Hi, I've recently joined the culinary industry (1 year of experience), and I've been studying and looking around many different types cuisine, but what it interested me the most was the Michelin Guide ratings. From reading books and interviews that are made by 2-3 star chefs such as Thomas Keller, Andoni Luis Aduriz, Michel Bras and more, I was intrigued by their plating and philosophy of their cuisine. Many of instructors from my culinary school told me that the one of ultimate goal of a chef is to be rated by Michelin Guide.
So my question is this: Is Michelin Guide the best rating system for restaurants? Is it truly every Chef's ultimate goal? What truly distinguishes between Michelin Star Chef and Chef with no Michelin Star? What are some factors that a Chef doesn't quality to be rated by Michelin Guide?
Thanks for reading my questions.
So my question is this: Is Michelin Guide the best rating system for restaurants? Is it truly every Chef's ultimate goal? What truly distinguishes between Michelin Star Chef and Chef with no Michelin Star? What are some factors that a Chef doesn't quality to be rated by Michelin Guide?
Thanks for reading my questions.