April is a cannabis chef based in Denver, Colorado. Aside from serving as a chef at the Bud and Breakfast in Colorado, she also loves teaching people how to create deliciously infused cannabis meals.
How did you get into cooking?
My mother first taught me [how to cook] when I was 9 yrs old. I also attended culinary arts school, as well as [received] hands on training.
How did you transition to cannabis cooking?
I began to use cannabis in my food for personal use. I experimented with several ways to infuse my food dishes until it came out with great results.
You must have gotten different reactions when you first told people about your involvement in the cannabis industry.
Those who matter are fully aware and they support my movement 100%. Some are even partakers.
What challenges have you encountered in the industry?
My main challenge starting out was being underestimated. I don’t understand why people choose to challenge me that way.
Now, my challenge at times is trusting people in the industry concerning business. Lots of people say they can do this and that but because of unfavorable situations in the past, I chose not to believe words without action.
You must have seen some changes in the industry, especially in the past few years.
The main positive movement I’ve seen is the advancement of the invention for extracting THC and CBD from cannabis in its purest form. It has helped so many patients by allowing them to receive the benefits of cannabis in more ways than one. It’s amazing to experience and to be a part of this movement.
Negative things I have experienced? Not enough knowledge being taught to the public for medical or recreational use of cannabis. Many don’t have the basic understanding of the differences among indica, sativa or hybrid strains. Without proper knowledge, it can lead to patients having bad experiences with cannabis.
“Knowledge is key. The more you know, the more valuable you are.”
Who are some of your favorite chefs?
Chef Charlie Trotter, non-cannabis chef, was an idol when I was in culinary arts school.
And your favorite ingredients to use?
Mangoes, seafood, fresh herbs like dill, rosemary, cilantro, and basil. I find that fresh food items work well with cannabis infusion.
Do you have a signature dish?
One of my signature dishes that I don’t mind sharing (lol) is my Creole Style “Shrimp & Okra Etouffee.”
Tell me some of your future plans.
I see my business expanding more into food infusion on a higher level. My vision is to obtain a larger client base or to teach cannabis-infused cooking and infusion of oils, seasonings, and marinades.
[My vision is] to help expand the minds of those patients who suffer from chronic pain. Through cannabis food infusion taken properly, they can enjoy a wonderful meal without the taste of medicine. I’m planning on being a part of this wave of cannabis chefs that will hit the mainstream on a positive vibration, feeding people fabulous innovating cannabis infused food.
Some parting words for our budding cannabis chefs?
Be ready and prepared to promote, motivate, encourage and support your own dreams and ideas. I know there’s a saying that “It’s not what you know, it’s who you know” but not in the cannabis industry. You have to know your stuff to succeed.