Comments on: big break for chef’s diary… http://www.chefsdiary.com/archives/109 A Trainee English Chef in Paris Sat, 22 Nov 2008 11:06:46 +0000 http://wordpress.org/?v=2.6.2 By: aforkfulofspaghetti http://www.chefsdiary.com/archives/109#comment-488 aforkfulofspaghetti Sat, 29 Mar 2008 10:56:28 +0000 http://www.chefsdiary.com/archives/109#comment-488 I suspect BIO is more expensive for the reasons you've picked out - the produce generally needs more looking after than its non-organic equivalent, and yield is generally less uniform/reliable. Plus, until recently, there hasn't been the demand, so prices haven't been competitive. Still, our knowledge of organic farming is improving in leaps and bounds, and - over in the UK at least - prices are coming down all the time. As for your sagging confidence - hang in there! I'm sure you're not the only trainee chef who feels/has felt like this. I hope you get the opportunity you want, and that your creative urges find a suitable and appreciative outlet! I suspect BIO is more expensive for the reasons you’ve picked out - the produce generally needs more looking after than its non-organic equivalent, and yield is generally less uniform/reliable. Plus, until recently, there hasn’t been the demand, so prices haven’t been competitive. Still, our knowledge of organic farming is improving in leaps and bounds, and - over in the UK at least - prices are coming down all the time.

As for your sagging confidence - hang in there! I’m sure you’re not the only trainee chef who feels/has felt like this. I hope you get the opportunity you want, and that your creative urges find a suitable and appreciative outlet!

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