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CS Spotlight: The Wild West of Weed

Welcome to the Wild West of Weed!

Chef Shaun O'Neal prepared a lamb risotto during his Infused Cooking session at Catersource 2020. Photo courtesy WASIO Photography

Join Sebastien Centner, Founder & Creative Director of Eatertainment Events & Catering and Co-founder of Hervé Edibles, and Brandon Allen, Chef & Partner at Trichome Institute in a conversation about cannabis on Wednesday, July 21st from 1:00 - 2:00 pm EST. during Catersource + The Special Event in Miami. 

Centner is one of North America’s top event and catering companies hosting over 1,700 events each year. He has spearheaded hundreds of events for high-profile clients including Chanel, Red Bull, Lamborghini, and Hermès to name only a few. Sebastien has also had the privilege of hosting events for such public figures as Martha Stewart, President Bill Clinton, 50 Cent, Gigi Hadid and Brad Pitt. Centner most recently launched Hervé Edibles, a luxury cannabis brand. Hervé proudly blends together decades of traditional French culinary history with modern innovation to create the world’s only luxury edibles for the discerning cannabis consumer.

And Allen is a professionally trained Chef who studied at The Art Institute of Pittsburgh where he apprenticed with an ACF Culinary "Olympics" Team Chef. He is also a partner at Trichome Institute which focuses on cannabis education and research. Throughout his culinary education he competed in numerous competitions which eventually lead to his success in claiming the title as the first ever High Time’s Top Cannabis Chef in the Spring of 2017. Chef Allen is a certified Interpener, which is best described as the sommelier of cannabis and has the ability to identify Cannabis quality and effects by visual and aromatic evaluation. With a complete fascination for the Endocannabinoid System, Chef Allen has become an educational resource for the Cannabis Community. Ultimately, Chef Allen's mission is to utilize Cannabis as a vessel to educate the world about food, while utilizing food as a vessel to educate the world about Cannabis.

We don’t serve wine at events to get people intoxicated, we serve it to accentuate the experience. The same goes for cannabis products, but questions outweigh answers when addressing client requests regarding infusion, dosing, aromas, flavor enhancements, alcohol in tandem with, and more. Be sure to bring your questions to this lively chat!

And come back on Thursday, July 22 For Allen's second canabis session, "Canabis Cuisine," where he will share his insight on the importance of cannabis education for catering and foodservice professionals. This exciting presentation will include two of the most common infusion methods along with details on activating cannabinoids, dosing recommendations for consumers with varying tolerances, the effects of cannabinoids and terpenes in edibles, and safety precautions as a cannabis chef. During this demonstration, Chef Allen will prepare an infused recipe and discuss the process and best practices of incorporating cannabinoids into multi-course meals. 

See you in Miami! 


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