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Chowhounds Wanted: articles, surveys, casting, contests, etc

The Chowhound Team Jun 25, 2012 01:23 PM

This thread is a place where you can post about opportunities for chowhounds to help with projects. For example:

1) Journalist requests for story subjects/interviews
2) Announcements about academic research projects/surveys
3) Casting calls
4) Consumer opinion surveys
5) Requests for feedback on a work-in-progress product/webpage/idea
6) Announcements about contests

Before you post, please read these guidelines below. If you have any comments about this thread's creation, please post about it in this Site Talk thread: http://chowhound.chow.com/topics/855726

1. No solicitation of money or sales - charity appeals, kickstarter projects, event tickets, or product promotions will not be permitted.
2. Opportunities should be strongly food focused.
3. This thread should not be the focus of the activity. If you're doing a survey, you need to have the survey set up off-site, not simply ask your questions here for people to answer directly on Chowhound.
4. You may answer questions that arise from your announcement. However, once you've posted your announcement, we'd ask that you follow up only in keeping with our Etiquette for Insiders and our Etiquette for Bloggers and Journalists, found here: http://chowhound.chow.com/topics/3676... That means limiting yourself to factual responses, even if the response to your announcement isn't positive.
5. Please include the deadline or end date. We will remove posts periodically to keep the thread up to date. We reserve the right to remove any post at any time, at the sole discretion of the moderators and administrators of the site.

If you're not 100% sure that your announcement fits within our guidelines, please email the full text of what you plan to post to moderators@chowhound.com and we'll let you know what we think. Keep in mind that it may take a couple of days to get back to you, so please be patient.

  1. c
    curiousbaker Nov 26, 2012 09:39 AM

    It's been many years since I last posted on a Chowhound board. I am writing in the hopes that some Chowhounds might be willing to assist with a new project at the Southern Food and Beverage Museum (SoFAB) in New Orleans.

    Since its opening in 2008, SoFAB has garnered accolades for its exhibits and special programs, including being named one of the five great food museums by Saveur magazine. As a result of the enormous success of these first years of operation, the museum is moving to a new and larger permanent space at the beginning of next year.

    A major feature of the new space will be a exhibit devoted to each of the 17 states of the South. The Museum has assembled a group of food writers, food historians, business owners and cooks to guest-curate the state exhibits. I am serving as curator for the state of Oklahoma.

    I am looking for two things: information and artifacts.

    I would be interested in hearing from anyone who has knowledge about the history of Oklahoma food. I'm particularly interested in hearing from anyone who can provide me with a richer understanding of Native American foodways, but I would also love to include in the text of the exhibit personal recollections about Oklahoma food. I also would like to make sure I don't miss contacting any historic businesses in the state (I have contacted quite a few already, but there of course could be some I've missed).

    I am also looking for donations of artifacts. Items don't need to be of significant monetary value to make an interesting display. I would love to include any items collecting Chowhounds have to share. Donations would be tax-deductible, so if you do have something major and fabulous, that would of course be welcome, but menus, matchbooks, festival buttons, bottles, cans, advertising, recipe cards, anything that would illuminate the food history of Oklahoma from the earliest days to the present would be of interest.

    Thank you.


    1. c
      ComeDineWithMeCanada Mar 18, 2013 08:53 AM

      Casting for season four of COME DINE WITH ME

      Hi Chowhounds! Come Dine With Me Canada is currently casting amateur cooks in the GTA for its fourth season.

      We're doing a special BBQ showdown, so if you yearn for the burn and thrill to the heat of the grill, we want to hear from you! This is a chance for all you GRILL MASTERS to strut your stuff on TV! Go to http://tinyurl.com/comedinebbq to fill out an application.

      We're also doing an ITALIAN COOK-OFF, so if you think you can make us an offer we can't refuse, go to http://tinyurl.com/comedineitalian capisce?

      And finally, if you're just interested in applying for our regular episodes, please go to http://www.propertelevision.com/casti...

      You can also contact me for information!

      Bon appetit!


      1. CarrieWas218 Jun 26, 2013 09:09 AM

        I have recently signed a contract to pen a Global History of Oysters and am looking for authentic recipes from around the world.

