This episode we are joined by Jarod Farina, aka Chef Roilty, a cannabis chef who went from making hash in Florida to building one of the most unique infused dining experiences in the country.
Jarod’s journey runs through underground hash competitions, home grows in Colorado, and eventually into fine dining kitchens including time spent staging at Joël Robuchon Restaurant Las Vegas.
I asked Chef Roilty to join me today to talk about:
How winning an underground hash competition launched his cannabis career
His evolution from BHO maker to home grower to full-on chef
How cannabis and culinary worlds overlap more than people think
Lessons from working inside a Michelin-level kitchen
How he automated his grow and left it for a full month
Why most edibles miss the mark and how to do them right
As well as his advice to home growers and cannabis creators looking to level up
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