Chris Young's New Company/Product

Michael_Wolf_184507

Not sure if folks here saw the news on Chris Young's new company.

His first products: A eight-sensor thermometer and a kitchen timer.

I'll be talking to him today on Clubhouse at 2 Pacific (for those that have Clubhouse access).

Mike Wolf

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Comments

wolfiegirl

VERY interesting! I've already signed up for mine! GOOD LUCK CHRIS!!

montebello1964

Would be very useful for steam ovens that don't have a wet bulb thermometer. In this video, he explains how to apply this to a conventional oven.

https://youtu.be/rxOJQjxKPiM

Michael_Wolf_184507

You can hear my full interview with Chris from this week here. He's got some great insights on what he learned from ChefSteps and also the future of restaurants.

naithaddi

I don't like those massive probes, i never liked poking massive holes in my protein. I always wondered why this kind of gadget are never done with needle probes. A couple years ago another company made these wireless probes, but them too were too thick for my liking.

montebello1964

You need to fit a lot of electronics inside to have 8 different temperature sensors and remote connectivity. But the idea that poking holes in your meat is bad, despite the old wives tales about juices leaking out, is a fiction.

Manfred__101170

Thanks’ for putting up the link. For me, the Interview was refreshing and contained some interesting points. It is of course a bit upsetting, say frustrating authors copyright is not covering recipes. But considering a general copyright for recipes comes to existence it would open a door to endless litigations. Who holds the copyright on Pizza or Ramen just to name two popular recipes form an infinite list?

Issuing a patent for certain, distinct procedures or processes in the producing of goods is already possible since long.

Formulating a culinary copyright law would be a difficult task, exempting “generic” recipes like pasta dough and similar. However, I am fully in for some sort of protection if a recipe, the results of a creative process, is reproduced behind personal use.

naithaddi

I'm not sure I agree. I still don't want to dig big holes in my meats.

montebello1964

Why does every professional chef have a Thermapen then?