What It's Like to Be a MICHELIN Guide Inspector
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- čas přidán 22. 06. 2024
- Ever wondered what it feels like to travel the world and eat the best dishes for a living? Wonder no more and welcome to the world of #MICHELINGuide #Inspectors!
Interview with inspector here: guide.michelin.com/en/article...
Video Credit: Business Insider Today
Imagine being a premier chef at one of the best restaurants in the world, and your business lives and dies on the word of a tire company.
@@alanmyr1507 i live in france and yes the chefs are way too proud, as if french gastronomy was the only one around xD
Sounds like the modern world
if your business die because you don't get a michelin star then it's a shitty business and that probably why you don't get the star.
The guy literaly says that the inspectors come from many different places arount the world and speak a total of 25 langages. I'd say that's more than a bunch of pompous french critics. It's a multicultural bunch of pompous critics. Not the same.
Mr Michelin sends his regards
The real reason the Michelin man has so many rolls
I'm surprised this doesn't have more likes
wait i dont understand can you explain
@@wat4504 michelin man has tyres as fat. He eats too much.
@@wat4504 michelin man is fat
@@wat4504 the Michelin Mascot logo looks a very fay person
‘I don’t need Michelin and they don’t need me. They sell tires, I sell food.’
-Marco Pierre White
based Marco
He needs Knorr though
@@aceofspades627 And a little bit of olive oil.
@@aceofspades627 it's his choice really. His mother was Italian after all
@@robert58 I know he doesn’t really need a corporate sponsorship. I was just poking fun at how shoe-horned and contrived his plus feel.
Note to self: ask what the waiter suggests, take photos of food and pretend to write notes on your phone and the chef will think you are from Michelin
That'd benefit Michelin, it'd add an extra layer of secrecy
seems like everyone asks what the waiter suggests, takes photos of their food, and texts on their phone while at dinner though.
That's what I did when I dined solo at the french laundry (my friends, family, and coworkers wanted to know) and the waitress asked if I worked in restaurants
@linus cheung if you're sitting at a 3* restaurant I don't think they can improve their food even more
At many restaurants the servers have no idea how the food tastes except maybeeee one tasting they had when they started, if they were lucky.
‘Draws little attention as possible’
Puts fork on the floor
The next time you dine in a 3 star do it. You’d be amazed at how that simple act will turn things up to level 11 !!
He didnt make a noise, thats the point. Or I just missed the joke idk
@@blakesejarma wait is this a thing?
@@spencermanganiello8544 yes !! it's used to see if the waiter is looking everywhere ! imagine a knife fell off the table and someone walk on it
@@spencermanganiello8544 oh very much so my friend. You will need to dress the part and act obvious while pretending to act inconspicuous. Won’t work at 1 or 2 stars. 3 stars ? Oh my yes !! Paris especially. London second. Japan not as much
That apple dessert looks insane.
Reminds me of ryan reynolds
I might be wrong but I think it's Cedric Grolet's apple. If it's not, he is doing similar work with a lot of different flavors (nuts, fruits, etc.), faking the shape of the subject with different textures. He had his own Patisserie in Paris and also works with other luxurious restaurants.
Yesss what is it? And how to cook it I wanna do it ! excuse my english.
@@Forever-cy8hb I think you take an Apple - bake it and stuff with chocolate
Overpriced and not worth your money.
so basically these restaurants just needs to make sure they are on their absolute A game for a guest that dines table for one, asks few questions, orders 3 courses...
And wears an inspector cloak and a top hat
@@alexbarcovsky4319 and has a car with Michelin tires
These restaurants need to make sure they are on their absolute A game for ALL of their guests. If I'm an inspector, I'd be observing how they treat other tables as well, not just my personal experience.
i work in a restaurant thats on the edge for a star, and yes, thats exactly how we spot a guest that might be from michelin. we dont want one tho. there come a lot of downsides with a star
@@maartenboender5352 they're no downside getting a star, just stupid restaurant owner who think they have to put an expensive snobbish annoying service to keep the star when it's what make them lose it.
It never occurred to me but I may have accidentally tricked a few restaurants into thinking I'm a Michelin inspector.
what a job, eating like a king and awarding stars for your hard work of eating, meanwhile the restaurant owners exploding with stress lmao
I think it's a bit more than that. They have to remember each dish, take notes of all the details in the restaurant, everything from decorations to the servers attitudes etc. Sure they might live a relaxed life but no doubt is it work
Yeah but unlike a king, these guys have at least worked their own asses off for years first as cooks and managers to get there.
To get this job you need to have decades worth of experience in the industry first!!
Why don't you work as a Michelin inspector then? Yeah, I guessed it
@@TheSuspectOnFoot That's a given bro even kings need to study their ass off before their coronation and those that fail become puppets or their country would be ruined lol.
