Food with a Purpose!
You know what I am talking about; The kind of food that will stop you dead in your tracks forcing you to take notice of the intricacies and art that resides right beneath your nose. But where are the Chefs today? The ones who demand perfection, quality, freshness, complexity, texture and richness of the plate, creativity, consistency and exquisite visual composition?! The Chefs with the capability and enough discipline to take on the Michelin Challenge?
"Everything must be PERFECT, not GOOD, not EXCELLENT but PERFECT!"
This is the mentality that creates greatness, earns respect and produces food that is worthy of a special journey!
Earning a Michelin star is what every gourmet chef should aspires to. Ever since 1900 when the first Michelin Red Guide was released to help the newly mobile citizenry in France find unforgettable meals, chefs have clamored to be included in the tire manufacturer's restaurant guide.
For more than 100 years, Michelin-starred restaurants could only be found in France and various cities in Europe. In 2005, Michelin crossed the Atlantic, allowing for the first time its inspectors to review fine dining options in New York City.
Product Development
7 年This plating is perfection
Honoring fine dining culinary tradition creating experiences for our guests.
8 年I feel the chefs are out there. The problem perhaps is more with the lack of operators willing to take the time, pay the price and do what it takes. I am mentoring some students at a high school culinary program that are doing great stuff. The next generation is on our heels. I hope there are restaurateurs willing to make it happen.