Yeah it's also because most Michelin's have three chefs for every seat. Throw them in to a normal place with a 250 cover brunch service and they drown because there's no one else to rely on.
Worked with a guy who had worked at a three-star. The chefs loved him simply because of where he came from, but they were never around to actually see he could not even scoop a burger consistently and he had been working at this place for a few years. Nice guy, but his performance was nowhere near the other guys in the kitchen. Sometimes it's about who you know and how much you can talk about sports, apparently.
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u/FunAd6875 May 21 '25
Yeah it's also because most Michelin's have three chefs for every seat. Throw them in to a normal place with a 250 cover brunch service and they drown because there's no one else to rely on.