The culinary sector can be a tricky one to get right. Moving up and showing your worth is different when in the kitchen. Forget office KPIs and targets. The kitchen requires survival, talent, and sometimes, quite literally, thick skin. So, what does it take to work as a Michelin Star chef in the best of the best, with the best of the best?
The Michelin Star was started by the Michelin brothers, who set up their tyre company in France in 1889. Little did they know that it would turn into into a brand that would one day become one of the world’s highest culinary awards, given to only the finest restaurants. Who would've thought?
So, let's try to understand what makes a Michelin Star restaurant. So, what does it take?
Michelin do their best to keep a lot of the requirements secret. They also never give warning to restaurants ahead of being critiqued. They do this so that they are judging the general standard food. Not just something that was made to impress. One of the few known requirements is that the restaurant needs to be in a country that Michelin operate, which isn't hugely helpful.
If you want to increase your chances of achieving a star, focus can't just be on the food. This means you need to ensure that the restaurant is clean. It needs to be eye catching, with exceptional interior design. You need to create an phenomenal dining experience. Customer service also needs to be of be absolute perfection. An exciting and innovative menu is also a must!
So, what does it take to keep up the standards and make the most in the kitchen? The most obvious answer would of course be culinary skills, however, appearance also matters too. There is a few thing that chefs should avoid, that some customers find off-putting. Firstly, seeing chefs taking breaks. Of course, this isn't to say chefs can take no breaks! Just take them in a staff only area. Secondly, having dirty uniform can be off-putting. Now, working in a kitchen is it realistic that your uniform will always be spotless? Probably not. But to the best of your ability keep yourself as presentable as possible. Restaurant staff that linger can also be a problem. Staff should ensure not to talk to diners for too long so that they can dine and finish their meal accordingly. Restaurants must avoid these mistakes to be in with a chance.
To ensure the best service, kitchens must put care and love into everything they do. They must work as a team and do whatever is required to ensure the greatest and most consistent of qualities of meals presented. This might sometimes involve long hours. The reward at the end of each service will be worth it when you know you have given it your all. Michelin, is of course about the quality of food, so if you make yourself proud of each plate then you’re on the right track.
Kitchens can be fast paced and focussed on perfection. So, it's important that you learn the ways of each kitchen you work in as the dynamic will change between places. What doesn’t change is why you’re there. Whether it is maintaining the award, or working towards achieving it, work hard and see where it takes you. Being a Michelin Star chef takes huge dedication, persistence and passion. Do you have what it takes?
Do you have experience in working as a Michelin star chef? We’d love to hear what you have to say in the comments!
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