A large stainless steel table stands in the middle of a brightly lit room with dry ingredients on metal shelving along one wall. Three people in black chef coats work attentively, shuttling sheet trays in and out of double-decker commercial ovens and dicing ingredients on plastic cutting boards. One stands, head down, in front of a refrigerated sandwich prep table, assembling a plate of food using ingredients stored neatly in clear plastic containers.
In most ways, this is just like any other commercial restaurant kitchen.
Except for one thing: These chefs are cooking with cannabis.
– Read the entire article at AZ Central.