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Cannabis becomes the main ingredient in the cuisine of Californian chef Christopher Sayegh.
His previous passage through different kitchens of Michelin-starred restaurants in New York and Los Angeles, trained him in the culinary arts, now intensifying his creative elaboration with the application of marijuana.
Haute cuisine has a new ingredient, not exempt from frivolity and above all stupor for many nuclei of our population, not being the case in its native America, since there are more and more entities and opinion groups that welcome the legalization of marijuana for various uses, such as the case we are dealing with today.
Not in vain this November, the state will submit to a referendum the decriminalization of marijuana, for recreational use, for those over 21 years of age. The states of Alaska, Colorado and Washington have already passed similar legislation on the well-known narcotic.
At 24 years old, full of vitality, he decided to flavor his cannabis recipes, to create an “intellectual experience”, according to his own statements, maintaining extreme neatness in the preparation of edible marijuana and above all, in the application in its proper measure in the recipes, to keep the diner in perfect condition during this special gastronomic journey.
A narco culinary immersion
The culinary dream that Sayegh started in college with his forays into molecular biology, sparked a true calling in his current career as a chef.
Two years ago he created the company of high cannabis cuisine, the city of Los Angeles, called The Herbal Chef, and in it he designs and prepares the master ingredient for the elaboration of such unique and magical dishes.
These narco-recipes can only be served at present to diners who can prove that they can consume marijuana for therapeutic and medical purposes (activity legalized in 23 states of the Union). This fall, we will see if its room is expanded to the rest of the population of legal age.
“The immersion experience is like a symphony. At the end of the third plate you feel a little, in the fourth a little more and the end of the fifth is the culmination of the journey. I have to make sure that the chainrings adjust for the climb, and vice versa for the descent ”.
The application is carried out through syringes whose tetrahydrocannabinol content contributes the active substance of cannabis to the dishes and at the same time sensually transforms the way of eating, not only due to the chemical experience in the body, but also due to the cost of its preparations. that are between $ 300 and $ 500.
The narco recipes of the cannabis Chef
Its menus are sophisticated and very nutritious, where it combines products from the sea and the land with a clear influence of Middle Eastern gastronomy, due to its Jordanian origins.
Delicious Japanese wagyu beef, you can’t imagine how they would combine with the raucous hemp nectar.
Citrus sorbets such as grapefruit and wild oysters are another of his excellences, to which he applies drops of psychotropic, so that mental concentration while ingesting, completely transforms the effects of the flavors on the palate.
Another of his creations with clear Arab influence, are the grape leaves with their just cannabis dressing, the famous chickpea meatballs known as falafel now with a shot of happiness and countless delicious sweets with a very deep finish.
We will see if his audacity really consolidates him with the appellation of Cannabis Chef, as we have already done here with the figure of the chef Ángel León, accredited and known as The Chef of the Sea.