COOK SAFELY WITH CANNABIS:
Canada’s first culinary training certification
Over the past six years, since Canadian cannabis legalization, interest in cooking with cannabis has grown, sustaining consumers’ curiosity – from Baby boomers to Gen Z - about the benefits of cannabis and how it can positively impact their lives and the lives of their loved ones. Recent research shows that new consumers are less interested in combustible means of consumption (like smoking and vaping), rather are turning to familiar ways to consume through food and beverage. Culinarians are interested too; private dinners and larger events are popping up with frequency across the globe, and top chefs are including cannabis and terpenes in tasting menus. Mainstream publications have also taken note. Food & Wine Magazine included cannabis brands in their annual Aspen event, shining a light on cannabis’ crossover into the ‘mainstream’ culinary arts. There is one challenge facing culinarians: there is no formal cannabis culinary training or certification.
Graduates of CHEFS CANADA GREEN will be under the tutelage of Canada’s foremost leaders in culinary and cannabis.
CHEFS CANADA is thrilled to fulfill its mission to create a sustainable and profitable culinary scene by providing Canadian chefs with viable solutions. CHEFS CANADA GREEN is providing an intensive six-week course, offering continuing education certification for culinary graduates and those with a minimum of five years professional culinary experience. Once a week, students will gather virtually to learn the basics of creating flavourful, healthy cannabis food and beverage in a safe and repeatable manner.
CHEF JORDAN WAGMAN
Meet James Beard nominated Chef, bestselling author, cannabis culinary professor, podcast host, philanthropist, and mental health survivor– Jordan Wagman. Jordan’s unique culinary journey began over campfires in Northern Ontario and progressed to some of the top kitchens across North America. Jordan is a patient-first. Diagnosed with Psoriasis, an often-debilitating autoimmune disease at 12 years old, he was hospitalized numerous times and took medication that would have lasting negative side effects.
In 2014, Jordan committed to drastically altering his diet and began consuming cannabis and, almost immediately, his life changed and activated a much healthier existence. Today, Jordan’s renewed focus on health and wellness has him travelling the globe offering unique culinary experiences, redefining cannabis food and beverage. Most recently, Jordan become an adjunct professor of Culinary & Cannabis at Clark College in Washington State.
CHEF ROMAIN AVRIL
Our CHEFS ACADEMY Dean, Chef Romain Avril, is well-known here in Canada for his croissant’s reviews and “Serve it or trash it” posts on social media where he is a celebrated content creator with a following now hitting more than 200k fans on all his platforms.
From working in a Michelin Star restaurant in Europe from the age of seventeen to noteworthy kitchens here in Canada, Chef Romain is a multidisciplinary who shines on behind the camera. His recently published inaugural cookbook ‘The Vegan Bridge’, has been seen in several magazines and TV shows including The Social.
With a bachelor’s degree in French and Chinese Gastronomy in hand, Chef Romain rose through some of the world’s top kitchens in France, England, and Toronto. Working in a pressure-filled environment, at the highest level of culinary, provided the perfect training ground for a future as a multi-talented chef and business owner.
Competition is fierce in the culinary world and chefs need every competitive advantage available. By taking this unique six-week training, culinarians will receive a certification that attest of their knowledge, unlocking new potential revenue streams. For the first time in Canada, CHEFS CANADA GREEN offers the necessary tools to educate culinary professionals to ensure safe and creative experiences for consumers.
Space is limited, we look forward to seeing you soon!
COST: regular price $3000 for this 12-hour certification.
DISCOUNT: only pay $1800 taxes included thanks to CHEFS CANADA.
THE CURRICULUM
1. Introduction to Cooking with Cannabis
a. Endocannabinoid systems;
b. Benefits of cooking with cannabis and terpenes;
c. Basic principles of cannabis and terpene infusion;
d. Purchasing cannabis vs home infusions;
e. The entourage effect – all parts of the cannabis plant working in harmony.
f. New revenue streams
2. Cannabinoids & Terpenes
a. Reasons to consume cannabinoids.
b. Best practices to infusing food and beverage.
c. Psychoactive cannabinoids;
i. THC, DETA 8, DELTA 9
d. Non-psychoactive cannabinoids;
i. THCA, CBD, CBDA, CBN, CBG
e. What are terpenes?
f. How can terpenes impact health and wellness?
g. Basic principles of pairing terpenes with foodstuff.
h. The entourage effect – basic principles and applications.
3. Creating Infusions
a. How to make infusions
b. Choosing carrier fats
c. Decarboxylation
d. Time and temperature
e. Remaining biomass= how to use?
f. Infusions calculator.
3. Creating Infusions
a. How to make infusions
b. Choosing carrier fats
c. Decarboxylation
d. Time and temperature
e. Remaining biomass= how to use?
f. Infusions calculator.
4. Repeatability
a. Emulsifications and homogenous mixtures;
b. The math (Amount of Cannabis / Yield = Potency per Portion);
c. Creating emulsifications and homogenous mixtures;
d. Creating the safest home infusions;
5. Dosing and Titration
a. Where do we start?
b. How and when to increase dosage?
c. Psychoactive and non-psychoactive cannabinoids
d. ‘Greening out’
6. Cooking with cannabis for health and wellness
a. Cooking without refined sugar
b. The possible benefits for different need states
c. The anti-inflammatory diet – ingredients matter
d. The bioavailability of cannabis
