What kind of establishment earns a spot on the World’s 50 Best or stars from the Michelin Guide? How does it influence our perception of food and restaurants as it interacts with culture, media, and travel? The perceived notoriety of these awards seems to reinforce a collective belief of what a world-class restaurant should be. This, however, may ultimately hinder both diners and chefs from enjoying the act exploration and moments of spontaneity in cooking and eating. Are guides and rankings worth all the fuss?

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