Michelin Stars, James Beard, and Why Your Food Still Tastes Like Burnt Toast

You like your chefs on a pedestal? We prefer them behind the line, sweating bullets over a broken ticket machine. In this special (and slightly unhinged) episode of You’re Not Special, Aaron Loman Jack and the gang crack open the cult of Michelin stars and James Beard Awards—those glitzy, anxiety-inducing badges that have chefs chasing perfection like it’s a fix.

We’re talking:

• Why the Michelin Guide started as a damn tire company pamphlet

• How anonymous inspectors decide if your food is gold or garbage

• The mental cost of chasing a third star (spoiler: some chefs snap)

• What the fork a James Beard Award really means—and why it matters more

• Who’s hoarding the most stars and why you’ve probably never heard of them

• And why every restaurant crew should get the damn credit—not just the dude with his name on the door

We’ll take you from roadside sandwich shops to culinary temples in the clouds, through the grit, the glory, and the absolute gaslighting of the gourmet world. If you've ever wondered who decides if a restaurant is "worth the detour," or if stars are just glittery shackles, this episode’s your jam. Bring a napkin—this one gets messy.

And remember:
You’re not special—unless a dead man’s foundation or a French tire company says you are.