Ever wondered what goes on behind the scenes at MICHELIN-Starred restaurants?
Knife Edge gives a rare glimpse into that life, following chefs on their quest to earn or retain one or more MICHELIN Stars. Whether it be a restaurant in a New York subway station or a spot in an old Danish factory, MICHELIN Inspectors discover the best restaurants wherever they may be.
From Executive Producer Gordon Ramsay, the Apple TV documentary series follows chefs on their journey building restaurants in the United States (New York, Chicago, California), Nordic Countries, Great Britain & Ireland, Mexico and Italy.
Below, see the full list of restaurants featured in Knife Edge and read our conversation with the show’s host, Jesse Burgess.
What do MICHELIN Stars mean to chefs?
It can mean everything. Ranging from pure satisfaction and being able to sleep better at night, being proud of themselves, all the way to keeping the lights on. A Star can really be the difference between having a full restaurant or not.
Restaurants that don’t already have a MICHELIN Star are a lot more scrappy and eager and desperate. Knife Edge shows that burning desire and unfaltering commitment to getting it.
Going from zero to One Star is that big achievement. Then after One Star, am I good enough to get Two Stars? Then, can I join that elusive Three Star club?
What are some misconceptions about The MICHELIN Guide?
People think of MICHELIN restaurants as white tablecloth, white glove. That has been phased out. In the first episode, you’ve got Nōksu in a New York subway station, COQODAQ, a fried chicken restaurant, and The Musket Room, which is a very approachable neighborhood spot. They are all friendly and fun.
I’ve heard lots of things. If an Inspector drops a fork, and it’s not picked up within ten seconds, then its Star is gone. If they go to the toilet, and they have to wait, its Star is gone. But, MICHELIN doesn’t have these little tasks and challenges. They judge the food on the plate with five main criteria.
What did you notice restaurants doing to try to earn a MICHELIN Star?
They are going after consistency. Chefs are really trying to create something that is their personality on a plate that’s quite iconic to stand out amongst the crowd. In Knife Edge, we often see chefs developing things on the fly, a kind of desperation of [wanting] to push a bit more.
What did you notice across the different regions?
The one thing that connects all the regions is the fact that people all agree that The MICHELIN Guide and The MICHELIN Star is that one supreme credential that rules over everything else.
There are other awards out there, but they’re kind of popularity contests you can PR your way in. They don’t have the Inspector program that MICHELIN has. There’s no other organization like it on Earth. It’s very respected around the globe.
You might open a little restaurant in an abandoned sawmill in the remote part of Sweden, and a MICHELIN Inspector will find you. No other award is doing that. Over 125 years of MICHELIN, it’s never been compromised. It’s always kept very secretive and guarded.
What else did you learn?
The restaurant has to be inspected multiple times throughout the year by different Inspectors, and then those Inspectors have to go back to that restaurant. They can’t just go once and sign off. They have to check the consistency for their own experience. Then, get together and unanimously decide who’s going to be awarded a Star.
Can we get a glimpse into what the show will be like?
Knife Edge feels like the real-life documentary version of the energy and kitchen atmosphere they capture in The Bear. There’s a restaurant in Copenhagen by a young couple. He’s 30 and his girlfriend is 26. They open a restaurant in Copenhagen, and they bootstrap it. A beautiful old gun powder factory, like a fairy tale, a walk from noma. They don’t know how they’re going to stay open. At the MICHELIN Guide Nordics Ceremony, you’re covered with goose bumps. People cry.
What will viewers take away from watching the show?
Knife Edge scratches that itch for something that is authentic, beautifully shot cinematography, funny and stressful. The stories are so gripping. They’re so emotional and human that you don’t even need to be big into food. It’s as beautiful as Chef’s Table, but it’s very much a human-based show.
And if you are a chef or very interested in MICHELIN dining, then seeing the chefs and what it takes and the dynamics behind these restaurants will be so interesting to you. The chefs that are at the cutting edge of culinary innovation. They’re largely doing these because they’re obsessed with the craft.
I hope that it will create a lot more respect for the people who choose this life. I also hope that it inspires a lot more people to get into this type of career.
Nordic Countries Restaurants:
Great Britain & Ireland Restaurants
All images courtesy of: Apple TV / Knife Edge: Chasing Michelin Stars
‘ The preceding article may include information circulated by third parties ’
‘ Some details of this article were extracted from the following source guide.michelin.com ’
