/ck/ - Food & Cooking

[Anonymous No.16443280]

any michelin bros here? how are you holding up?

[Anonymous No.16443475]

>>16443280
french tire company

[Anonymous No.16443501]

>>16443280
So that guy who told me he had met a four star Michelin chef was lying?

[Anonymous No.16443505]

>>16443475
Think about why the rating is expressed in terms of "stops" and "journeys" anon. It was a guidebook for motorists.

[Anonymous No.16443510]

>>16443280
>Michelin star
>Looks like chrysanthemum
has modern designed ruined everything?

[Anonymous No.16443512]

>>16443501
No, a chef can be awarded many Michelin stars.

Gordon Ramsey for example has been awarded a total of 16 Michelin stars with 7 stars currently active (restaurants that have the stars awarded and are still operating)
His previous stars are for restaurants that he has since shuttered, or restaurants that got downgraded.

Alain Ducasse is i believe the current most starred chef at 17 active stars and a career total of 21 stars.

[Anonymous No.16443521]

>>16443501
Why are there no five star michelin restaurants

[Anonymous No.16443525]

>>16443521
Because the scale is 1 to 3, not 1 to 5 or 1 to 10.

[Anonymous No.16443543]

>>16443525
1 TO WHO?

[Anonymous No.16443619]

OP here
I'm genuinely a chef in a 1 star Michelin restaurant, ask me anything

[Anonymous No.16443624]

>>16443619
how much meth

[Anonymous No.16443625]

>>16443624
zero, just pure rage

[Anonymous No.16443652]

>>16443619
What region?

There are a dozen or so Michelin-starred restaurants in my area and I'm debating if I want to try to move up in this field or not.

[Anonymous No.16443655]

>>16443652
UK
it's fucking shit and pure terror day in, day out
fun though

[Anonymous No.16443664]

>>16443655
sounds exciting in a certain way.

[Anonymous No.16443666]

>>16443475
/thread
This shit only exists to sell travel guides and car tires.

[Anonymous No.16443667]

>>16443664
no not really
every single day I have to output food at 110% of my ability only to have the head chef call me a dog shift chef and send my food out under his name to reap the rewards while I clean the entire kitchen for the 99999999999th time
I hate it

[Anonymous No.16443680]

>>16443475
>>16443666
When the first guide was published, Ford didn't even exist as a company, and you probably wouldn't recognise the name of the US president of the time.

Europe has a rich and old history, know your place American cockroach

[Anonymous No.16443690]

>>16443680

[Anonymous No.16443701]

>>16443667
Meh, better than the head chef not really giving a shit most of the time unless it's someone he knows is going to get the plate.

[Anonymous No.16443759]

>>16443680
nobody cares yuropoor

[Anonymous No.16443799]

>>16443667
Honestly, if you can get out, you should.

I was in your position. 1 michelin star restaurant working all the hours, getting treated like shit. I got to a point where it was either commit to it or escape.. so i left.

Now have a comfy job, work 9-5, get paid significantly more than I ever did in a kitchen, dont work weekends etc etc. Catering industry is just absolute shit.

[Anonymous No.16443823]

>>16443543
THAREE

[Anonymous No.16443938]

>>16443680
>getting THIS mad that someone doesn't give a shit about your made up tire points

[Anonymous No.16444856]

>>16443512
everything you said was wrong. There is not a single chef on the planet who has been awarded a single star. That's not how it works

[Anonymous No.16444891]

>>16443619
Why would an actual chef be on /ck/? What are you learning here besides shitposting?

[Anonymous No.16444911]

>>16444891
Thousands of successful chefs frequent /ck/ that's why this board has so many quality posts. It really is a place where all are equal and the discussion can truly shine with all facets of the human psych.

[Anonymous No.16444926]

>a company that makes large rubber donuts thinks it has an authoritative say in what is good food

[Anonymous No.16444940]

>>16444911
Until someone calls you a nigger and asks to see your tits

[Anonymous No.16444946]

>>16444911
>that's why this board has so many quality posts

[Anonymous No.16444967]

>>16443280
nice anus logo

[Anonymous No.16444997]

>>16444940
thats usually Gordon

[Anonymous No.16444998]

>>16443652
>I'm debating if I want to try to move up in this field or not.
Waste of your life. Not only are the hours long but also completely irregular. You will never have dinner with your family. You will miss every major event in your childrens lives. No sports games, no dance recitals, nothing. You will be ghost dad and they will hate you. Imagine the irony of being able to make incredible food but rarely actually being able to cook for your loved ones. It's also extremely boring about 90% of the time. Prep fucking sucks ass and it's most of what you will be doing. You will also get tired of cooking dozens of portions the same thing night after night after night. I don't know of many other "creative" professions which stifle your creative spirit quite so consistently and savagely as the restaurant industry. There is also very little job security/stability and the pay is complete shit for what you put in and sacrifice, even in high end restaurants. You will also burn out about 25 or 30 years before people in any other profession and be extremely unhealthy.

Be smart. Don't be a chef.

[Anonymous No.16446196]

>>16443619
Is it worth going to a michelin starred restaurant? We don’t have any where I live (Canada), so my question is if it’s worth going to one the next time I’m in Europe, and if so, how do I choose?

[Anonymous No.16446205]

>>16443680
McKinley is actially a fairly famous president

[Anonymous No.16446252]

>>16443667

It'll pay off eventually, I worked at a 2 star place that made it to the Top 100 list for Worlds Best twice for the last 4 years and now I have a good corporate gig that pays a nice salary as a sous.

[Anonymous No.16447124]

>>16446205
he changed his name to "denali", actually

[Anonymous No.16447169]

>>16443280
The fact that it's a French company and France holds the most Michelin stars should be telling enough about how obsolete these ratings are and on top of that, by the descriptions they give, McDonald's should have a star.

[Anonymous No.16447177]

>>16443680
based

[Anonymous No.16447179]

>>16443619
Step aside pleb.
T. **

[Anonymous No.16447197]

>>16444998
Unless in a cunt with proper labor laws of course. I work 40h/week, overtime pays 150% for the first 2h, then 200%, 6 weeks vacation, proper equipment, lots of travelling (with salary of course) and 22usd as basic salary. While I do what I love with friendly people around me.

[Anonymous No.16447200]

3 star McDonald's chef here. AMA

[Anonymous No.16447282]

>>16443280
This is a honey pot; anyone who confirms having a michelin star will have it forfeited for posting here.

[Anonymous No.16447430]

>>16444891
Same reason there's industry people on /co/. Shitting on other industry people without getting shit for it, and stealing the occasional decent idea.

[Anonymous No.16447453]

>>16443799
This. I worked in higher-end kitchens and catering for years before I realized that if you're not really, REALLY, into the lifestyle, you will burn out. There just isn't enough money and the days are too long and hard. You have to have a serious passion for what you do. I didn't. I make 3 times what I would be making in a kitchen and I don't ever break a sweat.

[Anonymous No.16448566]

>>16444940
Let me see those breasts, jigaboo.

[Anonymous No.16448593]

>>16447430

>decent idea

I doubt you can get anything decent from a bunch redneck that only cook steak and tendies for dinner all the time.

[Anonymous No.16448604]

>>16444998
>>16444998
I do it because the thought of doing anything else depresses me. Maybe it's a shit calling but it's my calling

[Anonymous No.16448651]

>>16448604
Well, some people can't do a 9-5 so if you're one of those types, restaurant work is fine albeit low paying.

[Anonymous No.16448662]

>>16443680
Americans seem to hate being reminder of their lack of any and all culture.