@@JnoPrds It's not. But winning in doubles at the Olympics would totally make it unsurprising to win the Roland Garros the following year. Stars aren't handed out based on tradition or establishment.
@@presidentzeus2359 Because proving you’re consistently world class is supposed to be the aim. Whether it comes to sports, restaurants, or anything in life anyone could be a one year wonder. It’s about consistently doing it at the top level year after year which makes you truly elite in your craft and set you apart from the rest.
Tbf. That’s less because Michelin have become soft touch and more because getting stars is the purpose of some restaurants now. Back then you opened a restaurant, served your food, maybe got a Michelin if you were good. Now people are hiring chefs to open their restaurants to secure the star, and then coasting on that star for ever whether the chef that earned it is still there or not
Depends on where you are too. I live in Washington DC, and there are roughly 25 one-star restaurants. Many of which don’t deserve it. Like most other professions in DC, the Michelin Guide is basically a popularity contest based on whether or not the restaurant owners are kissing the right asses.
@@abrielrobertsson4160 strongly disagree, nowadays there are literal career star gatherers who will work in a restaurant, get them a star, and then move on to the next restaurant, and they get a fixed bonus when they get the star. It’s because it’s easier to maintain a str than achieve one in the first place. While individuals were probably more focused, it wasn’t an entire sector of the industry thriving in the ability to secure stars
I think the point about consistency is really interesting. There’s no real absolute definition of what good food is but the ability of a chef to understand the nuances and variations in their ingredients in order to produce a consistent result is a really good metric. It seems today like there is a lot of ‘innovation for the sake of innovation’.
Consistency is in my opinion one of the most important things about a food business. You can blow it out the water one day but one single bad day can ruin you
Making the same dishes for 2 years is not consistency, there is nothing difficult about putting together a menu once and then finding 3 commis that can make the same dish for years upon years. Innovating and creating new dishes is the only way to prove as a head chef that you're actually a chef and not just a manager teaching others to cook the same stuff over and over and over. Consistency in quality is what a good chef should be, not consistency in dishes.
I watched that scene the other day in "Burnt", remember when Bradley Cooper's character is talking to Sienna Miller's character in the "Burger King", and he mentions that the only thing that ruins a chef or a menu or a dish or Burger King is consistency. A recipe once decided upon must be consistent yes, but to become repetitive and dull, no surprise in your creative innovation is death (my phrasing of his conversation). I think if the chef isn't returning to being behind the stove, regularly, he shouldn't be getting the stars, his cooks/chefs should be. Anyway, I could talk about this all night. Blah blah
One if Marco's comments that I particularly like is about the reason he sent his 3 start back to Michelin. He didn't like the fact that he "was being judged by people with less knowledge than you". I think it applies in lots of ways....
He actually put on an interview why he took the knorr stockpot sponsorship, it was to feed his family and give them a more comfortable life also prior to it he had already carved his legacy into the culinary world. As most already know he rebuked his accolades. He did the right choice from a perspective he’s done it all and stood on the highest mountain top and went out on his terms no one else’s. Even Gordon today is not the chef he was prior to chasing the stars ✨. He has countless shows and deals that eclipses what knorr and Marco were up to. Both are great chefs. Both did deals that their former selves would not have probably approved of. But we grow and change as people.
Marco is right there are a few 1 star places in Hong Kong and every local knows that those places are over hyped and are tourist traps. Its like they got an inspector who has no knowledge of chinese food and got him / her to just hand out stars just so chinese food is represented.
The best thing I ate in HK was a giant bowl of spicy soup from a backstreet cafe. It was nearly midnight, it cost about £4 and was full of veg and meat in this thick, rich sauce. I asked my gf, who'd taken me there, what kind of meat it was and she said "don't ask" XD
I can agree with this... I'm fortunate enough to live in Chicago where we have a fair number of Michelin starred restaurants, one of whom has been consistently sub-par, and yet maintain their star.
It's become a highly profitable enterprise that got taken over by money hungry sociopaths who just want more and more, and how you get more as michelin is to give stars to whoever want them.
@@WichitaLinemann I think EL ideas, and North Pond deserve their stars and have been consistently good over many many years. Indienne is a newer one so time will tell on their consistency, but it hits the mark for me as well.
