| The Elusive Michelin Star | | | | balance of flavors, and creativity of the chef. |
| If there is one thing that is on the minds of all | | | | "It's not really a ‘like' and a ‘not like,' " |
| executive chefs and A-class restaurants, it is the | | | | [Michelin inspector, 'M'] said. "It's an analysis. You're |
| Michelin Star. | | | | eating it and you're looking for the quality of the |
| The Michelin Guide appoints these enviable medals of | | | | products. At this level, they have to be top quality. |
| culinary honor to its highest rated restaurants in | | | | You're looking at ‘Was every single element |
| Europe, the USA and Japan. Stemming from France, | | | | prepared exactly perfectly, technically correct?' And |
| the Michelin committee and its secretive inspectors | | | | then you're looking at the creativity. Did it work? Did |
| can make or break a restaurant. | | | | the balance of ingredients work? Was there good |
| Its clan of anonymous, professionally-trained experts | | | | texture? Did everything come together? Did |
| frequent restaurants of interest and assign each an | | | | something overpower something else? Did something |
| assessment of the restaurant's food and service. | | | | not work with something else? The |
| These reports are then presented at the annual | | | | pistachios—everything was perfect." (Source: John |
| Michelin "stars meeting", which determines the final | | | | Colapinto, The New Yorker) |
| allocation of 1, 2 or 3 stars for exceptional food and | | | | She will then write out a detailed report on the |
| service. | | | | setting, comfort and service of the restaurant. The |
| Chefs may work all of their careers to attain these | | | | wine list, the other guests, the décor, the china |
| stars. A three-star rating is the highest honour and | | | | and cutlery, the salt shaker, the glasses, the |
| one might say would be equivalent to winning the | | | | mannerism of the waiter and the voice on the end of |
| Oscar for culinary ability. The anonymity of these | | | | the phone when you made your reservation, the |
| food critics is paramount. Not dissimilar to CIA | | | | free petit fours at the end of the meal… |
| Agents, the inspectors are told not to discuss their | | | | Everything is taken into account. |
| line of work with anyone, not even their parents. | | | | And for this reason, organization, preparation, training |
| They are expected to travel constantly, maintain a | | | | and creativity are key for an executive chef to |
| constant regimen of eating (they must order three | | | | retain the quality expected in the kitchen. The |
| courses and clear their plates at each sitting), they | | | | inspectors are in fact tasting the preparations of the |
| receive a low salary, and when they eat out, they | | | | sous chef and line chefs, not necessarily the |
| are suggested to indulge in their tastings alone. This | | | | executive chef. So to ensure that the fish is not |
| breeds a dedicated group of inspectors, who do | | | | overcooked but remains delicately flakey and to |
| work for their passion and retain modesty within the | | | | ascertain that the waitress does not get finger |
| profession. | | | | marks on the water glasses, the executive chef |
| A hospitality or culinary degree is mandatory for | | | | must run a tight ship, where either he is everywhere |
| inspectors. Previous experience in the food industry | | | | at once, or he delegates and trains his staff in an |
| and a sommelier's certification is even more of a plus. | | | | expert fashion. From the sourcing the fresh produce |
| If you are wondering how the inspectors prepare | | | | for ingredients and checking the inventory, to the |
| their reports, here is a little outline. | | | | typed menus and clean aprons, the manager and the |
| After each inspection visit, the inspector will return | | | | executive chef work closely to ensure the smooth |
| home to list every ingredient from the meal and the | | | | operation of their vessel. |
| specifics of preparation. Each of these would be | | | | If you are interested in executive recruitment for the |
| rated according to criteria, including quality of | | | | hospitality, culinary, or hotel management industries, |
| products, mastery in cooking, technical accuracy, | | | | refer to etrainu for sourcing the best quality staff. |