It’s been a little over six years after recreational cannabis was legalized in the state of Colorado through Amendment 64 and the impact has been huge on many fronts. In this episode of Chef AF, our host Chef Jim Berman sits down with Denver-resident, Chef Brandon Foster to talk about one way the cannabis industry has unexpectedly impacted the food service industry.
The gentlemen also dish about the Colorado food scene, culinary trends across the nation, as well as, the Denver work environment for chefs.
“It’s a very homegrown scene and everybody has worked kind of with everybody, so to speak. And, you know, there’s not necessarily a lot of bad blood or competition. Yeah you want to succeed but you want to see your friends succeed too,” says Chef Foster. “And that’s an environment between restaurants where that’s not always the case in a big city...I think this is something that sets us apart, if you will.”
Chef Foster started his culinary career by working in hotels and then went on to work for restaurants. About three years ago, he made a change to work for a non-profit, Project Angel Heart, an organization that makes medically-tailored meals for people who are living with life threatening illnesses.
Listen to the podcast above to hear the full conversation about the positive and not so positive impact of the cannabis industry on Colorado and, more specifically, the foodservice industry!
1:21 - Meeting Chef Brandon Foster of Project Angel Heart
3:58 - Restaurant Industry trends happening in Denver, Colorado
8:48 - Describing the Colorado food scene
14:23 - What do you look for food trends-wise when traveling?
19:20 - Cannabis legalization impact on restaurant industry
23:16 - Positive impact of CBD on a local farmer and what he decided to do with his farmland