Here's What Anthony Bourdain Honestly Thought About Michelin Stars

Earning a Michelin star is like the Oscars of the food world, so naturally, you'd assume all chefs covet the prestigious award. But as a rough-and-tumble New York City chef in the 90s, Anthony Bourdain wasn't too concerned with the status quo. Anthony Bourdain fell in love with so many of the restaurants he visited, but never for the star power alone; always for the experience.

While he was undoubtedly a chef first, he had a way with words, a way with people, and a way with the world. He lived for the art of cooking and respected the idea of fine dining, but less so the finer details like crisp white linens and salad forks. As the birthplace of the Michelin Guide, France takes its star ratings far more seriously than those in the U.S., which sort of hurts its standards. In Europe, Michelin stars are about achieving the impossible: perfection. As Bourdain told Vanity Fair in 2015, "The only people who really care about Michelin stars in New York are French guys ... We could live without it quite nicely."

The irony of the elite award starting as a simple road trip guide was not lost on Bourdain. Originally a one-star system in 1926, the sneaky group of mystery Michelin diners updated the process to a 3-star tiered structure in 1931, which motivated European chefs with rivalry. Ultimately, Bourdain felt the process was outdated, and even out of touch. As someone who had the privilege of tasting the world's most incredible food served right from the hands of the chef, Bourdain knew no one table of people could determine a restaurant's worth. 

Bourdain was furious with confusion when learning Daniel Boulud's NYC restaurant, Daniel, lost its third star in 2014, telling Vanity Fair, "I don't know how the game works, but I think it's bullsh*t that Daniel lost a star — it's utter bullsh*t." Bourdain considered the system a little convoluted, with some bias towards long-standing winners who may have a personal tie to the Michelin rankers. All that to say, Bourdain didn't snub winners. In fact, one was among his best friends – Chef Eric Ripert of Le Bernardin.

"There's no other profession where it's all about consistency," Bourdain chuckled, "You have to do it exactly the same, and do it forever." Winning can too easily become a fixation, with the Michelin stars defining a chef's self-worth. When you're confident enough in your taste and skill, you don't need a flashy title to remind you. Rather, let the community decide, let your friends and family decide, and let yourself decide. That's the Anthony Bourdain way.