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“Hawaii” Mike Salman is the co-founder and CEO of Chef for Higher, a culinary brand on New York’s legal cannabis market. He answered eight simple questions for NY Cannabis Insider’s “People to know” series.
What is your position and what do you/your company do in the cannabis space?
I am the co-founder and CEO of Chef for Higher, the first culinary brand on New York’s legal market.
How long have you worked in the cannabis space?
I am a second generation legacy operator from San Francisco, I don’t know life without the plant. We established Chef for Higher officially in 2015 to launch when New York goes adult-use.
What did you do before you were involved in the cannabis industry?
I was selling cannabis in California and was offered an internship in New York. I worked in the music industry doing national radio promotions at a record label. I was road manager for Mobb Deep and marketing for The Source magazine. I transitioned from the music business to an editorial position, becoming the Style/Tech editor at The Source. I launched my own publication, LTD Magazine, and I’m the founding editor-in-chief of Inked Magazine. I also had my own agency where I worked with Mountain Dew managed talent including DJ Clark Kent, BMX athlete Nigel Sylvester and photographer Jonathan Mannion.
What led you to the cannabis industry?
I’ve sold cannabis since I was a teenager and it brought me to New York, where I found the flowers weren’t as good. I started getting packs sent to me so I could sell to my people and smoke good, I did this my whole career. If an artist or executive wanted weed when I was at The Source they would be taken to my office.
In 2012 when Colorado and Washington state went legal my people started asking when I was getting in. In 2013 I started learning to cook with cannabis and got really good, it’s truly my alchemy.
That’s when Chef for Higher was born and we have been building the company for this historic moment to be the first culinary brand in the market.
Do you have any advice for someone looking to get into the NY weed industry?
Know your “why” and build your brand from there. Fill in the gaps, solve a problem, create your own lane and stand out from the crowd. From name to product to packaging. Be prepared for a wild ride, rules and regulations constantly change, stay nimble.
What do you think the NY cannabis ecosystem will look like in five years?
I look at New York as the tipping point. We have the largest and most unique market because of the access consumers here have. We will have the most diverse market and array of products available and will still be the largest consumption market.
Do you use cannabis? If so, what’s your favorite method and why?
I have been using cannabis since I was 12, and consume multiple ways. I eat Chef for Higher Jellies and infuse food with our Cooking Essentials a few times a week. I still love the ritual of rolling flower and the camaraderie of a cypher. I dab everyday as well, i love the terps and flavors, so good.
What’s the best method for people to contact you?
Chefforhigher@gmail.com , instagram.com/chefforhigher or linkedin.com/hawaiimike