Culinary Trends Survey 2007
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StarChefs
 
Culinary Trends Survey 2007
Contribute to the StarChefs.com Culinary Trends Survey By August 21, 2007 and Be Automatically Entered to Win A Free Pass to the StarChefs.com International Chefs Congress

Take the StarChefs.com Culinary Trends Survey and share your thoughts on emerging trends in the culinary arts. You do not have to be an executive chef to complete this survey, but you must be a culinary professional. Results will be posted on StarChefs.com and presented at the International Chefs Congress. Upon completion of the survey, you will be automatically entered to win one of ten free 3-day passes to the upcoming StarChefs.com International Chefs Congress, the second annual culinary symposium featuring over 50 of the world's top chefs.
* Indicates this information is required
1. What is your gender?
*(at least one option needs to be selected)
Female
Male
 
2. What is your age?
*
 
3. What is your zip code?
*
 
Restaurant name
 
Please provide an email address so we may contact you if you've won
 
4. Please describe your place of work:
*
 
If other, please describe:
 
5. What is your position?
*
 
6. What is your specific job title?
*
 
If other, please describe:
 
7. Did you attend culinary school?
*(at least one option needs to be selected)
Yes
No
 
8. Would you recommend culinary school to aspiring cooks?
*(at least one option needs to be selected)
Yes
No
 
9. Have you done any stages (unpaid employment)?
*(at least one option needs to be selected)
Yes
No
 
If yes, for how long?
 
Do you have a mixology program at your restaurant?
Yes
No
 
Do you have a wine program at your restaurant?
Yes
No
 
Do you have a Sommelier?
Yes
No
 
Do you offer wine pairings on your a la carte menu, or a wine pairing menu?
 
Please describe your pastry program
I have a pastry chef
I do the pastry
The executive chef does the pastry
Pastry programs is outsourced (bought-in)
 
Have you published or consulted on a cookbook?
Yes
No
 
What media efforts are you engaged in?
Do my own PR
Have a publicist
Have appeared on TV shows
Write columns for print publications (newspaper, magazine, newsletters)
Have appeared on radio shows
Write columns for websites
Have a blog or contribute to other blogs
Have a cookbook
 
Does your restaurant have a website?
Yes
No
 
10. Do you have a personal website?
*(at least one option needs to be selected)
Yes
No
 
11. How would you describe your typical diner?
*
 
If other, please describe:
 
12. Do you have a signature dish? If so, what is it?
*
 
13. What, if anything, have you done to increase your total check average in the past year?
*
 
If other, please describe:
 
14. In the past year, you've offered customers which of the following:
*(at least one option needs to be selected)
A La Carte Menu
Chef's Table
Prix Fixe Menu
Small Plates (tapas-style)
Large, family style portions to share
Vegetarian options
Organic options
Tasting Menu
Experimental Food (please explain in detail)
Quartos of Wine
Other (please explain in detail)
Table-side service (spooning, garnishing, freezing, aromatic release, etc)
Interactive dining (diners put the finishing touches on dishes)
Wine Pairing Menu
Beer Pairing Menu
Non-Alcoholic Cocktails
Non-Alcoholic Beverage Pairing Menu
N/A
 
If Experimental or Other, please describe:
 
What percentage of your product (meat, seafood, fruits and vegetables) is:
Seasonal
 
Sourced from a local purveyor (grown and distributed locally)
 
Sourced from a national purveyor (grown and distributed nationally)
 
Imported from other countries
 
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. What region of the world do you think will most influence the culinary arts in America in the coming year?
*(at least one option needs to be selected)
Africa
Mediterranean
Central Asia (India)
Southeast Asia (Thailand, Vietnam, Malaysia)
Middle East
Eastern Europe
Latin and Central America
North America
Other
Spain
France
Italy
Greece
China
Japan
 
If other, please describe:
 
17. What techniques do you use in your kitchen?
*(at least one option needs to be selected)
Sous Vide
Centrifuge
Foams
Low Temperature cooking
Other
Do not use these techniques in my kitchen
Lypholizer (freeze drying/distilling)
N/A
Smoking
Antigriddle
 
If other, please describe:
 
What chemicals do you use in your kitchen?
Liquid Nitrogen
Hydrocolloids
Homogenizers
Gums
Other
I do not use these in my kitchen
N/A
 
If other, please describe:
 
What special equipment do you use in your kitchen? If you use any of the following, please specify brand (list all that apply):
18. Cold Plate
*
 
19. Gem Scale
*
 
20. Combi-Oven
*(at least one option needs to be selected)
Winston CVap
Rationale
Altoshaam
Other
N/A
 
21. Foamer
*
 
22. Immersion Circulator
*
 
23. Vacuum Packing
*
 
24. Low-Temp Ovens
*
 
25. Ice Cream Machine
*(at least one option needs to be selected)
Pacojet
Carpigiani
Other
N/A
 
26. Blender
*(at least one option needs to be selected)
Vitaprep
KitchenAid
Hamilton
Other
N/A
 
27. Temperature-Controlled Blender
*
 
28. Smoker
*
 
Other
 
If other, please describe:
 
