Should Chefs Be Allowed to Copyright Their Dishes?“Often enough, I’m talking to start-ups in the food industry, and they tell me they have a unique recipe from their grandma and that they’re going to make millions,” says Valentin Chelnokov, the CEO of New Jersey’s Zina’s Fine Foods. “So I’ll ask about the recipe, and they’ll say they can’t share it with me. What if I steal it? That’s the way the food industry is thinking now. Yet the reality is that from packaged foods to restaurant dishes, there’s very limited protection for food.” That, of course, doesn’t stop the question arising. Why isn’t pulling together various ingredients (the medium) to make a specific meal, perhaps arranged in specific way on a plate (your finished “creative work”), worthy of protection in law? “We’ve developed many recipes and seen attempts to copy them, some of them very bluntly,” Chelnokov says. “We haven’t lost business, but we’d like to call them out.” |