All photos courtesy of Chef Coreen Carroll
As the world of cannabis and the culinary arts continue to collide, it is still rare to find a chef who has experience in every facet of the industry, from fine dining to dispensaries. But while her contemporaries are working to catch up, Chef Coreen Carroll has already shelved more careers than you can count on one hand, and is somehow still finding ways to push the envelope and test the limits of cannabis use in the kitchen.
Born and raised in Germany, Carroll moved stateside in her early teens. She began pursuing her culinary dreams at the San Francisco Cooking School, taking on a slew of technical, niche restaurant industry jobs, including an apprenticeship in butchering and gigs at the San Francisco Cheese School. But after meeting her eventual husband, Ryan Bush, who was getting his own cannabis education at