Before you know why a Singapore chef rejected his Michelin Stars, can you tell me what’s a Michelin Star?
If you don’t know, then read on.
The Michelin Star is one of the most sought-after awards in the food restaurant industry.
Because it’s like a stamp of excellence.
Before any restaurants could get a star, they would need to pass through the Michelin Guide.
How the Michelin Guide all began
Based on research, it was borne out of French car tire manufactures and brothers Andre and Edouard.
They published, printed and distributed over 35,000 FREE copies of a book with useful information to their tires, repairs, mechanics, as well as maps with gas stations and hotel information.
Then they added in the section on restaurants for the subsequent editions and saw that it was well-received among their readers. Thus, a team of anonymous reviewers were engaged to feedback on local restaurants.
Yup, that’s how the Michelin Guide was born.
The Michelin Guide awards one star for “very good cooking”; two stars for a restaurant that is “worth a detour” while three stars are given for an “exceptional restaurant that is a destination unto itself”.
So today’s article star is a chef in Singapore who intends to “return” his Michelin stars, and rejected to be included in next year’s Michelin Guide Singapore.
Meet Chef Andre Chiang
Mr. Andre Chiang is the Taiwan-born chef who made this shocking announcement on Wednesday, 11 October to the press.
His plans: To close his two-Michelin-starred Restaurant Andre in Bukit Pasoh Road on Valentine’s Day next year.
We’re all saddened by the news but after hearing from him and the reasons driving this decision, I kind of understand.
The Right Reason
You must be wondering why would any normal person who’ve been awarded 2 Michelin Stars close its business?
What’s more, Restaurant Andre is currently ranked 2nd on Asia’s 50 Best Restaurants list, and 14th on the World’s 50 Best Restaurants list.
It is also the only restaurant from Singapore to make the Top 50.
But before you pass any judgement, hear from the man himself.
This is what Chef Andre said to the Straits Times:
“I’m the only Chinese chef in World 50 best list, and many Asian chefs look up to me. I hope I could spend more time pass on my knowledge instead of simply make Restaurant Andre a better and better restaurant.”
“I’ve been looking for that unrealistic moment of perfection – three Michelin stars, World’s Top 50 Restaurant’… Until now I realized, at this moment, it is perfect as it is.”
This man deserves an applause, doesn’t he?
And after that applause, there’s something that we can all learn from him.
The desire to pass on knowledge
While people are chasing fame, recognition and a head start in life… this man here desires to spend more time passing on his knowledge to other Asian chefs who looks up to him.
Rather than the pursuit of perfection for Restaurant Andre, there’s a greater good he wants to do to others.
And read that again, “it is perfect as it is.”
I guess this applies to life circumstances, not just in the food industry.
I understand where Chef Andre is coming from because I’m a perfectionist, or maybe you can say was one.
Rather than being obsessed with success, letting greed take control, it’s good to learn to live in the present.
Learn to be contented, and learn to use your good (and bad) experiences in enriching the lives of someone else.
There’s always that person who needs your help. Open your eyes, reach out a hand, and make the best of what you have of this one life.
Chef Andre, we wish you all the best.
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This article was first published on goodyfeed.com
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