Interview with Chef Joe & Chef Pat, The Mass Cannabis Chefs And Hosts Of Fine Infused Dining.
The Mass Cannabis Chefs are Chefs Joseph Nelson and Patrick Mulcahy, together they host one of Massachusetts premier infused dinner parties. Combining two of their favorite things, the chefs present a dining experience unlike any you’ve ever enjoyed before. Every month since cannabis became recreationally legal in Massachusetts, they have hosted high-end gourmet dinner parties that have only grown as time has gone by. Chef Joe and Chef Pat bring years of experience in fine dining and food creation then mix it with a passion for high-end cannabis. They create delectable meals that are sure to leave everyone satisfied, impressed and full.
How long have The Mass Cannabis Chefs been cooking together?
We have been cooking together for over 5 years. We have been cooking as the MCC for 21 months strong.
Why did you decide to get into the cannabis food business?
Chef Pat – I first fell in love with the food industry as a child for its ability to bring people together. My family was always at ends, but at Thanksgiving dinner, you would never know. Good food silences the nonsense and brings people on to the same page. Years later as I began to experiment with cannabis and realize its ability to break down social barriers, I fell in love once again. Bringing the two most successful social barrier breakers I have experienced together has been a privilege.
Chef Joe – For me, it was my desire to get away from the actual kitchen industry that led me to cannabis cooking. I was fed up after years in the kitchen and wanted to do something different. At that point, I was also self-aware enough to know that food is what I was good at after 13 years and that changing careers would be difficult. It became a search for ways to apply what I was good at and enjoy it. Enter Pat at the restaurant we met and at Thanksgiving dinner in 2016, it kind of clicked. I had been toying with the idea and knew I wanted to work with Pat, after Thanksgiving that year the rest was history. Our first event was that next month and we never stopped.
Bacon Wrapped French Toast Sticks. Homemade Bacon & Fresh Local Bread Made By The Mass Cannabis Chefs
Is there a chef you admire the most, who & why?
Chef Pat – I don’t admire one chef in particular because there are no set rules in my mind. Any chef who can make you think while eating has done his/her job.
Chef Joe – I’m with Pat on this one, no chefs, in particular, would I hold above any other necessarily but on that same note I definitely hold some of the chefs I have learned from over the years in very high esteem as they have helped to mold me into the chef I am today.
Where does your inspiration come from?
Chef Pat – My inspiration usually comes after a glob stopper dab. When my mind is right the food is just there in my mind waiting to be tasted.
Chef Joe – Lately I have been deeply focused on food from different cultures so my inspiration comes during my research of these cultures, reading about how they use flavors, combine ingredients, seeing pictures and then finally going out to try different dishes. All together it helps me decide on menu dishes
What are some of the essential ingredients that you couldn’t live without?
Chef Pat – Garlic, onion, any fresh herb, and salt plus every other ingredient ever. A piano has 88 keys and everyone is crucial. The same can be said for ingredients. There is no perfect spice or technique, they are all important and adaptable.
Jerk Chicken Watermelon Salad with Cous Cous Tossed In A Basil Vinaigrette, Mint Topped with Jerk Chicken, Feta Cheese & Scallions By Mass Cannabis Chefs
What are some of the goals you have set for your business?
Chef Joe – When it comes to the business the main objective is growth. We’ve done well since we started but there is always room to improve. I want to continue to put on great events people want to come to and the rest will follow.
What are some of the challenges you have experienced in this industry as private chefs?
Chef Pat – The biggest challenge we have faced is location hunting. We need the laws to catch up with us and allow us to operate in public venues.
Chef Joe – I agree location hunting is rough, finding new places to host our growing events can be quite difficult, but to me, the biggest challenge is planning menus that appeal to the palette of our client base but will also challenge us and keep us engaged in what we are doing. We like to try new things and go outside the box after years of using things we are familiar with, where others are much more comfortable staying in the realm of flavors they know and love.
Key Lime Pie With Toasted Meringue & Raspberry Compote By The Mass Cannabis Chefs
Do you have any advice or tips for chefs who are looking to transition to the cannabis industry?
Chef Pat – My advice for future cannabis chefs is to thoroughly practice and understand how to control dosages.
Chef Joe – My advice to upcoming cannabis chefs would be to cook, cook, cook, and try it all. Anything you have an idea for, give it a shot, then if it’s good, try infusing it. You may not find that everything you like is very good infused in all ways or with all types of infusions. Experimentation will help you to know what, where and how you should infuse foods.
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Author: My Edibles Chef
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.