Reply to I’m so completely done with Michelin Starred restaurants

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[quote=Anonymous][quote=Anonymous]I feel like Michelin rewards “creative” chefs but honestly that’s not always the best food.  Cooking classics well is likely to result in better food than constantly reinventing the wheel with new combinations or cooking techniques.  I feel like The Bear shows that really well—they are so focused on chasing the star with ingenuity that they don’t repeat even the stuff that worked really well.

I have a huge pet peeve on this with pastry chefs.  [b]It is incredibly hard to make a really good piece of cake or really good berry cobbler.  Do that — don’t feel like you have to throw gold flakes on it or add tarragon or something weird like that.  There are sometimes that it really works but most of the time it’s just covering up for substandard baking.  I can’t tell you how many “meh” pieces of cake I’ve had at really highly rated restaurants.  [/quote][/b]

Yes, so true. I am a very experienced baker and look forward to dessert when I eat out. Almost always the cakes are awful, not really fresh or tasty. A comically small piece of mediocre cake for $10? Just not worth it![/quote]

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