What Chefs Consider Plagiarizing

Posted: October 30, 2012 in Food, Personal

Originally posted in Aug 2011

When Mark Bazer asked me to be a guest on his couch at The Hideout for “The Interview Show” on Friday, I had no idea what to expect.

I had seen clips from the show and loved his candid style and the way he seemed to make guests feel comfortable, so I agreed to give it a shot.

I never realized what awesome history The Hideout has, and the back room was packed with people who wanted to catch the show.

I was the first guest and immediately felt comfortable as Mark asked some funny questions. But one really stood out. He asked me about what chefs consider “plagiarizing”.  He asked what stops chefs from trying dishes at other restaurants, sometimes across the globe- and not just stealing the dish and calling it our own.

I’m sure every chef has a different position on this but I explained mine; that I could hand 3 cooks a recipe for a dish, and most likely all three would produce a different result. Everyone would alter it a bit and put their own spin on the ingredients and cooking technique. Long gone are the days of French chefs guarding their recipes, now we share knowing that no two will ever be the same. I really learned this while cooking in Spain where the chefs were more than happy to let me look over their shoulder and make their dish into my own creation.

I’m not saying everyone feels like this…prime example- what are those 8 ingredients in Coca Cola!?! But I think across the board…it’s a more common way of thinking.

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