Importance of seasons to a chef:

 

        Seasons are a very critical role in resturaunts, it can make or break any establishment. Seasonal cooking show customers that you are actively think about what they want, most people wont want Ice cream or Sorbet in the middle of winter, that's why it is usually served during spring and summer. Seasonal menu items can also increase your profit massivelylike with ice cream, if you usually just serve hamburgers and hot dogs at a little shack on the beach, then suddenly start serving ice cream, profits will increase, because when people see that it is hot, and that they want something that compliments the overall feeling of that time. 

 

       On the cape during the summer we have, like I said Ice Cream and Sorbet, but also Italian ice and Sherbert, and beach clam bakes are much more common during the summer than any other seasons. Not to mention all of the seafood that is caught, fish, oysters, clams, crabs, lobsters, all very common during the summer. During fall things get more red and orange, so food does too, usually pumpkin pie, sweet potatoe pie, pecan pie, cranberry sauce and turkey are all stuffed on the shelves of  grocery stores. Once things get to freezing temperatures, people feel the need to stay warm, but it is also customary to eat fattier things, like cookies, that are decorated with christmas colors. Going back on what I said earlier, people want to stay warm, so hot chocolate is considered the most seasonal drink during winter, along with egg nog. Ending with spring, ice and snow melts, it warms up, but also rains, however we cannot forget about holidays in the spring, Saint Patricks day and easter both play very big roles for the culinary industry. Once march hits, all the food is turned green for saint patricks day, and easter eggs are bought by the bag to indulge, for example the Cadburry Cream Egg is perhaps the most famous for this. With all of the world connected like it is nowadays, foods arent very local, oranges can be shipped across the country in the middle of December and seafood imported by the boatload.

 

       Like I said earlier, seasons can help or hurt a buisness, I already daid that seasonal food can increase profits, but it can also send your buisness sinking down. If you own a resturaunt that only serves ice cream, for fall and winter you will have to close, because nobody will show up, it does not compliment the season, it blends into it, and during that time people want to be warmed. Sometimes you can forget that a holdiay is coming up, and not even prepare for it, if Saint Patricks day is coming up, and you dont have anything at all that is green, people will think that you are lazy and dont care about what you serve, then they will no longer eat your food. The Culinary Industry constantly needsmto evolve to what people like, becasue without the people, chefs, resturaunts and buisnesses are nothing.