— Leslie Burnett

So, um, you know, this does indeed get into, uh, the, the legal sphere, which falls outside of my domain. And, uh, but I will, you know, share some general thoughts and and considerations here. And, you know, one is that, uh, one should avoid, you know, taking a recipe wholesale as is and presenting it as one's own, right? That form of, of plagiarism can, can infringe on, uh, copyright laws as well. So, um, you know, if, uh, we take inspiration from a recipe, maybe we change it, you know, to, to some extent, certainly, we, we, we should change any, any introductions, uh, any textual, uh, context that might come along with that recipe, you know, such as, um, you know, how the author was, was traveling in the, in the countryside of Tuscany and, and was, came across this, this great experience at a, at a, uh, at, at a restaurant and, and bring and, and then brings this recipe to you and, and, and so on and so forth. That's, if that's not your own experience, then, you know, we should certainly not bring that into, uh, the recipes that we're borrowing, uh, or taking from, uh, from some other source. Um, you know, when it comes to, uh, the ingredients themselves that go into a recipe, um, you know, generally these are diff more difficult to, uh, to protect, um, you know, but still take into consideration the idea of, of altering it a little bit. And, you know, this is where, um, the Rouxbe approach comes into play, okay? And that is right in our courses, folks over knives or pro plant or pro cook or, or our other shorter courses, we focus on cooking methods and other handling techniques, rather than on recipes such that once you go through our course, right, the, the, the idea for you and us right, is for you to have the, the confidence to start to alter recipes to make them your own. And even if you take inspiration from a, a, a recipe and you start to make changes to it, you know, oh, you know, I, I like this type of potato. Instead of this, uh, I want to add cardamom and ginger because I like that. I think it goes well with these other main ingredients, or I'm gonna change the, the knife cuts and, and the presentation. Then all of a sudden what you're producing is a new product, a, a new dish, um, one that you can call your own. Now, uh, it's also considered, uh, courteous, um, by many to, uh, to, you know, give credit right where credit is due, uh, in, in meaning that if you did take inspiration, uh, from a particular recipe, a particular bakery, a particular, uh, chef, uh, you know, that you might note that your recipe was adapted from.dot and provide some explanation or context. Um, you know, if, if you wish to do that. Um, I think this hold is true for regardless of the source of your, your recipes, whether it's from a cookbook or online or from folks over knives or some other source, um, what I've just explained, uh, Leslie is very high level general sort of a, an approach how to be a polite cook, um, sort of an approach. But if you want to look at, um, you know, the, the more refined boundary and some of the, you know, the fine tuned legalities around these topics, then I suggest that you, you know, sit down with somebody, uh, with a focus on, on copyright law and, and this sort of, uh, domain of law, uh, to get some more pointed advice. Okay? Um, you know, especially if, if it's your intent to, um, create a, a, a booklet or, um, a a cookbook of sorts that might, um, go along with what, whatever it is that, uh, you're intending to do.