Wanting by Luke Burgis
Author:Luke Burgis [Burgis, Luke]
Language: eng
Format: epub
* * *
When most French chefs open a new restaurant, they wait in trepidation for a Michelin inspectorâwhom they may or may not recognize as oneâto walk through the front door.
On any given day, any one of hundreds of plates that their kitchen sends to the dining room could wind up in front of an inspector. After finishing the meal, the inspector might flash credentials and ask to see the kitchen. Or they might depart anonymously.
The inspectorâs verdict has life-altering consequences. Having a Michelin star added can make a chefâs career and help a restaurant become financially sustainable. Having one taken away can start a death spiral.
Inspectors are kind of like the mysterious characters named âWatchersâ in Orson Scott Cardâs short story âUnaccompanied Sonata.â A young boy living in a dystopian, authoritarian society is declared a musical prodigy. Heâs given strict rules to follow about how he is to develop his talent. When he breaks the rules, a band of anonymous men called Watchers show up, unannounced, wielding sharp knives, to cut off his fingers. Either you play by their rules, or you lose the ability to play.10
In 2003, the Michelin watchers swooped in on Bernard Loiseau, a three-star chef in France. They told him they were worried about the lack of inventiveness and artistic direction of his restaurant, implying that he might lose a star. (And Gault Millau, another restaurant guide in France, had recently downgraded Loiseauâs restaurant La Côte dâOr from a 19/20 rating to 17/20.) Around this time, after a full day of work in his kitchen, Loiseau committed suicide.
Back in 1994, at the age of thirty-two, British chef Marco Pierre White was the youngest chef ever to be awarded three stars. In 1999, only five years later, he retired. âI gave Michelin inspectors too much respect, and I belittled myself,â he explained. âI had three options: I could be a prisoner of my world and continue to work six days a week, I could live a lie and charge high prices and not be behind the stove or I could give my stars back, spend time with my children and re-invent myself.â11 He was the first three-star chef in history to shut down and walk away.
Paris chef Alain Senderens, tired of trying to keep up, closed down his three-star restaurant and revamped it, which kept Michelin temporarily away. âI feel like having fun,â he told the New York Times in 2005. âI donât want to feed my ego anymore. I am too old for that. I can do beautiful cuisine without all the tra-la-la and chichi, and put the money into whatâs on the plate.â
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