![]() The Michelin Guide accepts applications, but the editorial staff alone decides which locations are reviewed. You’ll have to write your report late at night – a note pad would expose you by the main course. You assess anonymously and undercover in hotels and restaurants. Of course, Michelin is always connected to cars.īut with the funaside: After months of training, you and your colleagues will decide on the livelihoods of others. Even if you do make it, you will be faced with a lot of strenuous 14-hour days, despite the culinary delights, on which you will cover many miles from one work assignment to the next. However, it’s still no simple feat to be hired as a Michelin critic, even if you meet all the requirements. Prerequisite: You have received a culinary education in an upscale establishment, have excellent taste buds and know the ins and outs of Sot-l’y-laisse, Vin Jaune or Nouvelle Cuisine. White Alba truffle, caviar and beef tatar, souffled quail breast, champagne cream sorbet: If you are willing to endure regular seven-course menus and enjoy hanging out in trendy gourmet restaurants, you should think about a professional future as a Michelin critic. *in its own particular category Anonymous inspectors in search of a culinary kick: how the Michelin Guide makes its decisions ![]() Three star: this restaurant offers “exceptional cuisine” that is “worth a special trip”*.Two stars: this restaurant boast “excellent cooking” that is “worth a detour”*.One star: this restaurant represents “a very good restaurant” worth a stop*.In 1936, Michelin introduced the three categories for star chefs and star restaurants it still uses today throughout the world: The particularly exceptional locations have been marked with a symbol since 1926: a flower-shaped star which the French affectionately call “macaron”. However, if you think the Michelin Guide only covers expensive gourmet cuisine, you are mistaken: The guide includes – back then as well as today – recommendations for every price class. The travel guide started offering recommendations about hotels and restaurant in the 1920s. It goes without saying that this practical guide was not only popular with the French, it became a big hit in Europe as well. But that didn’t matter because the Michelin Guide basically has no competition. At first the guides were free, and later the customer had to pay for them. There was no better way to market their expertise to the target group. Michelin’s tourism department had a brilliant idea: a practical list of mechanics, car care tips and a map were all included in the guide. Who doesn’t recognize the portly Michelin man? The French tire manufacturer with this funny – ok, let’s be honest, creepy – mascot discovered a profitable gap in the market in 1900. Michelin Man at the Michelin Star Revelation Hong Kong Macau 2020 ![]()
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