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Author Topic: Should a pizzeria give credit where credit is due?  (Read 5783 times)

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Offline tommy

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Re: Should a pizzeria give credit where credit is due?
« Reply #20 on: June 25, 2014, 08:27:15 AM »
Craig,

I think it was the member CoalsArt  http://www.pizzamaking.com/forum/index.php?action=profile;u=14094 that went on to own and operate https://www.facebook.com/pages/COALHOUSE-PIZZA/271838725493

Norma
Not that it matters too much, but it looks like that member was opening a place in Kentucky, rather than CT:

http://coalsartisanpizza.com/


Offline pauliegee

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Re: Should a pizzeria give credit where credit is due?
« Reply #21 on: October 04, 2014, 09:44:57 AM »
Hey Craig, let's give credit where credit is due.  That Smokestack Lightning is my Hellboy, not Roberta's Bee Sting.   >:D

Offline TomN

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Re: Should a pizzeria give credit where credit is due?
« Reply #22 on: April 09, 2015, 01:19:16 AM »
Post a few pizza photos that they made. I would love to see them.

Offline Jackie Tran

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Re: Should a pizzeria give credit where credit is due?
« Reply #23 on: April 09, 2015, 07:57:41 AM »
As a side note I've seen it happen here on this forum.  Members will use 95 percent of someone else's recipe and methods, tweak something and claim to make it better,  and not give any credit where it's due.  Then new members start trying that person's recipe and everyone forgets who started it originally.  :-D  I've seen it with topping combinations, whole recipes, parts of pizza making methods, oven mods, you name it.  Myself, if I have been inspired I will usually mention the source of the inspiration.

As far as restaurants doing it, I don't think its wrong.  Maybe unethical, but fairly common and expected nowadays.
« Last Edit: April 09, 2015, 08:04:03 AM by Jackie Tran »

Offline red kiosk

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Re: Should a pizzeria give credit where credit is due?
« Reply #24 on: April 09, 2015, 01:16:26 PM »
  I've seen it with topping combinations, whole recipes, parts of pizza making methods, oven mods, you name it. 

Even though it was never patented, there will still be only one, original "Chauflector".  :-D

Take care!

Jim 
The pathologically precise are annoying, but right!

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Offline Jackie Tran

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Re: Should a pizzeria give credit where credit is due?
« Reply #25 on: April 09, 2015, 01:38:48 PM »
Even though it was never patented, there will still be only one, original "Chauflector".  :-D

Take care!

Jim

Lmao Jim. It's funny to me that we as people are both often guilty of "borrowing" ideas AND failing to give credit where it is due.  But kudos to those who are pioneers.  Who lead the way and aren't afraid to step out. Btw, that mod was only an attempt to tweak an already awesome oven (the BS that was blatantly copied from Willard's 2Stone).  That mod was first used in my LBE, which was another awesome oven innovated by member Villa Roma.  Many of these Newflector users won't ever even know the name Villa Roma or the famed LBE, but yes that was where the first chauflector was made.  Btw, it was Scott123 who coined that term.  I always called it a heat shield deflector. 

Offline red kiosk

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Re: Should a pizzeria give credit where credit is due?
« Reply #26 on: April 09, 2015, 01:51:22 PM »
Btw, it was Scott123 who coined that term.

Yeah, kinda' miss him here on the forum. Also miss the camera I gave him. I can't imagine what he ever used it for!  :-D

Jim
The pathologically precise are annoying, but right!

Offline Jackie Tran

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Re: Should a pizzeria give credit where credit is due?
« Reply #27 on: April 09, 2015, 01:55:41 PM »
Yeah, kinda' miss him here on the forum. Also miss the camera I gave him. I can't imagine what he ever used it for!  :-D

Jim

Lol! Me too! He's definitely a character alright.  I should reach out to him.

Offline 2stone

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Re: Should a pizzeria give credit where credit is due?
« Reply #28 on: April 09, 2015, 02:07:35 PM »
interesting conversation.....ok... i deleted my post, because we are all in this together!!
« Last Edit: April 09, 2015, 02:22:25 PM by 2stone »

Offline red kiosk

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Re: Should a pizzeria give credit where credit is due?
« Reply #29 on: April 09, 2015, 02:32:16 PM »
interesting conversation.....ok... i deleted my post, because we are all in this together!!

Well, I did manage to read it before you sent it away  ;D  and can't wait to actually try out the patents first-hand in YOUR product next week! Take care!

Jim
The pathologically precise are annoying, but right!

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Offline Obsauced

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Re: Should a pizzeria give credit where credit is due?
« Reply #30 on: April 09, 2015, 11:58:51 PM »
Personally I give credit where credit is due because I'm inspired a lot by the pizza I eat.

I even state it on my pop up menu "there are 5 pies i pay tribute because they inspire me to be a better pizzaiolo" I think I went on to list PG, Chris Bianco, and two boots (because honestly it was one of my fav pies they rarely had on the shelves when i worked there"

there's some that I take like lets say my gouda and spinach pie which is a nod to a PG pie but because I change the ingredients around (even the order that it's put on I don't give credit.

it's deff a foggy matter
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Offline hotsawce

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Re: Should a pizzeria give credit where credit is due?
« Reply #31 on: April 24, 2015, 03:03:51 PM »
It should be noted Paulie stalked out Roberta's before he even opened his place.....perhaps he should have given credit on his menu to Roberta's. It should also be noted Paulie himself did not develop all of the "original" pizzas on his menu. The "Cherry Jones" was not created by Paulie. But the cook he developed it isn't noted on the menu with an asterisk.

At best it's flattering and at worst its tactless. How many steakhouses do steak and bordelaise? Italian restaurants do a squash ravioli and brown butter sauce? It's the cook that makes the recipe...not the recipe itself. Hell, even shake shack was a rip-off of an old roadside burger stand.

 If every pizzeria (or restaurant) couldn't replicate those before it we'd have a lot of boring, mediocre food.
« Last Edit: April 24, 2015, 03:05:45 PM by hotsawce »

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