What are Michelin Stars?
The famed Michelin stars have long been a tease for chefs to attain. The Michelin travel guides were created by the Michelin tire companytoencourage road trips around France in 1900. Since then, the restaurant reviews provided in the guides have become the most trusted evaluation of quality restaurants for tourists, and a lifetime goal to attain for many chefs. Michelin stars are given by a trained, anonymous reviewer deeming a restaurant to be of a very high standard.
Michelin Restaurant Review Criteria
The five criteria on which restaurants are judged in the prestigious Michelin restaurant guide are the quality of raw ingredients used, the level of technique required in the food preparation and flavors, the creativity of the menu and food presentation, the value of the meal versus the price, and the consistency of these culinary standards. Other factors such as service and restaurant decoration are symbolized in the Michelin restaurant guide, but do not affect the number of Michelin stars a restaurant gets. To put these elements in perspective, investing in a good thermometer to ensure even cooking of all meals, is valued higher than having professional staff uniforms.
A restaurant can have one, two, or three stars. One means it is a quality restaurant. Two means it is worth a trip detour to visit. Three means it is worth a special trip to eat at the restaurant. In 2006, the “Rising Star” category was added, signifying restaurants that are on the verge on being on the next level.
The Pros of Michelin Stars
The Michelin star rating system exposes potential customers to quality restaurants they may otherwise overlook, by providing trusted restaurant reviews. This benefits foodies and tourists by facilitating their choice of where to dine for the best experience. Michelin star restaurants have it made. The publicity and business acquired by being rated in the Michelin restaurant guide is priceless. For many chefs, getting and maintaining Michelin stars is their lifetime goal.
The Cons of Michelin stars
In 2003 French chef Bernard Loiseau committed suicide after reports hinted that his restaurant
Seeing as I work every day at putting equipment, tools and supplies in the hands of restaurant owners, managers, chefs and cooks, it’s only right that I eat out regularly and try new fare at local establishments. And it all makes me wonder, just how much is the economy itself the culprit of empty chairs and bare kitchens? The tried and true eateries are still quite busy. Popular chains still have wait times, and the $5 burger joint down the road? It’s always packed. If people can’t afford to go out and eat, I’m not seeing it to the extent that’s being reported at the national level. What I am seeing is the less-favored restaurants being forced to sink or swim.
Then again, maybe I’m secluded from overall reality. See, it’s not just the chains surviving ’round here, it’s the little guys as well. The locally-owned pizza shop down the road? It’s wall-to-wall packed when we stop for pickup. Funny, Domino’s seems to be delivering faster and faster these days, while delivery times at the local shops have increased.
There’s something else to think about, too. I live in an area that heavily relies on "snowbirds" during winter months. We’ve seen a significant decline of them this season, which is affecting some restaurants, but not all.
When I was twenty, jobless and broke, I walked into an upscale, locally-own restaurant and begged for a job. Literally. I’d been there several times before, but with no experience, I was always quickly turned away. In a moment of disgust, I stomped back into the foyer, looked the manager in the eye, and said, "You’re making a mistake." And he asked me why. So I stated my case.
"Every time I come in here, you won’t give me the time of day. You say I need experience. Well, here I am, eager to learn. Just how do you expect me to get experience when no one will give me a chance?"
He was irritated, I could tell, and I stomped back out the door. But a loud, "Get back here!" made me backpedal my way back in. He directed me to a booth and told me to wait for him.
Several minutes later, the manager sat across from me, and flung a menu across the table.
"You take that home and come back tomorrow. I will test you and if you fail one question, no job."
Menu in tow, I returned home and spent the evening perusing all the fare-what was included, available sides, the price-I studied for hours and learned about every dish and beverage. Heck, I even memorized the wine and beer list.
The next day, the manager grilled me for twenty minutes. Then he put me in training. For two weeks I shadowed a veteran waitress. I watched how she greeted each guest differently and rattled off specials in varying orders, depending on the clientele seated at each table. During off-time they trained me on carrying trays-large oval ones loaded with iron skillets!
Things stay busy around this place. From working with new product lines and implementing new features, there’s not much time for TV reruns or trips out about town. TigerChef, for all of us here, is a true passion. The request list from shoppers is ever-growing, and we consider each and every one of them.
Baking sheets (sheet pans) seem to be our biggest seller these days, and I’m not surprised. Having just wrapped up my holiday baking (final count LESS my husband’s taste-testing abuse was more than 2,600 cookies). I couldn’t have done it without commercial baking pans.
It’s true, I’m in love with TigerChef. I couldn’t ask for a better site to work on, nor a better crew with whom I work. Working on this site allows me to unleash my creativity and fulfill two passions I’ve always had – to work with cooking and restaurant supplies (I’m a big fan of the business) and to creatively enhance content to cater to even the greenest of users. Speaking of green…
Whenever I’m advised of upcoming sales, I get pretty excited. I’m a seasoned cook, though not a professional, but just the same, my eagerness over the new, the standards and the price-friendly items continues to grow.