A Quote by Paul Rankin

One of the great awards from a chef's point of view are Michelin stars. The ultimate is three Michelin stars. For example, Gordon Ramsey has three Michelin stars. Having one Michelin star is a big deal, two is incredible and having three puts you in a bracket of maybe 30 chefs worldwide.
Gordon Ramsay, the only chef in London honored with three stars by the 'Guide Michelin,' is not a monster.
I went from two stars to one star to two stars to three. In the history of the 'Michelin Guide,' I don't think there has been any chef to go up and down - and then up again.
Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home.
I've always said this: I've never seen a Michelin three-starred restaurant that was a buffet. They usually serve à la carte. I do think the delivery of a specific service, a specific advice for a specific reason, is the way you get the equivalent of a Michelin three-starred relationship.
I couldn't go any higher with three Michelin stars. I mastered my craft. I'm still learning and picking up ideas.
Like I say, Michelin is Michelin. It's nice people are recognized, but at the end of the day, the star doesn't define you, it's what you do with it, and it's what you do in life in general. I think it helps you with the business, but it doesn't help you as a person.
In 1990 at Harveys, when I was 28 years old, I became the youngest chef to win two Michelin stars. It was a huge achievement.
As a soccer player, I wanted an FA Cup winner's medal. As an actor you want an Oscar. As a chef it's three-Michelin's stars, there's no greater than that. So pushing yourself to the extreme creates a lot of pressure and a lot of excitement, and more importantly, it shows on the plate.
I don't know how many Michelin stars Barcelona has, but you don't have to spend big money to eat great.
Cheesecake Factory is great. It should have Michelin stars.
For my 16th birthday, my family took me to L'Auberge de L'Ill, which was family-run but had three Michelin stars. It was a revelation. After that meal, I realised this is what I want to do.
In Tokyo, we have more three-star Michelin restaurants than Paris.
I have an obsession for quality. I work for my guests, not to obtain Michelin stars.
A lot of country pubs will receive Michelin stars.
Nine out of ten English chefs have their names on their chests. Who do they think they are? They're dreamers. They're jokes. Just ask yourself how many chefs in this country have Michelin stars and how many have their names on their jackets. We all wear blue aprons in my kitchen because we're all commis. We're all still learning.
Brittany might not boast the biggest collection of Michelin stars in France, but when it comes to produce, you quickly realise that some of the key building blocks of French cuisine have their roots here.
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