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Born into a family of wonderful cooks, I learned about shopping for freshness at open markets at an early age from my mother. My formal culinary education includes attending Cooking School at Kapiolani Community College in Honolulu and the famed Culinary Institute of America at Hyde Park, New York. Later, I "seasoned" my cooking skills as a chef at the Hilton Hotel in Guam and at the Stanford Court Hotel in San Francisco. Having cooked with spice rubs while in school, I learned how easy they were to use and how much they could enhance the flavors of so many foods. I wanted to expand and improve on the existing spice choices, so, early in my cooking career I experimented with natural herbs, spices and sea salt, all of which quickly enhanced the flavor of my recipes. Since then, I created "just right" rubs for meats, poultry, vegetables, stews and casseroles, using Hawaiian favorites such as ginger, garlic, chives, Chinese parsley, onion and other spices. Today, I am thankful that recipes made with Kaiulani Spices are enjoyed in restaurants and homes throughout Hawaii and beyond. Organic! No MSG! No Preservatives! Gluten-Free! No Peanuts! All Natural! Non-Irradiated!
I use only the finest, premium spices, buying them raw and in their natural form, roasting them to maximize their flavor, grinding them individually and then blending them together in |
just the right proportions for each of my seasonings. There are no preservatives, chemicals, MSG or gluten added to Kaiulani Spices, and no animal or fish products are used in the their preparation. All the natural flavors come through in the cooking. Please enjoy all four of my Kaiulani Spice flavors. And experiment - create unique new flavors yourself by mixing different Kaiulani Spices together. They are so simple to use. Just shake! Rub! Bake! And enjoy great "Flavor Without the Labor." Mahalo,  |
