QUICK LINKS: Chowhounds Wanted
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.
We are graduate students from American University who are doing a class project on understanding customer satisfaction at Cafe Deluxe on Wisconsin Ave. This survey should only take 2-3 minutes to complete. Please be assured that all of the answers you provide are strictly confidential.
Our project is due on the 6th of December so we need responses ASAP! Your help is greatly appreciated.
Survey link: https://www.surveymonkey.com/s/V8FXSW9
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.
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...
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.
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!
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
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?
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.
CASTING FOR TV SERIES ABOUT CULINARY STUDENTS
Do you dream of attending culinary school? Or are you about to enter your first semester of culinary school this Fall/Winter? 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 September 23rd and January 13th, please email your name, age, two photos, and a description of your path to culinary school to:
Attention all bakers,
Do you love to bake? Are you a talented baker but no one knows it? Now is your chance to show off your skills! Live Well Network is hosting a holiday special in which amateur bakers battle it out!
If you have a big personality and know how to whip up some tasty treats, we want to hear from you! You have the opportunity to compete against strangers OR apply as a family and prove who REALLY is the best baker once and for all.
Send an email to Sweetretreats@livewellnetwork.com for your chance to be on the baking special!
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.
Hey fellow veggies!
I am currently writing my senior paper at the University of Minnesota Twin Cities, which requires me to conduct some of my own basic research.
I am attempting to study the relationship between the "vegetarian experience" and perceptions of gender norms. I am looking specifically at how perceptions of masculinity and femininity relate to vegetarian motives, family/peer reactions to vegetarianism, and overall satisfaction with the lifestyle.
By completing my very brief survey, you would be helping me out tremendously! Not only that, but you will also be contributing to the growing body of knowledge related to meatless lifestyles!
Thank you in advance! :)
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:
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.
I'm the New York community manager at EatWith - a global community that invites people to dine in homes around the world - and we're currently recruiting hosts for our upcoming New York launch. If you love to cook, host dinner parties, and meet new people then check out the site at www.eatwith.com to see what our current offerings in Israel and Spain look like. If you're interested in participating, click "Be a Host" in the top right corner. Feel free to email me at email@example.com if you have any questions.
how nice of you to reply. I've bookmarked the site so I'll be keeping an eye on the offerings. I can think of quite a few people besides me that would be fascinated by the opportunity to book a private meal while traveling. Like I said, interesting concept. I already participate in airbnb.com this would go very nicely with that service.
Now Casting for Season 2 of ABC's THE TASTE!!!
ABC's The Taste with Anthony Bourdain and Nigella Lawson is coming back for Season 2!
We are looking for great home cooks, foodies, sous chefs, line cooks, professional chefs and everything in between to come show us what they can do in the kitchen!
We are holding our first open call on Saturday June 29th at The Art Institute in Santa Monica!
You can pre-register and get all the information on our website here:
Is there a food that your lover loves but completely grosses you out? Do you wish your husband wouldnt keep kimchi in your fridge? Does your lady love oysters but the sight makes you gag?
If your spouse has some habit that makes you crazy, food related or otherwise, you can finally get your revenge.
Contact firstname.lastname@example.org and you could be a part of a super fun new prank show on a major cable network and get back at your babe, ONCE AND FOR ALL.
Send us your full name, photo of you, contact info, and the dirt whats getting on your last nerve!
This info is confidential and could lead to YOU getting chosen to be on a fun and goofy new TV show!
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!
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.