The Michelin’s food guide’s editor opens up on what makes a restaurant truly amazing
The syntagm “Michelin star” can bring up a myriad of emotions depending on the person you are speaking to. Chefs who have recently been awarded the much-wanted accolade will feel pride. Chefs who have had the status stripped away feel as if they have failed. Customers feel that “Michelin star” is a clear marker that a restaurant is offering the best of the best dishes.
The woman that is in control of this whole thing – in UK and Ireland – is Rebecca Burr. She became the editor of the Michelin Guide Great Britain and Ireland. Since then, she has eaten in around 250 restaurants a year. According to what she said in an interview with the Independent, the life of Michelin inspectors is the stuff of dreams. On average, they are out on the road three weeks of a month, including weekends. They have to eat three meals a day at top class places, as well as more simple places in between. This job could easily be considered one of the one of the best jobs in the world.
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Regarding the criteria for analyzing a restaurant, there are certain guidelines, such as consistency across the menu. A candidate is visited many times to make make sure the chef cooks all of his or her dishes the same every time, according to Burr. The inspectors also check that they are charging correct amount. Other important elements they observe is the flair and technical skill involved and the quality of the food.
Concealing their identity is no picnic, but Michelin inspectors try their best to be discreet. Some of Burr’s colleagues make up lots of names and disguises. Fortunately for them, it’s becoming less unusual for a person to travel and dine alone.
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