SEPTEMBER 20248 CHEMICAL INDUSTRY REVIEWIN MY OPINIONBy Chef Chris Aquilino, Senior Director of Culinary, Elior North AmericaADAPTING TO SEASONAL CHANGES: CHEF-DRIVEN MENUS AND AGRICULTURE SUPPLIER OFFERINGSOne of my favorite aspects of cooking is the way that food connects us to the natural world. While the changing seasons paint the landscape with varying hues, they also provide chefs with an evolving palette of flavors and ingredients that naturally keep our tables fresh and current. This dynamic interplay between nature's cycles and the dining table has been a cornerstone of my culinary philosophy, shaping the way I create menus.Seasonal cooking isn't just a trend; it's a timeless tradition that celebrates the ebb and flow of nature. Each season brings a medley of ingredients, each with its own story to tell. From the earthy bounties of spring to the hearty offerings of winter, I find inspiration in the distinct personality of each season. This inspiration is what drives me to craft menus that are not only delicious but also reflective of the time and place from which the ingredients hail.Collaborating with agriculture suppliers is an integral part of this journey. These partnerships are bridges that connect the fields to the forks, allowing our chefs nationwide to bring the freshest seasonal produce to the patients, students, and customers they serve. A successful collaboration hinges on a shared understanding of the significance of quality, freshness, and sustainability. When our procurement team partners with agriculture providers, they are not simply sourcing ingredients; they are fostering relationships that are reflected in the dishes that each of our chefs serves every day.When it comes to bringing those fresh ingredients to the table, adapting to seasonal changes requires a certain degree of flexibility and creativity. Seasonality comes with a lot of challenges, including instances where unexpected weather patterns disrupt the availability of certain ingredients. In these moments, flexibility becomes key. With the climate changing so quickly and frequently, you must work with what you have available and improvise when necessary. I encourage Chef Chris Aquilino
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