A restaurant been nominated by the Michelin Guide is a reason for concurrent be a lot of proud.

The
evaluation used is that the restaurant will receive 1 to 3 “Michelin Stars,” and the judgment methods
are about the entire process, using five criteria: Quality of ingredients, Mastery of flavor and cooking
techniques, Personality of the Chef in the kitchen, harmony of flavors, consistency between visits.
The main mission is to contribute to the culture of get around the world and eating out.

It all started in 1889, in Clermont-Ferrand, a small town in France, with brothers Andre and
Edouard. But it didn't start with food; they initially would have a tire company. To help their clients,
they decided to create a small red guide with information that could assist, such as maps,
information on how to change a tire, and where to fill up with fuel. But all this information came at
no cost. Years later, was sawed by Andre the guide being sold in another tire shop. So, in the 1920s,
it was decided to include a list of hotels in Paris, with restaurants specified by categories. Later, with
the influence that developed, the Michelin brothers recruited a team to visit and review restaurants
anonymously. Throughout the rest of the 20th century, the Michelin Guides became significant,
rating several establishments, 40,000 for be exact, in more than 24 territories across three
continents. Nowadays, becoming a trend, obviously, we will have the most decorated chef, Joël
Robuchon, a French chef with plenty of stars, 32 and 20 active restaurants. Comparing the number
of stars of the French, it's totally different from the most Brazilian. Alex Atala, with 2 stars, born in
São Bernardo do Campo – SP, on June 3, 1968, now 55 years old. His restaurants "D.O.M" together
with "Dalva e Dito" were the nominated establishments, in addition to "BIO," the newest one,
founded in 2017, with a menu focused on conscious eating.

So, in overall with all this information, nowadays, are people starting to be interested in being a
chef? In truth, i back up that each time, evidently persons are adopting a lazier lifestyle, opting to
buy food from delivery apps or fast-food drive-thrus. The fact is, this profession is consequently
often perceived as unprofitable and difficult for success. And we need to consider a point beyond
the last, the fact that people used to think (and some do this until nowdays) "cooking is considered
one of women’s household chores," but we can see that we have more male chefs. Seeing this point,
probably because "women are not enough to make something chic and with quality," an important
requirement of being a chef. But in general, not much time has passed since women started to be
accepted in this profession. So, in my view, with the passage of time, all this will get ahead to
change, wait out.