Key criteria: consistency in visits
Also: inspectors never visit twice.
it does make sense though. the other inspectors confirm that they experience the same quality as other inspectors. also, an inspector visiting multiple times could lead to them being recognized.
so basically its the freemason but for culinary
Yeah lol
Don't you mean Stone Cutters.
Real, lol.
Idk, I feel like the Freemasons have people that specialise in the arts, most Michelin guide writers do not. Imagine having some ex manager of a 2 aa rosette gastro pub decide if you're worth a third michelin star.
@@toffeelatte6042 Aren't Michelin guide writers/journalists consisted of professional gastronomes?
Secret Michelin Reviewer: "I'd like some clear , fresh, well seasoned perspective. Can you suggest a good wine to go with that"
Ratatouille???
@@evansky03 That's a wine?
@@rogerlephoque3704 I mean the quote where it came from, it's not a wine hehe
@@evansky03 You're quite right, sir. It's not a wine, it's a movie starring a rat. Mine's a pint of Krug, squire.
The Video: Explaining how complicated and secret the job as a Michelin Inspector is
Me: Mind-blown that the Apple at 1:35 isn’t an Apple...
Really though I thought I was the only one
No wonder there was a fork at the flor at the taco stand where I work.
All this stuff about them being super secret... but caller ID outed them 2 hen they were booking reservation at Gordon Ramsey place years ago. Reservation for 1 at his London restaurant for that night from a Paris number. Led him to calling the number back and it being their god damn headquarters.
Can you link me that video? I can't find it.
@@Brewer_ just type boiling point documentary
imagine having a contract stating that you have to eat out in fancy resturaunts literally every day
But it is not always fancy restaurants. It can be literally anything. Like a duck roast takeaway ...
@@thorstenbeuth1342 true but it still has to get on the radar and to do that it at least needs to be good.
I just love the idea of being able to expense all my meals lol. Just part of the job….
What started out as a restaurant guide for motorist on the road, is now listing restaurants that are unaffordable for most motorist or just regular people on the road. Times do change.
That's not true, they're plenty of affordable restaurant listed on the michelin guide, they may not have a star but they are on the guide.
You've never read the michelin guide have you?
@@Uryendel Agreed! A hawker chicken stall in Singapore got a star (but has since lost it). There ARE affordable food establishments that have a star. There's gastropubs in the UK that are affordable. I guess that's all relative. (I saw one that had a lunch prix fixe for 39 pounds & their Sunday lunch was about the same)
I believe the guide also has _Bib Gourmand_ "honourable mentions"
"Maybe even learn how butter is made" Its a sad day when inspector with 6+ years of experience as chef don't know how butter is made.
@@wungus-bongo Cause its like common knowledge for normal people but imagine a chef that don't know that.
@Eddie Knowing how something is made or works will make you more appreciative or even more critical about something.
@@vashstampede8523 Lol, I picked that up too, I think the reporter was being a little bit too much... Most chefs know how butter is made, especially when they work products like cream almost every days.
Rank the three top cow species and the optimal age and amount of litters they should have for milking the best cream, what herbs and grazing opportunities should they have, the churning should be with what type of wood, at what temperature, with what added culture for maximum flavour?
Do you REALLY, know how to make butter?
@@LovelyHick Ye I fucking mix the cream with mixer in a bowl and get the butter. Don't try to sound smart by overcomplicating things.
this would be such an awesome career path
Inspectors have to suffer a lot. Because, they have worldly renown jobs but can't tell anyone what they really do, not even their families. Also, they have to always on a trip. So, don't expected leisure time with family or being at home often.
For me mcdonalds is worth a detour, or even a special journey. They have the mcrib all year in germany, and i live in a neighboring country, an hour from the border. Ive went down there just to do some shopping and get a mcrib.
That's a 3 Michelin star restaurant.
Now that would be a job I would work overtime for!
As a butcherer, it hurts my eye to watch the first few seconds, where he uses a saw to cut the bone AND meat.
The proper way to do it is to use a knife on to cut the meat all the way to the bone, and then use the saw to just cut the bone.
Knife slices the meat fibers, a saw pulls, stretches and grinds them. Not a big deal, but still hurts my eyes
man,all of those intense reviews should be tiring
this had me rolling
@@dafrup2048 what you know about rolling down-
Noice
Ive always thought of myself as a food inspector since i was small😂i would ask my parents to get me the most popular food at what ever new place we ate at and i would judge it from 1 to 10 and recommend it to friends and family members😂years forward now im just a fat shiet with food pics on instagram😅
expected
Sounds about white.
Basically what a Michellin inspector is.
