MICHELIN STARS vs LIKES
"There are alternative routes to create stunning food and combinations of flavors".
Till a few years ago the creative "amateur" was a star of their private network of family and friends - today such creative minds can share their creations with millions of followers world wide in a matter of seconds.
"Years of training in the dungeons of a Michelin star restaurants is no longer the only way to stardom and international recognition".
If equipped with passion for food, styling, a high resolution camera and the skills to combine it, they can become their own publishers. "Publishers" which quickly can gather more dedicated followers than the print mega magazines have subscribers and readers.
Maja Vase from www.chocolat.dk 336.400 instagram followers - most recent post 9.436 likes
It takes more than a "pretty photo" and the ultimate dish needs to play with "all your senses". Such statements are most likely coming from chefs, who in a single night of a superior restaurant, would get lucky having personal feedback from their 30-50 guests.
A) The satisfied guests having complimented the top chefs, is the result of years of dedicated training and 14 hours of same day prepping, plating and serving.
The groundwork of a single blogpost can be as tough, but can generate 5.000 likes from the same type of foodies in only hours and with the digital platforms, you can be sure that many more would leave a remark.
Not saying if 1 or 2 is better, but perhaps the same effect of the first artists performing only live and then the first to start to record and sell albums to fans to enjoy and press replay at home.
The top restaurants are getting there and the top chefs are seeing the value of sharing the daily stories from their exclusive world without compromises.
Michelin chefs normally team up with world class food photographers making cookbooks or articles for the print magazines, but we predict that the next dynamic duo could be the amateur and the professional chefs.
When we match some of the most creative and dedicated people in the world of food good things are destined to happen.
"The top chef can fine-tune the skills and details of the amateur chef and the amateur can fine-tune the communication and documentation skills of the professional chef".
At LAKRIDS by Johan Bülow, we work with both the top professional and the top amateur chefs. Many of the best recipes using LAKRIDS by Johan Bülow products and the flavor of liquorice has been created and developed by passionate and creative individuals like Maja Vase the creator of online sweet universe of www.chocolat.dk or Michelin star awarded chefs like Torsten Vildgaard of The Studio Restaurant. www.thestandardcph.dk
The social media stars and the top chefs do not conflict, but the mutual respect will naturally grow, when they start playing at the same ballpark.
But till that happens the gourmet chef will like say "can they really cook" and the social media stars will likely say "if you have created a little wonder, treat it nice and put as much love into documenting and sharing it, as you have done creating it".
Torsten Vildgaard from www.thestandardcph.dk 33.200 followers - recent post 1493 likes
We do not predict that photo class will replace knife skills, but when the likes of Maja and Torsten gets to play together, we want to sit first row to watch and taste. If you are not here, then enjoy that you can follow also at a distance.
It is not about STARS or LIKES, but still they only give Michelin stars to the real talented and the 106.000 followers are won not bought.
#WEAREFANS
