tag:blogger.com,1999:blog-2792647484360633032.post4096197993692980477..comments2023-04-10T08:36:18.583-07:00Comments on Gluten Free and Me in Boston: Think Like A Chef - StudiesMikehttp://www.blogger.com/profile/10520335031467092973noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-2792647484360633032.post-43042543169439964402013-02-19T13:21:12.251-08:002013-02-19T13:21:12.251-08:00Great piece! There are definitely different schoo...Great piece! There are definitely different schools of thought for Chefs when it comes to "market fresh" buying---and it may just be based on what the chef prefers and how they shop. In seafood regions, a chef will head out to the market or dock long before the sun rises so they can see what has been caught and/or in abundance. They may build off of the "catch of the day". Likewise, someone like Colicchio may start his day in the produce market, etc.<br />Good luck on the lasagna---and think like a chef: thin slices of eggplant can act as your "pasta" layers, no? :) <br />Keep on cooking! Anonymousnoreply@blogger.com