Chowhounds Wanted: articles, surveys, casting, contests, etc
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 email@example.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.
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.
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!
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 firstname.lastname@example.org.
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
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:
A brief bio:
Attach a current photo:
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.
COOKER TOP INTERFACE SURVEY
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:
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.
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.
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.
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.
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!
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?
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 email@example.com
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 (firstname.lastname@example.org) or tweet us (www.twitter.com/getchowsome) if you have any questions and eat something delicious today!
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.
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...
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.
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
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.
YOU MUST BE AVAILABLE ON MARCH 22, 2014 FROM APPROXIMATELY 8:30 AM UNTIL 4:30 PM (AND LATER IF YOU ARE JOINING THE 'AFTER PARTY' AS OUR GUEST) AND AGREE TO BE IN LODI, CALIFORNIA, AT YOUR OWN EXPENSE, ON THE FOLLOWING DATE:
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!
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!
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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!!
Foodies needed in Sicily for street food TV series
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!
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
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 email@example.com