Made me shuckle :)
@@raimondsstokmanis1892 racist
in which 3 michelin star restaurant do you get the option to choose 1 entree 1 main and 1 dessert
Marco Pierre is the name that comes to my mind when watching this video.
You guys know that over used gigs Chad face? It’s him!!! He’s right there!!!!!
I will take this job in a heartbeat.
let me know please where do i eat the apple dessert at 1:35-56.
This sounds like a dream job wth I love to eat food so this is sum good shit
1 every 50+ applicant gets hire per hiring
It is amazing. I actually work at one of the places they showed in this video and it is just a different experience everyday
Gotta have 5 years’ experience as a head chef or 10 years’ experience as a hotel manager
the profession with the most taste 😋
I finally know the meaning of each star ratings
Would love this job
This all wonderfully mysterious, but largely untrue. Muchelin has been quite transparent in who they are what their numbers are. There is a 150 inspectors worldwide, and rather than pretend their anonymous, they leave a business card with you after visiting so you know you've been judged. This is to avoid restaurants that are one or two stars and not gaining another from complaining if they were actually reviewed or not. The Former CEO has stated publically that people believe each eatery is judged many times and once upon a time they were. That is no longer the case. In his words, all three stars get judged less than once a year unless they have been given reason to suspect their standard has diminished. Two stars get judged every year. One stars can be judged yearly, but most often they are judged every second year. It is only in France that all eateries are judged yearly. Its only two stars that have made a deep effort that have reached three that might be judged 2-3 times in a year to verify they're worth upgrading.
In Los Angeles County, about half of all Michelin starred restaurants are Asian owned and themed.
Seems like a nice job tbh especially if they are traveling and eating high-class food all the time on the company's dime.
sounds like a fun job
WHERE DO I APPLY
Where can I apply?
How to apply to be a part of this job...
My dream job....
6 years as a head chef, 10 years as a hotel manager.
@@tobiasrieper7463 ohhh.. then i have to get on movin..... thanks....:-)
an ex girlfriend of mine was worked as a Michelin inspector, she had about 5 years running her own restaurant, which had 2 stars and nothing else..
how do i sign up for this job?
cool
"what they order" a lot of the time they don't. tasting menus make up the bulk of the 3 star restaurants and there's no ordering.
Not every restaurant that has a star or more is highclass. It is highclass in its own categorie.
What was that food with sugar egg-yolk?
Why is this vertical?
Their job is to eat. 🤔 I like it. Where can I sign up?
Today I learned Michelin stuff associated with restaurants and food is actually related to the tyre brand
My favourite meal is Street Pilot 4's
👍
I thought they mean like a tire inspector lol
What has tires got to do with food I don't get it unless you eat in one of ramsays restaurants
That's it
I feel ready for the job
Dream job
Tires?
This dude is so handsome. Hands down. Never seen a more attractive man.
I'm angry because I'm jealous af and also a little scared because I have a crush on him
u r u gae
I get hungry just watching.
Cant even get a tire🤦♂️
How does one apply to a tire company to judge food establishments?
Hi Ryan, you can see all our job listings here: jobs.michelinman.com/en 😀
@MICHELIN Guide Asia I don't see something resembling "food reviewer" or the process of getting there from the other jobs though.
Also, idk what a "doping operator" is, but I know a dude that didn't make it past 7th grade that would be perfect. I don't see something resembling "food reviewer" or the process of getting there from the other jobs though.
Also, idk what a "doping operator" is, but I know a dude that didn't make it past 7th grade that would be perfect.
I want to be a Michelin inspector
This is my dream job.
Yeah I never really thought of it like that, but I guess you can't eat at a star tier place every day because it will dampen the experience. But also you have to go to a decent amount so that you can maintain consistency in your ratings, like if you go to a whole bunch of 1 star places and go to a place a tier above and give it 2 stars.
5:10 yeah just gimme paint and glue spread on a table
i bet they have 2 or 3 michael stars lol
Kind of interesting how they reviewed Hawker Chan's food as:
1) it is considered 'street food'
2) it is located in a public area [hawker centre]
definitely professional. LMAO
shouldn't you guys be making tires
damn i wanna be a inspector
TELL ME WHY MY ASS NEVER KNEW IT WAS THE FUCKING MICHELIN MAN THAT TELLS US WHERE THE FIRE FOOD IS?????? 🤣🤣🤣🤣
The Michelin Inspector.. Is *the* Michelin Man
I’m not meet the requirements to be an inspector but just take me along I wanna eat and travel the world. 😂
Why only order appetisers and entrées? Why no mains?
