2007 Pastry Questionnaire
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StarChefs
 
2007 Pastry Questionnaire
Take the StarChefs.com Pastry Questionnaire and share your thoughts on emerging trends in the pastry arts. You do not have to be a pastry chef to complete this survey, but we do encourage all professionals with pastry experience to participate. The questions will take only a moment of your time, and the results will be posted on StarChefs.com. We appreciate your feedback!
* Indicates this information is required
1. What is your gender?
* female male
 
2. What is your age?
*
 
3. Are you a food service professional?
*
 
4. Describe your place of work:
*
 
If other, please describe:
 
5. Do you work in pastry or savory?
*(at least one option needs to be selected)
pastry
savory
I work both stations
not applicable
 
6. Describe your position:
*
 
If other, please describe:
 
If you currently work in pastry, did you:
 
If you moved from savory to pastry, why?
 
If other, please describe:
 
7. How many employers have you had in the last 2 years?
*
 
If you are paid hourly, how much do you make per hour?
 
If you are paid on a salary, how much do you make in a year?
 
8. In the past year, have you offered customers reduced-calorie and/or reduced-fat desserts?
* yes no not applicable
 
9. If your menu is classic, which dessert do you find to be your best seller?
*
 
10. In the past year, have you used vegetables in your desserts?
*(at least one option needs to be selected)
yes
no
not applicable
 
11. Do you collaborate with the savory chef of your restaurant on your desserts?
*(at least one option needs to be selected)
yes
no
not applicable
 
12. On average, how much do you charge for your desserts?
*
 
13. Do you use modified sugars or sugar alternatives in your desserts?
*(at least one option needs to be selected)
yes
no
not applicable
 
14. What, if anything, have you done in the last year to increase dessert sales?
*
 
If other, please describe:
 
15. Do you sell your desserts wholesale to other restaurants?
*(at least one option needs to be selected)
yes
no
not applicable
 
16. Do you serve petit fours at your restaurant?
*(at least one option needs to be selected)
yes
no
not applicable
 
17. Is there a specific country you think will have the most influence on pastries in America in the next year? Which?
*
 
18. Do you serve gluten-free, sugar-free, and/or nut-free desserts on your menu?
*(at least one option needs to be selected)
yes
no
only by special request
not applicable
 
19. Do you send your guests home with any kind of goodie bag?
*(at least one option needs to be selected)
yes
no
not applicable
 
20. What brand of chocolate do you use?
*
 
If other, please describe:
 
21. Do you buy in any of the following: tart shells, chocolate garnishes, or puff pastry?
*(at least one option needs to be selected)
yes
no
not applicable
 
22. Does your pastry kitchen compose savory and sweet cheese courses for your cheese menu (ie NOT just a cheese plate)?
*(at least one option needs to be selected)
yes
no
not applicable
 
23. Do you manipulate scents in any way to enhance your desserts?
*(at least one option needs to be selected)
yes
no
not applicable
 
24. Where are trends in pastry arts headed regarding taste?
*
 
If other, please describe:
 
25. Where are trends in pastry arts headed regarding technique?
*
 
If other, please describe:
 
26. Where are trends in pastry arts headed regarding plating?
*
 
If other, please describe:
 
27. Where are trends in pastry arts headed regarding ingredients?
*
 
If other, please describe:
 
28. How would you describe your plating style
*(at least one option needs to be selected)
simple plating with clean lines
generous portions with rustic style plating
high concept design with use of interesting plates and silverware
not applicable
 
29. How would you describe your technical style
*(at least one option needs to be selected)
innovative techniques using ultra modern equipment and/or hydrocolloids
classic techniques using traditional equipment
focus on minimally manipulated seasonal ingredients
not applicable
 
30. What percentage of your products are locally sourced (within a 50 mile radius)?
*(at least one option needs to be selected)
100 percent
75 percent
50 percent
25 percent
10 percent
I do not use local products
not applicable
 
31. Which of the following do you find most useful for pastry arts?
*(at least one option needs to be selected)
ISI Foamer
Robotcoupe
Silpat
VitaPrep
other
not applicable
 
If other, please describe:
 
32. Which machine do you use for making your ice creams
*(at least one option needs to be selected)
Ice Cream Spinner (the Carpigiani etc.)
Paco Jet
not applicable
I buy-in my ice creams
 
33. What is your ultimate career goal in the food service industry?
*
 
If other, please describe:
 
34. What do you think is the most important factor for success as a pastry chef?
*
 
If other, please describe:
 
35. What is your favorite pastry cookbook?
*
 
36. What sources do you look to for inspiration and ideas in pastry?
*
 
If other, please describe: