Serious Eats - seriouseats.com

Tom415 - Well, since you asked. Actually, when I was in school, they most certainly did not discourage copying or stealing from others - in fact - we sat at round shared tables - and were encouraged to work together to do our work and to share our answers with those who had no answers. In fact, we were often graded as a group for all of our projects. The only work we did alone were the standardized tests - where they proved that classes like ours - that encouraged team work - had higher individual test scores (even among the students with disabilities) - they deducted: the shared group thinking encouraged individual growth and perspective. Plus, it was just way more fun then being tied to a desk with "eyes on our own papers". All of our hippie teachers raised little captialist rebels with big ideas. Go figure.

This is not software code or image rights - and yet, I think you could look at plenty of examples where the cream of the crop in the software design industry also believe in open code..... shall we say, "Open Software Foundation" ? Linux?

Oh, back to the food biz ...... yeah, the new math.......did I mention risk? Another thing chef/owners understand - the risk associated with opening up a biz and putting their food ideas out there......and possibly improving them......and changing them as their customers and staff change.....and perhaps the risk of having their concepts used by others.

So, yeah, you can't convince me this is about theft or stealing. I do not believe that is so. I agree with FFM : this is business - it is all about me, the customer, and the marketplace. When my burger starts coming with a 5 minute message on copyright law......then I'm moving to China.

Let me guess, are you still driving a black Ford?

I don't think a non-compete clause would necessarily benefit the chefs or the public or the industry. Competition is good for everyone, especially if it is right next door. And chef owners understand this very well. Sometimes they open their own new shops which compete at some level with their existing biz. We all enjoy the benefits of competition - and chefs are some of the most competitive people I know. They aren't complaining - they love it. It's conquest, it's I can do better, I can innovate, I can stay on top. Plus, it's all buzz to them.......which is even better for everyone. Every time a new shack opens - it's more buzz back to the original. Some people just pick up the second or third shop as an extra to rotate.

It would be a very sad day if new owners had to explain to lawyers where their concepts came from to open up. The list of intangibles would never be closed......it would be impossible to open up anything......similarities of any kind would surely be suspect and cause conflict.........imagine the appeals?

Show me a chef/owner who doesn't want the challenge in their own backyard? You will not find one, they do not exist. That person is called an employee. ( or a critic)

Did someone mention salt-water taffy? I love it. And when I go to York, ME I want my taffy and then I want it again in Ogunquit and then I want it again in Wells, and then I want it again in Kennebunk.