Hydrolife Magazine February/March 2017 (USA Edition)

enjoy
Herbal
The
Chef
COOKING WITH CANNABIS
From his home base in Los Angeles,
California, The Herbal Chef, a.k.a. Chris
Savegh, does it all. As The Herbal Chef,
Chris offers a gourmet edible line of
condiments and baked goods, ships
frozen THC/CBD entrees intended for
specific ailments, provides meals for
corporate and public catering events,
and even hosts private, fine-dining
experiences. Here’s how The Herbal
Chef came to be, and how he’s pushing
hard to become a household name.
WHEN DID YOU FIRST REALIZE YOU WANTED TO BE A CHEF?
When I was away from home and realized what a necessity it was to eat
well. I get a rush when people experience my food. To see someone thoroughly
enjoying what you have made is intoxicating.
HOW DID YOUR SPECIALTY—INFUSED DISHES—COME ABOUT?
It was a brainchild of mine for a long while. When I had the opportunity
to cook for a friend’s anniversary, things really took off from there. I had
always practiced with making infused dishes, and I knew a ton of info about
cannabis, so it was a really easy transition until I started to understand how
THC and CBD reacted to heat in cooking.
WHO IS YOUR AVERAGE DINNER PARTY CUSTOMER?
I get quite the interesting mix of clients who attend my dinners. I’ve had
everyone from business executives at large Fortune 500 companies to the
most hardcore cannabis users you can imagine. It’s just as fun for me to
produce and observe these experiences as it is for the guests to enjoy them.
90
grow. heal. live. enjoy.
myhydrolife.com