NYT: Culinary Creativity Fueled by Marijuana?

Is it possible that creativity in the kitchen could be accredited to marijuana use? Stoners are certainly known for relishing the art of yummy food. Certainly not all chefs are potheads, but the New York Times presents an interesting portrait of those who are. Check out their investigation of the art of "haute stoner cuisine":

Famed chef Anthony Bourdain: "Everybody smokes dope after work. People you would never imagine. There has been an entire strata of restaurants created by chefs to feed other chefs. These are restaurants created specially for the tastes of the slightly stoned, slightly drunk chef after work..."
According to Bourdain, legendary chef David Chang offers up just that kind of slightly-drunk-chef-after-work fare: "Au Pied de Cochon in Montreal, with its poutine of foie gras; Crif Dogs in the East Village, which makes a deep-fried cheese steak hot dog; and, in fact, the entire genre of mutant-hot-dog stands."
Roy Choi, of the renown Kogi Korean taco trucks in Los Angeles: "It's good music, maybe a little weed and really good times and great food that makes you feel good."
Chefs Frank Falcinelli and Frank Castronovo say most of their ideas have indeed been inspired under the influence of marijuana: "...going to Sicily to import olive oil to sell at their two Frankies Spuntino restaurants; the concept for their Brooklyn restaurant Prime Meats; even a new restaurant planned for Portland, Oregon."
Chef Ron Seigel of the Ritz-Carlton in San Francisco: "Seigel uses a bong to create cedar smoke to flavor quail eggs."