Fuckin real, the good content we do have is good but there’s a lot of rubbish content, everything is turning into brain rot, I just want something from someone passionate about something they’ve cultivated. Each person is a story, and each story is drastically different than we could ever imagine, this creates uniqueness but it feels like this generation is late or just hardcore slacking
@@YourFriendMarcochef or not. This is reuploaded content. Also Marco is just a portentous ass. So yeah trash content. Its cool to hear his opinion but does this really have any gain in my life. 🎉🎉😮
@@miguelrosado6348 hey Miguel. I don’t mean insult or anything like that but I’m sure it will be taken negatively. You are part of the problem. We should not be accepting mediocrity as the norm. And most things coming out now are mediocre. Such as Music, art, or entertainment. I seriously don’t mean to insult or belittle but I’m telling you. I used to say the exact same thing you are but someone told me I was wrong and showed me why I was wrong. The human race is on a negative trajectory. I’m sure my comment won’t change your mind by itself I just want you to clear your perceptions and really appreciate the differences between the past v the present state of art
As Marco said, "I was being judged by people with less knowledge than me". He's totally right. Also, a lot of chefs respect AA Rosettes more than Michelin. 4 Rosettes being the Top.
It’s because Michelin stars became less about quality and more about marketing. The assessors, the owners, everyone involved knows one thing: stars equal money. The more stars in the ecosystem, the more money in the restaurants, the more money for everyone involved. It’s the same thing that happened to All Star votes in the NBA. They’re mostly used to debate contracts and increase earnings, but in both cases the designation means less than it used to.
the fact that a freaking food truck gets michellin stars says it all: the inspectors give those stars out like it’s paper. It’s not like years before where people work their butts off for those stars
Ive eaten at 2 Michelin restaurants. Joel robuchion vegas and campton place san francisco. I remember everything i ate and how it was served. Everuthing. Its an experience like no other
This is why i love MPW, he is totally right about Michelin restaurants nowadays vs back then. I wasn't lucky enough to have tried true Michelin Starred restaurants from 2-3 decades ago as my family was too poor back then to be able to afford even regular meals. but now that we can afford "michelin" food, it is everywhere. go to anywhere in Asia, especially in Thailand, you see so many "Michelin Star" or "Bib Gourmand" food stalls or restaurants. Like there are some that really deserves it, but some are just franchises and their food is the same as any other restaurant, just a few months ago when I was at Bangkok's airport, I had lunch at a restaurant called Luk Kaithong, they had a Michelin sign outside and it was on full display along with a lot of other news paper clippings of their fame. But their food was really expensive, and really just above average. If this was supposed to be "street" food it should not be priced as such, if it was meant to a really good restaurant, it would've tasted way better than above average. I don't hate it mind you, i just don't like it when you have a michelin star or sign or whatever and then charge ridiculous amount of money for standard food. Like you can get way better food on the streets of Thailand and get charged way less than what that restaurant would've charged you. PS: they charge the same amount outside of the airport, I also visited another of their bangkok branch, but i did not try it, i just went and saw the menu. I have visited so many asian countries and I will say, Singapore, Thailand and maybe Malaysia, has so many "Michelin Stars" or "Bib Gourmand" restaurants, that it really lost its purpose.
The good point about modern Michelin rating is that they have gone further afield into the world to try establishments and raise awareness of them The flip side is that a lot of places are indeed coasting on managing to achieve a star from what seems to be a one off inspection Lessens the trust you place in Michelin to assess these things
I met a chef who has earned and given up several Michelin stars over the years. Most of the time, he closed the starred restaurant because it was time to do something new.
I get this. A restaurant my cousin was sous chef in, for about 3-4 years. He no longer works there. But they turned down a michelin star. Because the head chef knew, the news of losing a start is far far greater than gaining one. He also knew, up to covid, he was always booked 8 months in advance.. So, if money was the aim. The start wasn't going to give him that.
Especially in Asia. They give a lot of michelin stars here but they don't take account service and consistency is also problematic. A lot of restos here would not pass if the old rules were implemented.
Have met this guy in person and he knows what he talking about when it comes to cooking. I mean he helped trained Gordon Ramsey the most well know chef in the world.
I do think there are some restaurants who have received stars just for being, ‘unique’ when in fact their food isn’t that good, or atleast it hasn’t been as good as it was when it opened.
