Getting to Know Chris

GETTING TO KNOW Chris "Cannabushi" Rodarte

Are you a trained chef?

I went to Whitney M. Young Job Corps Center for Culinary Arts and for Welding/ Fabrication. Just outside of Louisville, KY. Cooking since I was able to get on a chair to reach the stove as my mom tells me. Pursuing the culinary arts in many different kitchens throughout the country. Some, where English was the foreign language, even while living in the USA. So it pays to use your senses when speech can’t be used 100%. Food is a language in itself…

Why transition to cannabis?

For the simple pleasure of being able to use science of both food and cannabis, to give people “other ways” to enjoy the benefits of a New Age medicine. Being able to apply infusion of cannabis into some of the foods I have already created adds a new way for cannabis lovers to enjoy foods of all types. I really enjoy giving our magical, favorite flower a much appreciated spotlight in the world of cuisine.

You specialize in sushi dishes, what parts of a sushi roll do you typically infuse?

I can infuse pretty much every ingredient that goes into sushi, even down to the rice grain itself. Sometimes just infusing the sauces is what people truly like so they have the option of infusion or not. People love eating my sushi as it is. This makes me happy and the industry is booming with new ways to infuse, even on the nano and quantum levels which I can’t wait to use to create a plethora of new techniques in sushi. So be ready!

Do you infuse other types of dishes as well?

Absolutely! I actually look for new ways to infuse any cuisine. I may be known for sushi, but it does not define me as a chef. As a student of the Culinary Arts, we must expand our minds to all cuisine in our own country, as well as the world. Where do we want to eat today?

If I want to infuse something at home, what are the best products to use and the easiest way to do it?

Well, there are a few products out there that make creating your own butter, oils, and sauces easier. One being the Magical Butter Machine. You can find it online at www.magicalbutter.com. At checkout you are welcome to use my code “Cannabushi” for a magical discount! There’s another device called the Ardent Nova FX infuser/ decarboxylator which is available at www. ardentcannabis.com, it’s an all-in-one type device. Both of these devices are perfect for beginners. A lot of people are using distillate to start their canna-culinary experiences or even add to what it’s capabilities are in edibles. Distillate adds a greater diversity to the items you are infusing. I actually prefer older methods of infusion and sometimes even creating the ingredients used for most of the recipes that are in this magazine. I’m not scared of the slow and low method or even dumping a pound of bud in an insta-pot of water (crazy right?!) Do some due diligence and research through forums, magazines (like this one), and do what I love doing, experimenting with weed, and then smoking it.

Do you offer in-home chef services?

Sure. I’ve been doing some meal preps for a friend’s father as well as cooking in-home for people like Brett Raymer from the TV show “Tanked”, Shauniee Stylez, and more. Being able to cater to specific needs of a client and it’s execution is truly what a chef is meant for. Plus, the word of mouth business is awesome. I have a knife, and will travel!

What about dinner parties?

Absolutely! I love those the most, being able to share my craft with a group of people. I’m usually flailing my knife and my hands are moving a hundred miles an hour but it’s so... damn...rewarding. I even did a “Fire Party” at The Man Boy Mafia Mansion for GrinchLV, Ashleigh Blu, and all the Aries babies in the MBM. There were some UFC fighters there as well as other cannabis Influencers.

Any dishes you are working on that you are excited about?

I just did a roll that is shown here made out of fresh roses cut from Brett Raymer’s backyard. After extensive research, I have not yet been able to find that this style exists in the infused or non-infused culinary world. Making it another first from CannaBushi and most definitely not the last.

Anything else you have coming up?

This chef has many new ventures up his sleeve, one including a new cookbook that I can’t wait to share with you guys- especially the “Flower Power Roll'' recipe that is exclusive to it’s pages. So many tremendous opportunities that I am so utterly thankful and grateful for. Never stop chasing your passions!

Any words of inspiration for aspiring chefs?

I want to say this to all the readers and to the aspiring chefs out there: chase your dreams and never let anyone tell you that you can’t accomplish them. Shoot for the stars because the sky’s not the limit anymore, the worst that can happen is you land on the moon. That’s still pretty stellar! Study, study, study! Teach yourself and don’t be afraid to ask other experienced chefs for help. Iron sharpens iron and your vibe is your tribe. The best kind of cannabis chef is an educated one. Learn the science behind infusion and the responsibility of dosing people properly.