What does it take to achieve – and maintain – a Michelin Star? (Credit: The Lalit)
\n\nThe Michelin star is borderline mythic. It's the distinction chefs spend years working towards, and once achieved, spend the rest of their lives, trying to maintain. More than a stamp of approval, it's the benchmark against which fine dining is measured which makes the pursuit of excellence, an objectively never-ending jog. But for Chef Daisuke Mori, who began his career at Joël Robuchon in Tokyo, went on to work at Taillevent in Paris, and received his first Michelin star at Takumi in 2017, the lesson has little to do with the star itself.
\n\nInside the Chef's table spread (Credit: The Lalit)
\n\n"When I started cooking, I thought the star was something you reach, and then you are finished. It is not like that…In those kitchens nobody talked about stars. They talked about doing the same thing correctly, again and again, every single day. Only later did I understand this is the real lesson. The star is not for one beautiful plate. It is for the thousandth plate being as good as the first," he says. Believe it or not, consistency does in fact, come…
Original source: https://www.timesnownews.com/lifestyle
