If the flavor of cannabis is all you seek, then terpenes are what you want to focus on, as they are the primary carriers of flavor. Maybe even looking into incorporating molecular gastronomy wouldn’t be a bad plan (assuming that is not already part of your tool belt), especially if focusing on the flavor of cannbis without cannabinoids.
Making cannabis flavored food without cannabinoids will be a game with terpenes, as far as I can tell. Problem is that you will miss out on so many other flavors carried in cannabis extracts (and flower, hash, kief, etc) that are not able to be recreated with terpenes alone. For full cannabis flavor, cannabinoids are part of the package, at least for now. As noted above, people who want cannabis flavoring in food also tend to be disappointed when the cannabinoids are missing. Haha
Seems counterintuitive to not incorporate the cannabinoids as well, but I applaud your efforts and direction in bridging the world’s of cannabis and fine dining. Your food truly does look amazing. It’s the kind of food you don’t want to eat because it’s too pretty, but you know you have to eat because it will taste as good as it looks.
You may also find that the novelty of cooking with cannabis processing equipment will be outweighed by their inability to outperform equipment designed for food processing. The right tool for the job should be the preferred tool for the task at hand. If that happens to be lab equipment, awesome, but don’t be too upset if it doesn’t work quite the way you hope. Your food deserves to be the star.
I would also add that the higher quality extracts are used, the higher quality food can be produced. Unless you want to become an expert extractor as well as chef, I would suggest befriending some of the great extractors here in the state and start experimenting with off the shelf extracts and flower from dispensaries.