The Michelin review guide is a compilation of restaurant reviews. The guide is often seen as the benchmark of restaurant success in France. Contrary to its current worldwide exposure, it began as added feature to early Michelin atlases. Since a tire company creates the guide, the scoring is based off of making stops on a road trip. One star means that a restaurant is worthy of a stop. Two stars means that a restaurant is worth a detour, and three stars indicate a place is worthy of a special journey. Reviews can determine a restaurant or chef’s success. Since the guide is so powerful, reviewers must remain anonymous. They work in a total of twenty- three countries with specific regions. Reviewers are constantly on the road eating lunch and
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The chef develops the menus and delegates orders to lower cooks. The system is reffered to as the Brigade system. Escoffier developed the brigade system and modeled it after the French army. The head of the kitchen is the chef de cuisine. This member of the kitchen oversees al menu preparation, ingredient ordering, staff, and cooking. Below the chef de cuisine is the Sous-chef. They are the second-in-command, and they are responsible for receiving orders and managing the kitchen. The next level down is the Chef de Partie. These chefs cook at a particular station in the kitchen. An example of a specialized cook is the saucier. This cook prepares sauces, hot hor d’oeuvres, and completes many dishes. A cuisinier is the lowest level of cook, and they focus on preparation or specific …show more content…
It began as a contest of wealth for the elites. Then as chefs published more cooking literature, recipes became more accessible to the public. Through recipe codification, chefs developed dishes over time. They transformed them from being very heavy to being healthy and light. New techniques found in this evolution, like sous-vide, gave chefs more ways to create new food. Even with the changes to cooking, there remains a tradition of quality. The Michelin guide forces restaurants to maintain the upmost quality of food. French cuisine will always be in a state of change, but good taste will remain
The chef develops the menus and delegates orders to lower cooks. The system is reffered to as the Brigade system. Escoffier developed the brigade system and modeled it after the French army. The head of the kitchen is the chef de cuisine. This member of the kitchen oversees al menu preparation, ingredient ordering, staff, and cooking. Below the chef de cuisine is the Sous-chef. They are the second-in-command, and they are responsible for receiving orders and managing the kitchen. The next level down is the Chef de Partie. These chefs cook at a particular station in the kitchen. An example of a specialized cook is the saucier. This cook prepares sauces, hot hor d’oeuvres, and completes many dishes. A cuisinier is the lowest level of cook, and they focus on preparation or specific …show more content…
It began as a contest of wealth for the elites. Then as chefs published more cooking literature, recipes became more accessible to the public. Through recipe codification, chefs developed dishes over time. They transformed them from being very heavy to being healthy and light. New techniques found in this evolution, like sous-vide, gave chefs more ways to create new food. Even with the changes to cooking, there remains a tradition of quality. The Michelin guide forces restaurants to maintain the upmost quality of food. French cuisine will always be in a state of change, but good taste will remain