The case of Jessica Koslow is actually very similar to that of her Onda associate Gabriela Cámara (which surprises me anyone has mentioned in all of this). It is true that Gabriela is a very talented restauranteur, but as far as I know, she's a History of Art major, I never understood when she became a 'Chef'. My question is, are they themselves taking the credit, or is people around giving it to them, for whatever justified or unjustified reason?
Hm. Always thought she did cook? She has her own Masterclass, so hopefully there's something there! I guess the thing I'm looking at in this whole mess is: A person claiming credit for someone else's work is different than a company claiming credit. Even with the Alinea balloon example floated in the Eater LA article, Achatz said, "That's an Alinea recipe now," which to me is very different than "That's a Thomas Keller recipe now." Sqirl (and Koslow) presumably could've still gotten most of the financial benefits of their staff creating recipes without claiming credit personally.
I see... Well, the truth is I think cooking in general, is free knowledge (not even restaurants should take the credit for anything) and that we as clients, and especially as media, have contributed a lot to this food-world narcissistic stardom.
The case of Jessica Koslow is actually very similar to that of her Onda associate Gabriela Cámara (which surprises me anyone has mentioned in all of this). It is true that Gabriela is a very talented restauranteur, but as far as I know, she's a History of Art major, I never understood when she became a 'Chef'. My question is, are they themselves taking the credit, or is people around giving it to them, for whatever justified or unjustified reason?
Hm. Always thought she did cook? She has her own Masterclass, so hopefully there's something there! I guess the thing I'm looking at in this whole mess is: A person claiming credit for someone else's work is different than a company claiming credit. Even with the Alinea balloon example floated in the Eater LA article, Achatz said, "That's an Alinea recipe now," which to me is very different than "That's a Thomas Keller recipe now." Sqirl (and Koslow) presumably could've still gotten most of the financial benefits of their staff creating recipes without claiming credit personally.
I see... Well, the truth is I think cooking in general, is free knowledge (not even restaurants should take the credit for anything) and that we as clients, and especially as media, have contributed a lot to this food-world narcissistic stardom.