Cannabis chef takes fine dining to new high

LOS ANGELES: Christopher Sayegh holds up two syringes filled with cannabis compound, primed to pump tiny amounts into a pomegranate sorbet, or a juicy cut of Wagyu Japanese beef as part of a bold new sensory experiment.

As more US states move to legalize the use of recreational marijuana, the California chef is aiming to elevate haute cuisine to a new level.

Armed with cooking skills acquired while working at Michelin-star restaurants in New York and California, Sayegh says his mission is to redefine haute cuisine with cannabis-infused meals that are becoming increasingly popular as the stigma surrounding marijuana gradually evaporates.

“I am trying to give people a cerebral experience,” Sayegh, 24, told AFP during a recent interview at The Herbal Chef, his Los Angeles-based company.

“But I’m also really careful in how I take them along on this journey.”

Sayegh’s foray into edible cannabis comes as more and more entrepreneurs look to capitalize on

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