As a chef I m constantly fighting one battle in my crusade in wanting to do the right thing. Food is without doubt always better, FRESH, but life, as we live it, does not allow us all to have that luxury. Private catering, however seemingly rarely has concerns about the financial implications surrounding th costs of that organic produce, and therore I find myself in this position, whether fresh, means more often than not, Live and left to deal with it!!!!! I m not sure wh