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Hype on Michelin stars

By Gil delos Santos

Michelin restaurant ratings first got conceived for marketing purposes in 1900. It's a free guide book given to motorists containing: Maps and mechanics’ listings, Gas stations, Hotels and restaurants along routes. Michelin, being a tire company first published it to encourage road travel — and of course, tire sales. 

Today, it is celebrated as a status that adds business value to restaurant operators and chefs. They succeeded to serve its purpose outside the business of selling tires. It is now a renowned restaurant recognition body.

I've personally been to Michelin restaurants in Europe. It would cost you a bit to be able to experience the celebrated restaurants and chefs.

After realizing that homestyle carinderia food is still my favorite, I thought that Michelin ratings are not for everyone. It's just a status symbol. 

The principle is comparable to Johnnie Walker Blue Label versus Gin bilog. Common people would enjoy and get drunk with affordable local alcohol just the same with wealthy people who consume expensive ones. 

While it's great that there are sophisticated places where we can accommodate the top brass and spenders of the society, restaurant experiences are not just a one dimensional pleasure provider. 

Facing the current challenge on low foreign tourist arrival in the country, DOT could have rather channeled its resources in installing tourism infrastructure and created policy to support the local small players and culture bearers in the food industry that focuses on sustainable and traditional food culture. Prestige and status brought by recognitions aren't enough. Authenticity and local identity are the true selling points.  

IN THE PHOTO
While we appreciate our customers commendation on our pizza and pasta, we have a line up of authentic Filipino Favorites, plus GMarket's local soul, that foreigners love based on their testimonies. 

If local small players are supported and guided, their excellence becomes our own brand of a country with authentic local offerings — with or without the Michelin ratings. 

Meanwhile, bravo and congratulations to our Filipino chefs and restaurants who made it to the listing!

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