High Achiever Chris Cosentino: “It's All About Balance”
To call Chris Cosentino a “chef” would be underselling his achievements. The multihyphenate gained acclaim as a chef (in restaurants and on TV) and a cookbook author, but he is also an endurance cyclist, a podcaster, and a cannabis innovator.
Chris partnered with Joyce Cenali’s Sonoma Hills Farm to create a 2:1:1 pre-roll blend called Spicy Arugula, and they are now launching a Spicy Arugula Gummy with the same THC:CBD:CBG ratio. This collaboration is the culmination of years of conversations, shared meals, and field walks. Together, Chris and Joyce have explored how CBD, CBG, THC, and terpenes interact — and which combinations support calm, clarity, and presence without dulling the experience.
On his podcast, “How the Sausage Is Made,” Chris interviews “chefs and other cool people” about their paths to success, so we decided to turn the tables and ask him how he became such a High Achiever. Keep reading to get to know Chef Chris Cosentino.
How long have you used cannabis?
I've used cannabis off and on recreationally since college in the ‘90s, but I became a daily user for my physical and mental health in the last 10-12 years.
How did you discover cannabis?
I had a good friend in college who smoked every day and knew a lot, especially for those days. We're still friends many years later.
What’s your cannabis routine? How and when do you consume cannabis?
I use low-dose edibles every day as part of my mental health self-care. I don't like to smell like smoke when I'm working, but I smoke at home and in appropriate environments.
Tell me a little about your career.
After many years of cooking in restaurants and on TV and writing cookbooks, I now have my own brand where my main passions come together. I call myself a Chef/Creator/Cyclist. (Did I mention I have ADHD?)
I consult on restaurants. I'm a partner in Koast restaurant on Maui. I work with brands I like — everything from kitchen equipment and knives to nonalcoholic beer to bike components and even cannabis. I have a podcast called “How the Sausage Is Made,” where I interview chefs and other cool people about how they achieved success. I make cooking videos on YouTube and Instagram. I am also an endurance cyclist and write for the specialty cycling magazine, Fausto. Oh, and I'm working on a new cookbook.
How does cannabis help you in your career?
For me it's all about balance, with low-dose strains and blends that help me stay focused and manage my anxiety and ADHD. Cannabis also helps me with pain relief for my cycling events and for sleep.
What do you wish more people understood about cannabis?
There's so much more to cannabis than THC. There are lesser-known cannabinoids that are being shown to be beneficial for all kinds of things. I think of the variety of strains like a medicinal herb garden. The different terpenes are amazing; there are so many unique aromas, flavor profiles, and characteristics. I have been working on cooking with different terpenes and utilizing the whole plant in cooking for the flavor and not just the THC.
What cannabis-related issue keeps you up at night?
The lack of public information on the benefits of cannabis and the stigma of being a "stoner."
Anything else you'd like to share about cannabis and its impact on your life?
I was able to stop taking prescription drugs for my mental health when I found the right mix of cannabis strains that keep me balanced.
