Culinary Arts Trends Questionnaire 2005
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StarChefs
 
Culinary Arts Trends Questionnaire 2005
Take the StarChefs.com Culinary Trends Questionnaire and tell us your thoughts on emerging trends in culinary arts. You do not have to be an executive chef to complete this survey, but we do encourage all culinary professionals to participate. The questions will take only a few moments of your time and the results will be posted on StarChefs.com to inform you and fellow chefs. We appreciate your feedback!
* Indicates this information is required
1. What is your gender?
* Male Female
 
2. What is your age?
*
 
3. What is your zip code?
*
 
4. Please describe your place of work?
*
 
5. How would you best describe your typical diner?
*
 
If other, please describe
 
6. What is your number one selling dish?
*
 
7. What, if anything, have you done to increase your total check average in the past year?
*
 
8. In the past year, have you offered customers:
*(at least one option needs to be selected)
A la Carte Menu
Prix Fixe Menu
Tasting Menu
Chefs Table
Small Plates to Share (tapas-style)
Large, family-style portions to share
Experimental Food (please describe in detail)
Other (please describe in detail)
None of the Above
 
If you chose experimental food, please describe in detail
 
If you chose other, please describe in detail
 
What percentage of your produce (meat, seafood, fruits and vegetables) is:
9. Fresh, seasonal
*
 
10. Frozen, used year-round
*
 
11. Locally grown or farmed
*
 
12. Nationally grown or farmed
*
 
13. Imported from other countries
*
 
14. How much do you charge, on average, for an entree in your restaurant?
*
 
15. If you offer a Tasting Menu, how much do you charge per person?
*
 
16. In the past year, have you offered customers:
*(at least one option needs to be selected)
low-carb dishes
reduced-calorie dishes
reduced-fat dishes
none of the above
 
17. What region of the world do you think will most influence culinary arts in North America next year?
*(at least one option needs to be selected)
Americas (including North, South, Central, Latin, and Carribean)
Europe (including British Isles and Scandanavia)
Africa
Asia (including India, Arabia, Far, Middle and Near East)
Mediterranean
Australasia (including Australia, New Zealand, New Guinea and Indonesia)
Other
 
If other, please describe
 
18. Which specific country do you think will have the most influence on cuisine in America?
*
 
19. What techniques, chemicals or special equipment do you utilize in your kitchen?
*(at least one option needs to be selected)
Sous vide
Foams
Gums
Homogenizers
Hydrocolloids
Liquid Nitrogen
Gem Scale
Low-temp Ovens (Hold-o-Mat)
Thermomix
Centrifuge
Cold Plate
Other (please describe)
None of the Above
Pacojet
 
If other, please describe
 
20. How many ingredients do you feel are optimal in creating a dish?
*
 
If other, please explain
 
Please indicate where you think the trends in culinary arts are headed
21. Taste:
*(Please rank in order, 1 being most important)
Use of more familiar, classic flavors and ingredients
Use of less familiar, exotic flavors and ingredients
Focus on the product; locally grown, seasonal ingredients
Use of sensory deception (what you see is not what you taste)
Significant integration of sweet and savory flavors
 
22. Technique:
*(at least one option needs to be selected)
Complicated techniques using innovative equipment
Simpler, classic techniques using traditional equipment
Increased use of scientific knowledge and chemistry
Deconstruction
 
23. Plating:
*(at least one option needs to be selected)
More elaborate plating and design
Simpler, home-style plating and garnish
Futuristic
Food as art
Deconstruction
 
24. What trends do you see emerging in menu design?
*(at least one option needs to be selected)
More detailed descriptions of dishes
Use of farm or producer names
Simpler, "less is more" descriptions that allow freedom in dish execution
Use of glossaries, ingredient explanations
Name of Executive Chef on menu
Name of Pastry Chef on Menu
 
25. What other trends do you see emerging in culinary arts?
*
 
26. What do you find most rewarding about being a chef?
*
 
27. What is your ultimate career goal?
*
 
If other, please explain
 
28. What do you see as the greatest challenge as a chef in your local market?
*
 
29. What do you see as the greatest barrier to success in becoming a top chef in America?
*
 
30. What is your e-mail address? (your information will not be shared with a third party)
*