Gourmet Rip-Offs: Tracing Trends From Chefs to ChainsBy Kelly Dobkin | January 21, 2014 By Kelly Dobkin | January 21, 2014
Much like the world of fashion, the food industry has its own trickle-down from haute couture to the $10 bargain bin knock-off: One chef popularizes a truly great dish that is copied to death by everyone else, eventually making its way down to the chain restaurant level. That's exactly how Sriracha and kale caesar salads became mainstream culinary icons. Here, we pull a culinary Malcolm Gladwell - and explore the real roots of America's trendiest chain restaurant dishes. In some cases, finding one true inventor of a popular dish is hard, so we give props to a few different chefs. Let us know in the comments if we missed a key player.