Completely missed this on TV at the original airing and as there is no thread on here about it, I suspect others did too.
It's by the BBC and on YT here:
http://www.youtube.com/watch?v=0f-j1ctaQqw
It's a well put together little documentary about michelin stars and how chefs view them and see them. It's quite fascinating really to see some of the chefs eyes almost light up at the very mention of the word.
It's a fascinating little subject really. On the one hand you can see how chefs use the guide to their advantage. They set it as a goal.. the gold medal of cooking.. something that says they're the best, that they made it. And when it arrives, they use it to their advantage by perhaps putting up their prices or at the very least, seeing a big increase in customers and enjoying the certain notoriety that it brings them. It helps their business.
But then theres the downside, the inevitable drop that comes with any achievement, when it one day has to end and the pressure of that inevitable moment. And perhaps the realisation, as Marco says around 18 minutes in.. that you've been dancing to someone else's tune, and the conductor knows less than you do. And how do you handle that moment? Do you let the book dictate it to you or do you take control yourself.
I wonder how far a chef would get in the industry if he refused to take part in the exercise and effectively banned Michelin inspectors from his restaurant? Well problem.. you don't know who they are. So you can't ban them. And I wonder if it's even possible to prevent your inclusion. Are chefs forced into playing the game? Perhaps the way to be is to just ignore the guide. Build your business on solid work, excellence and traditional word of mouth and regular customers. And let the guide do what the guide will do. Let the chips fall where they may. Although I wonder how easy it is to not let being awarded a star change your business. However much you tried not to let it.
I suppose like any achievement, a gold medal, a world championship, whatever achievement is the top of your particular career.. if you can keep a rational head and keep control and not let it dictate your life, perhaps you can handle it when the stars go away. Making sure you have a solid foundation so if things do go the way of losing a star(s) you still have enough to keep you happy anyway. That it doesn't get to a point where like the tragic case in France, you'd rather die than appear to lose your "status".
Interesting subject.
It's by the BBC and on YT here:
http://www.youtube.com/watch?v=0f-j1ctaQqw
It's a well put together little documentary about michelin stars and how chefs view them and see them. It's quite fascinating really to see some of the chefs eyes almost light up at the very mention of the word.
It's a fascinating little subject really. On the one hand you can see how chefs use the guide to their advantage. They set it as a goal.. the gold medal of cooking.. something that says they're the best, that they made it. And when it arrives, they use it to their advantage by perhaps putting up their prices or at the very least, seeing a big increase in customers and enjoying the certain notoriety that it brings them. It helps their business.
But then theres the downside, the inevitable drop that comes with any achievement, when it one day has to end and the pressure of that inevitable moment. And perhaps the realisation, as Marco says around 18 minutes in.. that you've been dancing to someone else's tune, and the conductor knows less than you do. And how do you handle that moment? Do you let the book dictate it to you or do you take control yourself.
I wonder how far a chef would get in the industry if he refused to take part in the exercise and effectively banned Michelin inspectors from his restaurant? Well problem.. you don't know who they are. So you can't ban them. And I wonder if it's even possible to prevent your inclusion. Are chefs forced into playing the game? Perhaps the way to be is to just ignore the guide. Build your business on solid work, excellence and traditional word of mouth and regular customers. And let the guide do what the guide will do. Let the chips fall where they may. Although I wonder how easy it is to not let being awarded a star change your business. However much you tried not to let it.
I suppose like any achievement, a gold medal, a world championship, whatever achievement is the top of your particular career.. if you can keep a rational head and keep control and not let it dictate your life, perhaps you can handle it when the stars go away. Making sure you have a solid foundation so if things do go the way of losing a star(s) you still have enough to keep you happy anyway. That it doesn't get to a point where like the tragic case in France, you'd rather die than appear to lose your "status".
Interesting subject.
