Source: Food and Wine
We know the names of the chefs behind the world’s greatest restaurants—René Redzepi and Alain Ducasse, for instance. We know they are some some of the most dedicated, talented, and visionary culinary minds on the planet.
We also know that receiving a Michelin star—even just one—is a blessing to a chef and restaurant, a near guarantee that you’ll go down in history for your craft.
But what does it take, emotionally and physically, to create a Michelin-starred restaurant? What is the mindset, the day to day life, of a chef who has accomplished that most coveted of goals?
A new documentary, “Michelin Stars: Tales from the Kitchen,” aims to tell that story.
Read the story at Food and Wine.
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