Andrea Drummer has taken the guesswork out of cannabis cooking. With her new book, Cannabis Cuisine: Bud Pairings of A Born Again Chef, Andrea introduces the world to a new wave of culinary art and science. Reinventing menus found in fine haute restaurants, she has perfected adding different strains and dosages of marijuana into dishes that make each a delectable experience. Being labeled a pothead is far removed from this exciting new trend of cannabis-infused fine cuisine.
What is Haute Cuisine?
Haute cuisine is the art of meticulous preparation and the unique presentations of dishes that can only be found in high-level establishments with a price tag that matches the grandeur. The best haute cuisine restaurants are popular in areas like Paris, Washington D.C., New York City and Los Angeles. Recently, though, smaller areas have been engaging in haute cuisine in off-the-beaten-path locations with much success.
Drug Activist Turns Cannabis Chef
Drummer was raised on the East coast where pot was viewed as an illegal drug that was used only by lazy people. Her beliefs began to change when she moved to California and began working for a reputable attorney. When she discovered that her employer regularly used marijuana, her narrow-minded views began to shift.
Andrea recalls, “This wasn’t a lazy guy. This guy was doing stuff. I mean, he was winning cases.”
Her professional aspirations began to shift, as well. Drummer decided to pursue her love of cooking and enrolled in Le Cordon Bleu College of Culinary Arts in Pasadena. Upon graduation, she cooked at the Ritz-Carlton in Los Angeles and under noted chef Neal Fraser at Redbird and Vibiana in Los Angeles.
Chefs that make the grade in high-end cuisine have attended a culinary arts institution for 2-4 years. Further internship usually follows or may be incorporated into the initial culinary arts program. Cannabis has never been a part of the culinary arts program, and Andrea was left to research and test different buds to infuse into her haute cuisine. With over 2,500 different strains to select from, each with their own distinctive flavor and characteristics, Andrea spent months matching textures, aromas and tastes that fit each dish perfectly.
Elevation VIP Cooperative
In 2012, Drummer launched Elevation VIP Cooperative, a custom-catered French-inspired cuisine business. She began making her own cannabis-based butter as a controlled ingredient. The years of research and testing have led her to be one of the top 10 cannabis chefs in California, according to Green State of the San Francisco Chronicle.
Drummer caters to groups of diners at a hefty $50-$200 per plate, depending on their requests. There is no shortage of customers in the Los Angeles area and she only sees it improving as cannabis is better understood.
When asked about her achievements with cooking and cannabis, Drummer summed it up nicely.
“I’m just in a space where everything is in fast forward,” Drummer said. “It is a good time to be in this career.”
However, Long Beach cannabis chef and cookbook author Cheri Sicard sees Andrea as much more.
“She is one of the most talented chefs I have ever met – cannabis or no cannabis. Her food is edible art.”
Andrea’s long term goals? “To be a national and international global brand,” she said. “I would like to be the Ritz Carlton of cannabis.” She also dreams of one day having a string of cannabis-friendly bed and breakfasts and spas.
Find out more about Andrea’s delectable meals by visiting her website at: https://www.elevationvip.com/home.
