Cannabis-Friendly Dining
A private-chef meal planned for a lawful adult setting where cannabis may be present, while BCS remains focused on the food and does not provide or handle the cannabis.
Elevated & infused dining
A different kind of elevated dining.
The experience begins with the food: a thoughtful menu, a clear service direction, and an honest conversation about what the law, property, sourcing, guest group, and kitchen can support. Cannabis does not need to become a visual theme—or overwhelm the table—to be discussed responsibly.
Training & relevant experience
American Culinary Federation Certified Cannabis Chef
Chef Jason Blazer is an American Culinary Federation-certified cannabis chef.
Chef Jason also has professional experience working within a cannabis testing laboratory environment and the regulated cannabis testing industry.
These Founder-provided professional facts describe training and experience; they do not make BCS a laboratory, dispensary, medical provider, or potency-certification service.
Choose the conversation
Three directions, with important differences.
Every direction remains food-first and proposal-only. An inquiry starts a feasibility review; it does not confirm that cannabis can or will be part of the service.
Cannabis-Inspired / Pairing Dining
A non-infused culinary experience built around aroma, flavor, ingredients, or a pairing concept. Inspiration is not represented as infusion, dosing, medical benefit, or a predicted effect.
Infused Dining
A potential adult dining direction considered only after applicable law, age, property rules, lawful client sourcing, handling boundaries, and operational feasibility are reviewed and documented for the specific event.
Culinary before novelty
The menu should still stand on its own.
Flavor, pacing, hospitality, dietary feasibility, and the guest experience come first. Any cannabis-related direction is secondary to a meal that is coherent without spectacle or exaggerated claims.
BCS does not promise a particular sensation, outcome, onset, duration, or potency. The planning conversation is conservative because individual response, product composition, law, and event conditions vary.
Clear service boundaries
What BCS does not provide.
- BCS does not sell, supply, distribute, transport, dispense, or bundle cannabis with culinary service.
- BCS does not operate as a dispensary or cannabis testing laboratory.
- BCS does not test or certify a client product’s potency, composition, purity, safety, or legal status.
- BCS does not provide medical guidance, recommend treatment, or make health or therapeutic claims.
- BCS does not guarantee dosing accuracy, potency, individual response, or a particular result.
Feasibility is event-specific.
Any cannabis-related service is subject to applicable law, legal-age adult participation, private-property permission, lawful client sourcing, responsible use, safe kitchen practice, and a scope BCS can responsibly perform. BCS may decline or narrow a request. Clients should not send product photographs, purchase records, medical information, identification, or other sensitive details through the inquiry form.
Start with the culinary direction, guest group, city, property context, and whether you are considering friendly, inspired, or potentially infused dining.
Discuss Elevated Dining →