Nick Lefebvre
About Nick Lefebvre
Nick Lefebvre serves as the Kitchen Manager for The Botanist, where he oversees the production and packaging of cannabis edibles. He holds an Associate's degree in Culinary Arts from Johnson & Wales University and has launched a line of vegan, non-GMO, gluten-free, and dairy-free edibles in Massachusetts.
Work at Acreage Holdings
Nick Lefebvre has been serving as the Kitchen Manager for The Botanist, a brand under Acreage Holdings, since 2021. In this role, he is responsible for overseeing the production of edibles, ensuring that each batch is infused properly and consistently. He works closely with both retail and wholesale teams to facilitate the distribution of products across Massachusetts. Lefebvre also ensures that the packaging of edibles complies with the Cannabis Control Commission (CCC) regulations, maintaining high standards in product safety and quality.
Education and Expertise
Nick Lefebvre studied at Johnson & Wales University, where he focused on Culinary Arts and Chef Training, earning an Associate's degree. This educational background has equipped him with the skills necessary for managing kitchen operations and developing culinary products. His expertise in the culinary arts is complemented by his knowledge of cannabis-infused products, particularly in the areas of vegan, non-GMO, gluten-free, and dairy-free edibles.
Background
Prior to his current position at The Botanist, Nick Lefebvre worked at Northeast Alternatives as a Cannabis Confectioner for five months in 2019. He later advanced to the role of Kitchen Manager at Northeast Alternatives, where he served from 2019 to 2021. His experience in the cannabis industry has provided him with a solid foundation in both kitchen management and product development, particularly in the realm of edibles.
Achievements in Edibles Production
In 2021, Nick Lefebvre launched a line of vegan, non-GMO, gluten-free, and dairy-free edibles into the Massachusetts market. This initiative reflects his commitment to creating inclusive and health-conscious products. As part of his responsibilities, he has developed standard operating procedures for department operations and tasks, which contribute to the efficiency and consistency of the kitchen's output.