This week on TGSP: We speak with Chris Sayegh, the Owner & Head Chef of The Herbal Chef. This company and Chris’s team are shaking up the culinary world. This Michelin trained chef is bringing cannabis to the culinary world through high-end dining and events around the globe.
0:00-1:01: Jeremy introduces the episode.
1:01-3:14: We hear about how the Chef started in the cannabis sector, studying molecular biology and learning about the endocannabinoid system. Also speaks about the bio-availability of cannabis.
3:14-3:54: Chris talks about the smiles brought to his face when seeing the consumer sitting together at the table consuming his food.
3:54-6:29: We hear about their dosing technique to ensure a normalizing effect while working to destigmatize.
6:29-9:41: We talk about the evolution of stigma in the cannabis industry and culinary world. We also talk about seeing the cannabis culture around the world.
9:41-11:32: How do you create this type of high-end food without the distinctive taste of cannabis oil. Chris explains the technique.
11:32-12:42: Jeremy explains the ambience created by the events he hosts. Chris talks about the factors of enhancement in the sensory experience.
12:42-13:20: We hear about the hospitality he received in Canada and around the world.
13:20-15:18: What’s next for the Herbal Chef?
Sidenote from Jeremy: next week I promise not to use, “SO” as often.