Professional cannabis chefs have one of the coolest jobs ever. Then again, it’s hard enough to put together a spectacular meal in the kitchen without the added challenge of incorporating the perfect amount and type of cannabis for each dish. How do canna-chefs do it?
To find out, we talked to three professional cannabis chefs:
- Chef Monica Lo, creator of sous-vide cannabis cuisine site Sous Weed, she trained at the Institute of Culinary Education and is currently hard at work on a sous-vide cannabis cookbook;
- Chef Scott Peabody, who trained at the Culinary Institute of America and gained more than a decade of experience before taking an executive chef position at San Francisco’s Nomiku;
- Chef Jose Rodriguez, who first earned his chops in high-pressure kitchens of New York and