Having a means to gauge the standards of your own capabilities can be a good thing, but if it handicaps your senses, leaving with only competitiveness and nothing else, it might not be a good thing after all. Joel Robuchon is a familiar name to all in the industry and his three Michelin stars are attained through hard work and maintenance. However, he warns that Michelin stars could be creating stress for chefs. Is the Michelin guide really a guide that chefs should work towards, whereby chefs would forgo their wants of experimenting new dishes? Or even sacrifice their social lives just to perfect their dishes in order to attain the stars? Or should diners be their own judge?
By Clover Ng
By Tok Yui Shuen
By Liao Xiangjun
