Nearly all chefs these days mandate the freshest ingredients in their restaurants, but what about when the best is not available? Case in point: I went to a reknowned place where in the past I've had an excellent caprese salad. This time the tomatos were past their prime and in fact a bit mushy. Now, what is a chef to do when this is on the seasonal menu? Serve it as they did or say "We're all out"?