The Michelin Guide Comes To Atlanta, No Stars for Black Restaurants/Chef, Black ATLiens Purport Racism

[invalid]

like i said in that keith lee thread

Majority of these Black own Atlanta restaurants only care about status in terms of what celebrities are coming in and to show people they are owners of a business in Atlanta and brag online about it..

Then they get mad when regular folks in Atlanta who are their customers every day complain about long wait times, shytty customer service, food barely cook or not enough and places are closed when online they say they open..

To be fair, this isn't a phenomenon unique to Atlanta. Black businesses in Chicago operate the same way.

It's a wide arching cultural issue that needs to be addressed.

 

[papa pimp]

How about it's in plain English... Quality means is it good. Not where did it come from. They don't care if you sourced it from Italy or your backyard, they'll never know. Just if it tastes good or not

This is maybe the dumbest thing I've ever heard.

Think Costco ham is the same as Iberico ham or American USDA is goimg to be the same quality as Wagyu from Kobe.

Harmony of flavors.. Sure how the ingredients are paired..... Isn't every recipe a pairing of ingredients??

So you agree. "Pairing" isn't a weird term to use if you have any familiarity with the food world lol.

Personality... How about his menu? Is it latin.. is it spicy.. Does it have a bbq base.. Does he like a lot of variety... That's why they try so many dishes. To get the personality.. Not to see how it fukking looks

Once again, this might be the dumbest thing I've ever read. The chef's personality comes through in the menu but not how the food is arranged on the plate which is literally a huge tenant of fine dining cooking??? Its getting painfully obvious you don't know what you're talking about.

 

[The Devil's Advocate]

This is maybe the dumbest thing I've ever heard.

Think Costco ham is the same as Iberico ham or American USDA is goimg to be the same quality as Wagyu from Kobe.


So you agree. "Pairing" isn't a weird term to use if you have any familiarity with the food world lol.



Once again, this might be the dumbest thing I've ever read. The chef's personality comes through in the menu but not how the food is arranged on the plate which is literally a huge tenant of fine dining cooking??? Its getting painfully obvious you don't know what you're talking about.

See you skipped over the actual guide saying NOTHING about anything you talking.. You keep arguing with me and all I do is quote them

Have a good day sir.

 

[Kyle C. Barker]

Oh so you not wrong. They are lying


They don’t talk to the restaurant or interview the chef or ask any questions. How they just gonna taste where shyt sourced from? They say in plain English they don’t care about service nor plating but I’m supposed to believe they lying cause you said so? How’s anyone supposed to argue that point?

I can kind of confirm that Michelin doesn't care about plating because if Swahili village in DC got a Michelin star then plating can't be that much of a factor. They do just enough to make sure the different parts of the meal don't touch each other but it's nothing fancy

 

[papa pimp]

See you skipped over the actual guide saying NOTHING about anything you talking.. You keep arguing with me and all I do is quote them

Have a good day sir.

we both can do that

How Chefs Of Michelin-starred Restaurants Entice With Exquisite Plating

Six top chefs share tips on the art of putting together a beautiful plate.

guide.michelin.com

When an inspector visits a restaurant, he or she writes a comprehensive report about the dining experience, with the quality of the food served on the plate taking center stage. Other factors include presentation and plating, the mastery of culinary techniques and quality of service. All of this information leads inspectors to decide which restaurants receive star status.

Understanding the Significance of Michelin Star | Institute of Culinary Education

Discover the significance of Michelin stars for chefs worldwide. Unveil the secrets behind these prestigious culinary accolades.

www.ice.edu

Good day indeed.

 

[papa pimp]

I can kind of confirm that Michelin doesn't care about plating because if Swahili village in DC got a Michelin star then plating can't be that much of a factor. They do just enough to make sure the different parts of the meal don't touch each other but it's nothing fancy

You can get up to 3 Michelin stars. So mid plating won't prohibit say a 1 Michelin star but can be 1 of the differences between a 1 and a 2.

 

[The Radiant One]

lol Michelin is a decent rating system more so than google review

 

[invalid]

@The Devil's Advocate Michelin Stars are given to both restaurants and chefs. How they assess a chef is not the same way they assess a restaurant.

This is the criteria for chefs.

Michelin Star Criteria
Michelin remains secretive about the criteria and evaluation process used to award stars, but certain factors are known to be key, including: the quality of the products; a chef’s mastery of flavour and cooking techniques; the chef’s ability to imbue the cuisine with his or her culinary “personality;” and consistency between visits, not just when it comes to food but also encompassing the overall dining experience.
Earning one Michelin star is typically seen as a gift from the gods, but is not necessarily a golden ticket to receiving the second and third. For that to happen, it will take many more anonymous visits over ensuing years, and the stars must align perfectly. For example, if an otherwise extraordinary restaurant happens to have an off night while an inspector is visiting, that single experience could quash any future hopes of ever getting a star.

How to Earn Stars​

Although the process is seemingly random from a restaurant’s perspective, there are in fact several steps that can be taken to increase the likelihood of receiving Michelin stars:

1. Meticulousness​

A restaurateur needs to treat every night as if it’s the night of a Michelin inspection, and chefs and staff must be meticulously trained to ensure everyone is working together and on the same page. By ensuring that every diner’s experience on any given night is as exceptional as possible, only then will a restaurant be in the running for a Michelin star.

