Manufacturing Success: Jarid Ward of C4

Missouri’s manufactured marijuana industry is among the most competitive in the country, with dozens of licensees and an ever-growing number of brands producing thousands of products that fill dispensary shelves.

In Manufacturing Success, Greenway spotlights the companies and individuals transforming raw cannabis into the products driving the industry’s growth.

This edition focuses on Jarid Ward, Manufacturing Director at Carroll County Cannabis Company, better known as C4.

Since November of 2020, Ward has been leading the company’s manufacturing efforts.

Ward’s journey to the cannabis industry began in the culinary world, where he spent 16 years honing his skills. Greenway takes a closer look at how Ward transitioned from kitchens to cannabis. He recalls his first restaurant job in Overland Park: “That was it. From that point on, I knew it was something I loved to do.”

He started culinary classes at Johnson County Community College, but soon realized it wasn’t the right fit. Seeking a different path, Ward moved to Las Vegas to attend another culinary school, where he eventually graduated before heading to Colorado to complete apprenticeships and internships.

In Colorado Springs, Ward worked at Craftwood Inn, a restaurant offering Colorado cuisine, inspired by what local hunters and foragers brought back from the mountains and valleys. “The entrees we created were a reflection of our local ecosystem, adapted from ingredients that were both wild and cultivated,” Ward explained. This adaptability would later serve him well in the cannabis industry.

Ward emphasized the value of hands-on experience, noting that long, 15-hour days in the kitchen shaped him into the culinary artist he became.

After returning to Kansas City, Ward worked at several hotels before becoming the manager of a Brazilian steakhouse at just 22. He stayed there for six years before joining the Intercontinental Hotel on the Plaza, where he learned to deliver high-quality food on a larger scale.

“The banquet space at the Intercontinental was immense, with a 29,000-square-foot event space, including a 10,000-square-foot Grand Hall and a rooftop ballroom. I had the fine dining aspect down, but scaling that to mass production was a learning curve. It was challenging, but we figured it out, and the team and I created something special,” Ward said.

After several years, Ward returned to the restaurant industry until COVID-19 shut down many establishments, prompting him to explore new opportunities. With relatives working at C4, Ward reached out and soon found himself transitioning from culinary to cannabis.

C4 was still awaiting its manufacturing license, so Ward started on the cultivation side, where he quickly learned the ins and outs of plant production. Although new to the industry, his organizational skills from the kitchen helped him advance.

“We didn’t have anyone managing trim and pack orders, so I stepped in to organize that. After a few months, we hired staff, trained them, and improved the inventory system. When we finally got the manufacturing license, I was still figuring it out. We brought in consultants, but they never stayed long. I ended up learning a little from each one and figuring out the rest on my own. That’s something I’ve done for 16 years in the culinary world—figuring things out on the fly,” Ward explained.

C4 started with pre-rolls and ice water hash, both of which remain best sellers. They initially produced a lot of gummies but pulled back due to the crowded market.

    

“We made gummies for a while, and they were really good. But with big multi-state brands like Wana and Smokiez dominating the market, customers tend to gravitate toward those. So, we decided to focus on what we knew best,” Ward said.

C4 also produces concentrates, primarily diamonds, sauce, and crumble. As their concentrate production grew, it became clear that they needed more cultivation space, leading to a complete remodel of their lab for efficiency.

“We had a tight deadline to produce as much as we could before shutting down for renovations. We turned the old lab and kitchen into bloom rooms and veg rooms for cultivation, using up everything in our vault before we paused production,” Ward explained.

The renovations, which took over six months, gave the team time to meticulously plan their new facility.

“I think what we’ve created is really nice, and it’s working well. Having that time to rethink things allowed us to refine our approach. We’re still adding new products to our SKU list, but at first, we were trying to do too much of what everyone else was doing. Now, we’re focusing on ice water hash, which not many people sell,” Ward said.

One of Ward’s favorite products to create is live resin carts, which he says highlight natural flavors and terpenes—exactly what C4 strives for in its products.

Ward also shared insights into making ice water hash, which involves using cold water rather than ice. “Most people think ice is essential to knock off the trichomes, but really, it’s the movement of the water and keeping it cold. Too much ice can damage the trichomes,” he explained. This method has improved their yields significantly.

C4 uses CO2 extraction to create distillate, one of the few companies in the state to do so. Ward also discussed their butane extractor, which allows them to produce concentrates and crystallize diamonds.

“The butane extractor is fascinating. You extract, maintain the right temperature and pressure, and grow diamonds from the extract. It’s similar to making candy, which is something I’ve done before,” Ward said, drawing from his culinary experience with crystallization.

As a company with integrated operations, C4 transfers its cultivation harvest directly to manufacturing for processing, creating an added layer of care and quality for the company’s wide range of products.

When asked for advice for those entering the cannabis industry, Ward encouraged curiosity and collaboration. “If you don’t know how to do something, research it and reach out to people who’ve been doing it. Everyone wants to make good products, and sharing information helps everyone grow,” he said.

Ward’s story is a testament to the power of adaptability and continuous learning. From culinary expert to Manufacturing Director at C4, Ward has embraced every challenge, proving that it’s never too late to learn something new.

Ashley Nichols contributed to this story.