An exploration of the perceptions' of chefs regarding entomophagy in Michelin and Rosette awarded restaurants - a case study of Edinburgh's finest chefs.
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(2015) An exploration of the perceptions' of chefs regarding entomophagy in Michelin and Rosette awarded restaurants - a case study of Edinburgh's finest chefs., no. 101.
The 21st Century has seen an increase in the number of developments aiming to introduce insects into the Western diet. This study explores the perceptions of chefs in Edinburgh, Scotland working in the hospitality industry. Interviews were conducted to provide an insight into the views and opinions of chefs regarding the adoption of insect cuisine on their menus. Literature claims that the modeling of insect cuisine from chefs is important for the introduction of edible insects on menus. The key focus of this research is to analyse the perceptions and willingness of chefs in the local area on their views about using insects on their menus. To achieve this, a qualitative research approach was adopted. From a purposive sample of six chefs, the researcher conducted six semi-structured interviews. Interviews were audio recorded and transcribed verbatim. An inductive analysis approach was adopted using a thematic analysis which helped highlight a number of important issues within the data. These themes were crossed between the data and the literature using a constant comparative technique. The study findings highlight the knowledge of chefs about insect cuisine is an important factor towards the introduction of edible insects on menus. In relation, it was discovered by the researcher the level of enthusiasm also had an impact on their perceptions. The more enthusiastic the participant, the more open to ideas they were about insect cuisine. It was concluded therefore that education to increase chef and consumer knowledge is essential to increase the chances of edible insects featuring on the menus of Edinburgh restaurants. This research provides empirical evidence on the subject of entomophagy. However, the researcher believes a change in perception, and alternative research methods is required to help not only promote awareness of insect cuisine but to also gain a greater understanding of its potential, with respect to different locations other than Edinburgh.