Chef Chris Sayegh wants to show people that edible cannabis can be used for much more than making pot brownies.
The California-based, Michelin restaurant-trained chef says Canadians are on the verge of a foodie revolution fuelled by legal cannabis, which can be used to infuse everything from sweets to steaks.
Sayegh wants to help guide that revolution in a responsible direction, by sharing some of the lessons he’s learned after four years of making gourmet cannabis-infused dishes as a chef in Los Angeles. He was in Toronto for legalization this week to showcase some of his fine-dining cuisine and to give Canadians a taste of what’s possible with edible cannabis.
“Instead of eating brownies and Rice Krispie [squares] all the time, you can now eat something that is wholesome, made