Chef Maverick is as multi-talented as they come, and the titles of chef, caterer, product developer, Chopped 420 competitor, author, businessperson, brand designer, and more are all just a glimpse of explaining her skillset. From catering small- and large-scale dining events (both with cannabis-infused dishes and non-infused meals) to creating her line of infused sauces and snacks, she’s highly ambitious and strives to craft flavor-packed foods using only the best ingredients.
Maverick is a Los Angeles native who discovered her passion for food at 5 years old and has spent her life cooking for her friends and family. Instead of pursuing a culinary education in college, she attended school in Georgia and Tennessee and earned her bachelor’s degree in computer science and software engineering. During her college education, she also worked at numerous restaurants, from Red Lobster to Applebee’s and IHOP, and would experiment with cooking and recreating menu items from those businesses at home.
“I would go home and recreate certain things that I liked, that worked, or put my little twist on certain things is basically how I developed my culinary skill set,” Maverick explains.
After graduation, she spent nearly five years as a corporate sales rep. Her culinary career took off in 2015 when she moved back to Los Angeles and began building her reputation as a private chef and caterer.
Her introduction to cannabis came a few years later when she was diagnosed with Crohn’s disease and multiple sclerosis, in addition to learning that she was allergic to gluten and soy. Edibles helped her manage the symptoms of her conditions. Still, she found that the selection was limited—the cannabis industry was oversaturated with sweets, but somehow, none of them catered to her new dietary restrictions.
“I realized at the time that edibles were very …
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Author: Ashley Kern / High Times
