In 2010, Chef Ricky Flickenger chose to leave the intense world of restaurant production to head up his own new business venture — teaching the science and art of cooking.
As head pastry chef, Chef Ricky helped propel Seattle’s popular bakery, Trophy Cupcakes, to national recognition and acclaim. Now he hosts six-student sessions for people who want to learn exactly what goes into creating an extraordinary meal.
Since cannabis legalization was enacted, Chef Ricky has found anew niche in the industry. He added a new Saturday class to the lineup: The Science of Cooking with Cannabis.
Chef Ricky’s cannabis brownies
When voters in Washington approved Initiative 502, it made edibles an accessible way to ingest cannabis. Chef Ricky noticed, however, that the majority of offerings were sweets. He saw an opportunity to combine the legalization of recreational marijuana with his love of food and cooking, but mostly with his love of teaching people how to cook. At his Saturday class, Chef Ricky instructs guests on how to incorporate cannabis into a long meal that may be savored. He seeks to attract people who may have previously focused only on the effects of cannabis and not on the many ways it may be enjoyed.
Chef Ricky has partnered with a local shop to provide his class with the science behind cooking with cannabis. He enlightens students on different strains, how cannabinoids such as tetrahydrocannabinol (THC) actually work in food, and why it cannot simply be sprinkled over a dish to be effective. Students learn techniques such as how to infuse fats with cannabis and how and where to use them.
Chef Ricky informs guests of certain guidelines to attend a class. For example, state law requires that people provide their own cannabis. One benefit to the bring-your-own provision is that the class is significantly less expensive than Chef Ricky’s other offerings. Proper ID is also required.
At the end of the three-hour session, guests will have learned how to make two savory tapas and two desserts, as well as the pleasure of enjoying what they cook. Chef Ricky hopes the experience will encourage people to experiment with more savory dishes, as well as delight in a meal of their making shared with friends.
Cannabis hand pies with shrimp and jalapeños
photo credit: Seattle Refined