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Michelin Guide rating system?
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
1 Answer
- The Unknown ChefLv 78 years agoFavorite Answer
I was a chef in Canada and around the world from 1977 to 1997, I did not work for any Michelin star chefs, I did work with people who had been in kitchens in Europe with MS ratings, I also worked with chefs who had been in the kitchens of Gary Rhodes, Anton Moissiman, Raymond Blanc and Michel Guerard. In the U.S the rating system is done by Zagat, Mobil or Travel magazines, very few US restaurant have a MS rating because it is used predominately in in Europe and Asia. Factor for a rating are based on the food, menu selection, service and the restaurants atmosphere, some places maintain there ratings for many years, but sadly some lose there status and never regain it, the business suffers and they close or hire a new chef.
