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