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What happens when a professional chef decides to combine their culinary expertise with cannabis? Magic in the kitchen and a whole new approach to edibles.

Adam Vandermay, Executive Chef and co-founder of Your Canna Chef, takes us behind the scenes of his cannabis culinary journey, revealing how his relationship with the plant evolved from casual use to intentional consumption. "I went from just getting high to using the plant with intent," Adam shares, highlighting a maturity many cannabis enthusiasts develop over time.

The conversation dives deep into the art of cannabis cuisine, with Adam emphasizing precision over guesswork. His most valuable tip? Stop cooking with cannabis-infused oils as your base. Instead, use infusions as finishing elements—in sauces, glazes, and condiments—where you can control dosage with exactness. This approach eliminates the dreaded "mystery edible" problem where consumers don't know how potent their food will be. 

Beyond cooking techniques, Adam shares the remarkable story of how his culinary skills literally saved his life after hitting rock bottom. Following a difficult divorce, he traveled to Nicaragua with just $600 and rebuilt his life through cooking, eventually establishing a thriving private chef business. Today, that resilience and creativity power Your Canna Chef, where Adam hosts cooking classes and private dining experiences that showcase cannabis as a sophisticated culinary ingredient rather than just a way to get high.

Ready to elevate your cannabis kitchen skills? Follow Adam on Instagram @yourcchef or visit Your Canna Chef to learn about his cooking classes and private dining experiences or find him at the Bite Me Cannabis Club.

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