While it was never my method to be a professional chef, I can without a doubt that my work began the afternoon I stepped foot in a commercial home office for the first time at 15 years aged to be a part-time dishwasher.

After washing dishes & pots & pans for a year & a half, I proved myself to be an effective assistant cook & l received how to use the fryer, the grill, & the ovens. That job didn’t last for another year, but I secured another assistant cook gig at a weird steakhouse before I entered culinary school at 19 years old. It wasn’t the easiest thing in the world to get through culinary school, but it taught myself and others everything I needed to believe to be a professional chef in a high volume home office. My cousin regularly wanted to become a marijuana grower, so I told him to start out small in the cannabis industry. He decided to apply for a job as a basic plant trimmer. This got him inside not just a marijuana supplier, but also within the cultivation side of the operations. He was working directly for marijuana growers. After a few years doing as much work in cultivation that he could manage, he finally got a choice to be a junior grower. Now he’s a master grower at an elite cannabis supplier known for its connoisseur grade marijuana. He trains junior growers in his capacity as master grower & is happy to pass his knowledge onto others. While the marijuana companies are becoming more corporate, they still rely on the skills of the growers to produce quality cannabis products that can compete with those provided by other companies in the business.
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