Cooking Up Cannabis with Ganjier Lucas

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Lucas is an Austrian born chef, living and working as a chef in Berlin, Germany. With a love for cannabis and good food, he routinely hosts infused dinners for friends, family and fellow chefs. As a Certified Ganjier, Lucas hopes that Germany will soon be one of first European countries to legalize cannabis that he might bring his knowledge and expertise out into the open. 

• Canada's Guidance on Alcohol & Health - new recommendations
• Ganjier Cannabis Sommelier program
• Lucas uses sous vide to decarb without smell and the same method to infuse 
  • Anova immersion circulator
• Add your infused butter into ice cube trays to freeze into convenient portions
• Freezing into ice cube trays works well with infused treats too
• When Lucas hosts an infused dinner he prefers to use extracts for dosing precision
• He decarbs the extract, lets cool, refrigerates to preserve terpenes and uses them right in the sauces, butters, etc
• Pros of using a dry herb vaporizer - the Already Vaped Bud (AVB) - below are 2 of my fav 
  • Pax
  • Dynavap
• Generational Perspectives - episode with my father
• Spannabis cannabis conference hosted yearly in Spain

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