What does it mean to lose a star as a chef? Gordon Ramsay is not the only one to weigh in on the "hot topic" of the coveted red star ratings. Let's see how other chefs reacted.
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This year's Michelin Guide brought joy and sorrow to chefs worldwide. With the 68th edition of "Red," sixteen restaurants lost their stars, and ten others did not have their stars confirmed due to closures or renovations. In addition, two restaurants went from double to 1 Star. So what impact does the downgrade have?
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In 2014, celebrity chef Gordon Ramsay admitted in an interview with a Norwegian broadcaster that he cried when he lost a star: "It is an emotionally complex moment for any chef. It´s like losing a girlfriend. It hurts; you want her back and will do anything to win her back."
More recently, in 2019, Marc Veyrat, the chef from the Alps, even took Michelin to court when he had his star taken away. Numerous controversies also arose in 2021 when Michelin did not stop ratings during the difficult pandemic period and cut out several restaurants. Although many chefs see the loss of a start as a personal defeat, others do not seem as enthusiastic about joining the Michelin firmament, believing it to be obsolete or thinking that it entails constantly working under pressure in which creativity is limited.
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In 1999, Marco Pierre White was the first to refuse stars after he was the youngest chef to receive three of them in 1994. In 2017, Chef Sébastien Bras demanded that Le Suquet, his restaurant, be removed from the Michelin Guide, rejecting the stars awarded because the recognition he received put too much pressure on him and his staff. In 2018, Chef André Chiang of Restaurant André did the same. And there is Chef Eo Yun-gwon, who took Michelin to court like Veyrat, but because he did not want to be included in the guide. Yearned for or not, Michelin verdicts always make people talk.
Source: thetakeout.com
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