5 Things I've Learned From Dating a French Chef

"Every time someone discovers I'm dating a chef, I usually get similar reactions: "Wow, you're so lucky, you must eat so well." And while that's true (I do eat very well), my experience goes further than posting a pretty food photo on Instagram. Dating a chef, especially a French one, comes with lessons that have changed the way I eat, shop, and even think about food."

"In the first 6 months, I couldn't accept the thought of waiting months and months for my favorite season, like spring or summer, to come back around. But little by little, eating seasonally became less of a restriction and more of a pleasure. Each new season brought something to be excited for, like sweet pears in January, fresh figs in July, and nutty squash in October."

"Eating locally and seasonally not only tasted better, but also felt more intentional. I was surprised by the number of recipes FCB could make with leeks, potatoes, and Brussels sprouts. Not only is it much tastier, but it's also better for the environment. Eating seasonally also meant I would test the waters with new foods. I tried new things like salsify, a root vegetable, or a sunchoke, which I argue is tastier than a potato."

Living with a French chef led to embracing seasonal and local produce, revealing that certain fruits and vegetables disappear outside their seasons. Waiting for seasonal returns became pleasurable as each season delivered specialties like sweet pears in January, fresh figs in July, and nutty squash in October. Seasonal eating produced tastier meals, environmental benefits, and prompted trying unfamiliar ingredients such as salsify and sunchokes. Dining out in Paris shifted from occasional treat to an integral cultural routine. Exposure to a chef's repertoire expanded knowledge of preparing staples like leeks, potatoes, and Brussels sprouts and encouraged intentional shopping and cooking choices.

Read at HiP Paris Blog