Benjamin Bey of Soul D’licious Seasonings and co-host Stephanie Magurno of THC Production, LLC interview cannabis Chef Jesse Garza. They talk about cannabis chef street art, cooking with different types of cannabis, and how to ensure accurate dosing when preparing infused foods.
Using cannabis infusion techniques, a keen eye for presentation, and a love for robust flavor, Jesse Garza works with a variety of cuisines from American to Ethiopian to Mexican and more. He enjoys cooking all types of dishes for every type of meal and snack available. He’ll happily tackle American classics like s’mores and hamburgers or get playful and fancy with gold leaf, sushi, and selections of farm fresh herbs full of color, texture, and flavor.
You can find and follow Jesse Garza on Facebook. Additionally, we recommend you follow Chef Garza on his Instagram page. Check out his delectable delicacies and gourmet goodies. Seriously, take a few minutes to browse his amazing cooking pics. You’ll be hungry for more. We promise!
Chef Jesse Garza
Raised in central California, Jesse Garza began his culinary career in the fast-food industry. A weird jumping-off point for a professional cannabis chef, but hey, we all have to start somewhere. Anyhow, he eventually took a job in food services at UNLV. It was there he discovered his love for cooking. With the encouragement of some established chefs, Chef Garza decided to take his career to the next level.
When Garza moved to Las Vegas he worked as an aspiring chef while attending the Art Institute. With those aspirations in mind, Garza got a job at Red Rock Casino Resort & Spa. While there, he worked for a number of restaurants including sports bars, chop houses, and more. With an undying passion for gourmet cooking, Jesse Garza began traversing the Strip, handing out resumes to any kitchen that would accept them.
Later, after working many unpaid hours, Garza, received a career-defining opportunity cooking at the Trump Hotel in Las Vegas. During his eight-year tenure there, Garza mastered all facets of food service. Working banquets of all shapes and sizes, room service, and managing an employee dining room, Jesse Garza rose to the position of sous chef at the hotel’s steakhouse, DJT, all by the age of 28.
Finally, Garza decided to make a life-changing career move; leaving his distinguished job at the Trump Hotel. After leaving in February 2019, Garza partnered with LA-based chef Joseph Joudi Saady. The duo opened Blume, a venture in Henderson where Garza could truly demonstrate his creativity and passion for fine dining while holding that coveted creative control over menu items. Once Blume was established, Chef Garza started working on his dream of doing private dinners in the Las Vegas and California areas which he gleefully does to this day.
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“Soul D’licious Infused”
Each podcast episode of Soul D’licious Infused includes different topics on the Nevada cannabis industry, as well as special guests. We interview different people from across the industry and discuss all kinds of topics. These include the pros and cons of different extracts, cannabis trends, local market info, and more. Finally, we feature the stories behind the people who work in the cannabis industry.
We Want to Hear From You! Reach out to us to suggest topics or find out about guest spots on the Soul D’licious Infused podcast. You can get ahold of us by sending an email to Podcast@THCProduction.com.