This truly hits close to home for me. As a baker, if I try a new bread, and serve it to my customers, I ALWAYS let them know the source of the recipe, and how/if I modified it or adjusted it for my baking environment or needs. Be it a Robinson, Harner, Rienhart, Silverstien, or even a Child formula, if someone asked, I will tell, or have the waitstaff mention. Some have become "my own" over the years after tweaking or modifying, but will always stay true to my sources. I wouldn't expect any less respect sent my way if one of my guys was to use something I came up with after they have moved on (has happened, without the respect, but also with.) I'll even note where the original idea, sourdough if I'm using something new, or even if I change mills for my flours or suppliers for the grain I mill myself. The original creator worked very hard to create something I wanted to replicate. Some disasters, some successes.
Show respect where respect is due. Imatation is the sincerest form of flattery regardless. Just my .02
~joe