moneyreligion
New member
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?
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?