TIL that in 2005, U.S. restaurants become eligible to earn Michelin stars for the first time. Michelin stars was a marketing strategy of the tyre company, Michelin in which they began publishing the travel guide in Europe in 1900 to encourage new drivers to take road trips to local attractions.

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I was fortunate enough to get to dine at Le Bernadin in 2006. At the time it was one of only three, 3 star restaurants in NYC. I didn’t realize that the US had only recently become eligible at the time. Either way, it’s still the best meal I’ve ever had in my life, and it’s not even close.


And now chefs around the world are starting to reject the stars as they are seen as more of a burden than a blessing.


For those wondering how the star system works: > One star: The restaurant is considered very good in its category but is limited in some way. This restaurant has a quality menu and prepares cuisine to a consistently high standard, but it may lack a unique element that would bring people back over and over again. >Two stars: The restaurant has excellent cuisine delivered in a unique way. This restaurant has something exceptional to offer and is worth a detour to visit while traveling. >Three stars: The restaurant has exceptional cuisine and is worth a special trip just to visit. Rather than being a stop on the way to a destination, this restaurant is the destination. This restaurant serves distinct dishes that are executed to perfection.


Next thing you’re going to tell me is that a beer company handles all the world records.


Professional chef of 14 years. Michilin stars are bull shit. Its a rating system from people that hoenstly dont even know what they are rating. Its also caused the death of many other chefs.