An exploration of the perceptions' of chefs regarding entomophagy in Michelin and Rosette awarded restaurants - a case study of Edinburgh's finest chefs.
Citation
(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.
Abstract
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.