Lesson 5: The Recipe Is Not Instructions — It Is Operational Language
Most recipes are written as if the goal is execution.
“You think you know what a recipe, menu, or article is—think again. Behind every dish, every menu, every word, there’s a hidden system of decisions, intent, and value that most people never see. This is Culinary IP, and in these lessons, I’m going to show you how to make it work for you—strategically, profitably, and repeatedly.”
Food has always been more than ingredients, technique, or presentation. Behind every dish, menu, and article lies a network of decisions, intent, and knowledge—what I call Culinary IP. Most people don’t see it because it has always lived in the minds of chefs, writers, and creators, tied to instinct, memory, and presence. That means most value disappears the moment the creator steps away.
This series is about changing that. It’s about taking what has always been implicit and making it explicit. You’re going to see how Culinary IP can be structured, transferred, and implemented in your own business. This isn’t theory or branding jargon—it’s a practical, step-by-step framework that turns your recipes, menus, and content into assets that hold value, perform repeatedly, and grow with intention.
We’ll start at the beginning: what Culinary IP is, where it comes from, and why the way I work with it is completely different from what most people know. By the end, you’ll understand how to stop relying on memory and start building systems that make your food, your content, and your decisions travel, repeat, and earn—even when you’re not there.
Let’s get started.
Lesson 4: The Menu Is Not a List — It’s a Strategic Interface
Most menus fail long before the first guest sits down.
Lesson 3: Mapping Culinary IP – A Step-by-Step Guide with Beef Bourguignon
By now, you understand that Culinary IP isn’t just recipes or menus—it’s a system of decisions, intent, and value that lives underneath everything you create. Today, we’re taking it from theory to practice. We’re going to map a full dish, showing how every choice becomes part of a repeatable, transferable, and profitable system.
Lesson 2: Seeing the Invisible – Analyzing and Mapping Culinary IP
Now that you understand what Culinary IP is and why it matters, it’s time to step into the kitchen—or the content—and see it in action. Most people look at a recipe or a menu and see instructions, ingredients, or a list. That’s surface thinking. If you want to treat your work as an asset, you need to see the invisible decisions behind every choice. That’s where value lives, and that’s where most people lose it.
Lesson 1: Introduction to Culinary IP – Understanding, History, and the New Approach
Before we dive into recipes, menus, and the mechanics of structuring them as assets, let’s pause and look at the bigger picture. What do we mean when we say Culinary IP? Most people think in terms of recipes, menus, or food articles—and they aren’t wrong—but what they see is the surface. What I focus on is the hidden layer underneath every dish, every menu, every piece of content: the network of choices, decisions, and intent that determines how the work performs, how it travels, and how it holds value. That layer is what we call Culinary IP.