Culinary Cannabis: A budding industry filled with revenue possibilities for chefs & restaurants
While mature markets like Colorado and California have seen marijuana consumption move onto the dinner table many moons back, Canada still hasn’t evolved much past the pot brownie. While a select few private chefs have been offering cannabis-infused, fine-dining culinary events, approximately one in six Canadians are using the herb, with many now eating and drinking (55 per cent) their fix rather than smoking it. Always a step ahead of food trends, Chefs Canada is opening new doors for culinarians in its continued quest to create a sustainable and profitable culinary scene. So, move over gummies, there are fancier options on the horizon for Canadian foodies!
There has been a notable surge in interest in cannabis-infused gastronomic experiences across the USA where private chefs offer diners weed-infused meals costing north of $300 USD per person. In response to this demand, Chefs Canada Green is looking to educate established culinary professionals and promote and develop products and events that put local herbs with healing and wellness properties—including cannabis—at the forefront of fine dining. As our first order of business, Canadian foodservice veterans Chef Romain Avril, Chef Jordan Wagman and myself are celebrating the fifth anniversary of the legalization of cannabis with the launch of Canada’s first Culinary Cannabis Certification. While we have several plans for the year ahead, this series of classes aim to educate on how to incorporate cannabis safely into dishes to create new and exciting experiences for consumers.
While mature markets like Colorado and California have seen marijuana consumption move onto the dinner table many moons back, Canada still hasn’t evolved much past the pot brownie. While a select few private chefs have been offering cannabis-infused, fine-dining culinary events, approximately one in six Canadians are using the herb, with many now eating and drinking (55 per cent) their fix rather than smoking it. Always a step ahead of food trends, Chefs Canada is opening new doors for culinarians in its continued quest to create a sustainable and profitable culinary scene. So, move over gummies, there are fancier options on the horizon for Canadian foodies!
There has been a notable surge in interest in cannabis-infused gastronomic experiences across the USA where private chefs offer diners weed-infused meals costing north of $300 USD per person. In response to this demand, Chefs Canada Green is looking to educate established culinary professionals and promote and develop products and events that put local herbs with healing and wellness properties—including cannabis—at the forefront of fine dining. As our first order of business, Canadian foodservice veterans Chef Romain Avril, Chef Jordan Wagman and myself are celebrating the fifth anniversary of the legalization of cannabis with the launch of Canada’s first Culinary Cannabis Certification. While we have several plans for the year ahead, this series of classes aim to educate on how to incorporate cannabis safely into dishes to create new and exciting experiences for consumers.
“Canadians are eager to see a more elevated infused cuisine hit the mainstream foodservice industry,” explains Chef Jordan Wagman, newly appointed Director of Chefs Canada Green. “While this represents a new potential revenue stream for chefs, it’s important to understand the basics of cannabinoids and terpenes and how to infuse them into food and drinks in order to create a delicious, safe and repeatable experience for guests.”
A DOORWAY INTO THE $5 BILLION MARKET
Following the legalization of marijuana in Canada, recreational cannabis contributed $43.5 billion to our national GDP, representing over five billion dollars in sales in 2023. A survey by Dalhousie University found that 45 per cent of Canadians are interested in cooking with cannabis and that has translated into brands exploring the versatility of the plant in a variety of consumables. In fact, cannabis beverages have broken through the novelty phase to see tremendous growth in the past year. Edible treats such as chews, caramels, candies, lozenges and gums have seen triple-digit growth due to unique flavour profiles, safety (precise dosing) and their ability to be consumed discretely in social
settings. Among Canadian cannabis users, there is measurable interest and demand, so laws and regulations are changing quickly. “There are no signs or reasons this movement will slow down,” adds Wagman. “It’s important that foodservice operators are ready to offer safe experiences for consumers to promptly tap into this billion-dollar market.”
Chefs Canada Green launched on the culinary stage at this year’s RC Show. The group is offering a six-week course
later this spring to equip pros with all the information they need to begin hosting private dinner experiences. The course curriculum includes everything from how to create cannabis and terpene infusions safely to decarboxylation, emulsifications and the math behind dosing and titration for repeatability. A certificate of completion will be provided by Chefs Canada to participants who successfully complete the course.
As the largest network of chefs and culinary professionals in the country, Chefs Canada’s mission remains to promote our cuisine, terroir, ingredients and products while enabling a sustainable and profitable culinary scene. I look forward to moving from my role with the national culinary teams to focus on developing more financial and promotional opportunities for the 4,000+ chefs in the group’s network. We are continuously seeking new ways to inspire and equip the industry pros who are part of our family. Chefs Canada Green is simply a new avenue to enable their success.
To sign-up for the Chefs Canada Green cannabis course and learn more about the curriculum, visit www.chefscanada.com/green
