Chef Chris Sayegh needs to present people who edible hashish can be utilized for rather more than making pot brownies.
The California-based, Michelin restaurant-trained chef says Canadians are on the verge of a foodie revolution fuelled by authorized hashish, which can be utilized to infuse the whole lot from sweets to steaks.
Sayegh needs to assist information that revolution in a accountable path, by sharing a few of the classes he’s discovered after 4 years of creating gourmand cannabis-infused dishes as a chef in Los Angeles. He was in Toronto for legalization this week to showcase a few of his fine-dining delicacies and to give Canadians a style of what’s attainable with edible hashish.
– Read the complete article at Global News.