They are not allowed to speak to the press, but it is generally thought that most will have at least some experience in the restaurant business. Inspectors remain anonymous to avoid being given preferential treatment and undergo official Michelin Guide training in France. Unlike other rating systems, Michelin stars are not based on customer reviews, but on undercover inspections by anonymous food experts known as the Michelin Inspectors. The company also enlisted the help of the legendary Michelin Inspectors, and developed the rigorous system of testing that has made the Michelin Guide the fine-dining bible it is today. In the years that followed, the popularity of the scheme spread overseas, with guides published for major cities around the world.
The second and third stars were added in 1933, with two stars meaning "excellent cooking that is worth a detour", and three stars "exceptional cuisine that is worth a special journey".The Michelin Guide has been published annually since 1900 and was originally intended to help drivers find mechanics, hotels, and of course, good restaurants, on their travels. The star system was first introduced in 1926, with a single star denoting “a very good restaurant”. Eateries that make the grade can be awarded one, two, or three stars, and the accolade is much-coveted by chefs around the world.
Michelin stars are awarded to restaurants judged to be of a particularly high standard. A Michelin star is the ultimate hallmark of culinary excellence.