Do We Know This Person? - Article at Escanaba, MI Daily Press

[DebbieJ]

Thank you for your work, Ann.

 

[ParishKitchen]

Aw, shucks, thanks. To be completely honest, I didn't want to say too much because for all I knew, Jodi Bizeau could have been a longtime member of this site loved by all, and I was afraid of getting flamed for insensitively attacking poor Jodi. :angel: But now that we're all in agreement, I'll just come out and say it...

:yuck: :thumbdown: :grumpy:

BTW, I did notice that she omitted the vegetable oil from her recipe and changed the instructions to remove product references. That's pretty clever, but for goodness' sake, couldn't she have thought to change the recipe name just a little bit? The only reason I found this article was that I Googled "Tangy Pepper-Pecan Brie Cups" (the recipe cards on the new supply order form). Had she called it "Sweet, Spicy, Nutty Baked Brie," nobody would have been the wiser.

Ann, thank you for having the cojones to take this matter up to HO! :thumbup:

 

[crissy11]

I had a Home and Garden party a couple of years ago and was looking in their cookbook and found several Pampered Chef recipes. Same name and all. Of course they have stones so they left the names of those in there also. I asked the consultant about it and she said that alot of times their reps turn in recipes and it was probably one of them. The taco ring and chicken and broccoli braid were two that I remember. I couldn't believe that!!!
Crystal

 

[chefann]

We've all got favorite recipes that are based on published ones, but really. This is just beyond the pale. BTW- the Pillsbury Bake-Off requires that recipes be different from published recipes by at least 2 or 3 ingredients. Otherwise, they're considered a variation instead of an original recipe.

 

[crystalscookingnow]

Like someone else said, at least she didn't win a ton of money or something. But, it would be highly coincidental if she just happened to come up with that recipe on her own, a month & a half after it was introduced to consultants.

I noticed, too, that she removed all product references. Except one. The instructions make mention of a stone.

 

[finley1991]

The recipe isn't even published yet! She HAS to be a consultant!

 

[Teresa Lynn]

she could have received the recipe card from a consultant

 

[pampchefrhondab]

We've all got favorite recipes that are based on published ones, but really. This is just beyond the pale.

BTW- the Pillsbury Bake-Off requires that recipes be different from published recipes by at least 2 or 3 ingredients. Otherwise, they're considered a variation instead of an original recipe.

Yeah, I remember a couple years ago a consultant entered the PBO w/a PC recipe - Strawberry Bruschetta (sp?), but used another fruit (I think rasberries). She won a big prize too. There is no way I could feel right about doing this even if I did change 2-3 ingredients.

 

[katie0128]

But, I'm sure if you look hard enough, not all PC recipes are completely original either... after all the test kitchen people eat like the rest of us and I assume use their personal experiences to "perfect" other recipes they have tasted through the years. But at the same time, I'm going out on a limb and will assume that the test kitchen staff have enough integrity to change more than two or three ingredients before calling it "an original PC recipe".

 

[Smashie]

But, I'm sure if you look hard enough, not all PC recipes are completely original either... after all the test kitchen people eat like the rest of us and I assume use their personal experiences to "perfect" other recipes they have tasted through the years. But at the same time, I'm going out on a limb and will assume that the test kitchen staff have enough integrity to change more than two or three ingredients before calling it "an original PC recipe".

Exactly........... I know I have made the brie with apricots/brown sugar/nuts for many many years.

I love Brie :love:

 

[heat123]

I had a Home and Garden party a couple of years ago and was looking in their cookbook and found several Pampered Chef recipes. Same name and all. Of course they have stones so they left the names of those in there also. I asked the consultant about it and she said that alot of times their reps turn in recipes and it was probably one of them. The taco ring and chicken and broccoli braid were two that I remember. I couldn't believe that!!!
Crystal

I was wondering about that... someone taking our cookbooks, copying each recipe, changing the name and maybe a few ingredients and call it their own ?

 

[chefann]

I agree that there are many recipes people use that are very similar to our recipes and to each other. And the simplicity of the brie recipe would increase the chances that it would be accidentally duplicated. But almost word for word instructions? And the exact same name? I don't know about you, but tangy wasn't the first adjective that popped into my mind when I had it, so the likelihood of someone coming up with that name on their own is pretty slim.

 

[ChefBeckyD]

Aw, shucks, thanks. To be completely honest, I didn't want to say too much because for all I knew, Jodi Bizeau could have been a longtime member of this site loved by all, and I was afraid of getting flamed for insensitively attacking poor Jodi. :angel: But now that we're all in agreement, I'll just come out and say it...

:yuck: :thumbdown: :grumpy:

BTW, I did notice that she omitted the vegetable oil from her recipe and changed the instructions to remove product references. That's pretty clever, but for goodness' sake, couldn't she have thought to change the recipe name just a little bit? The only reason I found this article was that I Googled "Tangy Pepper-Pecan Brie Cups" (the recipe cards on the new supply order form). Had she called it "Sweet, Spicy, Nutty Baked Brie," nobody would have been the wiser.

Ann, thank you for having the cojones to take this matter up to HO! :thumbup:

WOW! Anne has Cojones!

 

[chefann]

WOW! Anne has Cojones!

1) I'm Ann with no "e".
2) I'm not touching that one with a 10-foot pole.

 

[ChefBeckyD]

1) I'm Ann with no "e".
2) I'm not touching that one with a 10-foot pole.

I KNEW that! My bad!

and the other....just made me laugh!

 

[MissChef]

1) I'm Ann with no "e".
2) I'm not touching that one with a 10-foot pole.

touchy, touchy!!! LOL! Ann! A little sensitive about the "e", are we now? I know though, I can't tell you how many times I have to say, Cathy with a "C"!! :grumpy: Sometimes I get grumpy! My last name is one, I ALWAYS have to spell! You don't pronounce the "h" and when I just say it without spelling it, people MURDER it, when they try to say it back to me! My kids get grumpy:grumpy: about it all the time! My hubby is so use to it, that 1/2 the time he says it with the "h" just so people will at least come close to pronouncing it right!:yuck:

 

[chefann]

touchy, touchy!!! LOL! Ann! A little sensitive about the "e", are we now? I know though, I can't tell you how many times I have to say, Cathy with a "C"!! :grumpy: Sometimes I get grumpy! My last name is one, I ALWAYS have to spell! You don't pronounce the "h" and when I just say it without spelling it, people MURDER it, when they try to say it back to me! My kids get grumpy:grumpy: about it all the time! My hubby is so use to it, that 1/2 the time he says it with the "h" just so people will at least come close to pronouncing it right!:yuck:

I'm not usually too sensitive about the e - I was just giving Becky a hard time. I was on a team at work that associated occasionally with an "Anne with an e" who was a royal PITA (pain in the rear).
I will admit that my last name is very hard. What bugs me is when people have it in front of them on printed materials and still spell it wrong - especially the stupid things! I just got an application for our car club this week (I'm the membership chairperson), and it was addressed to Ann Szware. Replacing the c on the end with an e is one of the more common misspellings - it's like people think, "I got past the hard part, and this paper in front of me MUST be wrong."