YCChef

06/23/2026

We've unpacked the boxes.

We've settled into The Point.

The outdoor kitchen is up and running.

Now it's time to get back to the work we love.

Over the past few weeks, we've been building more than a home. We've been creating a place where friends gather, stories are shared, and unforgettable meals are enjoyed around the table.

That's exactly what our private culinary cannabis experiences are all about.

Whether you're celebrating a birthday, anniversary, weekend at the cottage, or simply looking for a dinner party unlike anything you've experienced before, we'll bring the food, hospitality, and personalized culinary cannabis experience directly to you.

🏡 Hosted in your home or cottage

🍽 Multi-course chef-prepared menus

🌿 Personalized culinary cannabis experiences

📍Now booking throughout Simcoe County and beyond

Hungry?

Scan the QR code below or visit www.yourcannachef.ca/cottage-dining-experiences to learn more.

06/18/2026

I've had dozens of conversations with budtenders, dispensary owners, cannabis brands, and consumers.

One thing keeps coming up:

People are curious about culinary cannabis.

They just don't feel confident doing it.

That got me thinking...

What would happen if we brought together the people growing cannabis, selling cannabis, educating consumers, and cooking with cannabis?

Not to sell more products.

To create more understanding.

I'd love to hear your thoughts.

If you're a budtender, what's one question customers ask every day?

If you're a dispensary owner, what's one thing you wish your staff understood better?

If you're a cannabis brand, what's one misconception consumers have about your products?

Drop a comment below or send me a message.

I'm listening.

06/17/2026

After a few days of work, the outdoor kitchen at The Point had its first cook yesterday, during a storm, no less.

Cast iron on the wall.
A pot on the burner.
The lake doing what lakes do.

Still plenty left to build.

But every kitchen starts with its first meal.

06/12/2026

Three days before the competition, I woke up at 4am trying to decide whether I should turn my gallo pinto into a croquette.

I tasted it and realized I was overthinking everything.

It was in that moment that I knew we were going to be okay.

Over the last few weeks, I've spent a lot of time reflecting on Ontario's first culinary cannabis competition. What started as a recap became something much bigger.

This isn't a story about winning.

It's a story about belonging.

About mentorship.

About home cooks standing beside trained chefs and putting their hearts on a plate.

Most importantly, it's about realizing that we aren't building this industry alone.

To my fellow competitors, judges, organizers, volunteers, sponsors, and everyone who sat in those seats that day: thank you.

You helped prove that culinary cannabis can be thoughtful, professional, welcoming, and accessible.

One line from the article captures what I hope people take away from all of this:

"We aren't special."

The chefs on that stage weren't born knowing how to do this.

We learned.

We practiced.

We made mistakes.

We asked questions.

We kept improving.

If you can cook pasta, you can learn to cook with cannabis safely and responsibly too.

I finally put those reflections into words in the newest edition of Lessons from Service:

The Competition I Never Wanted to Enter

https://www.yourcannachef.ca/the-competition

06/08/2026

For the last few months, our conversations were about a competition.

Or, they were about a move.

Or, they were about a dream.

Now they're about the work.

After five years of building Your Canna Chef in Southwestern Ontario, The Point is home, and we're excited to begin this next chapter on Lake Simcoe.

What comes next?

More education.

More private dining.

More conversations about culinary cannabis.

More opportunities to help people approach this plant with confidence, precision, and intention.

The competition is over.

The move is complete.

Now it's time to get back to work.

One question for you:

Now that we're here, where would you like to see Your Canna Chef over the next few months?

Community events?

Local dispensaries?

Cooking classes?

Private dining experiences?

Something we haven't thought of yet?

We're listening.

06/03/2026

Funny how things work.

Nine weeks ago, when the competitors for So You Think You Can Cook with Cannabis - Ontario were announced, we did exactly what you'd expect.

We looked each other up.

Checked out social media.

Tried to figure out who the competition was.

Then we grabbed a beer.

Over pizza, wings, and a couple of pints, Chef Pat, Chef Terrance, and I talked food, cannabis, hospitality, and life. Then we spent the next nine weeks taking shots at each other, refining menus, and quietly trying to figure out how to beat one another.

Last weekend, Pat took first.

Terry took second.

I finished third.

And somewhere along the way, we accidentally became a mutual appreciation society.

What I'll remember most isn't where we finished.

It's what we learned from each other.

Pat's ability to command a room and create an experience around his food is incredible.

Terry's ex*****on and attention to detail are outstanding.

I walked away a better chef because I had the opportunity to compete alongside both of them. I'd like to think I helped sharpen a few things along the way too.

Different styles.

Different strengths.

Different approaches.

But all three of us got better because the other two were there.

Congratulations, boys.

Now let's grab a beer and talk about literally anything other than cooking competitions. 🍻

06/02/2026

Yesterday was one of the most rewarding experiences of my culinary career.

After weeks of preparation, recipe testing, and more than a few sleepless nights, Your Canna Chef earned a third-place finish at So You Think You Can Cook with Cannabis - Ontario.

Congratulations to Chef Pat on an outstanding first-place finish and Chef Terrance on a well-deserved second. It was an honour to compete alongside Chef Melissa, Chef Skye, Chef Dwayne, and everyone who stepped into that kitchen and put themselves out there.

What I'll remember most, however, isn't the podium.

Yesterday felt like a win for culinary cannabis.

The organizers, judges, volunteers, sponsors, and competitors all came together to help move culinary cannabis forward. There was competition, absolutely, but there was also camaraderie, encouragement, and genuine respect.

A special thank you to Brent, Dave and Wheelchair W**d Co. for believing in our vision and supporting our journey as our personal sponsor. It means a lot when someone sees what you're building and chooses to stand behind it.

And to Jeanette, who somehow managed to be my wife, my assistant, and the CEO of Your Canna Chef all at the same time yesterday. While I was focused on cooking and presenting, she was building relationships, helping competitors, supporting the organizers, and making sure I stayed focused on the task at hand. None of this happens without her.

This competition was an important chapter in our story. It introduced us to incredible people, created meaningful relationships, and reinforced something I've believed for a long time:

Food comes first. Hospitality matters. Precision matters.

Now it's time to bring that energy home to Lake Simcoe.

Thank you to everyone who followed along, cheered us on, and supported us through this journey.

Onward.

❤️ Chef Adam

05/29/2026

I can’t thank Margaret from Bite Me, The Show About Edibles enough!

What an incredible interviewer and friend!

Wanna know what I’m cooking at the competition on Monday?

Have a listen!!! :)

Adam Vandermay is the co-founder and chef at Your Canna Chef, a cul...

05/28/2026

Some partnerships just make sense.

As we get ready for So You Think You Can Cook with Cannabis – Ontario, we’ve been very intentional about the people and companies we align ourselves with.

That’s why we’re proud to have the support of Wheelchair W**d Craft Cannabis and founder Brent Bryska.

After a life-changing spinal cord injury, Brent built a craft cannabis company rooted in resilience, purpose, and professionalism. After speaking with him, it became obvious very quickly that our values align.

We both believe cannabis deserves professionalism.
We both believe people deserve honesty and education.
And we both believe this industry moves forward when it’s built with care, integrity, and intention.

As chefs, we respect craftsmanship.
As cannabis professionals, we respect responsibility.

Most importantly, we respect good people doing meaningful work in this industry.

Proud to have Wheelchair W**d Craft Cannabis supporting us heading into competition day.

**d

05/26/2026

Check us out today on the The Voice of Cannabis podcast. :)