在亞裔美國人社區(qū)的強烈反對下，“福桃帝國”創(chuàng)始人David Chang表示他不會強制執(zhí)行Chili Crisp商標

David Chang and Momofuku will no longer pursue the trademark defense over the brand's "Chili Crunch" product.
David Chang和Momofuku將不再對該品牌的“Chili Crunch”產(chǎn)品進行商標辯護。

The celebrity chef, 46, explained on his podcast, The David Chang Show, with Momofuku CEO Marguerite Mariscal, that the company would not seek further action with its previous cease-and-desist letters to other businesses using the terms “Chili Crunch” and “Chile Crunch,” The Guardian first reported on April 4.
《衛(wèi)報》4月4日首次報道，這位46歲的名廚在播客《張大衛(wèi)秀》中與福桃首席執(zhí)行官瑪格麗特·馬里斯卡爾解釋說，該公司不會像之前向其他企業(yè)發(fā)出的使用“Chili Crunch”和“Chile Crunch”等字眼的勒令停止函那樣采取進一步行動。

Last month, Momofuku sent seven cease-and-desist letters to mostly small companies founded by Asian Americans that were calling their product “Chili Crunch” or “Chile Crunch.”
上個月，福桃向主要由亞裔美國人創(chuàng)辦的小公司發(fā)出了七封勒令停止函，這些公司稱自己的產(chǎn)品為“Chili Crunch”或“Chile Crunch”。

The brand has the trademark for “Chile Crunch,” but the company has also claimed “common law” rights to “Chili Crunch.” Additionally, Momofuku filed for similar trademark status with the U.S. Patent Office for the “Chili Crunch” spelling. The recent filing is still pending. The “Chile Crunch” spelling was first trademarked in 2023 after Momofuku purchased the trademark from Chile Colonial.
該品牌擁有“Chili Crunch”的商標，但該公司也聲稱“Chili Crunch”的“普通法”權利。此外，福桃還向美國專利局申請了“Chili Crunch”拼寫的類似商標地位。最近的申請仍在審理中。在福桃從智利殖民地購買了“智利脆”這個商標后，“智利脆”這個拼寫于2023年首次注冊了商標。

“First and foremost, I want to apologize to everyone in the AAPI community who’s been hurt or feels like I’ve marginalized them or put a ceiling on them by our actions,” began Chang. 
“首先，我想向所有受到傷害的亞太裔社區(qū)的人道歉，他們覺得我的行為把他們邊緣化了，或者給他們設置了上限，”Chang說。

He continued: “I spent the greater part of my adult life trying to bring light to Asian food, Asian American food, Asian identity, what it means to be Asian American. I understand why people are upset and I’m truly sorry.”
他繼續(xù)說道:“我成年后的大部分時間都在努力讓亞洲食物、亞裔美國人食物、亞洲人的身份以及作為亞裔美國人的意義變得明朗。我理解為什么人們會不高興，我真的很抱歉。”

The chef continued to explain the reasoning behind naming the product “Chili Crunch” to differentiate itself from the widely-known “Chili Crisp” from Lao Gan Ma.
廚師繼續(xù)解釋將產(chǎn)品命名為“辣椒脆”的原因，以區(qū)別于眾所周知的老干媽的“辣椒脆”。

“When we were thinking about naming — and again, shame on me if I didn’t know this — but we named it chili crunch specifically because it was not chili crisp,” Chang explained. 
Chang解釋說:“當我們考慮命名的時候——如果我不知道這一點，我很慚愧——我們把它命名為辣椒脆，因為它不是辣椒脆。”