To be a Michelin-starred chef, you need to have the following conditions:

A Michelin-starred chef has to be extremely meticulous and rigorous:

There is no communication between chefs as they cannot disturb the customers, and the kitchens are mostly open kitchens. Kitchens are mostly Open Kitchen, so you have to make sure your table is tidy (I read in my search that chefs even have to "wipe the table every 10 seconds.").

Because you have to make sure your table is tidy.

Because of the specificity of Michelin restaurants, you have to be 100% precise with your seasoning ratios (if you put 5.5 grams of salt in a 5-gram dish, you might be okay, but if you put 7 grams in the dish, you're going to get criticized).

At the same time, if you get caught with a leaf of brussels sprouts falling out of the potatoes you've cut up - congratulations, you're going to get criticized again. Because the flavors of the food will interact with each other.

Two, become a Michelin-starred restaurant chef to have can withstand extreme pressure:

Michelin-starred restaurant chefs, at least, is required to do continuous work more than 12 hours. There are no breaks and no sitting down (guests are constantly waiting for a table).

Because of this, the turnover of Michelin staff can be very high, and it's not unusual for people other than the chef to change every few months.

What you do is extremely repetitive and yet you're expected to be precise, slicing hundreds of tomatoes, potatoes, lentils ...... a day! And then it's common to not be able to cut them the same way.

Previously there was a report about a French Michelin chef who couldn't bear the weight of fame and eventually committed suicide, and Michelin-starred restaurant head chef suicide is not the first time that has happened in 2007, 2013, have occurred Michelin restaurant head chef suicide.In 2007, 41-year-old Michelin-starred restaurant female head chef took Valium to commit suicide, she died in the suicide note wrote: "I can't last, the pressure is too much ......"

(1) Why are all Michelin chefs so mentally stressed?

Because the Michelin restaurant evaluation system sends out special investigators to make unannounced visits to restaurants, and those whose environment, hygiene and food standards meet the most basic conditions of excellence are given the title of "Selected Michelin". On this basis, the head chef of the restaurant can be assessed as a Michelin star chef, star chef from high to low is divided into three-star, two-star, one-star, and the head chef of the restaurant is automatically corresponds to the upgrade, which is the restaurant dares to give their own set menu pricing of 200 euros or even more than 300 euros of capital.

Similar to the Chinese food culture, the Michelin rating system also believes that "the chef is the decisive factor in determining the quality of the restaurant." But unlike Chinese food culture, this system has a specific value judgment of food quality that borders on paranoia. For the Chinese, a bowl of Chongqing noodles on the street may be the ultimate in flavor because of the restaurant's centuries-old heritage. But for the Michelin chef evaluation system, it is not only about the flavor of the food cooked by the chef, but also the artistic value of the dish and the creativity and passion of the chef in matching the ingredients.

Three, a superb memory and understanding of ingredients:

I remember I was lucky enough to queue up in Hong Kong around the middle of last year to successfully eat at the world's cheapest Michelin one-starred restaurant - located in Mongkok's "Tim's Luck", during which there were a couple of dim sums that particularly wowed me, one being the brahmi noodles and the other being the mung bean paste.

Because the store is small and I like to critique and ask questions when I eat, I brought up that one thing with my partner beside me at the time: "Did you guys notice a very different flavor than usual when you ate the green bean paste? But this flavor, while prominent, accentuates the aroma of the green beans even more."

Then, just then, the owner came over and told me about a traditional ingredient that they would add to their green bean salad - stinkweed.

It's a spice that was used in the 60s and 70s in Guangdong to make mung bean paste, but has since been discarded for various reasons. So we started discussing some of the ingredients and asked him how to make such a smooth but not at all greasy bratwurst. Everything was at his fingertips and he didn't have to think about it.