I’ve been thinking more about business models lately (my new issue of Fast Company arrived today) and how they relate to the culinary world. There was a recent article in the Boston Globe about young food entrepreneurs. This new generation has left traditional desk jobs to sell artisan croutons, s’mores, cupcakes, etc. However, the more interesting business model to me is selling the ideas themselves, rather than the food. There have been several examples of chefs who expanded their job description to fill the trio of author/speaker/consultant: Alex and Aki, Kenji Alt, Anthony Bourdain, and others. However, Dave Arnold, Alton Brown, Chris Young, and other food/science people arrived to their positions via entirely different routes. I’m curious to find out more about the path from selling food to selling ideas.