The last stipulation is MASSIVE. It's so rare these days to find a chef who actually works shoulder to shoulder with their cooks. And I'm not just talking about lending hands when it's busy, i mean 13 hour days, where you actually are doing s prepping and cooking, cleaning, and communicating with your team, instead of walking around with a clipboard all day doing nothing or locking yourself in your office to do "mananger shit". That's why if you ask a cook what we think about our chef we despise them, because we finish our work in spite of our chef, not because of them
I agree about the being behind the stove part. I think a RESTAURANT can be a 3 star restaurant, but giving the credit to the guy on a yacht across the world doesn't seem right.
I sort of have to disagree with the last remark-I think at least in America and England, the standard required to get a star have never been higher and I’d argue the 100th best restaurant in the world today is as good as or better than the 10th best in the 1990s.
By simplifying Marco's statement, it means that getting michelin stars back then is just like finding a small needle in a 100 pile of grass, while today is just like a confetti in a birthday party.
“Tbf” dishing out stars is also an unregulated response to globalized society, higher living standards and socio-cultural changes. The marketing, availability and demand for cuisine is different. It’s the same changes u see in music, cinema, art etc. Actual value is less and less based on quality, but increasingly on insta-revenue ie: it’s more profitable drawing customers based on reputation rather than substance; social media will keep u alive regardless if it’s unfounded. It’s comparable to Idol, AGT, the voice etc: u make more money on many consecutive “boosted” contestant with a sad story, average voice and a 1 year career, then u do on one major star.
The food Marco served would not even get a single star today. The taste and style has changed massively! It might be true, that its easier to get a star, but the overall standard of good restaurants are miles higher today than in the 90s!
Sure, and that standard is supported by the immensely improved scale of available training, information, transparency of process, supply chains for diversity & quality of available ingredients, not to mention the amount of technological progress allowing for far more precisely controlled variables in cooking & small-scale greenhouse agriculture. That's without getting into what's been happening with selective cultivation of food plants & breeding of animals over the past couple generations too. Real shoulders of giants stuff. You see it a lot with young musicians who can learn extremely proficiently & quickly because information on nuances on method including intricately detailed video demonstration is just so easily accessible now & just about every interesting possible development has already been done. That and of course, styles & standards always change, as does people's idea of 'good'.
Commercialism will do that. Use the Michelin Star as a marketing tool to grow the industry. It worked. The culinary industry is 100 times the size it was 20 years ago
I imagine telling investors you can get them a Michelin star is a great way to get money. But then you’re stuck into making a restaurant whose purpose is to get stars not to just make good food and be a successful place.
To be honest, if Marco said anything different it would invalidate his own MIchelin Stars where the quality of restaurants was arguably lower in general. Modern day restaurants have a much higer quality and expectation of quality that those of ten or twenty years ago.
Very true. I’ve been to many Michelin star restaurants in my life and many that are sub par. Good food no doubt, but not 1% of the 1% of restaurants good. I don’t think many Michelin star chefs nowadays have been in the game for long enough to truly deserve their stars. Creativity, presentation, and taste are one thing, and they should indeed be awarded. However in my opinion, that’s not enough to be deemed a chef of the highest echelon of chefs globally. You look at places like Jean-Georges, Le Louis XV, Le Cinq, Zilte, Oteque, La Vague d’Or, etc… and their consistency runs down to the core. Others are hit or miss and their food is not memorable. Food from a truly deserving Michelin star(s) restaurant should leave a lasting impression and a taste one can recall long into the future.
You need to be able as regular visitor or tourist for example to go to a restaurant and have a great meal then visit again maybe in 5 years or so and the quality of the meals is the same or better. Never worse. You need to have a place that is safe bet for a good food. A place that you can recommend to someone. A lot of these new places open up, start aggressively and over the years become sloppy and average.
It’s worse in Asia. In Hong Kong for example, or Saigon so many very average restaurants with stars because westerners don’t know what is truly special about the cuisine.
Very true, these days Chefs get a star after a few months of openning their first restaurant. Half the time they dont even get involved in the production of any the dishes, its all left to the Soux Chef to run.
Don’t disagree went to a single Michelin star restaurant local to me: first visit one of the best meals I have ever had …. Second visit was terrible even had to send some dishes back and we were not the only table. Consistency point is very real
I recently saw a video of that new Michelin star taco stand in Mexico and the food looked really boring and bland, the person trying also thought the same and said he knows multiple taco shops that are better
I think there is a level of truth to this, but I also think he ignores the fact that for many many years the system was incredibly exclusionary in a way that was not related to anything that I think he would identify as food or restaurant quality.
