Something good is cooking in B.C. and the rest of the world wants a look at the menu.

Vancouver has quietly transformed itself into a hotbed of cannabis culinary delights since Canada legalized the drug over a year ago. The second wave of legalization, which will soon bring extracts and edibles to store shelves, will only expand the offerings of local chefs, such as marijuana maestro Travis Peterson.

“I see, two years from now, other countries will start to follow Canada’s lead,” Peterson told CBC. “They’ll look at Canadians as the experts in this.”

Peterson is currently showcasing his cannabis chops to a pair of chefs who made the trip to B.C. to learn from one of the masters. “It’s such a new thing to approach,” said Silvia Barban, who hails from Italy but runs a restaurant in Brooklyn. It’s hard for her to get hands-on with the drug in New York because it is still not permitted for recreational use.

“I’m just curious about the quantities. Cannabis is a whole new bag, literally.”

The province’s culinary schools need to start putting marijuana on the menu if B.C. is to stay ahead of the curve in this emerging space, Peterson said, explaining the importance of getting the dosage right. “I think that’s the really important thing, to be able to do the math,” he said.

“What’s in your butter? What’s in your oils?”

Barban certainly knew the answer to that question as she whipped up a modern twist on a meal she has been making her whole life. “I’m going to put a little weed in my grandmother’s dish,” she said, laughing. “It’s my grandmother’s dish on steroids.”

Where do we order?