Chef Milz was born in Miami and raised in Colombia, yet considers herself a true California girl. She moved to Los Angeles in 2000 to become a Latina female rapper, but the calling to be a chef was too strong to ignore. Her passion for cooking, entertaining and giving back to the community motivated her to start Rockstar Chefz in 2013, where she quickly became recognized for her unique dining experiences and homemade rockin’ dishes. Her dynamic personality and outstanding culinary techniques had landed her TV appearances in Food Network’s Chopped and Cutthroat Kitchen.
Let’s learn more about Chef Milz:
How did you get into cooking?
As a good Latina, I started cooking at a very young age in the kitchen with Grandma. I started taking my culinary skills seriously around 2012 when I enrolled in a culinary program at the St Joseph Culinary Center, then moved to the Art Institute in Santa Monica and started to collaborate part time, which I still do with local restaurants and fine dining catering companies. The learning never ends.
Professionally, I’ve been cooking since 2013. I landed my first gig as a personal chef while still in culinary school.
How did you transition into making cannabis cuisine?
When I founded RockStar Chefz back in 2013, I introduced my interactive dining experiences, one of which was a medicated meal. I currently continue to offer my personal chef services (which is mainly non medicated food) as well as my interactive dining experiences like Tokyo Nights, where we teach our diners how to roll their own sushi and prepare their own flavored sake or do chocolate fountains setups with strawberries, cookies and marshmallows. These are all available in medicated versions as well.
How has cannabis cuisine evolve over the years?
The doors are opening more, back then even when I did T.V. I would advise [people] of my specialty (cannabis cuisine) and it was never marketed but the fascination of the producers was there. Now I feel that everybody is coming out with something. It is about keeping the concept alive, and offering what other chefs don’t.
“Food is the common denominator we all have as humans, no matter or color, race, culture or social status.”
Who are your favorite chefs?
My favorite Cannabis Chef right now is myself since nobody is doing specifically what I offer. I definitely look up to Anthony Bourdain. He is the original rockstar chef and culinary god. I also admire Chef Grant Achatz from Aline Restaurant Group in Chicago.
What is your favorite way to incorporate cannabis in your cooking?
I love exploring everything I can with weed but I’d say my favorite has been marijuana flour. Lately, I’ve been moving towards using wax , which has less flavor but more potency.
What is your specialty?
Latin food. ALL is to die for. Lately, the human sushi platters have been a sensation.
How have you seen cannabis industry evolve over the years?
A positive change is the evolution of marijuana into the mainstream and being highlighted in the culinary world. I would say the negative impact has been the lack of control of dosage and quality of medication, causing unfavorable effects.
Where do you see Rock Star Chefz in the future?
I see Rock Star Chefz collaborating with other herbal chefs, preparing mind blowing rockin’ interactive dining experiences televised in MTV’s first culinary show while simultaneously continue my non-profit work for kids in foster homes.
Any advice for budding chefs?
My advice is and will always be, with anything in life, is to stay true to yourself and to what you are passionate about.
Cannabis Concepts
