Зірки Мішлен: вершина успіху чи пастка для ресторанів? | Михайло Шевелюк

Does a Michelin star really guarantee a restaurant’s success — or can it become a financial and psychological burden? In this video, Mykhailo Shevelyuk, head of the Ukrainian School of Hospitality, tells the story of the Michelin Guide, explains how the tire company created the world’s most influential gastronomic rating, what criteria inspectors use to evaluate restaurants, and why some iconic chefs voluntarily give up their stars. We’ll also talk about: — how anonymous Michelin inspectors work; — how much it costs to maintain three stars; — how the pandemic and “green stars” changed the guide; — why Asia has turned the idea of ​​haute cuisine upside down; — what the Michelin system means for the future of Ukrainian gastronomy. To popularize Ukrainian content on YouTube, the number of comments under the video is very important. If you’re already here, then leave your review. If you don’t know what to write, then greet everyone with “Glory to Ukraine!” Both parties have the right to publish and use this content. Copyright is agreed upon between the co-authors. Telegram https://t.me/horecaschoollviv If you would like to financially support the development of our channel, the idea of ​​which is to talk about service and hospitality in Ukrainian, to develop and train Ukrainian entrepreneurs who bring Ukrainian culture and Ukrainian gastronomy to the masses, while restoring ancient traditional Ukrainian dishes and traditions, you can send funds acceptable to you here: Private: 5168 7456 0732 6219 Mono: 4441 1110 7735 9440 https://send.monobank.ua/jar/7EbDMMh2Aa Facebook   / horecaschoolukraine   Instagram   / horeca_school   For cooperation: [email protected] This video was created by the Ukrainian School of Hospitality. The author and host of the interview is Mykhailo Shevelyuk, an expert in hospitality, service and service culture, founder of Ukrainian Horeca School. 📌 Subscribe to the Ukrainian Hospitality School channel, like and write in the comments whether you consider Michelin a blessing or a trap for restaurants.