Presentations: the happy descent of the 2013 Michelin guide
Presentations: the happy descent of the 2013 Michelin guide

Video: Presentations: the happy descent of the 2013 Michelin guide

Video: Presentations: the happy descent of the 2013 Michelin guide
Video: Michelin Guide | Jean-Luc Naret | Talks at Google 2024, March
Anonim

The other day we told the presentation of the 2013 Michelin Guide live, in the meantime, thanks for your participation, but 25,000 readings later I want to tell you that when one is wrong, he is wrong, and this time I am wrong. Arriving on the outskirts of Milan, in via Uruguay - San Siro area - at the austere Carlo Porta Hotel Institute, I thought that the increasingly uncertain road imposes sobriety and economic modesty even on the super Michelin guide.

For reasons of visibility, in fact, I imagine that a hotel school for food and wine and tourist hospitality has every interest in hosting the guide of the most important restaurants and hotels in the world, providing facilities and service, cared for by the children of the institute, at no cost.

One could say: here, these of the Michelin guide who are pulling it more than Bellucci, not even two euros for an event as it should be, they want to spend, that's enough! The Gambero Rosso Foodies guide is better (which, moreover, with a not overly strategic choice, was presented in Rome on the same day as the Rossa).

Nevertheless.

The event in the hotel institution certainly cost less, but let me tell you, it is a case of happy degrowth. An intelligent choice, consistent in logic and principle.

How can I tell? I say this because I have seen the boys. Many, proud, excited. In uniform. They greeted, went to meet the guests, accompanied them to the elevator, pointed the way, called taxis, smiled, helped. Not to mention the students employed in the kitchens, complete with a hat signed by Massimo Bottura and bright, optimistic eyes, projected towards a future made up of goals to be achieved and objectives to be achieved. They were great, above all expectations.

In short, in the end what is it that matters? We journalists and bloggers and gourmets who buzz around the Red and want to see, arrive first, touch, devour? Or maybe they, the chefs, the newly starred excited, moved and proud?

Or, perhaps, of all this history, what counts is the support of those (1374 students) who are still learning and who, also thanks to this experience, will decide with more determination which future to try to take on?

Without too much rhetoric, I congratulate the Michelin guide for the choice. Following this example, I would like to organize the most important art exhibitions in art high schools or literary prizes in the classical ones. Attention to young people is welcome and if there is a money saving, so much the better. Because some values, grant me, are worth more than controversy.

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