While the 16th season of “Top Chef” captivates many viewers, we all say that eating and being paid is a dream job! But does the profession of culinary criticism really worth its weight in peanuts? We tell you everything about the salary of the Michelin guide inspectors.
They are makers of kings … but also head cutters. A simple word from them can shine an address or make it disappear from all the cards. Anonymous, discreet, sometimes lonely, the inspectors of the Michelin guide roam the world, incognito, in search of culinary excellence. Behind each plate tried, a dreaded verdict. The professions around gastronomy continue to fascinate, while Top chefwhose 16th season is broadcast on M6, continues to bring together millions of viewers. And if the palace of the Michelin guide inspectors is worth gold, you will see that their pay slip is not bad either …
But do not trust the image of a simple marathon of free meals. Being an inspector Michelin is above all a substantive work. He must first learn the history of the chef, decode his card and analyze his inspirations. He then goes to the famous study of the dishes, but he must never be spotted. He commands like any customer, observes, savor in silence, and takes notes … Most often in his head. Because the rule is clear: never awaken the slightest suspicion. Any account in its evaluation: the quality of the plates, the service, the atmosphere. It is a profession of precision, where the finesse of the palace must ally itself with an iron rigor and a foolproof discretion.
On the salary side, the figures vary according to experience and notoriety. A beginner inspector earns between 1,500 and 2,000 euros per month. Over the years and recognition, this remuneration easily climbs between 3,000 and 5,000 euros monthly. Some may increase their income through advertising partnerships and sponsorship contracts. And for the most influential, those whose opinions can upset a career, wages can exceed 8,000 euros. A great reward for such a demanding job.
Want to join the ranks? You have to be patient and passion. A diploma in journalism, communication or culinary arts is a good starting point. An experience in catering is highly recommended to understand behind the scenes. And as in any profession of initiates, the network counts: attend events, stand out, publish … and above all, taste again and again. Because yes, everyone eats, but few make it a vocation!
