Cannabis chefs are trying out their culinary expertise with a marijuana twist throughout the country. As businesses explore what more can be done with marijuana based edibles they are soliciting the services of culinary masters to bring the product line to a whole new level.
In restaurants and private dinners across the country, top chefs are using the subtle flavors, smells, and effects of cannabis to enhance their food and drinks, giving restaurant patrons a sensorially unique dining experience.
A recent review from The Chronicle’s marijuana culture site, GreenState, presents America’s top ten cannabis chefs, each with their own way of preparing the euphoric herb — including pot-infused pork loin, French onion soup, chicken sesame salad, and chocolate brittle.
Some of the chefs on The Chronicle’s list got their start in elite culinary schools, others from Michelin-starred restaurants. One chef took a prestigious James Beard Award before turning to cooking with cannabis. Another began as a marketing executive for an underwear company. No matter their background, each of the chefs is working to end the stigma surrounding cannabis cuisine.
Although a valid marijuana medical card is required to consume any of the dishes mentioned in the article, that may change with the passing of California’s Proposition 64. Check out the full story to read each chef’s take on cooking with hash, healthy eating (including appropriate dosing levels), and the future of cannabis dining.
See all ten of America’s leading cannabis chefs on GreenState.com.
In 2005, award-winning pastry chef Mindy Segal, 50, opened Mindy’s Hot Chocolate Restaurant and Dessert Bar in Chicago. Last year, she was recruited by Cresco Labs, Illinois’ largest cannabis cultivator, to create a line of medical cannabis desserts, including “sucking candy,” available in 10-mg and 25-mg doses.
Segal’s line of medical cannabis edibles includes chocolate brittle, caramels, and what she calls “sucking candy” in 10-mg and 25-mg doses.
Twenty-five-year-old Los Angeles chef Chris Sayegh specializes in expansive micro-dosed soirees. He studied molecular biology at University of California Santa Cruz before learning to cook on the job at the Michelin-starred Melise in Santa Monica.