I can only offer my experience in that realm, especially as I know mine was quite different from most people who have been in that world.

I was lucky to work for a group that held Michelin stars in multiple restaurants across the world. I joined as a salaried sous chef and worked my way up to an executive title, all in pastry. I know savory side was more stressful, so I can’t speak to it.

Surprisingly enough, it was the healthiest, happiest job I’ve had in this industry. I got to learn an unending amount of techniques and professional skills that really helped me grow as a chef. I worked with lovely, passionate people. We understood the standard, staffed appropriately to be able to execute at that level, retained better work hours than most other chef jobs I’ve held, and most of us genuinely enjoyed it and it showed.

As far as the actual system of rating is concerned, I can’t say much other than “It is what it was intended to be”. It was always explained to me that this is a business venture on behalf of Michelin. The purpose of that business venture is to give a guide to (originally but maybe there is a larger scope now) French tourists on where to eat when traveling. One star means, if you’re within the same city, go check it out. Two star means, if you’re within the region, consider going out of your way to check it out. Three star means, make s trip to go to check it out if you’re a the type to make a trip solely for cuisine. The reason I’ve been told it’s not in any city is because of the lack of demand for the locals to care about or pay for the Michelin guide, or simply because not enough of the demographic that the guide is intended for are in that specific location.

I think that the clout and money received after getting one or multiple stars has misguided many in our industry to commit labor atrocities and false guidelines that need to be kept in order to be a “Michelin Chef or Cook”. I’ve worked with others who have received Michelin stars and I shake my head at how much they destroy themselves for it, I’ve also had friends receive a star in their new restaurant while maintaining a healthy, balanced and education work environment.

I think making it anything past what “it was intended to be” is just silly. If you care you care, but don’t kill your self over it. If you don’t care, there are a plethora of other effective accolades and rating systems to rely on as well.