The rumors are true. They’re hiring a new inspector for NYC. Preferably a chef.
Maybe it’ll be you?
Always wondered what it’s like to be a Michelin Guide restaurant inspector?
Eating at the world’s best dining spots hardly sounds like a tough gig. One can only imagine the mountains of caviar, wine pairings and cheese boards that come with the territory.But there’s much more to life as a Michelin inspector than free-flow foie gras.
Debuting in 1900 as a handy travel guide for early motorists, the Michelin Guide has evolved to become an international authority on all things gastronomic.
The company recently announced that it’s hiring an inspector in New York City, which piqued our curiosity.
To find out what the job entails, CNN quizzed Rebecca Burr, editor of the “Michelin Guide Great Britain and Ireland,” who worked as an inspector for 12 years before moving to her current role.
With nearly two decades at Michelin, Burr sheds new light on this mysterious job.
