米其林轮胎是哪国的品牌
米其林是一家来自法国的轮胎制造厂商，并且米其林也是世界上第一个发明充气轮胎的厂商。米其林是很多赛车赛事的赞助商。并且米其林也为很多汽车厂家提供轮胎，有些车的原厂轮胎就是米其林的。轮胎属于橡胶制品，橡胶制品长时间使用会出现老化现象，所以轮胎是需要定期更换的。很多车友不知道在购买或更换轮胎时需要注意什么，还有很多车友盲目追求大品牌顶级型号的轮胎，其实这都是没有必要的。轮胎安装在汽车上可以使用四年，所以建议大家每隔四年更换一次轮胎，即使四年内行驶里程比较少，也要更换。因为使用四年的轮胎会出现明显的老化现象。在购买新轮胎时，一定要看清楚生产日期，轮胎放着不用的保质期是三年，如果出厂三年了，那就不要购买了。轮胎的发展史：汽车的诞生与发展是世界科技进度的伟大成果，是人类进步的重要足迹，使人类从马车时代迈入了一个汽车工业时代。汽车出现初期，为了满足汽车的舒适性、操控稳定性、动力性，科学家不断的进行研究与创新，不断推动轮胎行业的进步与革新。1839年固特异研发了“橡胶硫化技术”，研制成功了不会在沸点以下的任何温度分解的橡胶。在固特异去世38年以后，为了纪念对美国橡胶工业做出巨大贡献的查尔斯·固特异，弗兰克·克伯林将自己建立的轮胎公司取名为固特异。1888年约翰·邓禄普将橡胶做成管状，包在木制车轮边缘，然后充入气体，这种轮胎的弹性既能充分吸收震动，也使得车体的机械性能得到了很好的保护，世界上第一条充气轮胎诞生，该技术最早先在自行车进行应用。1891年安德鲁·米其林研制出了可以拆换的自行车充气轮胎，1895年6月11日米其林兄弟将充气轮胎技术应用到汽车领域。
米其林轮胎是哪国生产的呀？
米其林轮胎是法国品牌，目前在中国正规途径买到的99%都是中国制造。米其林公司创建于1889年的法国克莱蒙费朗。在100多年的时间中，米其林公司经历了持续不断的创新和发展。现拥有世界五大洲的业务运营以及位于欧洲、北美和亚洲的研发中心。米其林公司的业务领域米其林集团业务活动领域包括各种轮胎，移动辅助系统(如PAX系统),和旅游服务(如Via Michelin，GPS，旅游指南和地图)。其中地图与指南出版机构是该领域的领导者。著名的米其林指南在2000年已有100年历史。
米其林餐厅是什么意思
米其林餐厅是指被收录在《米其林红色宝典》中的餐厅，它的评判标准较为严格，由一批经过筛选的“美食密探”进行评判，一家餐厅只有通过了他们的评判才有机会成为米其林餐厅。
米其林餐厅是什么意思
一家餐厅要是想成为米其林餐厅，那么需要由“美食密探”悄悄潜入住宿和品评，加上每年12次的造访，再加上米其林总部评审。
米其林餐厅一共有三个等级，分别是米其林一星餐厅、米其林二星餐厅、米其林三星餐厅。
我国在北京市和上海市有多家米其林餐厅，比如唐阁、艾利爵士、京兆尹、采逸轩等。
米其林餐厅是啥意思
现如今只要说起米其林餐厅大家都不会陌生，很多人都愿意去里面品尝下。米其林餐厅主要就是代表餐厅成功被收录到《米其林红色宝典》里面。在1900年的时候，米其林轮胎的创始人成功出版了一本《米其林指南》，主要就是游客在旅途过程中挑选餐厅的指南，可以给旅游的行程进行规划，还有景点推荐和道路指引等。当成功收录在《米其林餐厅》上面的餐厅，至少需要有一幅刀叉的标记，这个简单一点来说就是对餐厅的基础评判标准，最高的是五星，最低的是一星，代表了餐厅的舒适程度。
米其林是什么意思？
米其林是一个轮胎集团。米其林集团是全球轮胎科技的领导者，逾百年前于法国的克莱蒙费朗建立。在漫长的历程中，米其林集团自1889年发明首条自行车可拆卸轮胎与1895年发明首条轿车用充气轮胎以来，在轮胎科技与制造方面发明不断。米其林创办历史：1898年是轮胎人必比登的生日，可米其林公司的创建却是从早于60多年以前开始的。1832年，在那个还没有汽车的年代，马车是人们唯一的代步工具。米其林兄弟的祖父巴比尔（Barbier）与其表兄多伯利（Daubree）合股，在法国克莱蒙费朗开办了一间小型的农业机械厂，起初只生产一些供小孩子玩耍的橡皮球玩具，之后便开始制造橡皮软管、橡皮带和马车制动块，并出口到英国去，这就是米其林公司的雏形。1889年5月28日，爱德华·米其林继承了祖父的事业，并在其兄弟安德鲁·米其林的帮助下正式创立了米其林公司，爱德华也成为了第一任管理者，现代的米其林公司就是从此发展而来的。
米其林是什么意思啊？
米其林集团是全球轮胎科技的领导者，逾百年前于法国的克莱蒙费朗建立。在漫长的历程中，米其林集团自1889年发明首条自行车可拆卸轮胎与1895年发明首条轿车用充气轮胎以来，在轮胎科技与制造方面发明不断。米其林集团总部位于法国克莱蒙费朗，在超过171个国家中共有114000名员工。其分布在17个国家的70家工厂，在2017年共制造1.9亿条轮胎。除了轮胎以外，米其林集团还生产轮辋、钢丝、移动辅助系统（如PAX系统）、旅游服务（如ViaMichelin，GPS）、地图及旅游指南，其中地图与指南出版机构是该领域的领导者。著名的米其林指南在2000年已有100岁。历史1898年是轮胎人必比登的生日，可米其林公司的创建却是从早于60多年以前开始的。1832年，在那个还没有汽车的年代，马车是人们唯一的代步工具。米其林兄弟的祖父巴比尔（Barbier）与其表兄多伯利（Daubree）合股，在法国克莱蒙费朗开办了一间小型的农业机械厂，起初只生产一些供小孩子玩耍的橡皮球玩具，之后便开始制造橡皮软管、橡皮带和马车制动块，并出口到英国去，这就是米其林公司的雏形。
什么是米其林餐厅？