I respect Marco, but you have to say, that they raised the bar massivly, I own over a dozend books from 20 years ago, all three michelin star-rewarded restaurant and you would barly win one star today with those dishes
I couldn’t agree with Marco More. If “you’re a chef and you’re not behind the stove”. Damn he’s telling it like it is. Nowadays they hand out those stars like confetti.
That’s because now it’s all about getting those stars. The actual food becomes secondary which is honestly just pathetic. Most Michelin kitchens these days are rife with abuse and it’s all because of the ego. Chefs only care about notoriety. They’re only in it for themselves, only cook for themselves. The food, their fellow chefs, even the customers are only tools to boost themselves up the ladder, so they can throw it down. If you look at a chef like David Chang there’s a perfect example of ego, and forgetting where you come from/forgetting your place in the world. The whole Michelin system needs to be revamped and stars need to be revoked, especially from the ones with 3 stars.
It’s hard to know if this is true. Maybe it’s just a generational gap that the old school doesn’t agree with? I love MPW and hope he is on point. But we age and get beyond the current trends. So I am full of wonder?!
Also..surprise surprise..Food taste is objective. Ive eaten at many old school michelin star restaurants and had the dish that was talked about in the reviews... It was not good at all for me personally.. Sooo rather then caring about stars and reviews..Make up your own opinion. Michelin was and "still" is for people to travel so you will travel more and therefor the company makes more money ^^ people underestimate that this still has a magnificent effect to this day.
Originally it was a guide published by the tyre company. It was intended to make people drive further out of their way to “better” restaurants, to wear out their tyres faster
True. You often see restaurants gaining multiple stars within a year or two of opening.
Months
And why is that so fundamentally wrong?? Lots of chefs are trained or worked at Michelin restaurants and start their own place.
@@presidentzeus2359because it’s like giving someone the French open trophy after round 1, just because they won Wimbledon previously.
@@JnoPrds It's not. But winning in doubles at the Olympics would totally make it unsurprising to win the Roland Garros the following year. Stars aren't handed out based on tradition or establishment.
@@presidentzeus2359 Because proving you’re consistently world class is supposed to be the aim. Whether it comes to sports, restaurants, or anything in life anyone could be a one year wonder. It’s about consistently doing it at the top level year after year which makes you truly elite in your craft and set you apart from the rest.
Tbf. That’s less because Michelin have become soft touch and more because getting stars is the purpose of some restaurants now. Back then you opened a restaurant, served your food, maybe got a Michelin if you were good. Now people are hiring chefs to open their restaurants to secure the star, and then coasting on that star for ever whether the chef that earned it is still there or not
This!
Depends on where you are too. I live in Washington DC, and there are roughly 25 one-star restaurants. Many of which don’t deserve it. Like most other professions in DC, the Michelin Guide is basically a popularity contest based on whether or not the restaurant owners are kissing the right asses.
Not true at all. If anything, chefs back then were more focused to get those stars than they are now.
@@abrielrobertsson4160chef yes, but the point is that business plan now calls for star chef
@@abrielrobertsson4160 strongly disagree, nowadays there are literal career star gatherers who will work in a restaurant, get them a star, and then move on to the next restaurant, and they get a fixed bonus when they get the star. It’s because it’s easier to maintain a str than achieve one in the first place. While individuals were probably more focused, it wasn’t an entire sector of the industry thriving in the ability to secure stars
The shade with "I thought I answered this early!" 😂😂😂
I think the point about consistency is really interesting. There’s no real absolute definition of what good food is but the ability of a chef to understand the nuances and variations in their ingredients in order to produce a consistent result is a really good metric. It seems today like there is a lot of ‘innovation for the sake of innovation’.
Consistency is in my opinion one of the most important things about a food business. You can blow it out the water one day but one single bad day can ruin you
Making the same dishes for 2 years is not consistency, there is nothing difficult about putting together a menu once and then finding 3 commis that can make the same dish for years upon years. Innovating and creating new dishes is the only way to prove as a head chef that you're actually a chef and not just a manager teaching others to cook the same stuff over and over and over.
Consistency in quality is what a good chef should be, not consistency in dishes.
Interestingly enough, your take on innovation for the sake of innovation could be applied to many things outside of the cooking universe.
Indeed. They just sprinkle tiny pettles over piled up food and get stars.
