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Sixth-sense inspector
When the Michelin Guide annouces a new postion openning, it focuses on a very rigorous selection process in which the person applying it is good to have a curious nature, very attentive to details, to love food and to have a kind of sixth sense when it comes to sniffing food worthy of a Michelin star. He needs to feel everything, know when there is talent there, and detect that there is ambition or potential to follow in a chef. They are kind of stars!
Candidates go through a selection process with rigorous reasoning testing. They are asked to go to a table and write a report on what they have noticed. After that they are asked to accompany someone from the team that examines them. The identity of michelin inspectors is strictly confidential. If you feel that you have these qualities you can adhere to this coveted profession.
What qualifications are required?
It is a traditional selection mode in which people with a professional background, hotel school or equivalent are accepted, who have at least seven years in the business, ideally, some experience in the kitchen, extremely understanding, good observers and passionate in the field. They have to live this passion simply to the end.
A Michelin restaurant inspector, has a different kind of family life, because he has to travel all the time. Lunch and dinner are taken every day at the restaurants where they travel. To make the note, they must be 100% dedicated to the task of eating in restaurants. A Michelin Star inspector must cover a specific region, a country where they live and occasionally abroad. It is a pleasant job, but it involves a lot of responsibility. It takes about five years to become a good inspector.
What do inspectors appreciate in a restaurant?
Whether a restaurant has one, two or three Michelin Stars, a Gourmand Bib or just a mention in the guide, an inspector visits it several times, in the greatest secrecy and with great care. Even street food stands are on their radar. It’s hard work and someone has to do it. So what do Michelin inspectors really look for when evaluating a restaurant? Look for the taste that the chef gives to the dishes, by intertwining the flavors, the ingredients and how he matches them in such a way to become a work of art. Research what the skill levels are and if they have really tested that behind the scenes before they get to the menu.
Michelin stars are won and lost by what is on the plate and nothing more. Inspectors focus on the entire culinary experience, the service, who they dine in and the environment they are in. Inspectors are in the game at all times, and never give the game, discretion being their key. Many cooks believe that they can observe an inspector from a kilometer away, so he must avoid being detected.
The inspector is often confused with a guy who always eats alone, sits at a secluded table because here he can observe everything. Nothing true, he is dressed most of the time in a suit, and wants to look like an ordinary customer. Do not rely on this because there are many who dine alone, on their own.
The skill set for inspectors is much more complex and varied, but there is one attribute they need to own: a photogenic memory to remember everything. Of course, it is much easier to photograph the food literally. The fact is that when you want such a restaurant it is good to know that you must have the best chefs of the country. Inspectors are vigilant and demanding and can always be surprises of all kinds.
The talent and passion with which one works decisively changes the awarding of michelin stars. While you’re thinking about becoming a Michelin restaurant inspector, first find out who the most-star chefs are and the list of 3 Michelin-star restaurants in the world. The Michelin Guide has become an international benchmark for the quality of restaurant food. Many of us turn to the Red Book for expert guidance on the best places in the world where we can dine. It is worth trying, I guarantee you that the food is delicious, the prices are reasonable according to the quality.
