The Economics of Everyday Things

10. Michelin Stars (Replay)

Dec 25, 2023

Guests Nick Kokonas and Charlie Mitchell discuss the history and impact of Michelin stars, the high costs involved in running a Michelin star restaurant, and the ambition and validation that comes with attaining three Michelin stars.

16:58

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Episode guests

Charlie Mitchell

Nick Kokonas

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Quick takeaways

The Michelin Guide, initially created to promote tire sales, has transformed into a prestigious rating system for restaurants.

Getting a Michelin star can boost reservations and global recognition, but also adds pressure to run a top-notch restaurant.

Deep dives

The Journey to a Michelin Star

Charlie Mitchell's culinary journey from a small bar and grill to becoming a co-owner and executive chef at Clover Hill in Brooklyn Heights.

Introduction

2min

The History and Impact of Michelin Stars

3min

The Impact of Michelin Stars on Restaurants and the High Costs Involved

5min

Maintaining Michelin Status: Alinea's Constant Attention to Detail

8min

The Ambition of a Chef and the Value of Validation

2min

Only the finest restaurants have a chance to bask in their glow. Sometimes, it’s a bit too bright. Zachary Crockett squints at the menu.

SOURCES:
- Nick Kokonas, founder and co-owner of The Alinea Group.
- Charlie Mitchell, executive chef and co-owner of Clover Hill restaurant.

RESOURCES:
- "Michelin Announces 2022 Stars for New York City," by Ryan Sutton and Luke Fortney (Eater, 2022).
- "What’s Wrong With the Michelin Guide?" by Tim Hayward (Financial Times, 2021).
- "Eating A 6-Course Dinner From The Best Restaurant In The Country," by Number Six With Cheese (2020).
- "Expert Opinion and Restaurant Pricing: Quantifying the Value of a Michelin Star," by Carly Shin (Stanford Economic Review, 2018).
- "Here's How Michelin Stars Actually Affect the Restaurant Business," by Hillary Eaton (Food & Wine, 2017).
- "Three-Star Chef Asks Michelin Guide To Leave Him Out: 'I Will Be Able To Feel Free,'" by Laurel Wamsley (The Two-Way, 2017).
- "Lunch with M.," by John Colapinto (The New Yorker, 2009).
- "Alinea," review by the Michelin Guide.

EXTRAS:
- "Why You Shouldn’t Open a Restaurant (Update)," by Freakonomics Radio (2019).

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The Economics of Everyday Things

10. Michelin Stars (Replay)

Episode guests

Podcast summary created with Snipd AI

Quick takeaways

Deep dives

The Journey to a Michelin Star

The Origins of the Michelin Guide

The Impact and Pressures of a Michelin Star

Remember Everything You Learn from Podcasts