        The classic recipes -- Oysters Rockefeller, Po-Boy, and stuffing -- are fairly easy. But I am looking for more obscure recipes from around the world.

        One of the oldest middens in the world is in South Africa; how are oysters prepared there? The Chinese have been making oyster sauce for ages; what are some more interesting Asian preparations? Oysters have been discovered and eaten all over the world and I am hoping to expand beyond the American-centric tastes.

        This is not a recipe or cookbook, but a history and analysis. The recipes offered will only be one chapter so I will be tasting and cherry-picking the most interesting offerings I can research.

        I greatly appreciate any direction or suggestions that can be offered. You can reach me directly at carrie@carolyntillie.com.

        1. r
          restaurantcasting Jun 28, 2013 03:05 PM

          Now Casting Chefs and Restaurateurs Opening Up a New Restaurant for a restaurant series!!!

          Electus and a Major Cable Network are teaming up to bring you a new restaurant series about
          The Opening!!!

          We are searching the US for skilled chefs/restaurateurs who are about to open or have just opened a new restaurant. If you have an existing restaurant, and are starting major renovations, or hiring a new staff or planning a complete re-design, we’d love to consider you. This will be an exciting unscripted show that will follow you throughout the journey of opening your restaurant, from the hires, the fires, the menu, the design, the price points, the customers, the changes, as we watch the business grow. What’s at stake is the success and we’re giving you a platform of publicity to get there. The restaurant business is like no other. While the business is daring, daunting, cutthroat, and ever-changing, those with culinary excellence willing to take a risk, reap the rewards. We are looking for passionate chefs/owners/restaurateurs that have the culinary credibility & excellence and are making their mark!

          This is a great opportunity! We'd love to hear from you!

          To apply or recommend someone, please email the following:
          Culinary credentials:
          A brief bio:
          Attach a current photo:

          1. d
            DesignTyalor Jul 25, 2013 12:34 PM

            Hey guys, are you into grilling? My agency is currently working with a team here in Austin TX developing a grill related product and we are looking for feedback. We've got a 3 minute survey and participants can win a $50 amazon gift card.


            THANK YOU!

            2 Replies
            1. re: DesignTyalor
              RickL Jul 25, 2013 01:32 PM

              Check your link. It just links back to the SurveyMonkey home page not your survey.

              1. re: RickL
                DesignTyalor Jul 25, 2013 01:42 PM

                Thanks Rick! Looks like the last bit got cut off. Try this:


            2. m
              MichaelMcFadyen Oct 24, 2013 11:56 AM



              I am a 4th year Computing Science student at the University of Glasgow and as my final year project I am looking into ways to create a touch screen cooker top interface on a table top tablet. To gather information on how people currently use their cooker hobs I am conducting a survey. This will give me an insight into how cooker hobs are used and allow me to improve the users experience with my interface design.

              If you have a spare couple of minutes it would be appreciated if you could fill out my survey. The link is below:


              Michael McFadyen

              14 Replies
              1. re: MichaelMcFadyen
                Heidi cooks and bakes Oct 24, 2013 01:22 PM

                I am not sure what a cooker hob is. Could you enlighten me? I'm in the USA.

                1. re: Heidi cooks and bakes
                  Gio Oct 24, 2013 01:27 PM

                  A cooker hob is the top of the stove where the burners are located. It's what they're called in the UK . They can be gas, electric, induction, etc.

                  1. re: Heidi cooks and bakes
                    MichaelMcFadyen Oct 24, 2013 01:57 PM

                    Yeah, exactly what Gio said.

                  2. re: MichaelMcFadyen
                    Harters Oct 24, 2013 02:21 PM

                    Survey completed. Interesting project - good luck with it.

                    My only comment is that, unsurprisingly, you've designed your questions as a technologist, not as a cook. You may not get the supporting information you were after.

                    Best wishes from south of the border - down Cheshire way.

                    1. re: MichaelMcFadyen
                      KaimukiMan Oct 24, 2013 03:01 PM

                      so... um.. Michael, d'ya cook much?

                      1. re: KaimukiMan
                        sunshine842 Oct 24, 2013 07:09 PM


                        lots of questions about bells and whistles, but very little about actually, you know, cooking.

