Melissa attended Le Cordon Bleu College of Culinary Arts and Johnson & Wales University for degrees in culinary arts, baking, pastry and culinary nutrition.
She has served as culinary specialist for General Mills, and culinary consultant for NHII cannabis edibles as well as Bakked Premium Medicated Products. Her ancillary experience is in wedding cake design, Mediterranean and Italian cooking, menu consulting and private chef services.
Melissa is a classically trained chef who has been cooking and baking professionally since 1998. Her mother is a nutritionist, and her father a doctor. So this was the perfect upbringing to her current profession! She was an early entrant in the development of marijuana-infused edible products and is an industry authority on a wide range of topics including culinary cannabis-specific consulting, product development and kitchen build-out.
Melissa has been featured in several on-line and print publications including
The New York Times and the Star Tribune.
She is also co-author of Herb: Mastering the Art of Cooking with Cannabis and The Stoner’s Cookbook