Trust me, when I graduated from culinary school, I did not expect to end up in a place like this. But I don’t view it as a bad thing, quite the opposite. I have an opportunity here to do something genuinely new, at least for this part 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 believe 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, but as legalization continues it’s slow progress through the country, I think the time is coming. 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, fine dining, maybe even parlay it into a cooking show. For now I have a kitchen in the back of the cannabis dispensary, and as I prepare to open they are constructing an outdoor eating area. I am working with a couple of local marjuana growers to get some new, rare blends of floral-tasting cannabis to use in my dishes.