Chef Stacy has spent the past 15 years working with some of the most renowned chefs in the country, including Emeril Lagasse, Roy Yamaguchi, Stephane Tréand, Graham Elliot, and Giuseppe Tentori. She honed her craft at the Culinary Institute of America in Hyde Park, NY and also at the New England Culinary Institute in Vermont. In 2017, she was given the opportunity to work with Pearl2o, a proprietary water-based cannabis emulsion that is odor and taste-free (a mixer, much like olive oil or vinegar on your shelf) that maintains potency when cooked, chilled, or frozen. Pearl2o is a 1:1 ratio of THC to CBD, giving the effect of an equalized overall happy high. Through research and development, Stacy has developed three books for the company and has served several hundred cannabis-infused dishes around the country showcasing Pearl2o. These include events for the Arcview Group, the Dope Cup Awards Show in 2017, High Times Magazine rooftop party, and a collaboration with Traveljoint during the Marijuana Business Conference & Expo. Recently, she has done collaboration events with Manny Mendoza of Herbal Notes. Additionally, Stacy is in charge of Recipe Development and Consulting for Tarukino.
What made you decided to become a chef?
Back when I was in high school, I babysat for my brothers’ friend and his sister. Their mother made the most elaborate gingerbread houses I ever did see. Watching in awe, she let me help her one day. I learned to make a piping bag and glue the houses with royal icing. Food was no longer just food, but it was art AND an edible project. After that, I did some work for a Kosher catering company in town and also at the local grocery store. That led me to go to a trade tech school in addition to my high school classes, then off to The Culinary Institute of America I went!
Have you always cooked with cannabis? If no, why did you make the transition?
I started to cook with cannabis when I was approached by a friend and the CEO of Tarukino in Seattle. They have a beautiful 1:1 ratio CBD to THC water-based cooking mixer. Intrigued, I got on board to help them develop recipes for the consumer to use.
Is there a chef you admire the most? Who & why?
Francois Payard and Nancy Silverton.
I started my professional background in pastry. Pastry requires a lot of discipline, hard work, and precision. Francois Payard started working with his grandfather in Nice. Chef Payard is a master patisserie whose attention to detail and creations has won him many accolades such as James Beard awards and Michelin stars.
Nancy Silverton had been with Campanile, La Brea Bakery, and Spago, and is most known for her sourdoughs and artisan bread. She had tried and failed several times trying to perfect her bread, and I feel like I can assimilate with wanting to create that perfect dish. I admire her most for all her talent and her many hours of hard work, then sadly after creating this very successful business she lost it all in the Bernie Madoff scheme. She got back up and didn’t stop. It’s her perseverance that I admire, her strength to get back up on that horse. She has won JBF awards, TV Chef of the year, RCA Pioneer Award, and more. This woman is a rock!
Where does your inspiration come from?
I keep up with the current food trends by eating at the best restaurants or the unique hidden gems which opens up my mind to new flavors or foods that I want to play with in my own kitchen! There are times I will have free-flowing creative thought that Iimmediately jot down and I carry a little notebook for those epiphanies.
What are some of the essential ingredients that you could not live without?
Butter. Butter just makes everything better. Fat equals flavor.
Citrus. It brightens, its balances flavors, and it makes you salivate (think the pucker), which when broken down you maximize that flavor!
Salt. Whether it’s just to balance an otherwise bland-dish dish (especially for ingredient sensitive folks), kosher salt or Maldon salt for a nice perfect finish.
What are some of the challenges that you have experienced in this industry?
That people (mostly potential consumers) are still very wary of cannabis in general, nevermind that food is an excellent vessel for an introduction! It’s not mainstream yet, and some people are hesitant to get on board with it and try it. It seems that every week, there is a new bump in the cannabis road created by state laws and regulations. Topping everyone’s list, with all of its medicinal benefits, is whether cannabis will ever be removed from the Schedule 1 Drug list.
Do you have any advice or tips for others who are looking to start their own edibles company?
Be patient, work hard to achieve your goals, eventually, it will become legal, so don’t give up! Also, dosing is huge, once you have figured out how to individually dose properly (sending your goodies to a lab), that’s half the battle.
What are your goals for the next 2 years with this business?
To create unique dining experiences for private parties and events. With the nationwide legalization of cannabis on the horizon, it’s opening up opportunities for me to introduce cannabis-infused cuisine to a whole new audience.
Stacy is just one of the many cannabis chefs on front lines to help banish the stigma surrounding cannabis with her art of food.
MyEdiblesChef.com is your online source for finding and learning about cannabis-infused recipes, connecting with an online community of cannabis-infused food lovers, and learning about professional cannabis chefs around the world.
My Edibles ChefAn infusion of cannabis & creativity
MyEdiblesChef.com is your online source for finding and learning about cannabis-infused recipes, connecting with an online community of cannabis-infused food lovers, and learning about professional cannabis chefs around the world.Welcome to my Hazey Kitchen, your online source to learn how to make cannabis-infused foods in the comfort of your own kitchen. So, please take a look around & hopefully you learn something new!
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