In a world that moves at breakneck speed, taking a moment to pause, reflect and rediscover purpose has become a rare privilege. The hospitality industry, much like the rest of the world, is constantly evolving. Even for those immersed in it, keeping pace with change while maintaining a clear direction can be a challenge. New culinary trends emerge almost daily, guest expectations evolve continuously and competition is fierce. In this environment, slowing down to understand one’s goals and vision has become not only valuable but necessary for those striving for excellence.
A reshape and reset
Until 2019, the global restaurant and hotel sector seemed unstoppable, a high-speed train driven by the pursuit of luxury, 360-degree hospitality and constant innovation. Then came the pause, the global blackout that reshaped work, lifestyles and the dynamics of hospitality.
Demand shifted, supply chains faced disruption and expectations of both staff and guests evolved rapidly. From the perspective of an entrepreneur and consultant, one truth became clear: pursuing excellence
is the most effective way to rise above the pressures of globalization while offering guests a genuinely memorable experience. Excellence is not just a goal but a philosophy, a mindset that guides daily decisions in the kitchen, classroom or dining room. It is what separates good professionals from the great ones and ultimately determines who will thrive in a highly competitive and ever-changing environment.
Nurturing talent
Excellence, however, is not a destination, it is a discipline. It begins with education, mentorship and hands-on experience, supported by teachers who can recognize raw talent and nurture it with patience and rigor. Across professional schools and kitchens worldwide, the cultivation of skill, creativity and ethical responsibility forms the foundation of truly exceptional chefs. These educators teach more than recipes – they teach values, critical thinking and the art of self-improvement. The best mentors instill the pleasure of mastering a craft, the humility to learn continuously and the discipline to question oneself constantly, encouraging young chefs to refine not only their techniques but also their mindset and vision.
Pursuing Michelin-level excellence does not mean chasing stars at all costs. It means building a foundation of rigor, creativity and respect for ingredients, for people and for one’s own vision. It requires flexibility over rigidity, method over improvisation and an unwavering focus on the guest experience.
Dedication and discipline
A Michelin star is not a symbol of vanity or an end in itself; it is a reflection of consistent effort, discipline and passion applied day after day. It represents recognition of a lifelong commitment to craft, a culmination of knowledge, taste and emotional intelligence.
For aspiring chefs, the Michelin Guide remains the ultimate benchmark of achievement. Every chef dreams of that recognition, yet true Michelin excellence cannot be forced. It emerges naturally through consistency, precision and dedication. It comes to those who work tirelessly, day in and day out, with a clear vision, planning their steps carefully, refining methods and sharing their gastronomic mission with the public.
It is not about instant fame, but about dedication to self-improvement, generosity in sharing one’s vision and the pursuit of authenticity in every dish.
Shaping culinary leaders
In Italy, one of the finest examples of structured culinary training is ALMA, The International School of Italian Cuisine, founded by the late Gualtiero Marchesi, the father of modern Italian cuisine. ALMA exemplifies how rigorous education and hands-on experience can shape the next generation of culinary leaders. Students learn under the guidance of Michelin-starred chefs, participating in authentic kitchen experiences that integrate both preparation and service. Upon graduation, these young chefs have the opportunity to complete six-month internships in some of Italy’s most prestigious Michelin-starred restaurants. Many alumni of ALMA have gone on to earn Michelin stars themselves, continuing the legacy of excellence that Marchesi envisioned and reinforcing the importance of mentorship and education in shaping culinary careers.
Passion and sensitivity
The story of Chef Ezio Santin and his wife Renata, founders of Antica Osteria del Ponte, also known as La Cassinetta, is a testament to what passion and sensitivity can achieve. Santin was the first self-taught Italian chef to earn three Michelin stars. His kitchen was a sanctuary of silence, discipline and respect.
Every ingredient carried meaning, every gesture had a purpose. Santin’s mentorship and approach to cooking emphasized research, emotion and precision, giving young chefs the freedom to explore while grounding them in the principles of excellence. Working in his kitchen was like stepping into a world of quiet magic, where the pursuit of perfection never compromised the joy of cooking. Many chefs trained under him went on to achieve international acclaim, carrying forward the principles of creativity, respect and rigor.
