But it never really occurred to me that seasonal food extended beyond produce until a recent dinner at New York's Sushi Ouji. The host explained to me how one particular dish changes, depending on the fish that's in season at the time. "In the colder months, you'll find richer, fattier fish like buri (winter yellowtail) or ankimo (monkfish liver)," says Ben Chen, chef at Sushi Ouji.
After living in New York and Berlin, I moved to France four years ago with my French husband. At first, I experienced some culture shock, but my daily habits ended up changing for the better. Living here has made me more organized and intentional when it comes to chores, errands, and meals. As someone who's spent most of her adult life in major cities like New York and Berlin, I never thought I'd be able to live without the conveniences of a fast-paced, populous environment.
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.