The Michelin Guide has come a long way from its humble beginnings in 1900. Originally a free pamphlet handed out to drivers, the guide provided tips on car maintenance, travel, and where to grab a bite on long road trips. Fast forward over a century, and the Michelin Guide has transformed into the ultimate standard for fine dining around the globe. Earning one, two, or even the elusive three Michelin stars can change a restaurantās fortune overnight, turning chefs into culinary celebrities and sparking fierce competition in the world of gastronomy.
But with this rise comes a fascinating debate about the role of elite dining versus everyday cuisine. Enter Netflix’s show “Culinary Class War.” The series dives into this very divide, exploring how Michelinās star ratings have elevated high-end restaurants while leaving many passionate, hard-working chefs in more accessible, community-driven establishments in the shadows.
“Culinary Class War” offers viewers a glimpse into both worlds, shedding light on the often-overlooked culinary geniuses who pour their hearts into feeding their communities without the prestige of Michelin stars. The show challenges our perception of what makes food “good” and whether Michelin’s influence has unintentionally created a culinary hierarchy that favors the few.
With Michelin’s rise continuing to shape the restaurant industry, the tension between luxury dining and everyday food culture becomes a larger conversationāone that “Culinary Class War” skillfully brings to the table.
