Dec 10th 2011, 18:59:40
I'm doing a little survey for a research paper on the food service/hospitality industry and if anyone here is in the industry and willing to spare 30min to talk about your experience I'd really appreciate it. You can feel free to skip any questions that you don't have an immediate response to or talk about anything tangentially related that you think of.
I'd like to have as much information as you're willing to share (anything personal like exactly where you work can be redacted from the transcripts I end up using, it'd just be nice to be able to say that I got real names, real info and am able to verify that I'm not just making this up off the top of my head) so I'd like to do this via e-mail or forum PMs, my email is aaron.w.paul /at/ gmail.com
Survey:
What is your culinary education? (Certificate or degree programs, apprenticeships, trial by fire (i.e. on the line))
--What do you feel you took away from the experience?
--What's your favorite 'trick' that you learned?
What is your experience of formally educated cooks versus those trained on the job?
Please describe your past experience in the professional kitchen.
Where are you working now?
--What is your position?
--What are your responsibilities?
Why did you choose to take this position?
Which job, or position, do you, or did you, most enjoy?
Why did you decide to enter the industry?
--Did you think you would remain in the industry?
--How does where you are now compare to where you thought you would be?
What would your dream restaurant be?
What is your favorite cookbook or, if you prefer, cookbook author?
What is your first, or favorite, memory of cooking at home?
Who is your favorite celebrity chef? Elucidate in any way which appeals to you.
Which is your favorite cuisine or style?
What's your favorite underrated or difficult to sell dish?
What advice would you give to a cook entering the industry?
I'd like to have as much information as you're willing to share (anything personal like exactly where you work can be redacted from the transcripts I end up using, it'd just be nice to be able to say that I got real names, real info and am able to verify that I'm not just making this up off the top of my head) so I'd like to do this via e-mail or forum PMs, my email is aaron.w.paul /at/ gmail.com
Survey:
What is your culinary education? (Certificate or degree programs, apprenticeships, trial by fire (i.e. on the line))
--What do you feel you took away from the experience?
--What's your favorite 'trick' that you learned?
What is your experience of formally educated cooks versus those trained on the job?
Please describe your past experience in the professional kitchen.
Where are you working now?
--What is your position?
--What are your responsibilities?
Why did you choose to take this position?
Which job, or position, do you, or did you, most enjoy?
Why did you decide to enter the industry?
--Did you think you would remain in the industry?
--How does where you are now compare to where you thought you would be?
What would your dream restaurant be?
What is your favorite cookbook or, if you prefer, cookbook author?
What is your first, or favorite, memory of cooking at home?
Who is your favorite celebrity chef? Elucidate in any way which appeals to you.
Which is your favorite cuisine or style?
What's your favorite underrated or difficult to sell dish?
What advice would you give to a cook entering the industry?
