Several food experts interviewed point out the best chefs in the world visit their local markets in the morning. The vegetables, meats and fruits available that day determine the evening's menu. They feel it provides patrons the freshest, finest ingredients available.
However, in America and in Britain, to name two examples, chefs often will first set the menu and then find items in frozen or jarred forms to supplement what is fresh, says Chef Gino d'Acampo, development manager/chef for Donatantonio, Borehamwood, U.K., an upscale frozen food manufacturer. Although currently living in London, D'Acampo is Italian. "Italian supermarkets sell ingredients when they are in season to make sure the consumers get the best flavor possible. In England, consumers demand ingredients all year around, without worrying about the different seasons for different ingredients."