Questions to pose to chefs in a regional survey
-
Hello Community,
I am working on a survey for the Sugar Kelp Cooperative which will go out to chefs in the southern New England region to learn more about what keeps them using or prohibits them from using kelp.
I wanted to know if any farmers out there had questions that would like me to pose to these chefs (happy to share the responses) regarding why they do or do not cook with kelp and what they need to move the dial towards kelp super-fan.
Any and all thoughts are welcome!
-Suzie
Hi @suzie_flores - What a great idea! I’m sure many community members would be interested to hear the results of the survey.
In general, I’m curious if they would like to use more kelp but find it challenging to source/use or if there’s not a huge chef/consumer demand for it. With buyers I’ve spoken to, I’ve found a demand for sourcing seaweed, but many find it challenging in terms of format, volumes/consistency, certifications, or finding the species they’d like to source.
Thanks for posting!
@suzie_flores where are chefs finding traction with customers? There are a range of dishes and cocktails that use kelp or infusions of kelp in condiments. Making Kelp the star of a dish is where I think we might find an answer. Traditional cooking with kelp from regions and cultures is also an interest.