I'm the Culinary God

Exposing the Michelin rating scandal?

Lin Xu glanced at the push notification on his phone praising the Michelin three-star chef.

While the TV station is vigorously promoting, my sister-in-law suddenly decides to expose the Michelin rating scandal. Isn’t she directly hitting them where it hurts?

And what she said is considered authoritative in the circle.

What is authority? It must be someone influential in the culinary industry.

Thinking of this, he looked at Chen Yan and asked:

"Is it the Chinese Cooking Association?"

"Yeah, anyway, it’s our people, it’s good to show some face. Besides the Culinary Association, there are the National Tourism Association, National Hotel Association, China Travel Agency, Beijing Travel, and China Youth Travel participating..."

Wow, that’s quite a lineup!

Shen Jiayue asked curiously:

"Have you been secretly working on this lately?"

"Yeah, I really hate those Michelin ratings. None of the Chinese dishes they rate taste good, and they’re all outrageously expensive, so I took the chance to expose the rating’s inside story."

Before, when opposing the TV station like this, Lin Xu was worried it might not be right. After all, they are a national unit.

But now, since it’s magic against magic, there’s no problem.

But the TV station is really making a scene, now openly promoting Michelin and such, they’re practically begging for my sister-in-law to slap them in the face.

Lin Xu asked curiously:

"What scandal is there with Michelin ratings?"

Chen Yan took a bite of the stolen chicken wing:

"You can pay for ratings; just spend two million and you can get a Michelin one-star. And according to insiders, half of the Michelin restaurants in the country are paid for. As for the certification of Michelin chefs, that’s even simpler, just pay to attend their training courses and you can be certified... I suspect the chef invited by the TV station is a paid-for three-star chef."

Wow, is that so?

Exposing such a scandal would indeed make a big impact.

Chen Yan finished the chicken wing and asked Lin Xu:

"By the way, Lin Ji’s restaurant seems to have the eligibility for Black Pearl rating next year, will you apply?"

Lin Xu immediately shook his head:

"Once you expose the scandal tomorrow, I’ll have Sister Jing issue a statement that Lin Ji’s Food will not participate in any evaluations, leaving the judgment to customers instead of some organization."

Michelin, the tire seller, already shows their lack of understanding of Chinese cuisine, and now there’s a knockoff Black Pearl rating in the country, equally unprofessional.

Dish evaluation entirely depends on plating, those resembling Michelin’s style can score high, while standard plating receives poor reviews.

This is simply an insult to Chinese cuisine.

In terms of plating, Chinese cuisine is the real champion. High-end Huaiyang and Shandong cuisine can present dishes as poetry and paintings, reaching the realm of art.

Western cuisine lacks significantly in this aspect, yet these rating organizations ignore the art of Chinese plating and adhere to Michelin style.

Isn’t this a typical case of neglecting the essence for the superficial?

Shen Jiayue tore off a piece of chicken wing root, took a bite, looked at Lin Xu, and asked:

"What if they deliberately blackmail us?"

"That’s easy, later I’ll have the senior brothers go to Black Pearl restaurants one by one to pick faults, being a bit sharper with their words. Within two months, the authority of Black Pearl will be down."

We promise not to use Brother-in-law and Old Dai first, but if they are stubborn, these fearless masters will definitely show them a thing or two.

These rating organizations originally gained authority because everyone lifted them up together.

But if a few state banquet head chefs chase them down picking faults, causing certified restaurants’ customer flow to decline, what authority would they have?

Restaurants make painstaking efforts to get rated to attract customers with gold plating, but if they fail to attract customers or even have the reverse effect, what’s the point?

Once a restaurant voluntarily gives up its star, a chain reaction will naturally occur next.

By then, Black Pearl, White Pearl, none of them will work.

Shen Guofu laughed and said:

"Michelin was okay initially, but in recent years, the ratings have become less and less professional, and they prefer to listen to stories. But high-end Chinese cuisine is least interested in storytelling, so they miss the mark... Unlike Japanese cuisine, with hyped-up figures like the Sushi God, or the Rice Cooking Saint, foreigners just eat this stuff up."

"Ha, Dad, remember to call me the Air Fryer Saint and the Small Appliance God next time. I’m really good in this field."

Ren Jie pinched a French fry and put it in his mouth:

"If Lin Xu were in the Japanese cuisine circle, he might have become the Noodle Rolling Saint by now. The Japanese cuisine circle loves such gimmicks - the Ramen God, Tofu God, Rice Ball God, Tuna God, Toast God, and so on, all have similar titles."

Everyone joked and laughed, and after finishing their food, they dispersed.

The next day, after sending off Chen Meijuan, Lin Xu returned to the store to go back to work.

At five in the afternoon, the video went online officially.

In the video, Lin Xu directly taught three methods of cooking goose liver, which thrilled the netizens:

"Whoa whoa whoa, I thought goose liver was so high-end, turns out it’s so simple."

"I didn’t expect this either, thought I’d just gain some insight, didn’t expect to do it myself."

"Searched a bit, online goose liver is so cheap, planning to rush and learn some goose liver methods, taste the ultimate delicacy revered by foreigners."

"Boss Lin so straightforwardly revealing goose liver methods, wonder if it will offend those pretentious Western restaurants."