"Most Expensivest: Stirring the Pot,"
I'm your host 2 Chainz.
Let's get into it.
How you doing, Chef? -What's up, man?
2 Chainz.
What you got going on here, man?
They told me you're a very high-end chef.
They told me you're well-recommended,
and you really have a green thumb.
Get it? -I do.
So a little bit of background,
I worked in San Francisco for quite awhile, maybe 12 years.
-Okay. -A lot of Michelin-star houses.
I wanted to start my own private-chef company,
which is Opulent Chef.
An ex-cook of mine started his own hash company,
and that's how the whole cannabis thing came about.
So I have clients. They come to me,
and I infuse according to their tolerance levels.
So you do, you know, personal catering then
'cause I know people are watching,
and they're gonna be curious about rendering your services,
so I want to know -- I'm sure they want to know...
Exactly. So -- ...how many people can you cook for
for reasonably at a timely manner...
-Yeah. -...to where it's very tasteful?
The sweet-spot for me is 10 to 15.
-I like that. -I really like that.
-I like that. -It's intimate.
-I like that. -I really like that.
Well, what's your price to, you know --
What do you charge catering a dope event?
So probably $10,000.
If I go any lower, then I start not being able
to use certain products that I want to use.
'Cause you're bringing the products.
So I have some products.
This is an orange tangie diesel rosin
that's been infused into coconut oil.
Okay. And so this is extremely potent.
1 gram of that is like 500 milligrams of THC.
For real?
How much cannabis do you consume when you're consuming orally?
No, I ain't trying to get like too, too, too, too, too crazy.
Let's get a little something going.
♪♪
That thing hit.
So I have an almond-milk sphere that's been infused with fennel,
and then I create a membrane around it,
so what you'll do is you'll just let it pop, like kind of.
-The whole thing? -Put it in your mouth.
Bite into it.
Have a good time.
I'm scared to bust it.
Just let it pop. Just let it go.
That motherfucker look like one of them boobs.
-Yeah, boobs are nice. -Motherfucking silicone, man.
♪ Amaze ♪
Before I even bust this motherfucker --
I'm scared to bust it.
Why it won't bust? Mmm.
Yeah, that was just like some almond milk in there.
That's all it was, almond milk. It wasn't bad. Yeah.
There's some pickled pearl onions, lemon thyme as well.
How much dope in there?
-Probably... -How much? How much?
...25 milligrams.
-That's good! -I know it's good.
What's this, cheesecake?
A chiffon cake that's made out of shrimp.
On top is a cognac Chantilly and a little bit of scallion.
Oh.
Next. That's good.
That's good, Mike.
Mm-hmm.
-Oh. -Thank you so much.
Mike: So this is going to be a ginger-mint-lime spritzer.
What's this I put on here?
Orange tangie diesel rosin.
I just rubbed a little on the side.
It's -- I can tell.
Want to hit that motherfucker one time
with your stuff on it, man, with that stuff you gave me?
I'm good.
♪♪
That shit kicking in. Shit, me.
That motherfucker hits.
I'm high as a motherfucker right now.
That's good. This is a crème fraîche,
a couple different types of cucumbers, red radishes.
They hot?
No, not the -- -The hot?
These are mice melon, little, small, little melons,
fermented pepper sauce.
This is a quail egg.
You expect somebody to eat a plate that pretty?
That's a pretty plate, man. -Yeah.
It makes me want to frame that plate.
That's just pretty, man.
It's a pretty plate, man.
That's a nice plate.
That's pretty. Yeah, let them people see that.
That's a pretty plate.
That's a pretty plate. Look at that plate!
Make you want to frame it. Show them.
Look at this. Show another view.
That's pretty.
[ Choir vocalizing ]
♪♪
It's good, man.
Let me get another joint.
Out like a light.
You still in here cooking? -I'm doing this chicken dish.
-Chicken? -Chicken.
Breast meat, dark meat, leg meat,
roll it up in its own skin and then, like,
cook it as a log, and then I'll deep fry it after that.
Like a burrito.
With this, it's just corn juice,
sprouted wheat berries with candied sunflower seeds,
King Trumpet mushrooms,
and these are little baby corns, coriander, and then the jus.
So there's a little bit of cannabis,
so I need to get paid for it.
Amazing, man.
I'm doing it bad, one time.
And we back again...
-All right. -...with the desert.
Keeping it classic -- angel food cake, strawberries,
butter cookie sablé.
Oh, this is very soft.
The -- The mousse underneath is roasted strawberry.
I love this cookie crunch.
Yeah, the shit is good. I can eat that all day.
-Keep being creative, brother. -Awesome.
This is the "Most Expensivest..."
I forgot.
[ Laughs ]
Yeah, you got to help me.
Skirt-skirt.
This shit is good.