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.

– Read the entire article at Global News.

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