What it takes to Work in a Michelin-Starred Kitchen

Posted on Wednesday, February 27, 2019 by Amy ListonNo comments

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 KPI’s and targets, as this place requires survival, talent, and sometimes, quite literally, thick skin. So what does it take to work in the best of the best, with the best of the best?

The Michelin star was started up by the Michelin brothers, who founded their tyre company in France in 1889, changing the means of transportation in a beautiful city; little did they know that it would build into a brand that would one day become one of the world’s highest culinary awards, given to only the finest restaurants.

To know what it takes to work in a Michelin star kitchen, it is important to know what makes a restaurant reach that quality in the first place.  So, what does it take?

Michelin have done their best to keep a lot of the requirements secret; they will also never let people know when their restaurants will be critiqued so that they are judging the standard food and not just something that was made to impress.  It is required to be located in one of the countries where Michelin operates, though.

To increase chances of being critiqued to achieve a star, focus shouldn’t just be on the food; this means ensuring that the restaurant is clean, eye catching and can create an exceptional dining experience.

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.  It is said that it can be a bit off putting to consumers if they can see their chefs taking breaks, having dirty uniform and presenting themselves in a punctual manner (not talking to diners for too long so that they can dine and finish their meal accordingly, fitting any possible schedules).

Put care and love into what you’re doing, work as a team in the kitchen and do exactly what is required to ensure the greatest and most consistent of qualities in the meals presented.  This may sometimes involve long hours, but 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, it is imperative to learn the ways of each kitchen you work in as the dynamic will change between places; but 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.

Do you have experience in working in a Michelin star kitchen?  We’d love to hear what you have to say in the comments!

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