that he said will benefit him beyond the classroom.
Borromeo commended their ability to identify gaps across production flow, inventory timing and service coordination, proactively collaborating across teams to resolve them.
From brainstorming ideas to testing recipes, Sun and Mena were part of every step. Alongside Executive Chef Charles Akau, they supported pastry production and assisted with marketing, gaining experience in the professional culinary world.
“What excites me most about future collaborations with Cal Poly ÐÇ¿Õ´«Ã½ is continuing to support students through the critical transition from academic learning to professional execution. Cal Poly ÐÇ¿Õ´«Ã½ students bring strong foundational knowledge, curiosity, and work ethic,” Borromeo said. “With exposure to real-world standards, they quickly develop the discipline, resilience and professionalism required in global hospitality organizations.”
To get a taste of this desert visit Mila Island at the Disneyland hotel or for limited-time only at the .