Jacob “Jake” Bickelhaupt, chef and owner of Stone Flower, serves dishes that have been described as raw, natural, and genuine. His cuisine evokes a sense of nostalgia while at the same time giving diners a new perspective on American cuisine. The Michelin Guide, one of the industry’s rating organizations, gave Jacob Bickelhaupt and his restaurant, 42 Grams, two stars in 2014. Being recognized by the Michelin is an accomplishment in an industry filled with many impressive restaurants and chefs.
Since its inception more than a century ago, Michelin has created a star system based on specific standards. First and foremost, the quality of the produce and meat used in the preparation of the food is important. The ingredients do not necessarily need to be expensive, but importance is placed on their freshness. Skill is also another measure of excellence, as mastery of technique and flavor play a role in rating the restaurant.
These are just two of a few measures the Michelin system uses to rate chefs. Others include whether the chef’s personality is conveyed in the entrée and whether the diner will get good value for the price of the meal. Finally, Michelin rates the chef and the restaurant on its consistency, meaning the establishment is rated on its reputation for providing customers with a good meal and service over time.
Ultimately, earning Michelin stars requires the artful demonstration of skill and technique, quality, and presentation while mastering the business management of a restaurant.
Since its inception more than a century ago, Michelin has created a star system based on specific standards. First and foremost, the quality of the produce and meat used in the preparation of the food is important. The ingredients do not necessarily need to be expensive, but importance is placed on their freshness. Skill is also another measure of excellence, as mastery of technique and flavor play a role in rating the restaurant.
These are just two of a few measures the Michelin system uses to rate chefs. Others include whether the chef’s personality is conveyed in the entrée and whether the diner will get good value for the price of the meal. Finally, Michelin rates the chef and the restaurant on its consistency, meaning the establishment is rated on its reputation for providing customers with a good meal and service over time.
Ultimately, earning Michelin stars requires the artful demonstration of skill and technique, quality, and presentation while mastering the business management of a restaurant.
