Marijuana Fuels a New Kitchen Culture is an interesting article from the Times printed a few days ago.
“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.
Its a pretty cool article, although I feel that the author’s pursuit to keep an unbiased appearance lends a more judgmental approach to the subject. I’m not saying the guy has to shout out loud that he loves weed or anything, its just that the article would have benefited from having a more experiential element to the article, so to speak. An insider’s perspective, perhaps.
Let’s face it, show me someone who hasn’t smoked a little and gone in pursuit of their favorite meal and I’ll show you a person without any desires or dreams.