Trust me, when I graduated from culinary university, I did not expect to end up in a place like this, however I don’t view it as a bad thing, quite the opposite.
I have an option here to do something entirely new, at least for this space of the state.
I have all the tools to succeed, and all the control to set the menu I want and make the dishes I want to make, so I have to know if I cook it, they will come. At first no one will take me seriously, because I am the chef who works out of a cannabis dispensary, but over time I can change people’s minds, cannabis cuisine has yet to break through into the mainstream. As legalization continues it’s slow progress through the country, I know the time is coming, then when cannabis cooking becomes all the rage, I hope to be well established, and on the first wave of famous cannabis chefs! Don’t think that I am saying I’m the first chef to focus on cannabis, of course I am not, it has been well practiced for decades. But I want to elevate cooking with marijuana to high cuisine, nice dining, maybe even parlay it into a cooking show. For now I have a study room in the back of the cannabis dispensary, and as I prepare to open they are constructing an outdoor eating area. I am finally working with a couple of local marjuana growers to get some new, rare blends of floral-tasting cannabis to use in my dishes.