Trailblazer. Culinary cannabis innovator. Educator. Black woman. These are just a handful of terms that begin to describe the creative force behind Elevation VIP Cooperative, Andrea Drummer.
The former anti-drug counselor turned ganja-pioneer recently broke bread with EstroHaze. During our effervescent exchange, she illustrated her journey from the days of “just say no” - to ‘just say know’. From Michelin Star restaurants to homelessness, Andrea demonstrates that the path towards crafting the ultimate fine dining culinary cannabis experience was borne of faith, hard work and unwavering commitment to her vision.
How did you make the transition from being a high school anti-drug counselor to becoming one of the country’s leading cannabis chefs?
It was a long journey, and part of a process. I’d worked with a great number of non-profit organizations all over the country. But I also had friends that were serious smokers; people that I looked up to and admired - a lot of artists of course. I still had my beliefs and reservations. When I moved to California, I saw the freedom and growth process [of marijuana]. When I began to understand the medicinal properties of the plant and the propaganda (namely, what that meant to our community and the [culture] at large), I started to make the mental transition. In all of that, I was in the throes of a career change from non-profit to culinary.
If you had a chance to speak with kids about marijuana today, what would you say?
It would be a whole new lesson of social reform and understanding the propaganda, how those messages came to be and what they meant to their community. Most of the community I served was Black and Brown people and that propaganda was used to disenfranchise them and greatly contributed to mass incarceration. Once that is understood, they can start questioning, “what is this plant that they’re trying to use against me?” The lesson would delve into big pharma and how opiates were pushed, leading us to what is now being declared an epidemic. Yet, marijuana hasn’t killed anyone directly.
Then, we could get into understanding the freedom of legalization and the growth process of cannabis. If a community is unable to grow properly and freely then, its members are more inclined to get illicit synthetic drugs - which can kill you. Ultimately, we could discuss which strains treat certain conditions and help individuals flourish.
The propaganda is a powerful tool. I feel pretty informed and empowered about marijuana usage, but as a mom, I’m hesitant to admit it in certain settings.
That’s unfortunate. There are times when even I feel tense, as well as people within my community who are regular cannabis users. We can be in a room together, and still see people whispering.
The brainwash so strong!
I say this time & time again: We will not shift that perspective until the government says it’s OK, which is so unfortunate because that’s when they’re gonna have their hand in the growth process and [alter] everything that’s natural about it.
How ironic, because it’s just a plant…
It’s a plant and it’s just as healing as aloe.
Cooking is your passion. Have you always had a gift for the culinary arts?
Yes, but I didn’t always know what that meant. Being from the South you’re predisposed to know how to cook - especially as a woman. It’s just a part of the culture. I thought it was a thing we needed to learn how to do before moving out of the house, and, of course, to get a husband. I didn’t recognize that I had a higher understanding for it. I thought everyone had the same pallette.
You attended to Le Cordon Bleu College of Culinary Arts in Pasadena.
Yes, I graduated in 2010.
Was your initial intention to create with cannabis?
Not at all. At first, the 2 worlds existed separately. Then my two best friends who smoked helped me to learn about the different strains and how they affect the body. Eventually, the two worlds melded because they’re both communal experiences: Breaking bread with people and of course smoking cannabis, historically. One day my friends, who are now my business partners, suggested I try using cannabis in a savory format.
What was the first dish you made you made for them?
Bruschetta. And they loved it. The possibility of creating infused cuisine under that umbrella opened up a whole new world of possibilities.
You’ve lived in all over, NYC, Philadelphia, LA, but where are you from?
I was born in Hollywood, FL, raised in Ft. Lauderdale. My family originates from Statesboro, GA.
How did your family receive your embracing cannabis in this way?
They received it well. I was actually blown away. I think part of it was because of my journey. I’ve always been an adventurer. Also, the climate was perfect because the legalization of cannabis was being discussed on a national level.
What’s your philosophy in wedding cannabis with food?
I seek to incorporate flavors; for the bud to compliment the food. I want it all to be cohesive. I make all of my oils and butters.
