Fact: writing recipes is hard. Perfecting them is even harder.
Not even the best of us kitchen people get it right the first time — I’ve read quotes from top chefs talking about how they’ve spent years developing and tweaking their signature dishes.
And recipes don’t happen in a vacuum, either — in the pastry industry, we walk a path that’s been largely paved for us, relying age-old techniques that allow us to experiment with new forms of presentation and flavours.
If you engross yourself in the work of others and you’re suddenly inspired, then that’s a gift meant to be shared and passed on, not horded and used to polish your own self image.
This issue is often on my mind, because I often see recipes online with no credit given to their original authors.
And it bothers me, because it’s ridiculously disrespectful.
I’m not going to finger-point, but I’m often disgusted by how some of the “big bloggers” out there fail to light the way for those ahead of them by dimming the lights on those behind.
You should never be ashamed to give credit or cite inspiration.
If a reader can flip through more than 5 recipes in a row on a pastry blog and not see a single “adapted from…”, then it’s likely you’ve been pilfering from somewhere (unless you’re David Lebovitz — but even he talks about his inspiration and the recipes picked up from colleagues).
In a nutshell: not giving credit — just don’t do it. Sheesh.
Anyways, with all that off my chest, I bring you an inspired recipe: honey and pink peppercorn brioche.