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Patents by Famous Chefs

Alain Passard

Alain Passard, the 3‐star Michelin chef at L'Arpege patented his method of making apple rosebuds for garnishing a tart:

  1. Tangentially cut apple pulp into strips
  2. Roll the strips
  3. Slice the rolled strips
  4. Shape the sliced, rolled strips into rosebuds

Somehow I doubt this is what earned him his Stars! And, if you order this at L'Arpege, don't expect these little apple rosebuds to have been made by his fair hands ‐ he also invented a machine for making these little delights.

(EP2340727)

Chef

Martin Berasategui

The mere mention of Martin Berasategui ‐ the chef at 3‐Star Michelin restaurant Lasarte‐Oria ‐ conjures up images of dainty gastronomic delights. But, apparently his only creation worth patenting was "Industrial mayonnaise in a Tetra Brik package" comprising:

40‐80% (weight) extra virgin olive oil
20‐40% mix of extra virgin olive oil and refined olive oil
10‐20% egg yolk
2‐5% cider vinegar
0.5‐2% lemon juice
0.5‐1.5% salt

Martin's next big thing: Stamppot on the menu.

(EP1336340)

Chef

Jamie Oliver

Jamie Oliver invented something ‐ not a Pasta or Welsh Rarebit, but a CRUSHER BLENDER including:

  1. a 2‐part elongate hollow body, and
  2. a ball within the body, wherein
  3. the first part of the hollow body defines a spherical cavity sized similar to the ball, and
  4. the second part of the hollow body defines a spherical cavity substantially oversized relative to the ball.

Basically, a ball in a Butternut.

Chef

Bet this little Butternut, called the "FLAVOUR SHAKER" made him millions! … But, likely not as much for some as this little Butternut, with an equal propensity to shake:

Chef

(US7387267)

Michel Bras

Michel Bras ‐ the legendary chef at 3‐Star Michelin restaurant Le Suquet ‐ is a magician in the kitchen and a first class prestidigitator at the French Patent Office.

Michel was granted patent FR2953685 for a pasta cone making machine including:

  1. a heated die for receiving pasta dough, moulding the outer cone shape, and cooking the cone; and
  2. a heated punch receivable within the die for moulding the inner cone shape and cooking the cone.

Does no‐one make waffles in France?

But, hold on to your pasta‐cone. Michel's earlier patented method of making a stuffed biscuit takes the cake:

  1. Mould biscuit dough into the shape of a container
  2. Cook the biscuit dough to a solid state
  3. Fill the biscuit dough

Are ice cream cones also not that big in France? Enough singing for breakfast, lunch and supper 7 days a week!

Chef

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