What brand of each of the following do you use in the kitchen?
29. Cooking Range
*(at least one option needs to be selected)
Blodgett
Garland
Montague
Southbend
Jade
Range
Molteni
Vulcan
Wolf
Other
N/A
 
30. Coffee
*(at least one option needs to be selected)
La Colombe
Nespresso
Lavazza
Illy
Other
N/A
 
31. Cookware
*(at least one option needs to be selected)
AllClad
Viking
Lincoln
Spring
Other
N/A
 
32. Chefwear
*(at least one option needs to be selected)
Chefswear
Culinary Classics
Braggard
eChefx
Other
N/A
 
33. Plateware
*(at least one option needs to be selected)
Baucher
Fortessa
Oneida
Cardinal
Seltmann
Other
N/A
 
34. Stemware
*(at least one option needs to be selected)
Spiegelau
Reidel
Schotz
Other
N/A
 
35. How many ingredients do you feel are optimal in creating a dish?
*
 
If other, please describe:
 
Please indicate your thoughts on the following trends in the culinary arts
Taste:
36. Focus on the product; locally grown, seasonal ingredients
*(at least one option needs to be selected)
Have used in past
Currently doing this
Doesn't make sense for my restaurant
Maybe try in the future
N/A
 
37. Significant integration of sweet and savory flavors
*(at least one option needs to be selected)
Have used in past
Currently doing this
Doesn't make sense for my restaurant
Maybe try in the future
No Interest
N/A
 
38. Use of less familiar ingredients and exotic flavors
*(at least one option needs to be selected)
Have used in past
Currently doing this
Doesn't make sense for my restaurant
Maybe try in the future
No Interest
 
Technique:
39. Complicated techniques using innovative equipment
*(at least one option needs to be selected)
Have used in past
Currently doing this
Doesn't make sense for my restaurant
Maybe try in the future
No Interest
N/A
 
40. Increased use of scientific knowledge and chemistry
*(at least one option needs to be selected)
Have used in past
Currently doing this
Doesn't make sense for my restaurant
Maybe try in the future
No Interest
N/A
 
41. Deconstruction
*(at least one option needs to be selected)
Have used in past
Currently doing this
Doesn't make sense for my restaurant
Maybe try in the future
No Interest
 
Food Presentation:
42. Food as art
*(at least one option needs to be selected)
Have used in past
Currently doing this
Doesn't make sense for my restaurant
Maybe try in the future
No Interest
N/A
 
43. Custom plateware or sevice ware
*(at least one option needs to be selected)
Have used in past
Currently doing this
Doesn't make sense for my restaurant
Maybe try in the future
No Interest
N/A
 
44. Simpler, home-style plating and garnish
*(at least one option needs to be selected)
Have used in past
Currently doing this
Doesn't make sense for my restaurant
Maybe try in the future
No Interest
N/A
 
45. Interactive plating (adding a multi-sensory element to the presentation, either through table-side activity or sensory-engaging plating)
*(at least one option needs to be selected)
Have used in the past
Currently doing this
Doesn't make sense for my restaurant
Maybe try in the future
No interest
 
Menu Design:
46. Creatively titled or themed dishes
*(at least one option needs to be selected)
Have used in past
Currently doing this
Doesn't make sense for my restaurant
Maybe try in the future
No Interest
N/A
 
47. Names of chefs listed on menu
*(at least one option needs to be selected)
Have used in past
Currently doing this
Doesn't make sense for my restaurant
Maybe try in the future
No Interest
N/A
 
48. Simpler, "less is more" descriptions that allow freedom in dish execution
*(at least one option needs to be selected)
Have used in past
Currently doing this
Doesn't make sense for my restaurant
Maybe try in the future
No Interest
N/A
 
49. Use of farm or producer names
*(at least one option needs to be selected)
Have used in past
Currently doing this
Doesn't make sense for my restaurant
Maybe try in the future
No Interest
N/A
 
50. Use of glossaries, ingredient explanations
*(at least one option needs to be selected)
Have used in past
Currently doing this
Doesn't make sense for my restaurant
Maybe try in the future
No Interest
N/A
 
If currently doing this, please describe your menu:
 
51. Prix Fixe Tasting Menu
*(at least one option needs to be selected)
Currently doing this
Doesn't make sense for my restaurant
Have used in the past
Maybe try in the future
No interest
 
52. Wine Pairing Menu
*(at least one option needs to be selected)
Currently doing this
Doesn't make sense for my restaurant
Have used in the past
Maybe try in the future
No interest
 
53. What other trends do you see emerging in the culinary arts?
*
 
54. What do you find most rewarding about being a chef?
*
 
55. What is your ultimate career goal?
*
 
If other, please explain:
 
56. What do you see as the greatest challenge as a chef in your local market?
*
 
57. What do you see as the greatest barrier to success in becoming a top chef in America?
*
 
58. What sort of articles on StarChefs.com are most interesting to you?
*(at least one option needs to be selected)
Food Debates
Industry Trends
New Ingredients & Recipes
Chef Profiles
Techniques
Wine Features
Culinary Events
Industry Surveys
News
Tips for Increasing Revenue
Holiday Menu Ideas
Other
Plating Features
Travel Features
 
If other, please describe:
 
 
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