Michelin's core business is selling tires, and it should focus on that.
The Michelin guide is subjective and controversial. While the guide has become a prestigious honor for many chefs and restaurants, it is important to remember that the process of awarding stars is subjective and often controversial.
The criteria for awarding stars can be unclear, and some chefs and restaurants may be unfairly excluded or overlooked.
The Michelin guide puts undue pressure on chefs and restaurants. The pursuit of Michelin stars can be a driving force for many chefs and restaurants, but it can also put undue pressure on them.
The pressure to maintain or earn stars can lead to an unhealthy work environment and may even contribute to mental health issues among chefs and restaurant staff. here are some additional quotes from Michelin-starred chefs that highlight the issues with the Michelin guide:
As Marco Pierre White, a Michelin-starred chef, puts it, "I think Michelin should stick to making tires. They're very good at that, and they should leave the restaurant reviewing to people who know what they're doing."
"The Michelin guide is outdated and irrelevant. It doesn't reflect the diversity and creativity of modern cuisine." - Alex Atala
"The Michelin guide is a relic of a bygone era. It's time to move on and find new ways to celebrate and recognize great food." - Magnus Nilsson
"The Michelin guide creates a toxic culture of competition and pressure in the industry. It's time to focus on collaboration and creativity instead." - Helene Darroze
"The Michelin guide is a tool for the elite to judge the rest of us. It's time for a more democratic approach to recognizing great food and restaurants." - Enrique Olvera
"The Michelin Guide creates an unhealthy obsession with stars and can be detrimental to the mental health of chefs." - Tom Kerridge
"The Michelin guide perpetuates a narrow definition of what 'good food' is. It's time to recognize the value of diversity and different approaches to cooking." - Clare Smyth
"The Michelin guide is a symbol of excess and indulgence. It's time to shift the focus to sustainability and responsible dining." - Dan Barber
"The Michelin guide has become an obsession for the industry, but it's not the only way to measure success or quality. It's time to broaden our perspective." - Jose Andres
It's clear from these quotes that many Michelin-starred chefs have critical opinions about the guide and its impact on the industry.
Kris Zysk
Chef | Traveller | Entrepreneur
