Ever wondered what's behind the Michelin star ratings? For those in the profession, it's almost like military decoration for bravery.
First of all, what do the stars mean... here's how Michelin's website defines the ratings
One Star: A very good restaurant in its own category
Two Stars: Excellent cooking, worth a detour
Three Stars: Exceptional cuisine, worth a special journey. One always eats extremely well here, sometimes superbly
Next let's demystify what does it take to be a Michelin star...
Establishments under “star consideration” serve cuisine that is prepared from excellent quality ingredients, display impressive technical skill, and present a balanced menu of clear flavors with a distinct personality; and it is imperative that they do so consistently. In addition to the menu and cuisine, we also scrutinize the beverage program asking ourselves if the wine, cocktail, and/or sake selection enhances the experience and moreover offers something special.
I found this interesting interview with a Michelin inspector and there was a very interesting takeaway. The stars are awarded for "what's on the plate". So it is for food and for food only, not for the ambience or decor. That is indicated by the fork and spoon symbols next to the name of the restaurant. Good learning!
So for all those wannabe chefs out there, make the best food you can, out of your garage, and you might end up with a Michelin star - who knows :)