Family, friends, and colleagues are aware of my dream of running a Michelin-star restaurant. I believe the coveted top honor is a sign that one has succeeded at the highest level as a chef.
But before I proceed any further, here’s a brief background on the origin of the Michelin star:
In 1900, Michelin (yes, the tire company) brothers Ándre and Édouard started the Michelin Guide, a sort of travel guide for motorists who might be in search of places to stay and to dine during their travels. As the tire company rose to prominence, so did the guide. The brothers then added restaurant recommendations, independent of hotels.
Then in 1926, the Michelin star system was introduced, which examined not only the services of a hotel but the caliber of its kitchen, too. Eleven years after, the Michelin Guide was devoted purely to gastronomy. Today, there are 24 guides for 24 different countries. In the U.S., the Michelin Guide was first released a decade ago, zeroing in on New York restaurants. Chicago and San Francisco guides soon followed.
Although some of the world’s most famous chefs don’t want a Michelin star (there is after all the immense pressure of keeping the top honor), I continue to long for it. Dreaming of a Michelin star is one way for me to keep honing my skills as a chef. With that goal in mind, I work extra hard in delivering not only delicious food but one-of-a-kind dishes that will make my customers talk about their meals days, even weeks after they had them. So I guess I will continue to wish upon that Michelin star and hope that one day, all the hard work, sacrifice, and long hours I put in the kitchen will all pay off.