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Results of the StarChefs Michelin
Survey
Published: October 2006
In preparation for the recent release of the 2007 New York City
Michelin Guide, StarChefs.com conducted a brief survey to better
gauge the guide’s role, influence and reception in the American
culinary industry. Michelin’s decision to expand to the United
States in 2005 was met with excitement within the industry, and
wonder as to how the guide would successfully adapt to the unique
food culture of the United States. In the Letter
from the Editor Volume 6 we examine a few of the challenges
and pitfalls that the red guide has faced in New York; the data
below is a brief look at the general use and understanding of the
Michelin Guide from both a New York and a global perspective.
The 4 largest respondent groups were from New York (17%), California
(15%), Florida (8%), and from outside the United States. Foreign
respondents accounted for 11% of the total and ranged from Cameroon
to Finland to Thailand. 85% of our respondents were food industry
professionals; within that group, 42% hail from fine dining and
15% from hotel and hospitality. The largest percentage of respondents
were Executive Chefs, though chefs in general (including Chefs,
Sous Chefs, Chef de Cuisine, Chef de Partie) accounted for 34% in
total.
Survey Respondents
by Position
50% of all respondents have eaten at a 3-star Michelin
restaurant, but only 36% consider themselves “very familiar”
with the Michelin rating criteria, which are as follows: the quality
of the products, the mastery of flavor and cooking, the "personality"
of the cuisine, the value for the money, and the consistency between
visits.
Have You Eaten At Michelin-Starred Resaurants?
How Familliar Are You With The Michelin Rating Critiria?
In a noteworthy distinction between the United
States and abroad, only 19% of US respondents consider a Michelin
star rating "very important" to a restaurant's success, compared
with 31% of foreign respondents.
National Respondent
International Respondent
The reading list of a food-savvy New Yorker headed out for dinner
can include City Search, NY Times, the New Yorker, New York Magazine
and Time Out, to name a few. Of our New York readers, only 10.7%
use the 2006 Michelin guide often, and nearly 50% don’t use
it at all.
Do You
Use The 2006 New York Michelin Guide?
(New York Respondents Only)
What Other Rating Systems Do You Pay Attention To?
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