Non compete agreements protect employers from losing valuable trade secrets and employees. Recently, some chefs have been bringing lawsuits over protecting their recipes and restaurants. Some chefs, such as Homaro Canto, the ultra creative owner of Mato restaurant in Chicago, was recently quoted in the New York Times stating that he makes his cooks sign a nondisclosure agreement before they so much as boil water.
Recently, Rebecca Charles, of the New York restaurant Pearl's Oyster House has sued Ed's Lobster House located in Soho. EdMcFarland, chef and co-owner of Ed's Lobster House was Ms. Charles' sous-chef. Ms. Charles claims that Ed's Lobster House is a knock off.
It is my opinion that an increasing number of talented chef's will and should have their employee's sign nondisclosure agreements. For those who are planning on opening a truly unique restaurant, such as one that incorporates molecular gastronomy, ala Ferran Adria, should insist on it. However, if you are planning to open another penne ala vodka joint, you would be better off upgrating to San Marzano tomotoes.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment