ThePrestigious CHEFMost
Michelin chefs are chefs who workat restaurants that have received astar rating from inspectors of theMichelin Guide, a re...
Michelin chefs are highly regarded because the Michelin starrating is the only accurate, impartial assessment of restauran...
To ensure that the reviews arecurrent, restaurants with Michelinchefs are revisited by inspectorsseveral times per year.Fu...
One Star. Very good cuisine in its category.Two Stars. Excellent cuisine. Worth a detour.Three Stars. Exceptional cuisine....
For many chefs, the dream ofbecoming one of the fewMichelin chefs in the world is atthe forefront of their careergoals. In...
However, the prestige thatMichelin chefs have is not thebe all and end all of theculinary world. There’s nodoubt that Mich...
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The most prestigious chef

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The most prestigious chef

  1. 1. ThePrestigious CHEFMost
  2. 2. Michelin chefs are chefs who workat restaurants that have received astar rating from inspectors of theMichelin Guide, a restaurant andhotel guide. The first Michelin Guidewas published in France in 1900with the goal of making travelseasier for motorists by helping themfind quality restaurants and hotels.Today, there are 25 Michelin Guidescovering 23 countries and over45,000 restaurants and hotels.Michelin Chefs
  3. 3. Michelin chefs are highly regarded because the Michelin starrating is the only accurate, impartial assessment of restaurantsthat exists. Michelin’s inspectors are anonymous, trained expertswho write detailed reports about restaurants after evaluatingthem based on a wide range of criteria. On the otherhand, other restaurant rating systems, such as the ZagatSurvey, are based on patrons’ opinions and not on the unbiasedopinions of anonymous inspectors.Contrary to popular belief, chefs cannotreceive a Michelin star rating; onlyrestaurants can. Nevertheless, a chef’swork ethic, creativity, and skill arefundamental to a restaurant’s ability toearn a Michelin rating. Chefs who work atrestaurants that have received Michelinratings of one to three stars are commonlyreferred to as Michelin chefs.Alain Ducasse at The Dorchester in London - Jocelyn Herland
  4. 4. To ensure that the reviews arecurrent, restaurants with Michelinchefs are revisited by inspectorsseveral times per year.Furthermore, Michelin has gonegreat lengths to preserve theanonymity of their inspectors, whoaren’t even allowed to tell theirparents about their line of work toprevent their identities from beingrevealed. Restaurants must be ofoutstanding quality in order to earna Michelin star rating, but somecritics argue that the Michelin ratingsystem is biased in favor of Frenchcuisine and formal dininglEnclume inCartmel –Simon Rogan
  5. 5. One Star. Very good cuisine in its category.Two Stars. Excellent cuisine. Worth a detour.Three Stars. Exceptional cuisine. Worth a specialjourney.One star Michelin chefs are rare, and Michelin chefswith multiple stars are even rarer. Another ratingused by Michelin is “Rising Star,” which is reservedfor restaurants that have the potential to qualifyfor a one star ranking or to earn another star. Since1955, Michelin has also been using the “BibGourmand” rating to acknowledge restaurants thatoffer good food at moderate prices.What Michelin Star Ratings MeanMichelin awards ratings of one to three stars. This is what theratings signify:
  6. 6. For many chefs, the dream ofbecoming one of the fewMichelin chefs in the world is atthe forefront of their careergoals. In fact, some chefsembark on an overly-obsessivepursuit to attain a Michelinrating, such as the French ChefBernard Loiseau, who took hisown life in 2003.Furthermore, once a chef earnsa Michelin star rating, he mustgo great lengths to maintain itbecause losing stars could leadhis restaurant to lose businessand prestige.‘Sukiyabashi Jiro in TokyoJIRO ONOSukiyabashi Jiro – TokyoRecord Holder for “TheOldest Michelin ThreeStar Chef” at age: 83(2009)
  7. 7. However, the prestige thatMichelin chefs have is not thebe all and end all of theculinary world. There’s nodoubt that Michelin stars are animpressive award, butrestaurants are ultimatelybusinesses, so chefs also have toensure that their restaurantsare making enough money. Thepressure to attain a Michelinstar rating is sometimes sosevere that restaurants go outof business in the attempt toattain it.Alain Ducasse at The PlazaAthenée - the Midas touch
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