"It is only with the heart that one can see rightly; what is essential is invisible to the eye". -ANTOINE DE SAINT-EXUPÉRY

In January of 2023, Khalil became board certified as a Certified Nutrition Specialist®. In April of 2021, Khalil graduated from Maryland University of Integrative Health with a MS in nutrition and complimentary integrative health, with a concentration in western herbal medicine. In May of 2018, Khalil graduated from Champlain College with a BS in environmental policy and psychology. He is impassioned by learning and spreading knowledge of saffron to fellow growers, researchers and advocates of the plant. Khalil apprenticed at the North American Center for Saffron Research and Development, working directly with leading experts in the field. He was also recognized as a 2021 Top 100 F&B Leaders by the Global Summit on All Things Food-GSAF.

Entrepreneurs are impassioned individuals who seek to solve complex problems that are set in a specific time and place via innovating or inventing companies. That is my life’s passion and pursuit: to solve complex problems by innovating and inventing companies that are set in a specific time and place. In this sense, entrepreneurs stand out from businessmen and women because they are driven by purpose, inner-passion, and an external allure to the crazy ideas.

  • Information Systems & Technology

I’m constantly looking to expand my never-ending learning journey into diverse fields. Currently, I am pursuing another certification by the American Nutrition Association® in the nutritional genomics field. As a systems thinker, I am impassioned by integrating knowledge to make new meaning within any complex system.

  • Culinary Pursuits

Lastly, I have always loved to be in the kitchen. To my fortunate circumstances, I grew up in a household where family meals were omnipresent. As a kid, I was frequently drawn to the unique Middle-Eastern spices and herbs that my parents would regularly use in their recipes. The connection between my passions for outdoor activities, such as gardening, agroforestry and permaculture, and culinary pursuits within the indoor confinement of a kitchen, was made when my father nudged me to pick mint leaves off-of mint stems as a kid. From there, this tedious process was coupled by an even greater labor-intensive process of laying out towels to dry the mint leaves — whereby the process occurred over a week, and needed constant tending to. But this gave me a crucial value that is pivotal to cooking, and, to my later-acknowledgement, life in-general: patience.

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