This week’s mix features Heddy Frenz, and part of Heddy Frenz is chef Paul Roy, the mastermind behind Paul Roy Cuisine. Get to know more about what he does with cannabis and infusion meals in this special spotlight interview feature. Extremely thankful for this opportunity, as I believe Paul will be doing big things in cuisine.
09.12.2020
detroit.dance: What is Paul Roy Cuisine?
Paul: Paul Roy Cuisine is a Detroit based cannabis infused cuisine company that aims to destigmatize the perception of cannabis related foods.
detroit.dance: What do you offer?
Paul: I offer a customizable dinner experience, and I also have a standing menu that has tacos that rotate, pizzas, cakes, and fried rice. The good stuff, the comfort foods.
detroit.dance: What is your current availability?
Paul: I’m available *laughs*. Reach out.
(paulroycuisine@gmail.com / Linktree)
detroit.dance: How did Paul Roy Cuisine come about and how did you find your passion for this kind of cuisine?
Paul: I’ve always had a knack for cooking and being in the kitchen. But Paul Roy Cuisine came about from my interaction with patients of a cannabis consultation service I worked with. There were patients who ranged from their 40s-70s who were looking for alternative solutions to their conditions. They had no idea cannabis can be used to treat inflammation, digestion, brain stimulation, pain management, sleep, etc. I was able to use my love of food to create a non-aggressive approach to educating these patients on consuming THC/CBD in doses. This customizable experience allowed them to be in control of their experience while growing a clearer understanding of what “medicating” means to them. Then I realized that there were so many more people out there that didn’t have that knowledge. If they knew that, then they would switch from those medications and other things that aren’t working for them. Something healthier like this.
detroit.dance: Where do you hope to take Paul Roy Cuisine?
Paul: Well, my goal is a lot like my mission – to be able to present cannabis infused cuisine like this in a manner that is more socially acceptable. And whether that’s for the masses, or to change how it looks in the cuisine game, regardless I just want to see it more mainstream. So that people understand that they can use it medicinally or recreationally but with care. And to have the know-how to do it.
detroit.dance: How do you set yourself apart from other people who are doing cannabis infused food?
Paul: I make it as accessible as possible, which reflects in the pricing as well. I really keep my margins as small as I can and it’s about the customer. Especially as a small business, it’s all really about the relationship you have with your customers. Bringing your cuisine experience every single time and not slacking. I really take that into consideration every time I start working on something, or a new dish. I always think about how I want everyone to be able to eat something, not just focusing on elements of picky eaters. If I did have a picky eater, I’d be able to tailor that meal to them as well. I haven’t come up against anyone who had a food allergy or something specific that I could not accommodate and make an alternative solution for, so I think that’s also really cool.
detroit.dance: What’s your favorite type of food to make?
Paul: Fried rice. Most definitely fried rice right now. Or pizza. Or tacos. I’d say it’s the love triangle of all three. But if I’m going to be honest it’s 100% tacos, because that’s my heritage. There’s something about making tacos that’s really relaxing. It’s something that takes patience and time. You can’t rush it.
detroit.dance: Then what’s your favorite type of taco to make?
Paul: Suaderos tacos. I’m partial to those because of the way they’re cooked – slow cooked to perfection. Just like butter. Cooked in its own fat so it’s very minimal. It’s made out of pork, so they’re similar to carnitas tacos but not as complicated. You don’t need as many ingredients on a suaderos taco as you do a carnitas taco. Pour a little of the broth from the slow cooker on the taco and you’re all set.
detroit.dance: What do you notice has been a crowd favorite of yours so far?
Paul: The tacos and the pizza. It’s consistent across the board because I aim to make comfort food that’s easy to eat and discard. I aimed at that at the beginning because I realized that the reason that I was eating those things so much was because they are so accessible. It’s easy to buy that much food and make that quantity and serve that many people… and have them say, “Wow this was really good.” It’s a timeless classic – pizza and tacos – that people enjoy with their own small variations.
detroit.dance: What is your view on the growing cannabis industry in general?
Paul: It’s going to continue growing. Its kind of like the Wild West in the fact that there’s a lot known about the plant, but not a lot known about how we can process it into more of a mainstream element of our economy. It’s starting to feed into it, but it’s really only about the raw materials. We’re not looking at the oils or the chemical things you can do with it. That’s really where it’s headed – into cuisine, into hospitality, into the service industry. That’s a huge, staggering amount of people that the way the industry is growing, even more people are going to be getting involved. You’re going to see so many artisans coming out of the woodwork in the next 3-4 years. You’re going to see so many more kitchen chefs, and garage cannabis users or growers that are making amazing things that may not be quite legal just yet, but we are well on our way. They just decriminalized marijuana federally in the House so now it’s heading to the Senate. There are things on the board now that activists in the past wouldn’t even think would be happening right now. Thinking about that, in the next five years… there’s so many places it could go. The world is your oyster. It’s creative – it’s not stereotypical stoners from the 80’s that can’t live or hold down a stable life. If that’s you, you’re choosing to live that way. It’s high time that cannabis gets the recognition for the benefits it holds and not the outdated drawbacks.
detroit.dance: Have there been any lessons learned so far with Paul Roy Cuisine or any memorable moments you’d like to talk about?
Paul: I’ve learned that when people say that they can handle it, it doesn’t always mean that they can. I’ve learned to always take the patient into consideration. I come from a customer service background, I’ve always worked well with taking someone else’s feelings into consideration and figuring out what type of product they want. It’s lended well for me in conversing and having exchanges with people while I customize their meal experience. It’s been so memorable because It’s fared me so well. The different walks of life of people who’ve reached out to me is amazing. That alone is compelling enough to keep going. When you realize that there are so many people out there with these questions, that are pretty basic questions, but they may be nervous to ask about them. Secondary to that, is being able to field questions to people that really never saw themselves consuming cannabis until they talked to someone like me, and realized that it’s not some “stoner drug” that melts your mind. These extreme examples that they grew to accept. To be able to change someone’s perception on something that they thought was a “crazy drug” is just really cool to me.
detroit.dance: Is there anything that you’re looking forward to coming up?
Paul: Expanding, sharing my vision with people, sharing my food with more people. Getting better at what I do.
Be sure to keep up with Paul Roy Cuisine :