I watched that scene the other day in "Burnt", remember when Bradley Cooper's character is talking to Sienna Miller's character in the "Burger King", and he mentions that the only thing that ruins a chef or a menu or a dish or Burger King is consistency. A recipe once decided upon must be consistent yes, but to become repetitive and dull, no surprise in your creative innovation is death (my phrasing of his conversation). I think if the chef isn't returning to being behind the stove, regularly, he shouldn't be getting the stars, his cooks/chefs should be.
Anyway, I could talk about this all night. Blah blah
Touring a country & eating at top notch restaurants must be in the top 10 of 'best jobs ever'
They hate it apparently, plus it's diverse now, not just restaurants, all sorts of places get stars if the food and service is good enough
One if Marco's comments that I particularly like is about the reason he sent his 3 start back to Michelin. He didn't like the fact that he "was being judged by people with less knowledge than you". I think it applies in lots of ways....
Do they dish them out like knorr stock pots?
Knorr stock pots are great.
No only if you rub them on steaks to season them
Yes!
He actually put on an interview why he took the knorr stockpot sponsorship, it was to feed his family and give them a more comfortable life also prior to it he had already carved his legacy into the culinary world. As most already know he rebuked his accolades. He did the right choice from a perspective he’s done it all and stood on the highest mountain top and went out on his terms no one else’s. Even Gordon today is not the chef he was prior to chasing the stars ✨. He has countless shows and deals that eclipses what knorr and Marco were up to. Both are great chefs. Both did deals that their former selves would not have probably approved of. But we grow and change as people.
But it's your choice
Marco is right there are a few 1 star places in Hong Kong and every local knows that those places are over hyped and are tourist traps. Its like they got an inspector who has no knowledge of chinese food and got him / her to just hand out stars just so chinese food is represented.
The best thing I ate in HK was a giant bowl of spicy soup from a backstreet cafe. It was nearly midnight, it cost about £4 and was full of veg and meat in this thick, rich sauce.
I asked my gf, who'd taken me there, what kind of meat it was and she said "don't ask" XD
I can agree with this... I'm fortunate enough to live in Chicago where we have a fair number of Michelin starred restaurants, one of whom has been consistently sub-par, and yet maintain their star.
It's become a highly profitable enterprise that got taken over by money hungry sociopaths who just want more and more, and how you get more as michelin is to give stars to whoever want them.
@@WichitaLinemann I think EL ideas, and North Pond deserve their stars and have been consistently good over many many years. Indienne is a newer one so time will tell on their consistency, but it hits the mark for me as well.
Are you really, fortunate, to live in chicago?
@@Whiskyspectrum why wouldn't I be?
@@mqureshi79 Chicago just gets shit on a lot for its crime, i was joking, i have no idea how chicago is :)
Hard work always pays off
Social media buzz is way to important these days .
Where is important?
YSFC!
It’s identical to the quality of UA-cam content. We currently are stuck with trash like this as the normal now.
Fuckin real, the good content we do have is good but there’s a lot of rubbish content, everything is turning into brain rot, I just want something from someone passionate about something they’ve cultivated. Each person is a story, and each story is drastically different than we could ever imagine, this creates uniqueness but it feels like this generation is late or just hardcore slacking
How is this trash? Just curious, are you a chef?
@@YourFriendMarcochef or not. This is reuploaded content. Also Marco is just a portentous ass. So yeah trash content. Its cool to hear his opinion but does this really have any gain in my life. 🎉🎉😮
Nah, you are just getting old. These type of complains come from people who don't accept change in the world.
@@miguelrosado6348 hey Miguel. I don’t mean insult or anything like that but I’m sure it will be taken negatively. You are part of the problem. We should not be accepting mediocrity as the norm. And most things coming out now are mediocre. Such as Music, art, or entertainment. I seriously don’t mean to insult or belittle but I’m telling you. I used to say the exact same thing you are but someone told me I was wrong and showed me why I was wrong. The human race is on a negative trajectory. I’m sure my comment won’t change your mind by itself I just want you to clear your perceptions and really appreciate the differences between the past v the present state of art
When you give back your Michelin stars, you’re allowed to criticise Michelin stars
As Marco said, "I was being judged by people with less knowledge than me". He's totally right. Also, a lot of chefs respect AA Rosettes more than Michelin. 4 Rosettes being the Top.
Lovely perspective. Thank you.
It’s because Michelin stars became less about quality and more about marketing. The assessors, the owners, everyone involved knows one thing: stars equal money.
The more stars in the ecosystem, the more money in the restaurants, the more money for everyone involved.
