A French chef is in the process of suing the Michelin Guide after they took away his third Michelin star. Michelin had alleged that he had used cheddar in his cheese souffle because of the yellow colour when in fact he had just used saffron. Marc Veyrat who owns Maison des Bois had claimed that there were new editors at the guide who were trying to make a name for themselves. There has been lots of scrutiny over the years with chefs putting themselves under huge amounts of pressure to strive for Michelin stars. I do remember the last Christmas that I worked in a kitchen and we were striving for a Michelin star at the time and everything had to be perfect. Around that same time someone reversed into me in a car park and although I thought I was fine. I was in a bit of discomfort and bruised but continued to take painkillers and work during this busy time on the pastry section. As it was Christmas we were very busy and I was making individual parcels for the guests on Christmas day tied with a gingerbread star as it was all about the fine detail. What I didn’t realise was that my hip had been pushed out of alignment. When I did have it put back it caused quite a bit of damage to my lower back. Although it was very painful at the time and anyone with back problems will understand as I couldn’t do the 15 hour days standing anymore. However, it all happens for a reason and here I am in my 5th year of chef recruitment. Obviously, your health should come first but with a high pressure industry like hospitality it can be difficult and where do you draw the line?
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