The Michelin Star System Is What Drives Noma

I feel like from a diner perspective, you have to take it with a grain of salt. Like I'm not looking at these lists saying I'm not going to go to this restaurant if it doesn't have a Michelin star. But Noma create that kind of environment. It's just like it can only happen in those kinds of incubator kitchens. People are innovating in their kitchens at home all the time but there it's just such a such a cluster F. And so people aren't trying more symmetrical chives because they're doing more things than we do. They're able to adapt and try new things - but I don't think it needs to be good enough.