米其林餐厅总共有三个等级：一星、二星、三星。米其林只对餐厅进行评选，对厨师是没有等级之分的，厨师的等级是由米其林餐厅的等级体现的。一星的标准是优质烹调，不妨一试称号；二星是烹饪出色，值得刻意造访称号；三星是卓越的烹饪，值得专程造访称号。米其林最高的标准就是三星级，也因为这是最高标准，也是很多厨师和从业者想要工作的地方。一星米其林厨师：代表厨师在同类别食物中厨艺很不错，值得一去。二星米其林厨师：代表厨师的厨艺非常高明，值得绕道去。三星米其林厨师：代表厨师是有着令人永生难忘的美味厨艺，已经是灵魂的享受了。值得专门去一趟。米其林餐厅简介：米其林餐厅是被收录在《米其林红色宝典》中的餐厅。1900年米其林轮胎的创办人出版了一本供旅客在旅途中选择餐厅的指南《米其林指南》。内容为旅游的行程规划、景点推荐、道路导引等。《米其林红色宝典》（又称《米其林红色指南》）每年对餐馆评定星级。2020年11月16日，《米其林指南2021北京》正式发布。其中，米其林三星餐厅2家，米其林二星餐厅2家，米其林一星餐厅26家。同时揭晓的还有51家米其林餐盘餐厅和17家必比登餐厅。
米其林轮胎质量怎样？
米其林轮胎的质量是非常有保证的，其表现在：轮胎花纹、制作材料、整体设计三个方面。1、观察轮胎花纹，汽车轮胎上的花纹，除了起到美观的效果之外，对轮胎的性能也有极大的影响。米其林轮胎有特殊的花纹设计，每一种不同的花纹都可以代表它具有不同的性能，也正是因为这些独特的花纹，使它的抓地力，转向性都非常好，安全系数非常高。以米其林子午线轮胎为例， 米其林轮胎胎体的带束层以子午线方式排列到胎圈，这种设计方式让轮胎的胎侧极为灵活。柔软的胎侧可以在负载时“变型”，缓冲崎岖路面上的冲击，从而让驾驶更为舒适。2、轮胎的制作材料对于判断米其林轮胎质量怎么样也是一个重要的因素，米其林轮胎的质量是非常有保证的，它使用特殊的橡胶材料，这样它的耐磨性就是非常好的，这也是米其林轮胎排名2017年中国顾客满意度指数-汽车轮胎满意度排行榜第一位的首要原因。为了适应未来自动驾驶时代的要求，轮胎巨头米其林正在酝酿重新打造无气轮胎的解决方案，新方案拟改变传统的车轮+轮胎的结构，并广泛使用生物基材料3D打印无气轮胎，具有可降解环保特性。3、轮胎的整体设计，米其林轮胎优化的胎面花纹块设计有效降低噪音带来宁静顺畅的驾乘感受，带来理想的宁静性与舒适性； 优化的胎唇区域设计，更大的橡胶接地面积，使轮胎接地面压力分布更加平均，以此获得更佳的稳定性； 外侧胎肩区域宽大的花纹块和花纹块稳定条设计，确保了高速转向时胎面花纹变形的最小化。扩展资料：米其林轮胎是由米其林1998年发明的PAX系统，提高了驾车安全性、舒适性及操控性之间的平衡，显著地改善了轮胎性能，节能省油。即使轮胎缺气或爆破后，带有轮毂的车轮也不会脱离开来，使汽车仍能以每小时80公里的速度行驶200公里，全面保护驾驶者及乘客的安全。在国际市场，驰名的保时捷、奥迪、雪铁龙、标致、通用、本田等中高档汽车品牌都是米其林轮胎的忠实用户。在激烈的竞争中，米其林叱咤风云，纵横驰骋，以绝对的实力在世界轮胎领域独占熬头，“滚动”出了一条经营奇迹。综观米其林轮胎的经营发展策略，对现代企业的国际化竞争大有裨益。参考资料来源：凤凰网-选对轮胎很重要，米其林轮胎质量怎么样百度百科-米其林轮胎
米其林英语
"米其林"的英语翻译为"Michelin"。Michelin是一个法国轮胎制造公司，也是世界上最知名的高级餐厅评级指南之一。 Michelin公司成立于1889年，最初是一家生产自行车和农业机械的公司。后来，他们开始制造汽车轮胎，并在汽车业务中取得了巨大的成功。为了鼓励人们购买和使用汽车，Michelin开始出版一本指南，提供关于汽车旅行的信息，包括餐厅、酒店和加油站的推荐。随着时间的推移，Michelin的指南逐渐发展成为一本专门评级餐厅和酒店的权威指南。他们的餐厅评级系统以星级评定，一星代表很好，二星代表非常好，三星代表世界一流。这些星级评级不仅评估了餐厅的菜肴和口味，还考虑了服务、氛围和用餐体验等因素。Michelin的星级评定是全球范围内的餐饮界的重要参考。餐厅获得米其林星级评定可以带来巨大的声誉和知名度，吸引更多的食客和媒体关注。获得米其林星级的餐厅通常会将这一荣誉作为自己的标志，以证明其卓越的菜肴和服务质量。
米其林公司的英文介绍
强烈建议追加分！！！
0.Michelin公司总部介绍：
In 1889 two brothers, André and Edouard Michelin, embarked one of the great human and industrial adventures of our times: one that shaped and continues to drive progress in modern means of transport through constant innovation
From the invention of radial tires to that of Pax System, and from the first gastronomic guide to the steel wheel, Michelin has played an active role at every stage of the automotive adventure.
