Presented by Chef Adam Vandermey
Co-Founder and Chef, Your Canna Chef
Cannabis changes the responsibility we carry as chefs.
Guests already trust us with their food.
When cannabis is involved, they are trusting us with their experience.
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That requires more than creativity.
It requires control, consistency, and intention.
What Professionalism Looks Like
Chef Terrance Tew came to us to learn how to approach culinary cannabis properly.
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Chef Terrance is the Executive Chef at SoLo on Main in Port Stanley, the founder of The Tipsy Pig, a competitor on Chopped Canada and mentor to many aspiring chefs.
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An accomplished chef with a strong foundation in both leadership and craft.
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When he decided to step into culinary cannabis… he came to us.
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Not to shortcut the process.
Not to experiment on guests.
To understand it properly.
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We spent time in the kitchen working through infusion, dosing, and the responsibility that comes with serving cannabis in a professional setting.
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Because this is not just another ingredient.
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And the chefs who take that seriously… are the ones who will move this industry forward.
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​That’s what professionalism looks like.
Not guessing. Not rushing.
Taking the time to get it right before it ever reaches a guest.
“I didn’t want to guess. I wanted to understand it properly before ever putting it in front of a guest.
That’s why I came to Chef Adam and Your Canna Chef.”
- Chef Terrance Tew
Summer 2026 Workshops
Limited sessions. Small groups. Details released to waitlist first.
This is not a demo. This is how you build confidence working with cannabis in a professional kitchen.
Request Access
If you’re a chef who wants to approach culinary cannabis with the same level of discipline you bring to your kitchen… this is where that starts.
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We’re keeping these workshops small and intentional.
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Details and dates will be shared with the waitlist first.
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Limited spots. Select dates.
Request Access