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>"I was being judged by people who had less knowledge than me, so what was it truly worth? I gave Michelin inspectors too much respect, and I belittled myself. I had three options: I could be a prisoner of my world and continue to work six days a week, I could live a lie and charge high prices and not be behind the stove or I could give my stars back, spend time with my children and re-invent myself."
Why do we trust food critics so much? Guys like Joe Bastianich from Masterchef can barely cook anything. Yet he's a respected judge on that show, a show about cooking.
A Michelin inspector has the right to award Michelin stars but he himself has never earned a star.
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Is that a Marco quote?
What I don't understand is why people give so much credence to a tire company when it comes to high cuisine.
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>>9363893
t. No clue how the Michelin system works
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>>9363893
Someone has no idea how the Michelin works....
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>>9363898
>Is that a Marco quote?
As if you don't already Knorr
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Do we?
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>>9363893
I don't think anyone besides the industry and foodies give a flying fuck about Michelin stars. Most people don't even realize it's the same Michelin that sells fucking tires and has a mascot that looks like Mr. Staypuft
Getting that 2nd or 3rd star is major bragging rights and can bring in the whales, though. The problem is you can lose them from year to year - it's not like a fucking oscar, where you're always an oscar winner. Arguably it's worse to have earned one and lost it than never earned one at all.
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>>9364018
>I don't think anyone besides their customers give a flying fuck about Michelin stars
HURR
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>>9363899
how does it work ?
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>>9363893
>Joe Bastianich
His opinion was always a bit of a joke on the show, and I think he knew it with the throwing dishes in the trash dramatics and trying to act angry when he didn't like something, rather than just expecting the contestants to respect his judgement.
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>>9364029
>Restaraunts are sustained by foodies and chefs
pftahahaha no
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