Chefs Speak: Who Owns a Recipe?
ByYou are probably fully understanding by now, that we love, admire, worship, and adore professional chefs. And fully committed to deliver chef recipe videos consistently, we occasionally like to get inside of a chefs head and see what’s really ticking underneath that white hat. So we present to you “Chefs Speak”, words of wisdom, and thoughts beyond the kitchen.
Our first episode of Chefs Speak asks the question: Who owns a recipe? New York chef and author Andrew Carmellini answers in this short interview, touching on some ethical and moral recipe practices. The conclusion? All chefs borrow. How they handle it, give credit, and execute the ideas differs wildly. Check out the video.
What are your thoughts? Discuss!
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Just posted, chefs speak video, Andrew Carmellini answers “who owns a recipe?” http://foodurl.info/x7ea
Very true it is okay to take an idea and expand on it bit in order to maintain professional credibility you must,must, must give credit where credit is due. Otherwise you would be nothing more than a copy cat and a phony.
Stumbled!
I do not think we own recipes because we all have our own tastes and tend to tweak recipes. However, I strongly believe that when we do make something and we happened to follow the recipe to the exact “t” then we must give the creator credit!
I definitely believe credit should be given where credit is due!
What a great interview! It’s very interesting to hear the perspective from a professional chef. Over the past few months, I have seen many bloggers write about their struggle of someone using their recipe and slightly modifying it or bloggers themselves making modifications to a recipe published in a magazine. It’s a very thin line, and I think that it was great where Andrew Carmellini left off, give credit where credit is do. It’s the honest thing to do. Thanks for the video,and keep them coming!
Going out to a restaurant and coming home to try and recreate the dish you had is what I call “food hacking.” Similar to how a computer programer figures out how to make code work. All cooks/chefs do it… it’s because we love food. Giving credit for “inspiration” is great
I heard another take on this argument; that you can’t “own” a recipe. The value lies in the presentation of the recipe. Say for example, a peanut-butter and jelly sandwich can be made by different people the same way but how you choose to describe how to make your PBJ makes it your original recipe.
Great topic. Great video!
I think if you take a recipe from other site you must give the credit. The only cases should be a “copyright” are in factories/restaurant secret-recipes
Anyway, some months ago I found a food blogger that had a big problem with that… I don’t remember the name but she had to take out the recipe from her site…
Great theme and video Heidi!
@Debo Hobo, @ Jessie, @HoneyB, I think we are all on the same page here! Taking someone’s exact recipes, or images for that matter, is unethical, and it’s a bit disheveling to think that respected professionals do this at times…
@Average Betty, “Food Hacking” is a great term! Great example with the PBJ as well
@Tiffany, @Gera, it is a fine line isn’t it?
Happy Friday the 13th everyone, have a great weekend!
I’m with all of you, and I make a firm practice of it on Herbivoracious.com, to give credit if anyone else has inspired a recipe, even tangentially. I’ve actually had the opposite experience of inventing a pretty cool dish, and mentioning it in email to a well known chef, only to have it appear on his blog with no attribution, before I’d even had a chance to publish it myself. That was definitely an eye opener to me.
@savorytv, @ sweetsfoods TX. Who Owns A Recipe? Chefs’ Speak Out. http://tinyurl.com/dlerkd
Great video, I agree completely. Thanks for posting this!
This is cool and I love to cook even with my mom, Cooking is something that I like to do when I am at home doing nothing at all and I sometimes see cooking shows on tv and I love what they make. Someday I going to be a good cook just like I see on tv and othere places as well.