                      2. re: MichaelMcFadyen
                        eepi Oct 24, 2013 06:41 PM

                        I hope my replies are helpful!

                        1. re: MichaelMcFadyen
                          Bkeats Oct 25, 2013 05:38 AM

                          I looked at your survey and stopped at the second question. My cooktop doesn't have a timer. Its a commercial grade cooktop and they usually don't come with timers. Don't need have one or need one. The rest of the survey had even less bearing on cooking. If you are contemplating the need for programmable on/off temperature control for the hobs, I think that has very little to do with cooking. I cook by look, smell, feel, taste and even sometimes by sound, not based on some arbitrary time limit. Perhaps you want to rework your survey.

                          1. re: Bkeats
                            MichaelMcFadyen Oct 25, 2013 08:25 AM

                            I think you misunderstand what my project is about. It's not about cooking. Since I am a Computing Science student the project is about the user interface and improving the user's experience. Since the object the user will interact with is the cooker top, I am trying to find out what parts the user finds easy to interact with and what parts need improving. Perhaps this survey wasn't aimed at you.

                            1. re: MichaelMcFadyen
                              Harters Oct 25, 2013 09:16 AM

                              By the by, Michael, I was little confused by the idea of timers on a hob. I don't think I've ever seen a hob with a timer. Perhaps I misread the survey and you were asking about whether one would be useful. Short answer from this home cook is "no".

                              1. re: MichaelMcFadyen
                                sunshine842 Oct 25, 2013 05:37 PM

                                but Michael, in order to understand how the user interacts with the cooktop, it would HUGELY help if you understood how people actually USE the cooktop.

                                For example...controlling the cooktop with my smartphone would require that I wash my hands, reach into my jeans pocket, realize the phone's not there, try to remember where my phone actually is, head out to retrieve it, and run back to the kitchen only to find out that whatever it was is now badly overcooked.

                                Compare that to just reaching over and adjusting the hob -- I've used dials AND touchpad buttons, but why make it so difficult? Temperature control for cooks needs something immediate...technology doesn't necessarily make it better.

                                I also had a cooktop with a timer for each hob. NEVER used it.

                            2. re: MichaelMcFadyen
                              Gio Oct 26, 2013 08:24 AM

                              Done. Good luck to you for this project!

                              1. re: MichaelMcFadyen
                                kagemusha49 Nov 22, 2013 10:04 AM

                                Further innovation from the city that gave us the deep-fried Mars bar?

                                1. re: kagemusha49
                                  Harters Dec 3, 2013 07:53 AM

                                  That'll be Stonehaven, not Glasgow.

                              2. l
                                linhlinh341 Oct 24, 2013 09:09 PM

                                Hello fellow restaurant patrons,

                                I'm doing a thesis for a research project and I need some real responses to help me out. If you have 2 minutes to spare, please fill out this survey. It's pretty straight forward very easy, just a bunch of multiple choice options.

                                Thanks so much, your responses will be put to good use!


                                3 Replies
                                1. re: linhlinh341
                                  Harters Oct 25, 2013 02:01 AM

                                  Done that - although some of my answers didnt really fit into your categories. For example, I ticked the Michelin Guide box on one - but in fact I use another publication, produced here, but that wasnt an option - but it was the best fit of the three options.

                                  1. re: Harters
                                    Ttrockwood Oct 25, 2013 05:46 PM

                                    I agree. I believe it was question #4, another option to either write in or to seperate online sites such as yelp/urbanspoon from blogs/food writers would be important

                                  2. re: linhlinh341
                                    Jacquilynne Oct 25, 2013 08:47 AM

                                    I filled this out, but like Harters, I didn't find the answers really all that easy to choose from. I imagine Michelin is somewhat reliable, but there isn't a Michelin guide for Toronto, so it's not something I've dealt with directly. I think some websites (*cough*Chowhound*cough*) are reliable and some are not, but asking me to classify all websites as a group didn't make a lot of sense.

                                    I was confused by question 7, as well. Am I rating whether I think it's important that a review cover that information? Or am I saying this is the information I use to assess a restaurant based on what I read in the review?

