Went to Paris and dined at a number of Michelin-starred places, including Le Cinq. The food was fine, but... I didn't get it! I think there is a culinary language that I understand as little as a typical Michelin-starred chef would be able to evaluate a tightly-written C program. On the other hand I was lucky enough to dine at Poppy Seattle every year of its existence and felt their completely original approach to th…
Looks like it is very personal. I'd swap your Cheesecake factory and Olive Garden ratings.
Confessions of a Michelin Star Inspector
11–20 of 314 posts
Re: Confessions of a Michelin Star Inspector
#12Went to Paris and dined at a number of Michelin-starred places, including Le Cinq. The food was fine, but... I didn't get it! I think there is a culinary language that I understand as little as a typical Michelin-starred chef would be able to evaluate a tightly-written C program. On the other hand I was lucky enough to dine at Poppy Seattle every year of its existence and felt their completely original approach to th…
Re: Confessions of a Michelin Star Inspector
#13Went to Paris and dined at a number of Michelin-starred places, including Le Cinq. The food was fine, but... I didn't get it! I think there is a culinary language that I understand as little as a typical Michelin-starred chef would be able to evaluate a tightly-written C program. On the other hand I was lucky enough to dine at Poppy Seattle every year of its existence and felt their completely original approach to th…
I think your rating system is too focused on food. The service, environment and food sourcing also play a large part in the rating. I bet you would see a difference if you try sparking a conversation with the staff from LeCinq.
Re: Confessions of a Michelin Star Inspector
#14Went to Paris and dined at a number of Michelin-starred places, including Le Cinq. The food was fine, but... I didn't get it! I think there is a culinary language that I understand as little as a typical Michelin-starred chef would be able to evaluate a tightly-written C program. On the other hand I was lucky enough to dine at Poppy Seattle every year of its existence and felt their completely original approach to th…
In every domain - food, vpns, literature, etc. - I have more or less sophisticated taste (as does everyone). When I was young, I was skeptical of and even sometimes mocked the 'so-called experts' - possibly because (naturally, due to time) I'd developed sophistication in so little. I was very wise. But over time I found that when I develop sophistication in things, the 'so-called experts' suddenly become very smart a…
Re: Confessions of a Michelin Star Inspector
#15Went to Paris and dined at a number of Michelin-starred places, including Le Cinq. The food was fine, but... I didn't get it! I think there is a culinary language that I understand as little as a typical Michelin-starred chef would be able to evaluate a tightly-written C program. On the other hand I was lucky enough to dine at Poppy Seattle every year of its existence and felt their completely original approach to th…
I think your rating system is too focused on food. The service, environment and food sourcing also play a large part in the rating. I bet you would see a difference if you try sparking a conversation with the staff from LeCinq.
Re: Confessions of a Michelin Star Inspector
#16Earlier quoted context omitted.
Looks like it is very personal. I'd swap your Cheesecake factory and Olive Garden ratings.
And I'd change the sign on the McDonald's rating.
Re: Confessions of a Michelin Star Inspector
#17Went to Paris and dined at a number of Michelin-starred places, including Le Cinq. The food was fine, but... I didn't get it! I think there is a culinary language that I understand as little as a typical Michelin-starred chef would be able to evaluate a tightly-written C program. On the other hand I was lucky enough to dine at Poppy Seattle every year of its existence and felt their completely original approach to th…
I think your rating system is too focused on food. The service, environment and food sourcing also play a large part in the rating. I bet you would see a difference if you try sparking a conversation with the staff from LeCinq.
Re: Confessions of a Michelin Star Inspector
#18Went to Paris and dined at a number of Michelin-starred places, including Le Cinq. The food was fine, but... I didn't get it! I think there is a culinary language that I understand as little as a typical Michelin-starred chef would be able to evaluate a tightly-written C program. On the other hand I was lucky enough to dine at Poppy Seattle every year of its existence and felt their completely original approach to th…
If quadratic, then the Cheesecake Factory experience gives you 9 "utils" and Poppy gives you 100 utils. You'd rather eat at Poppy once a month than Cheesecake Factory 11 times a month, but you'd rather eat at Cheesecake factory 12 times a month than either. (If 12 times a month is too much, swap these for per-year numbers.)
If linear, then Cheesecake Factory gives you 3 utils and Poppy gives you 10. You'd rather eat at Poppy once a month than Cheesecake Factory 3 times a month, but you'd rather eat at Cheesecake Factory 4 times a month than either.
If logarithmic, it doesn't really matter what the base of the logarithm is. Suppose it's 10. Then Cheesecake Factory gives you 0.477 utils and Poppy gives you 1 util. You'd rather eat at Poppy once a month than Cheesecake Factory twice a month, but you'd rather eat at Cheesecake Factory three times a month. I think this is roughly how my restaurant scale works.
If exponential, it does matter what the base of the exponential is. Suppose it's 10. Then Cheesecake Factory gives you 1000 utils and Poppy gives you 10 billion utils. You'd rather eat at Poppy once in your life than Cheesecake Factory an unlimited number of times (once a week for 200,000 years). But if the base of the exponential is 2, then we're talking about 8 Cheesecake Factory utils versus 1024 Poppy utils. In that case you'd rather eat at Poppy once every 4 years than at Cheesecake Factory once a week, but you'd rather eat at Cheesecake Factory (or an equivalently good restaurant) once a week than at Poppy every 5 years.
So, how does that 1-10 scale map to your preferences?
Re: Confessions of a Michelin Star Inspector
#19Went to Paris and dined at a number of Michelin-starred places, including Le Cinq. The food was fine, but... I didn't get it! I think there is a culinary language that I understand as little as a typical Michelin-starred chef would be able to evaluate a tightly-written C program. On the other hand I was lucky enough to dine at Poppy Seattle every year of its existence and felt their completely original approach to th…
Correct. I don't know why this is a revelation that seems especially hard for HN audiences to grasp, or why it's a revelation at all.
Every single domain has its own expertise. It is absurdly arrogant and deeply condescending to think that only computer science or engineering or related fields have specialty expertise.
Re: Confessions of a Michelin Star Inspector
#20Went to Paris and dined at a number of Michelin-starred places, including Le Cinq. The food was fine, but... I didn't get it! I think there is a culinary language that I understand as little as a typical Michelin-starred chef would be able to evaluate a tightly-written C program. On the other hand I was lucky enough to dine at Poppy Seattle every year of its existence and felt their completely original approach to th…
Any alternatives to Poppy you’d recommend in Seattle?