Absolutely! I think this happens all the time. Nearly every time I eat something I really like, I think of how I would make it and what I might do differently. Unfortunately, it's been nearly a year since I've been in a restaurant due to COVID-19 . . . but, I can come here and get inspired.How about instead of the word "copy," we substitute "inspired by?"
If I see a recipe from someone else, and change one ingredient, then it becomes my recipe.
When chefs make up a new food do they use other peoples recipes and find put there own twist on it?
When I cook I use Recipes off of line and put my own twist on the recipe is this considerd creative or do chefs figure out the ingredient amounts them selves . How can I learn to be a chef and is following recipes off the internet considered amateurish?
BTW I want to go to culinary school once I get Graduate from high school in 2011.
That's almost a compliment!! Sounds like he must have liked what you did, and then got irritated that you could duplicate his dish.I was threatened some years ago by a very angry chef who accused me of copying his fish pasty.
This is a really good example - watermelon, feta and (usually mint, sometimes parsley) is a common dish in the Mediterranean. Sage is a twist on that making it her own.Monique developed a salad from watermelon, feta cheese, and sage . . . these were three flavors I had never considered combining together, but it worked . . . really well. The flavor profile was remarkable for something with so few ingredients . . . watermelon delivered sweetness, feta cheese delivered a tangy and salty flavor, and the sage contributed an earthiness. I think this inspired other chefs to try their own variations on these ingredients. Did they 'use' her recipe? Depends on how you interpret the word 'use' . . . Did they copy it? Not really. But, it did inspire similar flavor profiles in other restaurants.