{"id":58976,"date":"2022-12-06T10:48:56","date_gmt":"2022-12-06T18:48:56","guid":{"rendered":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/2022\/12\/06\/still-chasing-the-sun\/"},"modified":"2022-12-06T17:45:23","modified_gmt":"2022-12-07T01:45:23","slug":"still-chasing-the-sun","status":"publish","type":"post","link":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/2022\/12\/06\/still-chasing-the-sun\/","title":{"rendered":"Still Chasing the Sun"},"content":{"rendered":"

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There are chefs who cook with cannabis, then there are James Beard-nominated chefs who cook with cannabis. Toronto-based culinary master Jordan Wagman is in the latter category. For the uninitiated, receiving a James Beard nomination is very much akin to an Oscar nomination for acting. It\u2019s a big deal (as all you Top Chef <\/em>fans know). But this chef was on a mission.<\/p>\n

\u201cIt all comes back to my health,\u201d Wagman says when asked about his journey to becoming one of the planet\u2019s most renowned cannabis food masters who famously whips up world-class fare that\u2019s wellness-focused and sugar-free.<\/p>\n

\u201cI was 12 years old when I was diagnosed with psoriasis, and from then on, every decision I made in my life revolved around my skin,\u201d Wagman says, referring to the skin disease that causes painful red, scaly patches and is widely treated with UV sunlight exposure. \u201cI completed every high school exam in the hospital.\u201d <\/p>\n

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\u201cI lived in a tent in Israel for a year and a half getting sun for 14 to 15 hours a day near the Dead Sea. Every vacation, I went to the islands. I moved to California. I moved to Florida. So, clearly, I was always chasing the sun.\u201d<\/p>\n<\/blockquote>\n

And while he found the sun wherever he went, Wagman also found kitchens, turning a longtime passion for cooking over campfires into a career in some of the country\u2019s best spots. After working at several renowned restaurants in Florida and California, Wagman found his way to the historic Cliff House, a hotel in Colorado Springs, where he received that rare James Beard Award nomination for his work steering the kitchen.<\/p>\n

But as the long hours and exhaustion of working began taking its toll on his mental and physical health, Wagman realized that cannabis had been in the background helping him all along. \u201cSince I was very young, I was always playing with cannabis, cooking with it, smoking it; but at the same time, I was subject to the stigma,\u201d he says. \u201cAs a father, I was trying to \u2018set an example,\u2019 but then I also realized that for decades, I\u2019d been using cannabis for health and wellness. It wasn\u2019t always just for enjoyment. From there, I became more comfortable, and I\u2019ve spent the past seven years professionally using cannabis to help people change their lives for the better.\u201d<\/p>\n

\"Chef<\/a>
Chef Jordan Wagman<\/figcaption><\/figure>\n

As he began directing his career toward culinary cannabis, the chef sought other ways to improve his chronic psoriasis. Wagman says he found relief after removing both refined sugar and gluten from his diet. Consequently, he removed it from his cooking, too.<\/p>\n

\u201cMost of the time, we\u2019re feeding people cannabis foodstuff that\u2019s completely filled with refined sugar,\u201d Wagman says, referring to the mainstream edibles marketplace overflowing with infused gummies and chocolates. \u201cAnd what does sugar inevitably do to the body? It raises inflammation. And the intent with cannabinoids<\/a> is to lower<\/em> our inflammation. And are you really going to have all 10mg of those cannabinoids bioavailable? No. Your body wants to absorb the sugar way before it absorbs the cannabis. If you remove the refined sugar, you remove the barrier to absorption.\u201d\u00a0<\/p>\n

During his private wellness-focused fine dining experiences, guests enjoy up to 15 courses and 20mg of cannabinoids over a three-hour period, which Wagman says leaves guests feeling great and not too high due to his whole-plant focus and the benefit of the entourage effect. \u201cI employ cannabis and hemp in every part of my being, and everything I create for my clients is how I eat and drink myself, so I use cannabis in every form,\u201d he says, citing dishes such as a terpene-infused strawberry puree and a toasted hemp seed mixture as examples of a whole-plant experience.\u00a0<\/p>\n

Wagman\u2019s commitment to celebrating the benefits of the whole plant extends to his open dialogue about cannabis and mental health, a topic he explores on his podcast \u201cIn The Weeds,\u201d which highlights \u201csome of the greatest thinkers in cannabis and food, and demonstrates people\u2019s success, yes, but also their challenges,\u201d says Wagman. Featuring guests ranging from celebrity chef Janet Zuccarini to cannabis influencers\/podcasters Mike Glazer and Mary Jane Gibson of Weed + Grub<\/a>, \u201cIn The Weeds\u201d brings out every side of the celebrated cannabis chef. \u201cI cry a lot; I laugh a lot; I talk a lot,\u201d Wagman says, laughing. \u201cI\u2019m not afraid to cry. I\u2019m not afraid to tell someone\u2019s story. I\u2019m not afraid to apologize. It\u2019s just me.\u201d<\/p>\n

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\"Jordan<\/a>
Tempura Avocado With Infused Tomato Sauce<\/figcaption><\/figure>\n<\/div>\n

Tempura Avocado With Infused Tomato Sauce<\/h4>\n

Ingredients<\/strong><\/p>\n

(makes two appetizers)<\/p>\n

Infused Tomato Sauce<\/strong><\/p>\n