The New York Times Dining Section article  Marijuana Fuels A New Kitchen Culture conjures some nice points via cooking with grass, the back story of the chefs who toke and the food to nab with the munchies.  From the piece: Everybody smokes dope after work,” said Anthony Bourdain, the author and chef who made his name chronicling drugs and debauchery in professional kitchens. “People you would never imagine.” So while it should not come as a surprise that some chefs get high, it’s less often noted that drug use in the kitchen can change the experience in the dining room.

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