A collective approach
Across the border in France, the philosophy of training was different but equally rigorous, defined by discipline, structure and hierarchy. In a three-Michelin-star kitchen, every cook, from the youngest apprentice to the sous chef, had a crucial role. Each role was learned to perfection, mastered with precision and executed in synergy with the rest of the brigade. The French approach emphasizes meticulous control over every aspect of the process. In these kitchens, excellence is collective: each individual contributes to the harmony and efficiency of the team, while simultaneously cultivating their personal skills and leadership capabilities.
Forging personal paths
As chefs mature and begin to define their own gastronomic identities, they carry these lessons forward. They refine recipes, perfect sauces, experiment with textures, build relationships with trusted suppliers and create kitchens rooted in collaboration, trust and respect. The ability to taste one’s own cuisine critically becomes essential, allowing chefs to refine flavors, techniques, presentation and storytelling in every dish. This reflective practice helps them fully understand their culinary vision and ensures consistency across all aspects of service.
Ultimately, there is no single path to Michelin success. Each chef’s journey is unique, shaped by experience, mentorship, discipline and the burning desire to serve excellence. The journey is long and challenging, demanding constant learning, adaptation and personal growth. Yet the passion to create, to innovate and to offer guests an
unforgettable experience drives every chef forward. The true spirit of a Michelin chef lies not in the number of stars achieved, but in the unwavering dedication to cook every day with the same passion, precision and attention as if already worthy of three.
Training beyond technical skills
Training for Michelin excellence is not limited to technical skills alone. It encompasses emotional intelligence, leadership, ethics and the ability to balance creativity with discipline. Mentorship, structured education and real-world experience combine to form chefs capable of transforming the culinary landscape. Through continuous learning, experimentation and reflection, young talent is guided toward mastery, building confidence, resilience and a commitment to lifelong improvement.
That is the essence of training for Michelin excellence, a lifelong journey that combines skill, discipline, creativity and the courage to push culinary boundaries. It is about cultivating a mindset that values quality, curiosity and generosity, while never losing sight of the guest experience. Excellence, after all, is not a destination but a journey, and the Michelin star is the acknowledgment of a path well-traveled, a vision faithfully realized and a mission of passion fulfilled.
Starry futures: training for Michelin excellence
In the fast-paced culinary world, where trends shift daily and competition is fierce, the pursuit of brilliance has become both a philosophy and a necessity. With a Michelin star to his name, chef Luigi Taglienti is no stranger to scaling professional heights. Here, he reveals what’s needed to achieve true greatness in the kitchen, from skill and discipline to creative courage.
In a world that moves at breakneck speed, taking a moment to pause, reflect and rediscover purpose has become a rare privilege. The hospitality industry, much like the rest of the world, is constantly evolving. Even for those immersed in it, keeping pace with change while maintaining a clear direction can be a challenge. New culinary trends emerge almost daily, guest expectations evolve continuously and competition is fierce. In this environment, slowing down to understand one’s goals and vision has become not only valuable but necessary for those striving for excellence.
A reshape and reset
Until 2019, the global restaurant and hotel sector seemed unstoppable, a high-speed train driven by the pursuit of luxury, 360-degree hospitality and constant innovation. Then came the pause, the global blackout that reshaped work, lifestyles and the dynamics of hospitality.
Demand shifted, supply chains faced disruption and expectations of both staff and guests evolved rapidly. From the perspective of an entrepreneur and consultant, one truth became clear: pursuing excellence
is the most effective way to rise above the pressures of globalization while offering guests a genuinely memorable experience. Excellence is not just a goal but a philosophy, a mindset that guides daily decisions in the kitchen, classroom or dining room. It is what separates good professionals from the great ones and ultimately determines who will thrive in a highly competitive and ever-changing environment.
Nurturing talent
Excellence, however, is not a destination, it is a discipline. It begins with education, mentorship and hands-on experience, supported by teachers who can recognize raw talent and nurture it with patience and rigor. Across professional schools and kitchens worldwide, the cultivation of skill, creativity and ethical responsibility forms the foundation of truly exceptional chefs. These educators teach more than recipes – they teach values, critical thinking and the art of self-improvement. The best mentors instill the pleasure of mastering a craft, the humility to learn continuously and the discipline to question oneself constantly, encouraging young chefs to refine not only their techniques but also their mindset and vision.
Pursuing Michelin-level excellence does not mean chasing stars at all costs. It means building a foundation of rigor, creativity and respect for ingredients, for people and for one’s own vision. It requires flexibility over rigidity, method over improvisation and an unwavering focus on the guest experience.
