As California prepares for the possible legalisation of recreational marijuana in November, Los Angeles-based chef Chris Sayegh is on a pioneering mission to take haute cuisine to a higher place with his cannabis-infused menus. Sayegh who, at only 23, has cut his teeth in the kitchens of top restaurants in New York and California, explains that infusing cannabis into his recipes creates a whole new experience for diners.
To me, this is a cerebral experience. Whether you are choosing to intoxicate yourself with wine and have a different perception, which is what alcohol does. And then cannabis is doing the same thing − youre