2. Train Under Michelin-Starred Chefs​

For a chef seeking a Michelin star, it can be beneficial to train under a chef who has already earned one or more. By becoming the protégé of a chef who’s already earned the respect of Michelin, an up-and-comer aspiring toward Michelin stardom can more easily get on Michelin’s radar.

3. Discipline​

It’s been said that cooking is an endless quest for perfection that can never be achieved. Only those with the desire and discipline to be the best will make the cut to become Michelin’s next culinary superstars.

4. Investment​

While it may be tempting to bank a restaurant’s profits, that’s not going to win a Michelin star. The key is to use those profits to further invest in the restaurant to improve the decor, better train staff, source higher-quality ingredients, etc. If a Michelin inspector sees a restaurant, no matter how good, constantly striving to improve instead of simply resting on its laurels, this could make all the difference. It’s not unheard of for a restaurant to spend millions on improvements and then earn the money back (and then some) thanks to the increased revenues that can come from a Michelin star.

5. Mastery​

If you were raised in a kitchen in Spain where you learned the secrets of traditional Basque cuisine at your grandmother’s tutelage, why would you open a sushi restaurant in Tokyo? It makes sense for a chef to cook the type of food he or she is most comfortable with. Only by attaining a mastery of a particular cuisine will a chef then be able to push the boundaries and propel it in bold, new directions.

6. Creativity​

Being on the cutting edge of new food trends, with a relentless pursuit of excellence combined with a drive to push the envelope, is a great way to attract Michelin’s attention. The Michelin Guide would have a tough time ignoring an innovative chef whose cuisine is being talked about as the “next big thing” in the food world.

7. The Finest Ingredients​

As any great chef will confirm, ingredients are key. With this in mind, Michelin-starred chefs have been known to personally source unique, hard-to-find ingredients, forging relationships with farmers, artisan bakers, cheese-makers and the like in order to work with the only the best, most unique ingredients possible. Cutting corners is not the way to a Michelin star.

8. Walk to Canossa​

This term refers to King Henry IV humbling himself before the pope and offering penance. It’s also the nickname for the practice (which was apparently quite common up through the 1980s) in which chefs aspiring toward Michelin stardom would journey to Paris in order to meet with the guide’s editors and make a case explaining why their restaurants deserved consideration. Although not as common as it once was, rumour has it this still takes place on occasion.

 

[Kyle C. Barker]

You can get up to 3 Michelin stars. So mid plating won't prohibit say a 1 Michelin star but can be 1 of the differences between a 1 and a 2.

Rep.

Fair enough

 

[MegaTronBomb!]

like i said in that keith lee thread

Majority of these Black own Atlanta restaurants only care about status in terms of what celebrities are coming in and to show people they are owners of a business in Atlanta and brag online about it..

Then they get mad when regular folks in Atlanta who are their customers every day complain about long wait times, shytty customer service, food barely cook or not enough and places are closed when online they say they open..

Folks have been talking about their issues with dining in Atlanta for a long time, but it taking a Black Food Critic with a huge social media presence to get them to take action is more telling than anything.

Him purposely going about it from the lens of a regular person ( their most likely customer), and declining service that wouldn't be given to the average customer was probably the most honest thing for customers and most damning for them spots.

 

[Amestafuu (Emeritus)]

I'm just here to confirm that they were mad this dude didn't go review their restaurants but Keith Lee did and is getting death threats for doing so.

 

[Jean Jacket]

Michelin doesn't mean shyt when it comes to authenticity.

We all know to vote with our dollars and patronage.

If a Black chef wanted to shoot for the prestige in Atlanta. They could - but does this validation come with profit...and is it worth it?

 

[WIA20XX]

To be fair, this isn't a phenomenon unique to Atlanta. Black businesses in Chicago operate the same way.

It's a wide arching cultural issue that needs to be addressed.

Folks are acting very brand new about this whole topic

Poor business management, poor customer service, poor performance is not just Atlanta Instagram Worthy Restaurants.

• Barbershops
• Hair Salons
• Accountants
• Lawyers

At the same time, there are a number of EXTREME Black customers at every economic level.

• Poor People that want everything and pay nothing
• Rich People that think their dollars means slavery for the employees and business

In the backdrop

• Racism
• Capitalism
• Generational Trauma that we re-inflict on each other
• Life or Death Survival tactics/strategy/philosophy.

So at fast food spots - they hire anyone and expect high turnover and pay accordingly
Ethnic spots - they're harsh with each other, you ain't special, and in the Motherland.

With sit down spots that require tipping, the roots of tipping are about slavery.

'It's the Legacy of Slavery': Here's the Troubling History Behind Tipping Practices in the U.S.​

https://time.com/5404475/history-tipping-american-restaurants-civil-war/

Moral of the story - don't open a restaurant

 

[Art Barr]

These are those off brand critics.
that come to chicago and give transplant pizza places in wrigleyville.
with huff ass offbrand toppings like Mac and cheese on pizza a worldly review.

Then give real chicsgo pizza a bad name and never eat anywhere.
anyone from the city ever eats at.
Plus never have great reviews of food.
For the city they review as well.


Chicago food >>>>> anywhere else


The rest of the world's food lacks pop.
besides g&m crab cakes.




Art Barr

 

[The_Sheff]

I'm just here to confirm that they were mad this dude didn't go review their restaurants but Keith Lee did and is getting death threats for doing so.

They probably did go, but couldn’t get a fukking plate since they are anonymous as well.