Chefs & Content Creators for Higher
At Sous Weed, we are dedicated to using cannabis as an ingredient as opposed to merely a psychoactive additive. Cannabis is a versatile, nutrient-dense vegetable and we aim to treat it as a culinary challenge like any other.
We are available for hire for content creation, photography, private events, pop-up dinners. Please check out our dinner pricing model if you are interested.
About Monica Lo, Creator of Sous Weed
Monica Lo is an activist and photographer working to change public perception of cannabis users. Monica is the creator of Sous Weed and a photo contributor for Stock Pot Images and Menu Stories.
In 2016, Monica shot and styled for the award-winning Sous Vide at Home cookbook with Penguin Random and Nomiku. Monica also has photography published in Ganja Yoga with Dee Dussault and Harper Collins. In the fall of 2018, Monica will have a chef feature and recipe published in the upcoming Edibles: Small Bites for the Modern Cannabis Kitchen cookbook with Chronicle Books.
Monica has recently been featured in PopSugar, High Times, CULTURE Magazine, MARY Magazine, VICE Munchies, CNET, NPR, Leafly, and MJINews.
About Chef Scott Peabody
Scott Peabody began his career in food at the age of fifteen with his first job as a prep cook-cum-dishwasher, and went on to attend the Culinary Institute of America in Hyde Park. He cut his teeth in New York City, in the kitchens of culinary giants like Jean-Georges Vongerichten and Thomas Keller.
After more than a decade toiling in restaurants, he fled out west to become the executive chef at Nomiku. His job includes cooking, recipe development, and food writing (including the Sous Vide at Home cookbook with Penguin Random), and is also where he met Monica and ignited his interest in cannabis cooking.
About Chef Jose Rodriguez
Jose Rodriguez was born and raised in Puerto Rico, endowing him with an innate gift for cooking rice, beans, and plantains, as well as the ability to select perfectly ripe avocados.
He moved stateside for college, earning a degree in literature, after which the need to pay the bills led him to work as a cook. Amid the pressure and sweat of high-end restaurant kitchens (including under acclaimed NYC chef David Burke), he uncovered his passion for fine food and cooking. Equally at ease cooking French haute cuisine as the Caribbean’s cocina criolla, Jose has brought his fine dining skill set and affinity for bold flavors to Google’s culinary team, where he works as a chef, managing a team of over 50 people.