Cooking at home, according to studies, newspapers and social networks, has become increasingly popular. This is in opposition with the reduction of time spent in culinary preparation. While health discourses advocate consumer responsibility and invite them to consume a more balanced diet, we question the place of cooking in everyday life in France. The culinary act is a cycle of actions that leads to the realization of the desired dish. It is an integral part of the food act. A cycle starts either when you find an idea or a recipe, or when selecting the ingredients. These actions are followed by the realization of the recipe, by technical means, and by conceptual and perceptual skills. Subsequently, the preparation will be served or preserved. By following the steps of the culinary cycle, we have elaborated a first investigation that concerns the determination of the culinary organization of the week. The criteria chosen are to answer to what Ascher calls the creative class, it is composed of individuals who will be more able to modify their culinary practices and to have a reflection on their culinary act. To ensure this criterion, we ask during the recruitment stage, questions such as : how many convenience food are you consuming per week ? These protocols aim at capturing the different definitions of culinary act according to the individual investigated.