Our Winners
Best Infused Baker
Annette Trocino
Opera Cake
Rectangular Joconde Sponge drizzled with Espresso Simple Syrup and layered with Dark Chocolate Cremeux, Fresh Strawberries, Dark Chocolate curls and Ruby Chocolate Ganache.
Best Infused Mixologist
Chef Carson MacDonald, Founder & Executive Chef of Cannabliss Cuisine
The Spiced Flower
A perfectly balanced combination of sweet, spicy, and floralness this cocktail focuses on the terpenes within the ingredients of which it is composed, primarily Linalool and Alpha-Pinene. The beverage starts with a strawberry candied rim (strawberry sugar), lavender & pine-infused strawberry simple syrup, lime juice, and is finished with Fever-Tree ginger beer & lavender flower. Both strawberries and ginger contain linalool and the pine will give an added freshness to the overall concept.
Best Chef
Chef Josh Karbelnik, Finalist of Top Chef Canada
Duck A L’orange
Cannahoney glazed duck breast, parsnip purée, endive, shaved fennel, orange segments, canna duck fat powder, orange sauce.
Competition Judges
Vance Michel Chef Vito Blaze
Vance Michel (Aka Chef Vito Blaze) is an American raised Comedian born in Montreal, Canada.
Now residing in Montreal where he co-hosts the World’s Smallest Comedy Night with Zak kik and is a guest chef on the Late Night Sesh with Reese Turner on KGLTV.
Vance has passion for the culinary arts since he was a kid and he develop that into a skill while attending Pearson School of Culinary Arts and graduating in 2017 and has worked in several restaurants as a line cook.
Vance also hosts a motivational podcast called Coffee Tawlk with Vito blaze. Vance is also a professional comedian that has performed in the Nubian Show presented by Kenny Robinson in Toronto and has appeared in the Kill Tony Show. Vance also co-hosts a weekly radio show on CISM 89.3 called Night Cap.
Chef Jordan Wagman
Meet James Beard nominated Chef, bestselling author, cannabis culinary pioneer, podcast host, philanthropist, and mental health survivor– Jordan Wagman.
Jordan’s unique culinary journey began over campfires in Northern Ontario and progressed to the kitchens of some of the top chefs in the culinary world.
At the age of 12, Jordan was diagnosed with Psoriasis, an often-debilitating autoimmune disease. He was hospitalized numerous times and took medication that would have lasting negative side effects
Jordan realized at a young age that sunshine was a huge piece to his health puzzle – fast forward to 2014, and Jordan found the second piece; a healthy diet. Following one meeting with a naturopath, Jordan removed gluten, dairy, and refined sugar from his diet and began consuming cannabis, and almost immediately, his life changed, and he began living a much healthier existence.
Today, Jordan has a renewed focus on food, health, and wellness; Jordan offers a unique chef’s table experience redefining cannabis-infused food, consults on the creation of CPG products, continues to write books, and speaks publicly while advocating for the normalcy of cannabis.
Nadia Rehman, The Ganja Mama
The Ganja Mama was born from Nadia’s need to heal and her love of food. TGM was born out of a need to take control over her pain management and educate other people how they can make their own cannabis infusions and create their own medicine right from their own kitchens. TGM embodies food that is accessible and can be made with everyday ingredients but is always elegant, sexy and infused.
