French Blue Ribbon Chef I just checked its information, saying that it is the world's first western-style West Point talent training school, a famous French school with a history of more than 100 years, and Michelin appeared more than ten years later. I remember that in 1900, Michelin published a Michelin guide, which rated restaurants, and then this little red book became popular all over the world, especially.
Above we said that French blue ribbon chefs are good at western food and western food, so they are definitely more professional than ordinary chefs in this respect. Michelin also has western food and western food chefs who are French blue ribbon chefs. The difference between the two is that French blue ribbon chefs focus on western food, while Michelin covers different countries' cuisines, such as Japanese food. The god of Japanese sushi is a typical representative. In sushi, the sushi god is absolutely unique in Japan, and no one can compete with him for this position.
French blue ribbon chefs and Michelin chefs have high thresholds, but I think Michelin's threshold may be higher, because there are only more than 60 Michelin restaurants and dozens of Michelin chefs in the world, but French blue ribbon chefs graduate every year, and the number is definitely higher than that of Michelin chefs, so I think Michelin is also higher than that of French blue ribbon chefs.
To sum up, I think Michelin's three-star chef is better than Michelin's. I think French blue ribbon chef and Michelin's three-star chef can't tell which is stronger or weaker, but it is precisely because French blue ribbon chef is limited to western food and not as diverse as Michelin, so his reputation is not as high as Michelin's, and his cooking skills in other aspects are not as good as Michelin's.