How do you adjust your culinary school curriculum for seasonal and ingredient changes?

1 Why seasonality matters

Seasonality is the principle of using ingredients that are at their peak of freshness, flavor, and nutrition in a given time and place. Seasonal cooking allows you to showcase the natural diversity and variety of foods, and to respect the environmental and cultural factors that influence them. By cooking with the seasons, you can also reduce your carbon footprint, support local farmers and producers, and save money on your food budget.

2 How to plan your curriculum

The first step to adjusting your culinary school curriculum for seasonal and ingredient changes is to plan ahead. You need to know what ingredients are available and when, and how they affect your menu and technique choices. You can use online tools, such as seasonal food guides, calendars, and charts, to help you identify the best produce for each month and region. You can also consult with your instructors, peers, and local chefs to get their insights and recommendations.

3 How to source your ingredients

The next step is to find the best sources for your seasonal ingredients. You want to look for quality, freshness, variety, and affordability. You can visit local farmers' markets, food co-ops, community-supported agriculture (CSA) programs, or specialty stores to get access to fresh and diverse produce, meat, dairy, and other products. You can also grow your own herbs, sprouts, or microgreens in your kitchen or garden, or forage for wild edibles in your area.

4 How to store and preserve your ingredients

Once you have your seasonal ingredients, you need to know how to store and preserve them properly. This will help you extend their shelf life, reduce food waste, and enhance their flavor and texture. You can use different methods of storage and preservation, such as refrigeration, freezing, drying, canning, pickling, fermenting, curing, smoking, or dehydrating. You can also use techniques such as blanching, peeling, chopping, or slicing to prepare your ingredients for storage or cooking.

5 How to adapt your recipes and techniques

The final step is to adapt your recipes and techniques to suit your seasonal ingredients. You need to consider the characteristics, qualities, and flavors of each ingredient, and how they interact with each other and with the cooking method. You can use different techniques, such as roasting, braising, grilling, steaming, or sautéing, to bring out the best of each ingredient. You can also use different seasonings, herbs, spices, sauces, or dressings to complement or contrast the flavors of your dishes.

6 How to showcase your seasonal dishes

The last thing you need to do is to showcase your seasonal dishes to your instructors, peers, and guests. You want to present your dishes in a way that reflects your creativity, skill, and personality. You can use different elements, such as color, shape, texture, garnish, or plating, to create an appealing and appetizing visual effect. You can also use different tools, such as knives, mandolins, graters, or molds, to create different cuts, shapes, or patterns for your ingredients.

7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?