People have been using culinary IP long before they had language for it. Recipes sold without royalties. Menus copied without attribution. Formats reused, scaled, franchised, published, monetised — always downstream from the person who originally built the logic. The industry accepted this as normal. Skill was respected, ownership was not.
My work starts at the point where that stops. Not by inventing food, but by isolating the moment where culinary knowledge becomes an asset and deciding to treat it as such. I don’t develop recipes to be cooked once. I don’t write menus to be admired. I don’t produce content to be consumed and forgotten. I take culinary work at the stage where it already functions — operationally, commercially, structurally — and lock it into formats that hold their value.
That shift changes everything. A recipe is no longer a personal expression but a unit that can be priced, transferred and reused without dilution. A menu stops being a list and becomes a system with predictable outcomes. A piece of food writing stops being commentary and becomes a tool that shapes how the industry understands itself. This is not a creative position; it is a structural one.
What is offered here reflects that position. You can acquire finished culinary IP that is already resolved. You can commission the formalisation of work you are currently losing control over. Or you can engage with published material that sets language and standards the industry has been missing. Different formats, same intent: ownership, clarity, permanence.
This platform exists because the industry has been operating on intellectual property without ever taking responsibility for it. I decided to do that work out loud.
My work is organised around how culinary IP is actually used. Some clients come to acquire finished assets: recipes, menu structures and formats that are already resolved and ready to be deployed. Each piece is developed as a complete unit, built to perform within a specific context and to function without explanation or supervision.
Others come with existing knowledge they no longer want to lose control over. In those cases, I extract what already works inside a restaurant, brand or editorial environment and rebuild it into structured culinary IP. Decisions are fixed, inconsistencies removed, and the work is documented so it can be repeated, transferred or scaled without erosion.
A third part of the business is definition. Through books, essays and long-form work, I articulate how culinary IP functions, how it should be evaluated, and where the industry has been operating without structure for too long. This is not educational content; it is boundary-setting for a discipline that is still being handled informally.
These are not separate services. They are different ways of working with the same principle: food knowledge is property. My role is to make sure it is treated as such, from the moment it becomes usable.
All work leads to application. The catalogue contains finished culinary IP: recipes, menu formats, and structures built to perform without interpretation. Every item is documented, costed, and ready to be deployed in kitchens, brands, or publications. For those starting a new operation or taking control of existing knowledge, the Starter Pack offers a complete entry into modern culinary IP, combining key recipes, menu systems, and operational logic in a single, ready-to-use set.
Existing menus can be rewritten to function as assets rather than lists. I take what is already being served, analyse it, correct it, and restructure it so it performs predictably, maximises margin, and can be reproduced by anyone in the team — without supervision or explanation. Each rewritten menucard becomes a deployable unit of intellectual property.
Beyond the practical work, the discipline itself is shared in the new ebook. It defines how culinary IP is identified, structured, and evaluated. It explains why the industry has been operating without clarity, and how this approach fixes that problem. The ebook is not inspiration; it is a guide to thinking and working in a way that allows culinary knowledge to become ownable, scalable, and resilient.
Every element — catalogue, Starter Pack, rewritten menus, and ebook — is a point of entry into modern culinary IP. All of it exists to prove one fact: food knowledge is property, and when it is treated properly, it performs.
About the studio
Kook Studioo is run by Deborah Wehrens.
Former Chef. Culinary Creative. Editor by instinct. Ruthless about clarity.
I don’t sell ideas.
I sell finished work.
Everything else is a distraction.
Information
If you need recipes you can actually use:
joinus@kookstudioo.com
Or send a message through the contact form.
If it’s a fit, we’ll move fast.
If not, no hard feelings.
We also write editorial articles and recipe features for publishers and media.
