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#1
03-13-2007, 02:54 PM
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 Questions to Chefs Hello, we are two year 12 students studying currently in the Moonta Area School (Yorke Peninsula). For the Hospitality project we need chefs from this area to answer the following questions as soon as possible: 1)What are the current trends in food and food service? 2)How does this impact on your choice of menu in your restaurant/establishment? 3)Where do you purchase your goods from? Does this also have an impact on your choice of menu?Are your choices readily available? 4)What dishes do you think represent this area and why? 5)Do you have a signature dish? If so what? Why this choice? 6)What local produce do you use? Why? Are they always available? Thank you for your time & replies.  |
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#2
03-13-2007, 02:57 PM
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 Try the Culinary Schools/Culinary Students' forum. There's information there about requests such as yours. Good luck, Mezzaluna
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