For me, proper dosing is important. I want to introduce my food to a new generation of cannabis users. I’m speaking to people like myself, or you: Mothers or people from religious backgrounds, or from the “Just Say No” generation. I want to speak to them. I’m not going to introduce you to a pot brownie with 500 mg of THC. First of all that’s now how we eat in the South. If you give me a brownie, I want to eat the whole thing,
Not nurse on that thing for a week or two.
Exactly, you want it with some ice cream, and caramel sauce. I can do all of that infused in a proper dose. I can give you infused ice cream, brownie and caramel sauce in one plate and you are medicated, feel comfortable and you’re still functioning. Likely, the most things that will get you is the itis. So that’s my philosophy. I want to change the perception of cannabis from being a gateway drug to something akin to aloe. That’s it.
A plant with healing properties. I’m with you. I’d like to see it normalized - just like man-made pharmaceuticals.
I think we worship the wrong white coat. We look up to the doctor and his white coat, when we really should be hailing the chef because what you put in your body really is what you are. That’s what you become. So whether it’s GMO food, organic food, food from a farmers market, enhanced with cannabis that’s all organic, or chemically processed - all of that matters. We should be more in touch with our food and less with what doctors prescribe because many doctors get paid to push certain drugs.
Yes, while certain foods can cure ailments that a doctor may tell you to take a pill for. Do you use local sources and organic products?
I source my bud, like my food: Natural grown outdoors. I will scour all of LA for the best farmers markets for produce. I buy primarily organic but definitely all local grown. I want to treat my clients as I would treat myself.
What’s your preference - cooking with or without cannabis?
I prefer cooking with cannabis. It’s part of my life’s mission. This is it for me. This is my gospel - my purpose. A great part of my work is still in non-profit - to educate people about things we’ve been fooled about; to correct social injustice - it’s still connected to who I am.
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- Enchiladas
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- Chili
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- BBQ Glazed Chicken
It sounds like your heart is in promoting mental, emotional and physical well being.
Yes.
What are some of the highlights/challenges of getting your won business up and running?
Number one, the culinary industry is very white male driven—as is the cannabis industry. However, because this is a new space, (and I happen to have the balls to enter it) I’ve been able to flourish within in it. Would I be able to do this within the standard culinary industry? Absolutely not; I’m very aware of that.
I wouldn’t be one of the top 10 cannabis chefs in America if I was just working kitchens, although I’ve worked with some well known chefs. I honor that the cannabis space has allowed me to be a pioneer in this industry.
Number two, I won’t let anything deter me. There are other people who enter the culinary cannabis industry that look different than me, and they’ll be more likely to get funding sources or backers. But that’s their path, I’m on mine and choose not to care.
How long did things take to take off?
We started ElevateVIP in 2012. By 2014, I was homeless - literally sleeping in my car, still plugging away and still believing in what I do.
I’ve heard about young ambitious people forced to sleep in their cars down in LA. How long were you homeless?
Nine months to a year. When I did the Chelsea Handler show for Netflix, I was sleeping in my car!
Damn. So essentially, you never took your eye off the prize.
Never. This is not a gimmick. It was once implied that I’m taking advantage of the Green Rush. No, I really believe in what I’m doing. I’ve worked at the Ritz Carlton and alongside Michelin Star chefs. If I wanted a job at a hotel I could’ve done that, but I believe in what I’m doing.
What you’ve just said demonstrates how much you have to be willing to sacrifice to make your dreams a reality. That’s amazing and such a blessing that you’re now able to reap the benefits of your hard work. It’s inspiring.
Thank you. It’s a blessing and that’s how I know i’m in the right place, doing what I’m meant to do. You gotta sacrifice something. I think the universe has to feel that you are fully committed.
Even while sleeping in my car, I never went without a meal. My friends were always there for me, even if they couldn’t offer me a couch. We still broke bread every Sunday.
What’s your advice for folks looking to make it in the medical marijuana industry, particularly POC?
Just do it. If your heart is in it, the Most High God will support you in that. The Universe will conspire for your success.
Andrea’s journey continues as her first cookbook, Cannabis Cuisine: Bud Pairings of A Born Again Chef, drops on September 19th. Tune in to her Breaking Bread Series on Spotify and stay tuned for her new radio show titled The Collective on DFZ.
