What do chefs do when they need fresh fruits/vegetables that are off-season?

M

moneyreligion

New member
Joined
Jul 7, 2008
Messages
4
Reaction score
0
Points
1
For example, let's say we're now in February and a Michelin-starred chef based in his swanky restaurant in New York City needs to do his/her famous tomato plate.

Tomatoes are in season only in summer.

Will that chef still use off-season tomatoes bought at the market?

Is that off-season-in-season taken literally/to the letter by serious chefs?
 
Back
Top