Melissa Parks is an alumnus of Le Cordon Bleu and Johnson & Wales where she obtained degrees in culinary arts, baking and pastry, and culinary nutrition.
She complements her classical culinary experience with years of research and development at General Mills. After her time in the restaurant industry Melissa’s passion for the combination of science and food led to her developing recipes within the Cannabis Industry.
Co-author of the book: HERB mastering the art of cooking with cannabis, and has been featured in the New York Times.
Co-author of HERB Mastering the Art of Cooking with Cannabis
