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#1
02-19-2007, 09:22 AM
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 Ratings and stuff What do you chefs think about ratings, michelin, stars and whatever else there is? I mean theres the case of Bernard Lousie who killed himself, he obviouslly took to heart very seriously, but in a general sense, if you lose a star would be you very distruaght?      |
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#2
02-19-2007, 11:07 AM
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| Shoot, I would be happy to get a star Michelin or a gold one pressed onto my forehead for my cooking. I would also accept a pat on the backside or a ruffle of my hair. Losing a star would suck but imagine all the quality chefs who never get recognized.
__________________ Mike  |
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#3
02-19-2007, 11:49 AM
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| I'm reminded of Adam Sandler's role in the movie Spanglish. Once you get that perfect rating... what more can happen except for it to go down. I don't buy into ratings too much, they won't dictate where I work or eat. Keep in mind I'm still young. |
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#4
02-28-2007, 07:04 PM
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| Ratings Ratings are more often important to the restaurant that receives them. If the ratings are consistently good it could mean more salary to the chef and other kitchen staff, however if the ratings are down it could be a signal for the chef to start an immediate job search. I enjoy being part of a restaurant that is reviewed and rated for the simple fact that it keeps me on my toes. Never take anything for granted. Tanasy |
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