Chefs Canada Launches the First Cannabis Culinary Certification

CHEFS CANADA, the organization that manages our national culinary teams to the Bocuse d’Or and World Pastry Cup, launches CHEFS CANADA GREEN, a new division that will focus on educating culinary professionals, promoting and developing products and events that puts cannabis and other health and wellness local herbs at the forefront of fine dining.

To celebrate the fifth anniversary of the legalization of this budding industry in Canada, this new chapter will be led by a team of three Canadian food service veterans: Chef Romain Avril – consultant, author, and Dean of CHEFS ACADEMY, Chef Jordan Wagman – educator and expert on cooking with cannabis in North America, and Brigitte Foisy – VP of CHEFS CANADA and award-winning marketer.

While the group has several plans for the year ahead, they are first launching a series of classes to educate culinary professionals on how to incorporate cannabis safely into dishes to create new and exciting experiences for Canadian consumers.

“Canadians are eager to see a more elevated infused cuisine hit the mainstream foodservice industry, explains Chef Jordan Wagman, newly appointed Director of CHEFS CANADA GREEN. While this represents a new potential revenue source for our Canadian culinary professionals, it’s important to first understand the basics of cannabinoids and terpenes and how to infuse them into food and drinks in order to create a delicious, safe and repeatable experience for guests.”

“Before we educate consumers about the benefits of cannabis consumption, chefs and restaurateurs need to understand how to showcase the plant in a positive light and that includes dosing”, adds Chef Wagman. “In addition to taste, for us at CHEFS CANADA GREEN, it’s also about leveraging the overall health and wellness benefits of cannabis may they be as simple as lowering inflammation. The plant’s potential to alleviate symptoms including autoimmune diseases, PTSD, anxiety, menstrual cramps are many and are slowly getting to mainstream consumers, especially women 40 plus.”

Starting in May, culinary professionals will be able to register for a six-week course that will equip them with all the information they need to begin hosting private dinner experiences. The course curriculum includes everything from how to create cannabis and terpene infusions safely to decarboxylation, emulsifications, and the math behind dosing and titration for repeatability. A certificate of completion will be provided by CHEFS CANADA to participants who successfully complete the course.

To sign-up for the cannabis course and learn more about the curriculum, visit