I have been traveling Europe, 9 countries over 3 months and thought something. If it's a real nice restaurant, it is impossible to hide these days since the internet taking over the world and people always talk. For me it's not a surprise at all that I go to say one of the world famous molecular or French restaurants in Spain, Singapore or HK and meet someone I met somewhere before or used to work with someone I know. The world culinary scene is small and universal, some cooks and chefs round the globe and make connections. Alinea, L2o, Royal Mail Hotel, Geranium... People least knows these names everywhere!
There're so many restaurant guides, rating systems and awards nowadays. That actaully always help looking up restaurnants as I listed on my previsous post "CJWDT: search". I say all the time but there's no single dish in the world everybody love and no single restaurant everybody love. Are there any define restaurant guides, rating systems or ranking? Zagat? AAA? Mobil? UK restaurant magazine's top 100? I say NO, people is all different, how possibly define such a thing?
Well, we can say which is better quality between two ingredients, have a clear answer, but say granny smith and fuji apple which is better? It just tastes differtnt, same manner as Maitake and white truffle, they both equally terrific, white truffle is certainly 100times cost more, but they're equal ingredients to me. The world best crunchy chicken wings can beat kobe beef fillet, I want In n' out animal style extra crispy instead of tin of Ossetra caviar, is it crazy? I say No and in my opinion THAT makes cooking is fun, interesting, deep, endless and inspiring. Say cookng competition, one guy get black truffle and the other get chicken skin, who make better dish> I'd love to beat black truffle dish with my chicken skin dish!!
I say my style of cusine is French X Japanese X New American X Molecular plus my original twist. I'm looking for the restaurnat where I can contribute my these style of ideas. But I'm not saying Classical French restaurant doing perfect skate, brown butter, capers and lemon is worse than the restaurant where I work. It just different. Best foods in the world for me is traditional Japanese sushi "the ultimate simplicity" , but it's not something I want to cook. Yes, I'm extremely picky about cooking, it's not a job, it is MY LIFE itself.
Anyway back to the subject... Michelin guide Chicago is coming out soon, probably the most well known accolades in the world. I've worked and staged many of Michelin restaurants both the U.S. and europe. Don't gonna lie, sometimes I think Michelin is a joke! They judge the dishes in the dining room with the service and entire dining experiences. People can judge the dishes on the table, how is taste, presentation, temps, flavors, textures, creativities and e.t.c. But guess since I'm working in the back of the house, I care 1000 times more how and who made the dishes.
.........Please allow me to be super sicarstic and mean with no single mercy. Those judge or whoever bloggers, reviewers who say this restaurant is whatever, care the food made by machines or prepared by people who have passion and spirit, working 14hrs a day? The answer is NO, and be realisticly the most of diners doesn't care either, why? They come to eat, the single purpose, should they care, certainly the answer is no. So realisticly the bottom line is those judges have right to say whatever and give stars. The dishes are great, you're two or three stars.
But you know what? Even the kitchen is shithall all day? People have no passion or spirit in the kitchen? Same menu for 5yrs without seasonality? And those people are Michelin star cooks/chefs? Sorry to say this but.... FUCK THAT!! I met many true professional chefs, those people deserve three stars. I hate to see the kids from some famous restaurants think they're great. The label means nothing, I am myself nothing less, nothing more. I'm not a Ducasse, Guy Savoy, Le Bernardin, Alinea or whatever.
Anyway this became a quite long column than I expected... I know many people and restaurants in Chicago. And their first Michelin guide is coming up soon and just hoping they get what they truely deserve. Although they're always three or 4 stars for me, no matter what the world say...Labels: My Spirit