                                  3. p
                                    PITHproductions Oct 31, 2013 12:17 PM

                                    Do you dream of attending culinary school? Or are you about to enter your first semester of culinary school this Winter/Spring? Producers are looking for potential culinary students with an interesting story to tell…

                                    If you are about to enter a culinary or pastry program, or if you dream of doing so, then we want to hear your story. You could be invited to take part in a documentary series on a national cable TV network. Producers are currently looking for new or potential students of all ages and from all walks-of-life. Students would need to be willing to share their experiences, all background on their ‘story,’ and how they found their way to culinary school with the film crew throughout their first semester. If you’re interested and could potentially enter culinary school between January and March, please email your name, age, two photos, and a description of your path to culinary school to culinarycasting@punchedinthehead.com

                                    1. c
                                      chowsome Nov 5, 2013 01:17 PM

                                      Hi everyone,
                                      We’re looking for a few folks in the LOS ANGELES area to beta test our new food and dish recommendation iPhone app and share your thoughts.

                                      Our app, Chowsome, is an app that helps you decide what to order and what to avoid when dining or ordering out at a restaurant near you.

                                      We’re doing this by encouraging users to rate dishes they’ve tried (and hopefully liked) so you can see what other diners thought were the best dishes.

                                      For the people that successfully test our app, they’ll be entered into a giveaway to win 1 of several Restaurant.com gift cards, eligible to be used at any participating restaurant.

                                      If you’re interested in participating, visit us at www.chowsome.com and enter your email address on the home page. You’ll receive a confirmation email and a unique code for your entry.

                                      Once the app is ready to share in the next week or 2, we’ll send you an official invite to download and try the app.

                                      Email (team@chowsome.com) or tweet us (www.twitter.com/getchowsome) if you have any questions and eat something delicious today!


                                      1. g
                                        Gracie1021 Nov 5, 2013 01:19 PM

                                        Wanted to let all the Chowhounds know about two amazing opportunities. Tent seminars are immersive, intense, free, week-long workshops for anyone, ages 21 to 30, who’s curious about the connections between Jewishness and modern culture.

                                        Tent: Food LA, March 16-22, 2014 at the Skirball Cultural Center, will inspire participants to simultaneously consider Jewish food’s effect on American cuisine, and how Jewish food has been transformed in America. The program is designed for emerging chefs, food writers, and foodie-entrepreneurs. Application deadline: November 24.

                                        In Tent: Food NYC, October 19-26, 2014 hosted by the Center for Jewish History, participants will come into contact with the richness and variety of modern Jewish food. In this program we’ll learn about cuisine through exploration of cookbook archives, restaurant visits, and cooking workshops. The program will also feature workshops on food writing and developing video series. Application deadline: June 29, 2014

                                        Learn more and apply now: www.tentsite.org

                                        Tent: Encounters with Jewish Culture, a program of the Yiddish Book Center, inspires creative and curious twentysomethings to think imaginatively about what Jewishness means to them through one-week workshops across the U.S. and Canada and an emerging online community.

                                        2 Replies
                                        1. re: Gracie1021
                                          mamachef Nov 5, 2013 02:05 PM

                                          Anything happening for us ancients who don't fit into the age parameters? I'd love to participate in something like this, but, uh....

                                          1. re: mamachef
                                            Gracie1021 Nov 6, 2013 06:19 AM

                                            The topics do speak to people of all ages, but Tent seminars are specifically designed for the 21-30 age group. If you're in the LA area, the final night of the program will be a re-imagined Passover seder that will be open to the public

                                        2. ChefAvi Nov 7, 2013 02:38 PM

                                          RECIPES IN INFOGRAPHIC FORMAT?
                                          Hi there, I am a chef at a boutique hotel in North Conway, NH and we are producing some really great content lately. I wanted to get your professional feedback on what you think about displaying recipes in this format: http://www.stonehurstmanor.com/diy-ch...

                                          4 Replies
                                          1. re: ChefAvi
                                            HillJ Nov 7, 2013 02:49 PM

                                            Do you want the feedback provided to you via email or right here on this thread?

                                            1. re: HillJ
                                              ChefAvi Nov 7, 2013 03:07 PM

                                              Either is fine. Thank you for taking the time to provide feedback!