It’s the same thing that happened to All Star votes in the NBA. They’re mostly used to debate contracts and increase earnings, but in both cases the designation means less than it used to.
the fact that a freaking food truck gets michellin stars says it all: the inspectors give those stars out like it’s paper. It’s not like years before where people work their butts off for those stars
I've been at restaurants that have been great one night and horrid the next. Definitely agree with consistency being important.
I thought i already answered that, guess I'll say it again 😂❤
Such an unnecessarily confrontational and arrogant thing to say
@@WRBhammer If an interviewer is asking the same question, they are not doing their job. Not arrogance, just professionalism
@@WRBhammer Sounds like you love participation trophies
@@damienpoyo what? 😂
Ive eaten at 2 Michelin restaurants. Joel robuchion vegas and campton place san francisco. I remember everything i ate and how it was served. Everuthing. Its an experience like no other
Yea every single week in glasgow this happens...never heard of the place but now it has a star...
Don't talk shite. There's only two Michelin star restaurants in Glasgow, and there were none for 17 years. "Every single week" 😂
@@jmckendry84the fact it has Two took me by surprise, never even knew it had one
This is why i love MPW, he is totally right about Michelin restaurants nowadays vs back then.
I wasn't lucky enough to have tried true Michelin Starred restaurants from 2-3 decades ago as my family was too poor back then to be able to afford even regular meals.
but now that we can afford "michelin" food, it is everywhere. go to anywhere in Asia, especially in Thailand, you see so many "Michelin Star" or "Bib Gourmand" food stalls or restaurants. Like there are some that really deserves it, but some are just franchises and their food is the same as any other restaurant, just a few months ago when I was at Bangkok's airport, I had lunch at a restaurant called Luk Kaithong, they had a Michelin sign outside and it was on full display along with a lot of other news paper clippings of their fame. But their food was really expensive, and really just above average. If this was supposed to be "street" food it should not be priced as such, if it was meant to a really good restaurant, it would've tasted way better than above average. I don't hate it mind you, i just don't like it when you have a michelin star or sign or whatever and then charge ridiculous amount of money for standard food. Like you can get way better food on the streets of Thailand and get charged way less than what that restaurant would've charged you.
PS: they charge the same amount outside of the airport, I also visited another of their bangkok branch, but i did not try it, i just went and saw the menu.
I have visited so many asian countries and I will say, Singapore, Thailand and maybe Malaysia, has so many "Michelin Stars" or "Bib Gourmand" restaurants, that it really lost its purpose.
The good point about modern Michelin rating is that they have gone further afield into the world to try establishments and raise awareness of them
The flip side is that a lot of places are indeed coasting on managing to achieve a star from what seems to be a one off inspection
Lessens the trust you place in Michelin to assess these things
I met a chef who has earned and given up several Michelin stars over the years. Most of the time, he closed the starred restaurant because it was time to do something new.
I get this. A restaurant my cousin was sous chef in, for about 3-4 years. He no longer works there.
But they turned down a michelin star. Because the head chef knew, the news of losing a start is far far greater than gaining one.
He also knew, up to covid, he was always booked 8 months in advance.. So, if money was the aim. The start wasn't going to give him that.
Even as consumers, there was a big change for us. Now we only have food or restaurant reviews. We used to have restaurant critiques
Especially in Asia. They give a lot of michelin stars here but they don't take account service and consistency is also problematic. A lot of restos here would not pass if the old rules were implemented.
He isn’t wrong they don’t mean anywhere as much as they did back then
I had to laugh with "I thought i answered it earlier" 😅.
I'm a big fan of MPW
This just leaves room for a new standard
Have met this guy in person and he knows what he talking about when it comes to cooking. I mean he helped trained Gordon Ramsey the most well know chef in the world.
I do think there are some restaurants who have received stars just for being, ‘unique’ when in fact their food isn’t that good, or atleast it hasn’t been as good as it was when it opened.
The last stipulation is MASSIVE. It's so rare these days to find a chef who actually works shoulder to shoulder with their cooks. And I'm not just talking about lending hands when it's busy, i mean 13 hour days, where you actually are doing s
prepping and cooking, cleaning, and communicating with your team, instead of walking around with a clipboard all day doing nothing or locking yourself in your office to do "mananger shit". That's why if you ask a cook what we think about our chef we despise them, because we finish our work in spite of our chef, not because of them
I agree about the being behind the stove part. I think a RESTAURANT can be a 3 star restaurant, but giving the credit to the guy on a yacht across the world doesn't seem right.