Michelin made its first racing appearance when Charles Terron won the longest non-stop bicycle race ever to be held: Paris-Brest and back ( 1,200 km). After 71 h and 18 mn of racing and 9 hours ahead of his closest contender, Terron had provided an excellent demonstration of the superiority of the Michelin detachable tire.
Racing is the best laboratory for testing technological innovations in extreme situations. It is a powerful driver of progress. Michelin tires continuously undergo the toughest of all reality checks: championship racing.
1.介绍一
The Michelin journey of discovery began in 1891 when Andre and Edouard Michelin developed the first detachable bicycle tyre. Taking only minutes to repair, the tyre carried cyclist Charles Terront to victory in the now famous Paris to Brest race. The Michelin brothers, however, began a journey that took them much further than the finish line. Their innovation revolutionised the world transport industry.
Delivering over a century of mobile innovations, Michelin today continues the relentless journey to improve your driving experience. Developments such as Michelin Green X™ ‘low rolling resistance’ technology drive the future of tyre manufacturing, promising to reduce global fuel consumption by up to 5%. At Michelin, we also recycle 90% of our waste tyres and promote reforestation of rubber trees.
The Michelin man, Bibendum, represents our commitment to all motorists. Born out of a stack of tyres and the imagination of the Michelin brothers, Bibendum has grown to become one of the 10 most recognised symbols in the world. Using Bibendum as the international symbol of Michelin quality, Michelin has expanded to over 170 countries, with 80 production plants and six rubber plantations.
From Europe to Asia to the Americas, every Michelin manufacturing plant around the world follows the same uncompromising code of quality standards. Michelin makes tyres to improve the driving experience for all motorists. The journey is unending because our destination is always perfection.
From cyclists to Formula One™ champions, people have always been the inspiration for Michelin tyres. The journey to discover innovative mobility solutions has taken Michelin from humble beginnings in France all the way to outer space. Michelin has developed over 3,500 types of technologically advanced tyres for all vehicles; including bicycles, motorcycles, cars, trucks, aircraft and even Formula One™ and the NASA space shuttle. These people with the same passion design your tyres.
