Knowledge Base > Eric Wynkoop - Open Office Hours

Open Office Hours

Eric Wynkoop - Open Office Hours

This event was on Tuesday, May 10, 2022 at 11:00 am Pacific, 2:00 pm Eastern

Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to ask anything – from cooking techniques to co… Read More.

Recorded

Question:

How do I give credit to the recipes source/ inspiration in the right way while not taking away from my creativity?

— Zeal Sharma

Answer:

Okay. This is an interesting question and you know all first say that, you know, there's more than one approach, of course and I'll preface this by saying that at some point, you know, whenever it's convenient for you. If you have a chance to to pose this question to an attorney somebody that's specializes in intellectual property. You might have an interesting discussion. Okay, but otherwise You know my Approach and I think a very common approach is, you know, very simply to to you know, make a statements at the bottom of the recipe or wherever it's going to be, you know accessible by your audience and say something like you know, the original recipe. You know is courtesy of that dot it could be something that simple. another way to approach this scenario, you know again it sort of depends on the details here, but you know included discussion of the recipe and you know, how you came upon this recipe, you know your version of it, you know, maybe you did some traveling in a certain place and you came across a favorite dish you talk to people you you look at some of the the literature and you try it out different variations, you know of this dish and you know, you made a couple of changes and those these are the changes that I made and this is how I came to this version that I offer you my my readers and so, you know include a discussion That can give credit to some of the people along the way that helped you and that, you know brought to you to this place of success. Okay. So those are a couple of approaches but you know, also, you know think about that idea of talking to somebody that deals with this sort of information from a legal perspective because At some level in some context. It could become a legal issue right? Thank you.
Eric Wynkoop

Eric Wynkoop

Director of Culinary Instruction

rouxbe.com