​How a Beach, a Cookbook, and a Couch Changed My Life

You could say my cannabis culinary journey started on a beach.
I was on holiday, doing what most people wouldn’t consider normal: sipping a cocktail, soaking up the sun… and reading a cannabis cookbook.

Yeah — I’m that guy. I don’t just love food. I love thinking about food. I read cookbooks the way some people read novels. And that day, under the shade of a palm tree, flipping through infused recipes, something clicked.

I wasn’t just reading out of curiosity. I was reading with purpose.

Right then and there, I decided:

“I want to learn everything I can about cannabis cooking — and I want to do it right.”

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From Curiosity to Clarity

 

I’ve been a professional chef for over 30 years. I know what happens when food is treated with intention — how it brings people together, how it heals. But cannabis? That was a whole new frontier.

I believed then — and still do — in the medicinal and therapeutic power of the entire cannabis plant. Not just THC. Not just CBD. The whole plant.

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But like a lot of people early in their edible experiments… I made some mistakes.

 

Let’s just say there were more than a few evenings that ended with me glued to the couch, second-guessing every bite I’d taken. My dosing was off. My methods were shaky. And while the food might’ve tasted great, the experience was unpredictable.

 

And for a chef, that’s unacceptable. Because food is about trust.

The Hard Lessons Led to a Clear Mission

Those mistakes didn’t deter me — they motivated me.

They led me to study, test, tweak, and refine every part of the infusion process:

• How to decarb properly

• How to calculate dosage per gram and per serving

• How to create infused oils and butters that were consistent, gentle, and precise

• How to use the whole plant, not just for potency — but for purpose

 

And in doing so, I developed a philosophy around cannabis cooking that’s rooted in:

• Intention over intensity

• Confidence over guesswork

• And a genuine respect for the plant as a culinary and healing ingredient

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Why I Teach

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I don’t just teach infusion classes to show off a skill.
I teach because I want people to stop being afraid of cannabis in the kitchen.

I want to help folks avoid the couch-lock confusion that I went through.
I want to normalize cannabis as a culinary tool — something that can sit proudly next to your olive oil, not hide in a candy wrapper.

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And I want people to feel empowered, not intimidated, every time they cook with it.

If I can help one person avoid a bad edible night… or help someone build a ritual that brings them peace, focus, or relief… then this work matters.

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Let’s Cook With Confidence

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I started Your Canna Chef not just on my own, but with people I love, respect, and trust deeply — people who believed in this vision as much as I did.

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My sister Amy has been my hero since day one. She brings heart, drive, and integrity into everything we do — and reminds me why this work matters.

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My wife Jeanette is not just my partner in life, but my partner in everything. Her belief in this journey, and in me, is the reason Your Canna Chef exists at all.

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And Chef Rick Williams — an incredible collaborator and friend — has helped shape the recipes, the events, and the soul of our culinary approach. Many of our most memorable infused dinners were born from long conversations and even longer tasting sessions with him.

Together, we’ve built a space where cannabis cooking is approachable, precise, and deeply intentional.

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You don’t need to be a chef.
You don’t need fancy tools.
You just need quality cannabis, the right guidance, and a desire to learn.

We’ve made the mistakes.
We’ve done the testing.

And now we get to pass on what we’ve learned — with care, clarity, and community.

Let’s cook with purpose. Let’s infuse with confidence.

– Chef Adam
Your Canna Chef