In the second episode of Roots and Branches, culinary expert Chef Jason Raffin, an alum of Pinewood School, shares his journey from an enthusiastic 14-year-old cooking novice to a renowned chef in the vibrant culinary scene of Maui. Chef Jason shares how a wildfire affected his life and the Maui community, wiping out his home and belongings. Compelled by the disaster, he founded the Chef Collectives for COVID, a non-profit committed to addressing community needs throughout the COVID-19 pandemic. Jason shares insights about Maui's reliance on tourism and its impact on the food and small business community. He emphasizes the importance of supporting the Maui community as they face declining tourism and rising food costs. Further, he shares his future strides and encourages visitors to support Maui and its businesses.Connect with Jason on Instagram  https://www.instagram.com/jraffattacker/ (@jraffattacker).Jason's book, 'Keto Like a Chef', can be found/preordered here: https://www.amazon.com/Keto-Like-Chef-Showstopping-Recipes/dp/195941156X

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