I Believe Raymond Blanc received 2 Michelin Stars for Le Manoir quat’saisons prior to it opening back in the late 70’s
If anyone could answer that question accurately it's that man
Bro packed a three second answer into two minutes
Didn't he got a michelin in a year at Harvey's? How did they prove consistency
The author is Michael Steinburger, not Bernstein.
Michelin stars are now based on fashion vs old stars were based on style.
Style endures, fashion trends and fades.
I sort of have to disagree with the last remark-I think at least in America and England, the standard required to get a star have never been higher and I’d argue the 100th best restaurant in the world today is as good as or better than the 10th best in the 1990s.
By simplifying Marco's statement, it means that getting michelin stars back then is just like finding a small needle in a 100 pile of grass, while today is just like a confetti in a birthday party.
“Tbf” dishing out stars is also an unregulated response to globalized society, higher living standards and socio-cultural changes. The marketing, availability and demand for cuisine is different. It’s the same changes u see in music, cinema, art etc. Actual value is less and less based on quality, but increasingly on insta-revenue ie: it’s more profitable drawing customers based on reputation rather than substance; social media will keep u alive regardless if it’s unfounded. It’s comparable to Idol, AGT, the voice etc: u make more money on many consecutive “boosted” contestant with a sad story, average voice and a 1 year career, then u do on one major star.
You're holding the microphone incorrectly.
I still think its wild that this was all started by a tire company compiling a travel book for restaurants 😂
They gave out a Michelin Start to a chicken rice stall in Singapore that used community tables and chairs.
Marco Pierre is an intense man
The food Marco served would not even get a single star today. The taste and style has changed massively! It might be true, that its easier to get a star, but the overall standard of good restaurants are miles higher today than in the 90s!
Sure, and that standard is supported by the immensely improved scale of available training, information, transparency of process, supply chains for diversity & quality of available ingredients, not to mention the amount of technological progress allowing for far more precisely controlled variables in cooking & small-scale greenhouse agriculture. That's without getting into what's been happening with selective cultivation of food plants & breeding of animals over the past couple generations too.
Real shoulders of giants stuff.
You see it a lot with young musicians who can learn extremely proficiently & quickly because information on nuances on method including intricately detailed video demonstration is just so easily accessible now & just about every interesting possible development has already been done.
That and of course, styles & standards always change, as does people's idea of 'good'.
Commercialism will do that. Use the Michelin Star as a marketing tool to grow the industry. It worked. The culinary industry is 100 times the size it was 20 years ago
I don't think anyone noticed but this is a very subtle stab at celebrity chefs like Ramsay
FACT ❤❤.. Thank you Marco
How do you become a Micheline inspector, sounds like a hell of a job lol.
A tale as old as time: "it was more difficult/better back in the day when I did it"
I imagine telling investors you can get them a Michelin star is a great way to get money. But then you’re stuck into making a restaurant whose purpose is to get stars not to just make good food and be a successful place.
is it a threshold of quality, or a mark of distinction among peers?
now it's probably just you pay michelin
You don't necessarily need years to proof you're good. It does say a lot when you're able to keep the star(s) for years tho.
To be honest, if Marco said anything different it would invalidate his own MIchelin Stars where the quality of restaurants was arguably lower in general. Modern day restaurants have a much higer quality and expectation of quality that those of ten or twenty years ago.
Did he answer the question?
Very true. I’ve been to many Michelin star restaurants in my life and many that are sub par. Good food no doubt, but not 1% of the 1% of restaurants good. I don’t think many Michelin star chefs nowadays have been in the game for long enough to truly deserve their stars. Creativity, presentation, and taste are one thing, and they should indeed be awarded. However in my opinion, that’s not enough to be deemed a chef of the highest echelon of chefs globally. You look at places like Jean-Georges, Le Louis XV, Le Cinq, Zilte, Oteque, La Vague d’Or, etc… and their consistency runs down to the core. Others are hit or miss and their food is not memorable. Food from a truly deserving Michelin star(s) restaurant should leave a lasting impression and a taste one can recall long into the future.
You need to be able as regular visitor or tourist for example to go to a restaurant and have a great meal then visit again maybe in 5 years or so and the quality of the meals is the same or better. Never worse. You need to have a place that is safe bet for a good food. A place that you can recommend to someone. A lot of these new places open up, start aggressively and over the years become sloppy and average.
