we are PLANDA.
the authority on the intersection of cannabis & all things culinary.
SIMPLICITY; break everything down to its minimalist form & deliver it with no bullshit.
this is a chef-driven experience.
see you soon.
Meet Chef
Rocio Vargas, Founder of Planda
Rocio Vargas is the Chef-Owner of Planda—a chef-driven, multi-sensory social experience that elevates gatherings with "high" dining. From custom charcuterie catering and weekly meal prep to infusion classes and personal chef consultations, Rocio crafts unforgettable moments, with or without the subtle cannabis twist.
Featured Infusion Classes Dive into hands-on, small-group sessions (4-8 guests, 2 hours) where flavors meet euphoria:
Cannabis Charcuterie 101 ($95/person) – Whip up golden THC/CBD-infused honeys that drizzle over brie, chili-laced fruits that pop with heat, and velvety dips that linger. Build your dream board and take home a pro recipe kit. Signature Recipe: Golden Bliss Honey ½ cup local honey + 10mg THC tincture (or CBD oil) + pinch saffron + 1 tsp lemon zest Warm honey gently, stir in tincture & saffron until dissolved. Infuse 30 min, strain, bottle. Drizzle magic.
Zero-Proof High Tea ($85/person) – Sip shimmering elderflower elixirs and nibble rose-petal edibles for a discreet, dreamy lift. Elegant, beginner-friendly bliss—no spirits required. Signature Recipe: Rose Glow Elixir 1 cup sparkling water + 2 tbsp elderflower cordial + 5mg CBD oil + dried rose petals + fresh lemon wheel Stir CBD into cordial, top with sparkling water over ice. Garnish with rose & lemon. Ethereal sips.
Private Group Infusions ($150/person, min. 6) – Tailored magic for birthdays, bridal showers, or corporate escapes: think truffle-infused chocolates or lavender-CBD shortbread, crafted to your vibe. Signature Recipe: Lavender Dream Shortbread 1 cup butter + ½ cup powdered sugar + 2 cups flour + 1 tbsp culinary lavender + 10mg THC butter (or CBD) Cream butter/sugar, mix in flour/lavender/THC butter. Chill 30 min, bake 325°F for 15 min. Buttery clouds.
All classes 21+, with non-infused options available. BYOB encouraged. Recipes scaled for home use—precise dosing guidance provided in-class.
Featured in The Chicago Reader and on NBC's Windy City Live, Rocio bridges the culinary and cannabis worlds through curated events and education. She ensures accessibility for all—medical users and newcomers alike—while redefining perceptions beyond the "average stoner."
Ready to plan your experience?
Email info@planda.co or contact Chef Rocio here.