” What Does It Take To Earn One, Two, And Three Michelin Stars? “

What  does it take to earn one, two, and three  michelin stars?

Image Source: BlogHer


Well, when I read this story by  Julien Vaché  on  HUFFPOST,  I thought of an article I wrote a few months back about  “passion“.
After dealing with thousand’s of young cooks and culinary students, as well as with young “chef’s” and many so-called “culinary educator’s”, all of which proclaim a deep passion for the culinary profession, it did not take me long to realize that the word “passion” is too often confused with the word “like” .
While real passion exist’s among all the groups mentioned, sadly it is rare and hard to find.
Real passion often requires tremendous sacrifice. The story about  L’Auberge du Vieux Puits  and it’s chef Gilles Goujon is a perfect example how one man and his family have achieved their ultimate dream through sacrifice, hard work and perseverance.

My deepest respect to a true culinary hero !

Bon Appetit !  
Life is Good !  (Eventually, sometimes, for most of us, anyway  🙂

Read the story HERE


  1. I’ve had a meat question on my mind all week and it relates a little to your topic, John. In fact, as I recall, Hans, you brought up the topic this summer, too. I’m opening a new location where burgers will be a focus – the question is to buy patties, tube beef, or, grind my own. I welcome any thoughts you have an any of these options, but, I’ll say that I am inclined to grind in-house. Assuming that, what cuts to you suggest? One place in my region that grinds their own uses equal parts knuckle and brisket. What do you think?


  2. Some years ago I read Pascal Remy’s book. So for me, the entire Michelin rating system is more
    about Michelin keeping its name in as many faces as possible as an advertising platform rather than anything else.

    When people will literally kill to get one, and kill themselves when losing one, it is a flawed agenda leaning toward a decidedly ‘elitist’ sense of things. In the elitist sensibility, bribery and extortion are tools to be used to advantage the undeserving, and can never be entirely trusted.

    I look upon the JBF Awards as just another branch of the same elitist cadre here in America, perhaps a little less cutthroat than Michelin, but give them time, Michelin started out in 1900 so the JBF has to do some catching up.

    Read Pascal Remy’s book, then decide for yourself if Michelin is anything more than simply hype and tripe.


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