The only stars I care about are the ones on a restaurant's Google rating. Customers forking over their hard earned are the toughest critics out there.
Does anyone know which books Marco mentions here? Thank you.
Here are the differences:
Back then, you earn it.
21st century and so on, money makes the world a round round place.
Whats that pink bracelet?
What books exactly is he talking about? :)
Completely agree. Ive eaten in a few Michelin star restaurants and a lot of them are fairly average at best
It’s worse in Asia. In Hong Kong for example, or Saigon so many very average restaurants with stars because westerners don’t know what is truly special about the cuisine.
This guy once burned a Spanish omelette on one of his Knor promoted UA-cam videos ,that was it for me.
Very true, these days Chefs get a star after a few months of openning their first restaurant. Half the time they dont even get involved in the production of any the dishes, its all left to the Soux Chef to run.
Don’t disagree went to a single Michelin star restaurant local to me: first visit one of the best meals I have ever had …. Second visit was terrible even had to send some dishes back and we were not the only table. Consistency point is very real
So basically, it used to mean something and you had to work for it every day. Now you just make a 'donation'.
I like how doesn't dunk on modern chefs or young chefs, just says that the organization judging them have gotten lazy
I recently saw a video of that new Michelin star taco stand in Mexico and the food looked really boring and bland, the person trying also thought the same and said he knows multiple taco shops that are better
I think there is a level of truth to this, but I also think he ignores the fact that for many many years the system was incredibly exclusionary in a way that was not related to anything that I think he would identify as food or restaurant quality.
I respect Marco, but you have to say, that they raised the bar massivly, I own over a dozend books from 20 years ago, all three michelin star-rewarded restaurant and you would barly win one star today with those dishes
My local McDonalds has a Mitchelin star. Best fries in the country. Burgers are shit but the fries… chefs kiss.
Was he called The Michelin Man?
They never give Stars to a chef, only the restaurant
Michelin star restaurants closing and filing for bankruptcy is enough to tell you that these stars are worth.
I couldn’t agree with Marco More. If “you’re a chef and you’re not behind the stove”. Damn he’s telling it like it is.
Nowadays they hand out those stars like confetti.
To be honest, nowadays Gault Millau is a better restaurant guide than the Michelin Guide.
i heard exactly the same 20 years ago when molecular gastronomy was the big thing. exactly the same.
That’s because now it’s all about getting those stars. The actual food becomes secondary which is honestly just pathetic. Most Michelin kitchens these days are rife with abuse and it’s all because of the ego. Chefs only care about notoriety. They’re only in it for themselves, only cook for themselves. The food, their fellow chefs, even the customers are only tools to boost themselves up the ladder, so they can throw it down. If you look at a chef like David Chang there’s a perfect example of ego, and forgetting where you come from/forgetting your place in the world. The whole Michelin system needs to be revamped and stars need to be revoked, especially from the ones with 3 stars.
Dave just takes one bite of the pizza and rates it. And that pizza joint could explode with customers with a 9 rating or lose business with a 5
Spot on
there should only be one 3 star restaurant per city.
It’s hard to know if this is true. Maybe it’s just a generational gap that the old school doesn’t agree with? I love MPW and hope he is on point. But we age and get beyond the current trends. So I am full of wonder?!
What is her name?
You can buy them now
Tell us about the stock cubes
I've got three stars and I mostly cook with an air fryer.
It's Berenstain, not Bernstein
Corruption is a real thing money talks
how can these celebrity chef not cook in their restaurants on a regular basis and get credit for being a good cook.
Also..surprise surprise..Food taste is objective. Ive eaten at many old school michelin star restaurants and had the dish that was talked about in the reviews... It was not good at all for me personally..
Sooo rather then caring about stars and reviews..Make up your own opinion.
Michelin was and "still" is for people to travel so you will travel more and therefor the company makes more money ^^ people underestimate that this still has a magnificent effect to this day.
No prizes! Just the love of the game 😉
michelin stars now is based purely on your social media presence
The most amazing english accent by a frenchman. .
Back then, only bland flavorless French food got Michelin stars. At least now there’s some diversity
Originally it was a guide published by the tyre company. It was intended to make people drive further out of their way to “better” restaurants, to wear out their tyres faster
It used to be about commitment and integrity. It's now about money, marketing and politics. This is how the world has changed.