Maui Preserved Taste Education

Posted on Jul 25, 2012 in Taste Education | No Comments
Maui Preserved Taste Education
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Date(s) – Jul/25/2012
6:00 pm – 7:30 pm

Maui Culinary Academy, Maui College


In partnership with the Maui Culinary Academy and Whole Foods Market Kahului, Slow Food Maui presents its next Taste Education session featuring Maleta Van Loan and Anthony LaBua of Maui Preserved on Wednesday, July 25, 6–7:30 pm.
Founded in June 2012, the Haiku-based company offers a variety of preserved products including its popular pickled beets in green tea and Maui Gold Pineapple wedges in Hawaiian chili pepper syrup. Van Loan and LaBua work with local farmers to source Grown on Maui fruits and vegetables to create their one-of-a-kind products bursting with island flavor and freshness.

“Weʻre in ten retail stores on Maui and in two stores in our hometown of Brooklyn, NY”, said Von Loan, co-owner. “We also sell our product at Maui Swap Meet and Honokowai Farmers Market.”

Van Loan graduated from The Natural Gourmet Institute for Health and Culinary Arts, New York in 2005.  Starting as a line chef at Pure Food and Wine, she evolved to manage not only restaurant finances but One Lucky Duck, the company’s premier raw food snack line.  Excelling in restaurant and food management, she continued her education at Baruch College, New York in 2008 pursuing professional studies in finance.

LaBua worked throughout New York City from Smith Street in Brooklyn to Olives in the W Hotel New York in Union Square before becoming the Executive Sous Chef at Pure Food and Wine in 2006.  While working, Anthony also volunteered at the James Beard House in the West Village, and attended the Institute of Culinary Education while moonlighting there as a stagiare.  He graduated with a degree in Culinary Management in 2008.

Van Loan and LaBua hold Certificates of Food Protection from the Department of Health and Mental Hygiene of New York.  Considered one of the most stringent courses on Food Safety in the Nation, the certification enables them to manage their kitchen and food production to the highest of standards.


Bookings are closed for this event.

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