While it was never my method to be a professional chef, I can separate from a doubt that my career began the day I stepped foot in a commercial living room for the first time at 15 years old to be a part-time dishwasher. After washing dishes and pots and pans for a year and a half, I proved myself to be an effective assistant cook and l received how to use the fryer, the grill, and the ovens. That task didn’t last for another year, although I secured another assistant cook gig at a unusual steakhouse before I entered culinary school at 19 years old. It wasn’t the easiest thing in the world to get through culinary school, however it taught myself and others everything I needed to know to be a professional chef in a high volume living room. My cousin typically wanted to become a marijuana grower, so I told him to start out small in the cannabis industry. He decided to apply for a task as a basic plant trimmer. This got him inside not just a marijuana business, however also within the cultivation side of the operations. He was laboring directly for marijuana growers. After a few years doing as much work in cultivation that he could manage, he finally got a chance 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 and is ecstatic to pass his proficiency 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 offered by other companies in the business.