@@KahruSuomiPerkele Ahh must be. Here in Australia you usually have a Soup course, an appetizer, an entree, a main then a dessert, and sometimes there will be a cheese platter or coffee service afterwards to finish the meal. Some places will skip soup as it's own course and serve it as an appetizer, or skip the appetizer completely.
Bruh this is like the CIA or FBI, but gourmet level
What a job that would be sign me up seriously
I wonder how they can always manage to get reservations.
I wonder What standards of a country to receive the evaluation from the Michelin Guide? Thank you
Hi Ho Tam, More info regarding our inspection process can be found in the link here: guide.michelin.com/th/en/michelin-guide-inspectors
"Table for one asks what to suggest, probably an inspector"
And by bringing a friend or a date they instantly became ususpected, again.
“Not one Michelin inspector in the world knows more about food than me, so why do I need to be judged by people who have less knowledge than me?” - Marco Pierre White
Marco isn’t a great example. As an angry chef who hasn’t won many Michelin stars he isn’t a very reliable or even truthful guy. Look at the way he played Gordon Ramsay and tried to use him for his own benefit.
i agree that michelin shouldnt be the criteria through which the culinary world is measured. but marco pierre white isnt really reliable (and for me also not respectable) as a public personality. thus his quotes shouldnt be a criteria after which to judge michelin.
@@gamersnationstation8403 "Won many" - won plenty. People just dog him cos he shills Knorr to earn a living now.
@@gamersnationstation8403 This tells me you're young and don't know much about the serious side of things. You do know that Gordon is known as exactly the same thing right?
These are reviewers who are trained extensively. And michelin is usually more reliable for food quality than sites like yelp or opentable. Lastly, marco… restaurants are cooking for the public so it’s fair for the members of the public to judge that.
my dream, one day
WHERE DO I SGIN UP
Ive been to a michelin restaurant, it was okay. It is a curse because people go there thinking its the heavenly out of this world experience and leave dissapointed. this star really means nothing
think again
I’ve never looked in a Michelin book or website to find a restaurant
"Hello, welcome to Laverne's Tires, Michelin Stars Awarded Also."
What's so great about impressing a Tire company w/ food?
Back in the day they were trying to sell tires or something cause cars weren’t very popular so they made this guide to basically give another purpose to driving and since then it’s always been published every year making it highly credible and what not
This sounds like it came straight from an anime lmao.
The serect service of restaurant reviewers have been helping the world for thousands of years. our protanagnist is born in the industry. his father was kicked out and disappeared now he has to find his dad and take this group down. also he is really buff and half demon also a female with big boba for the boys
me a badass rolling on my pirrelli tyres going to a michelin star restaurant
This is the plot of a Dhar Man video waiting to happen
I want an AskReddit of a Michelin man.
its like assassin's creed of culinary world
ok cool
Me eating a frozen pizza while watching this
so my question is how do i get a JOB as a MICHELIN Guide Inspector, mostly in it so i can eat free food as it probably will be paid by MICHELIN.
i'll do this job yo
Just found out that Michelin tires and Michelin stars is the same
1:46
"I don’t want to be judged by people who have less knowledge than me."
~ Marco Pierre White
a lot of times the one star restaurant is way better than the 2 stars
For a normal human beings, yes. But for some devoted food maniacs, no.
Prolly because once you get 2 stars you start to be complacent. When you have only one, you try to hold on to it.
Never, in a month of Sundays, will a Michelin inspector ask the waiter, "What do you suggest?"
They would actually
@@TrentGS Actually, they wouldn't, not in a month of Sundays... Such a thing would make it impossible to fully evaluate a restaurant, stymying the inspector's critical faculties, personal judgement and free choice. Besides, there are people out there who just might know a thing or two about a Michelin inspector's MO...Additionally, wait staff working front-of-house dread being asked "What do you suggest?" It's just like being asked, "How long is a piece of string?" On the flip side, they'd welcome it, because the chef has told them to "push" this or that dish tonight on account of raw ingredients in the kitchen reaching the sell-by-date or worse, "your" food has gone beyond the sell-by-date. It happens a lot in the industry.
@@wungus-bongo I was unaware that the female narrator of this clip is a "michelin executive" [sic]. Neither is there any attribution or evidence that the scripted words spoken by the narrator are those of a Michelin Executive, as you "literally" claim in your comment. Monsieur Gwendal Poullennec, Michelin's International Director and therefore an executive, said nothing of the sort. Would you like to borrow my hearing aid?
pls dont forget that this is a tyre company
@@KahruSuomiPerkele apparently you are not aware of who I was quoting...how sad.
the council will decide your restaurant's fate
I'll cover San Francisco for you guys.
Why not visit restaurants worldwide? Why only 28 cities?
omg Its been years the shot of Hawker Chan at 4:00 & 4:27 took me straight back ❤