                                              1. re: ChefAvi
                                                The Chowhound Team Nov 7, 2013 03:19 PM

                                                Sorry, but we ask that people not request feedback directly in this thread, since that would be overwhelming to this thread. If you're running a survey or have another place they can leave feedback, please provide it. Thanks!

                                                1. re: The Chowhound Team
                                                  ChefAvi Nov 7, 2013 03:40 PM

                                                  Please email me at stonehurstmanor@gmail.com

                                          2. b
                                            bachelorproject Nov 12, 2013 02:38 PM

                                            Hi, I am writing my bachelorproject and need your help!

                                            Please answer my survey. It only takes 1 minute.
                                            Thank you :)


                                            And send forward to you friends and family:)

                                            1. m
                                              MarkMarcDEV Nov 22, 2013 07:06 AM

                                              This is a survey for a high school engineering project regarding kitchen organization and food preparation. If you wouldn't mind filling out this survey regarding your experiences in the kitchen, it would be greatly appreciated!

                                              Here is the link:

                                              If you wish to further help us, you can contact us by sending an e-mail to mark.marc.DEV@gmail.com.

                                              3 Replies
                                              1. re: MarkMarcDEV
                                                juster Nov 22, 2013 07:31 AM

                                                This link is broken.

                                                1. re: juster
                                                  cb3545a Nov 22, 2013 07:35 AM

                                                  Hmmm... it works when I click on it.


                                                  1. re: juster
                                                    MarkMarcDEV Nov 22, 2013 07:46 AM

                                                    Thanks for letting me know. The link has been fixed. Thank's for your time!

                                                2. l
                                                  lnsclnsc Jan 13, 2014 01:10 PM

                                                  Participate in Food Preference Study!

                                                  McGill University 's Laboratory for Natural and Simulated Cognition is conducting a research project on how people make food choices. The purpose of the study is to better understand the determinants of such choices.

                                                  It is an on-line study and will only take a few minutes of your time. Your participation would be greatly appreciated!

                                                  Note: this is the second phase of the study; even if you participated before, you are still welcome to do it again!

                                                  To participate, follow this link: http://lnsclab.org/FoodPref

                                                  2 Replies
                                                  1. re: lnsclnsc
                                                    janniecooks Jan 13, 2014 02:04 PM

                                                    I bailed at the first page because there was no choice of "none of these".

                                                    1. re: lnsclnsc
                                                      rasputina Feb 6, 2014 09:49 AM

                                                      Really, what's with the timer. I don't purchase items based only on the nutritional data.

                                                    2. s
                                                      shenellq Feb 5, 2014 02:27 PM

                                                      I'm interested in collecting some feedback about how people order food and if they do. I've created a quick 3 minutes survey using Google Docs, hopefully you all won't mind helping me out :)


                                                      3 Replies
                                                      1. re: shenellq
                                                        Breadcrumbs Feb 5, 2014 04:31 PM

                                                        Just a caution to folks. If you provide your contact info on p.1 of this poster's survey it is publicly available if someone clicks on the button to see prior responses. What ever info you provide (eg. name/ph#'s) are all visible to anyone who completes the survey.

                                                        1. re: Breadcrumbs
                                                          shenellq Feb 5, 2014 04:36 PM

                                                          Thanks for the heads up, I'll make the adjustment to protect responders.

                                                          1. re: Breadcrumbs
                                                            shenellq Feb 5, 2014 04:38 PM

                                                            I've removed that option, so users can no longer see the reply from previous survey takers. Thanks again for pointing that out.

                                                        2. Landenistim Feb 7, 2014 08:39 AM

                                                          We are anticipating needing over 100 wine-loving people to join us evaluating hundreds of wines from around the world. Put in your application and we will be contacting the successful applicants on or before March 14, 2014, with information on the status of your application and to reconfirm you are available for the dates required. Wine ‘experts’ and trained wine judges need not apply but PLEASE pass this on to friends who might like to participate! And PLEASE – if you are a wine professional, wine tour specialist, trained or experienced wine judge or in the wine business do not apply but send this on to friends who are everyday wine lovers.

                                                          Also, please help us by forwarding this to wine loving friends who might be interested in becoming a Consumer Wine Evaluator for 2014. This program benefits the Lodi Tokay Rotary foundation local and international charities.


