GatewayGourmet Blog

Most top chefs depend on fresh produce, non-frozen cuts of meat, and newly-caught seafood to put out the best possible products in their restaurants. After all, a dish is only as good as its ingredients, and in the culinary world, fresh is better. That’s why places like Maine are known for their lobster, Seattle and San Diego consistently put out top seafood, and your favorite restaurant might rotate the vegetables it serves depending on the season.

What many aspiring chefs don’t realize, however, is that regional markets play a role in getting a quality culinary education, too. Not only are a higher concentration of culinary schools available in foodie centers like New York, California, and Texas, but much of the education you get in these locations is based on what types of ingredients are readily available both seasonally and year-round.

It can be difficult to make sushi in the Midwestern states unless there is a transport system that brings seafood directly from the coast, unfrozen and in the peak of its season. It can be equally difficult to make a Southern style BBQ with authentic flavors if you’re living off the coast of Alaska.

If you’re interested in learning about a specific type of cooking (classical French, Italian, molecular gastronomy) or specific ingredients (seafood, organic and/or vegan foods), you might want to consider the regional markets before you choose which culinary school to attend. Many schools offer specialty classes or even concentrations that go above and beyond basic training to target those interested in niche culinary markets. Many of them also promote regional flavors and products as a way to draw in a student base that much more serious about getting a good culinary education.

The prevalence of regional markets can be considered a drawback or advantage to shorter culinary programs, as well. For example, a six-month training course might have you learning either in the summer or in the winter, with very little overlap between the apples, pomegranates, and butternut squash that mark the fall months or the strawberries and asparagus of the spring. And while you might still learn basic techniques and food properties, you’re not getting the hands-on and palate training of fresh, seasonal produce.