Pierre Gagnaire, another French chef who has 14 Michelin stars and is known for his innovative and artistic cuisine. Alain Ducasse, a French chef who has 19 Michelin stars and runs restaurants in France, Monaco, London, Las Vegas, and more. WHAT IS A MICHELIN CHEF, AND HOW DO YOU BECOME ONE Michelin chefs are chefs who have been awarded Michelin stars for their restaurants. Michelin stars are a prestigious rating system that evaluates the quality of food and service of restaurants around the world. Some of the best chefs in the world with the most Michelin stars are 12: Martin Berasategui, a Spanish chef who has 12 Michelin stars and specializes in Basque cuisine. Yannick Alleno, a French chef who has 10 Michelin stars and is the founder of the modern sauce movement. Anne-Sophie Pic, a French chef who has 8 Michelin stars and is the only female chef in France to hold three stars. What is a Michelin Star? A Michelin Star is a prestigious rating system used by the red Michelin Guide to grade restaurants on their quality. The guide was originally developed by the French tire company Michelin to encourage road travel and, consequently, the consumption of tires. Over the years, the Michelin Guide has become one of the most influential and respected culinary rating systems in the world. How to Become A Michelin Star Chef While there isn’t one clear path to become a Michelin Star chef, many of these culinary experts have traveled similar trajectories.

If you dream of adding a Michelin Star to your list of accomplishments, use the following steps as a guide. It’s true that culinary school isn’t a definitive requirement to become a chef. However, a formal culinary education can provide you with the skills and experiences that many employers expect. Whether you opt for an online program or in-person classes, you can learn fundamentals like knife skills and food safety both in the kitchen and during lecture. 1. Start With Culinary Education

2. Practice in a Kitchen

After you’ve obtained a culinary education, it’s time to practice in a working kitchen. But don’t think culinary school and real-world experience have to be separate! Escoffier can help assist you with finding a six-week hands-on industry externship towards the end of your degree or diploma program. Externships not only give you a chance to practice your skills, but they also allow you to gain experience working with a specific cuisine of interest. Oftentimes, students find that externships are the stepping stone to a career.

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