                                                          March 22, 2014 Consumer Wine Awards evaluation to be held at the Lodi Grape Festival in Lodi, CA
                                                          413 E Lockeford St. Lodi, CA 95240
                                                          Arrival time 8:30 AM (approximate, to be confirmed)
                                                          Break for lunch off site and on your own
                                                          Return at 12:30 for PM shift
                                                          After Party time to be confirmed but we set this up as quickly as possible following the end of the afternoon evaluation session.

                                                          www.consumerwineawards.com to apply!

                                                          1. j
                                                            jencyw Feb 11, 2014 09:04 AM


                                                            I am a graduate student studying library and information science. Right now I'm working on a master's paper focusing on food bloggers and saving blog content long term. I'm conducting my research through an anonymous online survey: https://unc.az1.qualtrics.com/SE/?SID...

                                                            If you have a food blog, then you are eligible to participate. If you know any food bloggers, please pass the link along to them. I would appreciate any and all input from food bloggers out there on the Internet. The survey opened 2/10 and will close 3/3.

                                                            Check out the survey link for a little more information on the study! Thanks!

                                                            2 Replies
                                                            1. re: jencyw
                                                              The Chowhound Team Feb 11, 2014 09:14 AM

                                                              It looks like you copied the link from somewhere that had shortened it, and it doesn't work. You can edit your own post for up to 2 hours after you make it, so check your link and update it. If you don't notice this until the 2 hours are up, you can Flag the post and leave an updated link in the comment and we'll fix it for you.

                                                              1. re: The Chowhound Team
                                                                jencyw Feb 11, 2014 09:19 AM

                                                                Fixed! Thanks!

                                                            2. s
                                                              souschefhbs Feb 13, 2014 08:30 AM

                                                              When trying a new recipe, do you get frustrated by having to reference the recipe multiple times while you’re preparing the meal? Either the pages on the cookbook keep turning or you have to unlock your mobile device? Who wants to dirty up their expensive devices with those chef hands?

                                                              We are working to develop a hands-free cooking applicaiton for the Google Glass platform and would appreciate your thoughts in this 3 minute survey. Thank you and happy cooking!!


                                                              1. k
                                                                Kelli2006 Feb 13, 2014 11:52 AM

                                                                I'm not the greatest writer but Id be willing to offer any assistance that I can.

                                                                Im not much for restaurant reviews because I eat out very seldom.

                                                                1. s
                                                                  SNAPCaroline Apr 2, 2014 08:10 AM

                                                                  Foodies needed in Sicily for street food TV series

                                                                  Hi all,

                                                                  I'm writing from a British television production company. In May we'll be in Palermo filming an episode of a new street food TV series. Our presenter is looking for local foodies - bloggers, food writers, chefs etc to potentially appear on camera with him, giving him some tips and showing him some of their favourite places. If you would be interested in getting involved I'd love to hear from you.

                                                                  Thanks very much in advance!


                                                                  1. j
                                                                    jansonh Apr 4, 2014 04:59 AM


                                                                    I am currently doing a Master of Arts (eLearning) and doing a subject on Interaction Design looking at home cook audiences.

                                                                    I am looking to find data via a short 10 question survey which looks at the media habits of home cook enthusiasts - ie the TV shows they watch, cooking apps they may use of online sites such as 'Chow'

                                                                    Link to survey here: https://www.surveymonkey.com/s/SY5K5XC


                                                                    1. s
                                                                      SavannahTVShow Apr 17, 2014 08:53 AM

                                                                      Casting for a new Reality Series!
                                                                      We are looking for a restaurant opening in late May or early June that would like to be featured in the pilot episode of a new reality TV series for a national US network.

                                                                      Are you located in one of the following cities? Denver, Austin, Portland, Savannah, Chicago? (Will consider others as well.) Lot's of perks - we will help you finish designing your space, hire and train staff, refine your menu and wine list, plan and market your opening - we need you and your restaurant for 7 days to shoot and give you ALL the help you need to ROCK your opening!

                                                                      WHY OPEN TO FAILURE? Let our team of proven professionals give you a hand....

                                                                      Please leave your contact information at casting2014@triconfilms.com

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