Dedication and discipline
A Michelin star is not a symbol of vanity or an end in itself; it is a reflection of consistent effort, discipline and passion applied day after day. It represents recognition of a lifelong commitment to craft, a culmination of knowledge, taste and emotional intelligence.
For aspiring chefs, the Michelin Guide remains the ultimate benchmark of achievement. Every chef dreams of that recognition, yet true Michelin excellence cannot be forced. It emerges naturally through consistency, precision and dedication. It comes to those who work tirelessly, day in and day out, with a clear vision, planning their steps carefully, refining methods and sharing their gastronomic mission with the public.
It is not about instant fame, but about dedication to self-improvement, generosity in sharing one’s vision and the pursuit of authenticity in every dish.
Shaping culinary leaders
In Italy, one of the finest examples of structured culinary training is ALMA, The International School of Italian Cuisine, founded by the late Gualtiero Marchesi, the father of modern Italian cuisine. ALMA exemplifies how rigorous education and hands-on experience can shape the next generation of culinary leaders. Students learn under the guidance of Michelin-starred chefs, participating in authentic kitchen experiences that integrate both preparation and service. Upon graduation, these young chefs have the opportunity to complete six-month internships in some of Italy’s most prestigious Michelin-starred restaurants. Many alumni of ALMA have gone on to earn Michelin stars themselves, continuing the legacy of excellence that Marchesi envisioned and reinforcing the importance of mentorship and education in shaping culinary careers.
Passion and sensitivity
The story of Chef Ezio Santin and his wife Renata, founders of Antica Osteria del Ponte, also known as La Cassinetta, is a testament to what passion and sensitivity can achieve. Santin was the first self-taught Italian chef to earn three Michelin stars. His kitchen was a sanctuary of silence, discipline and respect.
Every ingredient carried meaning, every gesture had a purpose. Santin’s mentorship and approach to cooking emphasized research, emotion and precision, giving young chefs the freedom to explore while grounding them in the principles of excellence. Working in his kitchen was like stepping into a world of quiet magic, where the pursuit of perfection never compromised the joy of cooking. Many chefs trained under him went on to achieve international acclaim, carrying forward the principles of creativity, respect and rigor.
A collective approach
Across the border in France, the philosophy of training was different but equally rigorous, defined by discipline, structure and hierarchy. In a three-Michelin-star kitchen, every cook, from the youngest apprentice to the sous chef, had a crucial role. Each role was learned to perfection, mastered with precision and executed in synergy with the rest of the brigade. The French approach emphasizes meticulous control over every aspect of the process. In these kitchens, excellence is collective: each individual contributes to the harmony and efficiency of the team, while simultaneously cultivating their personal skills and leadership capabilities.
Forging personal paths
As chefs mature and begin to define their own gastronomic identities, they carry these lessons forward. They refine recipes, perfect sauces, experiment with textures, build relationships with trusted suppliers and create kitchens rooted in collaboration, trust and respect. The ability to taste one’s own cuisine critically becomes essential, allowing chefs to refine flavors, techniques, presentation and storytelling in every dish. This reflective practice helps them fully understand their culinary vision and ensures consistency across all aspects of service.
Ultimately, there is no single path to Michelin success. Each chef’s journey is unique, shaped by experience, mentorship, discipline and the burning desire to serve excellence. The journey is long and challenging, demanding constant learning, adaptation and personal growth. Yet the passion to create, to innovate and to offer guests an
unforgettable experience drives every chef forward. The true spirit of a Michelin chef lies not in the number of stars achieved, but in the unwavering dedication to cook every day with the same passion, precision and attention as if already worthy of three.
Training beyond technical skills
Training for Michelin excellence is not limited to technical skills alone. It encompasses emotional intelligence, leadership, ethics and the ability to balance creativity with discipline. Mentorship, structured education and real-world experience combine to form chefs capable of transforming the culinary landscape. Through continuous learning, experimentation and reflection, young talent is guided toward mastery, building confidence, resilience and a commitment to lifelong improvement.
That is the essence of training for Michelin excellence, a lifelong journey that combines skill, discipline, creativity and the courage to push culinary boundaries. It is about cultivating a mindset that values quality, curiosity and generosity, while never losing sight of the guest experience. Excellence, after all, is not a destination but a journey, and the Michelin star is the acknowledgment of a path well-traveled, a vision faithfully realized and a mission of passion fulfilled.
Luigi Taglienti
Chef Michelin star
@luigitaglienti
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