VAPE IN HIGH CUISINE WITH INVENTIVE CHEFS
A few things we love about the vape industry is invention , perseverance , and downright cool development of products from covetable mods , to stunning e-liquids . Now two genius chefs have taken creativity to a whole new level – by including vapour in food .
It ’ s not just any food – we ’ re talking high end dishes that are delicious to look at , and which taste phenomenally mind-blowing . And it ’ s not just any vape – it ’ s the vapour of mind altering herbs from around the world that is getting people talking about classic haute cuisine with a surprise , contemporary twist .
It ’ s a culinary revolution that is reinventing the role of vaping as we know it . First and foremost , we recognise and respect that vaping is a way of life for ex-smokers , who are using e-cigarettes as an effective tool to quit smoking . It is however , refreshing to see the method of vaping being used in the kitchen to augment the dining experience .
The two Amsterdam-based chefs creating vapetastic waves in the industry are Noah Tucker 39 , and Tony Joseph 45 . After a successful local start , they ’ re hoping to make their High Cuisine concept a new culinary wave worldwide with a cookery book and TV series .
This ‘ psychoactive gastronomy ’ takes the recent cannabis cookery trend up a notch , using exotic ( safe , and mostly legal ) ingredients like kanna , Syrian rue and ‘ magic ’ mushrooms to create a semiorchestrated journey over several hours , courses and states of mind .
16 - High Cuisine
With a growing network of collaborators , the High Cuisine project also aims to extend recent developments in healthy diet and provenance of ingredients , as well as provoke discussion of the social meaning of intoxication , the difference between ‘ herbs ’, ‘ drugs ’, and ‘ medicines ’, and issues such as re-evaluating tribal wisdom , and the damage inflicted on peasant communities by the war on drugs .
AN UNUSUAL COMMISSION
It ’ s the transatlantic partnership and passion for food that is the winning combination for High Cuisine . Noah from New York , and Tony from London , worked in various Michelin-standard kitchens before ending up in Amsterdam , where they met and began working together in 2008 .
Having run their own restaurants and consulted