Stoner Chefs are curing the munchies in a big way....

[Bennyboy]

EVEN preschool teachers unwind with a round of drinks now and then. But in professional kitchens, where the hours are long, the pace intense and the goal is to deliver pleasure, the need to blow off steam has long involved substances that are mind-altering and, often enough, illegal.
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Axel Koester for The New York Times

Roy Choi, who owns trucks that sell Korean tacos in Los Angeles, describes the culinary culture that has arisen around marijuana as “really good times and great food that makes you feel good.”

“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.

In the 1980s, cocaine helped fuel the frenetic open kitchens and boisterous dining rooms that were the incubators of celebrity chef culture. Today, a small but influential band of cooks says both their chin-dripping, carbohydrate-heavy food and the accessible, feel-good mood in their dining rooms are influenced by the kind of herb that can get people arrested.

Call it haute stoner cuisine.

Read More: http://www.nytimes.com/2010/05/19/dining/19pot.html

[BarenakedLady]

1. Sounds good to me!

:smoke:

Everything tastes better stoned...or so I've heard...

[HopeHoops]

2. "Could I have a bite of your hot dog?" - the Cop who pulls over the green van in "Up In Smoke"

I love the quick shot afterward of the cops on the van's trail meeting up with the motorcycle cop and he's waving his arms around as if to explain.

Then there was "Thelma and Louise" where they shoot a hole in the trunk before putting the cop in with a six pack of beer. A bit later, a guy on a bike comes by, stops, and blows pot smoke into the hole. THAT was funny!

[LaydeeBug]

3. Look, whoever came up with the idea to put turkey, ham, cheese on bread, battered and deep fried

and serve it with raspberry or currant sauce was CLEARLY smoking.

The Monte Christo is certainly older than me, so I don't think weed smoking and chefs is a new thing.

And you just KNOW there are others.

[rcrush]

4. I worked briefly in a restaurant for awhile

The head executive chef was always on coke and you could get good weed from any of the cooks or dishwashers. No one ever complained about the food though LOL