EVEN preschool teachers unwind with a round of drinks now and then. But in professional kitchens, where the hours are long, the pace intense and the goal is to deliver pleasure, the need to blow off steam has long involved substances that are mind-altering and, often enough, illegal.
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Axel Koester for The New York Times
Roy Choi, who owns trucks that sell Korean tacos in Los Angeles, describes the culinary culture that has arisen around marijuana as “really good times and great food that makes you feel good.”
“Everybody smokes dope after work,” said Anthony Bourdain, the author and chef who made his name chronicling drugs and debauchery in professional kitchens. “People you would never imagine.”
So while it should not come as a surprise that some chefs get high, it’s less often noted that drug use in the kitchen can change the experience in the dining room.
In the 1980s, cocaine helped fuel the frenetic open kitchens and boisterous dining rooms that were the incubators of celebrity chef culture. Today, a small but influential band of cooks says both their chin-dripping, carbohydrate-heavy food and the accessible, feel-good mood in their dining rooms are influenced by the kind of herb that can get people arrested.
Call it haute stoner cuisine.
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http://www.nytimes.com/2010/05/19/dining/19pot.html