High Culture: Meet Cannabis Chef, Roilty

Chef Roilty wants to bring your next dining experience to new highs. Cannabis-infused highs, that is.

South Florida-born Chef Jarod “Roilty” Farina has been whipping up cannabis-infused creations for over a decade.

Located in Denver, Chef Roilty’s cooking classes and infused party services were recently awarded the Best of Denver 2022 by Westword Magazine.

He won the 2013 Secret Cup for hash making, the 2020 Connoisseur Cup for best chocolates, and has been featured on countless shows and networks like Chopped 420, Southern Charm, NBC Chicago, Send Foodz, and more.

After winning the High Times Top Cannabis Chef title, Roilty decided to launch “Dine with Roilty.” Now, he’s serving up lip-smacking delicious eats to cannabis fans. He’s also keen on teaching people their way around cooking with cannabis.

Chef Roilty has an experience for every connoisseur. He offers fine dining experiences that take place in the comfort of your home.

If you loved your meal with Chef Roilty and want to make something of your own, you’re in luck. He also offers three different cooking with cannabis classes.

Even if you’re hosting a party and not everyone is a fan of cannabis, he’s happy to make non-infused dishes that cater to everyone’s preferred experience.

His renowned “Cannabis Dinner Experience” lets you choose from three different options;

• 3+ courses ($125/person)
• 5+ courses ($175/person)
• 7+ courses ($225/person)

The dinners range from a simple three courses to a whopping seven for true foodies and connoisseurs looking for a diverse experience on their palate.

If you want to earn your chops as a cannabis chef and get cracking, choose from Chef Roilty’s three cooking with cannabis classes;

• Online Cooking with Cannabis Classes ($200/class)
• Basic Cooking with Cannabis Classes ($175/guest)
• Advanced Cooking with Cannabis Classes ($200/guest)

This way, you have the option to learn the basics of infusion or go all-out and learn advanced culinary techniques to impress your future guests.

Any fan of the green can appreciate an infused fine dining experience.

He presents the intersection of cannabis culture and advanced culinary practices, a dream come true for foodies and connoisseurs alike.

You can often find Chef Roilty in the kitchen making dishes for bachelor/bachelorette parties, birthdays, and other memorable events.

Even if you’re not celebrating anything but want to broaden your cannabis horizons, Chef Roilty is only one email away.

Simply fill out the form on his website with your information or reach out to the provided email or phone number separately.

For more information about Chef Roilty and his award-winning cannabis-infused creations, visit his website at chefroilty.com.

When did you first feel inspired to become a cannabis chef? What led you to this unique career?

I have been making edibles since high school, really, but I guess you could say it all started NYE 2016. We threw a party and invited a bunch of friends over for a dinner/smoke sesh. We infused all the food, not just some brownies or a dessert. We cannabis herb crusted the roast, dosed the mac and cheese, infused all the sauces, and so on. Needless to say, it was a hit. Shortly after that, I started to compete in cooking with cannabis competitions, and it all sort of snowballed from there.

Could you give us a rundown on what a “cooking with cannabis” class looks like with you? What should future students expect from these classes?

Our courses cover both flower and concentrate infusions, techniques, and tricks and give our students the confidence to produce their own properly dosed edibles in any kitchen. After we learn about infusions, we cook a three course-infused meal together with a fully customizable menu. Whatever techniques or recipes the guests are interested in; we cater to them. The classes are just as much about learning to be a better chef/cook as they are about the infusions. We also offer an online class. In this class, the guests choose their menu, and we cook live together in our own kitchens anywhere in the world.

When you’re preparing to create dishes for a fine dining experience, where do you source your weed from? Do you use concentrates or oils, and are they of different strains or varieties (Indica vs. Sativa)?

When we are creating a dish, our focus is on the flavor of the food. In our cuisine, you don’t taste cannabis very much. We create a highly dosed olive oil and use it as a finishing touch to the dish. Sources obviously can vary, and strains and varieties are usually chosen by our guests. When creating infused foods, a lot of terpenes can be lost in the process, as you need to heat the cannabis to a certain point to fully activate the THC. For this reason, I feel that the Indica vs. Sativa conversation isn’t as important when consuming edibles. More focus should be set on technique, dosage, and flavor.

Out of all the extravagant infused dishes you’ve created, does one stand out as your favorite? If Gordon Ramsay wanted an infused dish, what would you serve him?

Our canna-leaf pasta experience. We start by making fresh pasta dough and rolling it out with actual cannabis leaves layered inside the sheets. We then cut the pasta into fettuccine and toss it in a garlic herb sauce. The dish is served atop a cannabis smoke-filled pillow that emanates the scent of vaporized cannabis flower slowly as the dish is consumed. Finally, we grate freshly cured flowers on top of the pasta, accenting them with active terpenes giving our guests true cannabis and a fine dining experience.

What do you think is holding other chefs back from dabbling in cannabis infusion? Why are there still few people willing to do this?

I feel like there are more and more chefs working with cannabis all the time. A lot of chefs have built a name for themselves, and maybe working with cannabis is something they would love to do, but because of the stigma, they are scared to put their name on it. It could also be that it’s not a great market yet for most chefs as you can’t just have a restaurant that serves infused foods, and in every legal state, the laws are different and constantly being developed. We have been lucky enough to build a name for ourselves by providing private experiences for our guests.