"Recipe crediting is a thorny topic for restaurants. Amanda Cohen, owner of Dirt Candy, shared why she chose to attribute dishes to their respective creators by name: 'I certainly know there has been a movement to give more credit to staff over the last couple of years and I think it's great - it takes an army to run a restaurant.'"
"Four years later, it's still rare to see names listed on menus. Sqirl has not printed credits alongside dishes, though it has been highlighting staff who worked on the food on social media. At bars, however, crediting has become increasingly common practice."
"Cocktail recipes are often meant to be recreated and riffed on; Punch's archive is a testament to the merits of sharing how signature drinks get made. But ownership is another thing. Who gets to claim a recipe, and who gets recognition for it?"
"Naming cocktail creators on menus helps the staff, operators, and guests alike to see why they do it and why it matters."
Los Angeles' Sqirl faced renewed scrutiny over recipe crediting as it launched dinner service. Former employees alleged that owner Jessica Koslow took credit for their recipes. Amanda Cohen of Dirt Candy emphasized the importance of attributing dishes to their creators. Despite a growing movement for recognition, few restaurants list names on menus. However, bars like Cure and DrinkWell have adopted this practice, highlighting the significance of acknowledging cocktail creators to enhance appreciation among staff and guests.
Read at PUNCH
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