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chef interviews



I will be interviewing chefs and restaurant owners in a resort area in 
New England and I want to be sure I am asking the right types of 
questions aimed at matching local vegetable producers with restaurant 
markets.
Has anyone conducted this kind of survey and if so, what lessons were 
learned that would make the process better? 

I intend to ask the chefs about: extend of volume that could be supplied 
locally,  their flexibility in altering their menu if locally shortages 
are experienced, what affect they perceive using locally grown products 
could have on increasing patrons, and their timeframe for using local 
products 
(ie: if they would only buy locally during off-peak season or full 
season realizing that the growing season and the peak resort season are 
approximately the same).

A survey of local growers in the area has been conducted and one of 
the finding is that expanding into local markets is a challenge.
Any help in the best/most useful approach to talk with chefs would be 
greatly appreciated.

Susan Phinney
student at Tufts
sphinney@emerald.tufts.edu

 





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