Cannabis could be the future of fine dining. As New York state continues to work out recreational marijuana regulations, chefs are getting ready to work with a new ingredient.
“Rosin can be made out of nugs or flour – your typical cannabis flour – keef, or hash,” said chef Nathan Koscielski, an assistant professor at Niagara Falls Culinary Institute.
He started Culinary Cannabis two years ago at Niagara Falls Culinary Institute.
“A lot of chefs talk about working with an animal snout to tail,” he said. “I teach all the students how to use every different part of the cannabis plant.”
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