2.介绍二
Michelin initiated almost every significant technical development in tyres. It turned the concept of the pneumatic tyre into a practical, production proposition and led the way in applying such concepts first to bicycles, then to motor cars and eventually trucks.
In 1908, Michelin combined the pneumatic tyre with the twinned wheel/tyre arrangement to enable trucks to carry heavier loads without resorting to multiple rear axles.
By 1962, Michelin had developed the first tubeless steel-braced radial truck tyre together with a one piece wheel, which replaced the former wheel assemblies with up to six components and also achieved a significant saving in unsprung weight. From one percent of the market in 1965, tubeless penetration grew to 75 percent in 1987.
From 1976 onwards Michelin developed low-profile tubeless truck and light truck tyres (80, 75, 70 and 65 per cent aspect ratio). The move to low-profile has created space within the wheel rim for better brake cooling, an important factor as permitted weights and average speeds continue to increase.
Low-profile developments include the wide single radial which has increasingly replaced twin wheel and tyre units in trailer applications and more recently on drive axles.
Tyre designers continue to seek ways of improving the overall performance of truck tyres, a task that represents a constant challenge.
3. Michelin 澳大利亚公司介绍
Michelin Australia Pty Ltd was launched in October in 1997 to manage and develop the markets of Australia, New Zealand and some of the Pacific islands like New Caledonia, Fiji, Samoa and Tahiti. Prior to this, the Michelin brand had been in present in Australia for the last 50 years through its importation by sales distributors. Michelin's head office in Australia expanded and was relocated to Port Melbourne in Melbourne in 2001. This office houses all its national management and operational staff, including departments like customer service, product management, marketing, logistics, finance, personnel, communication and information technology.
The office in Port Melbourne is also home to the Michelin Australia Training Centre (MATC). This training centre is one of a few dedicated facilities in Michelin's network of companies in the Asia-Pacific zone. Michelin Australia is supported by a network of regional offices based in Perth, Sydney, Melbourne, Brisbane and Hamilton in New Zealand. Each of these offices has its own sales force covering a wide range of products, brands and geographical territories.
The tyres marketed in Australia include those for passenger car/light truck, earthmover equipment, truck and bus, agricultural and industrial equipment, aviation and motorcycle/bicycle. At least four of the Michelin Group's global brands can be found in Australia/New Zealand: Michelin, BF Goodrich, Komoran and Taurus. As an acknowledged global leader in its business, Michelin's corporate mission is clearly spelt out and practised in a variety of ways around the world:
"Michelin's mission is to contribute to the progress of the mobility of people and goods, facilitating freedom, safety, efficiency and also travel enjoyment."
In carrying out this mission, five strategic orientations have been adopted:
Focus our passion to improve mobility. Grow as the most innovative company for tyres, suspension systems and related services.
Offer our customers the best quality products and services at the best price in each market we decide to serve.
Provide growth and fulfilment for our people as they carry out their responsibilities, especially by making full use of the company's diversity and by developing our people's talents.
Durably grow the value of our company by maximising the profitability of our operations and our return on investment.
Recognise and fulfill our company's role as a responsible member of society, by practising the five corporate values:
Respect for customers
Respect for people
Respect for shareholders
Respect for the environment
Respect for facts
4.老板介绍
Ten questions to Jean Moreau
Jean Moreau
Corporate Vice President
- Personnel
How would you describe the people at Michelin?
In a nutshell: "Michelin people are passionate about doing a good job". Every day I come across people who love what they do, because they believe in the Company, its mission, the quality of its products and its innovative spirit.
Where does this passion, pride and sense of belonging come from?
For a start, it stems from Michelin’s reputation and the intrinsic quality of the jobs we offer. But that's only part of the story. There's also the day-to-day application of our values: respect for facts with the simplicity and reserve of judgement which this implies, respect for people, and respect for customers. These values promote unity and loyalty.
Does this mean that people wish to remain in employment with Michelin for long periods of time? It is true that our turnover rate is particularly low. One reason for this is the extraordinary opportunities for career development we offer them within the company. People don’t join Michelin just to fill a post, but to take up challenges and grow. These are the principles behind our personnel management policy.
What are the key features of Michelin’s career management policy? We provide people with genuine opportunities for learning and applying different professional skills. Responsibilities change frequently. People have the chance of building a career over time, while living an exciting adventure, often in different countries.
How does this affect personnel management? In the first place, we do not regard People as resources at Michelin. We even use a different name: instead of a “human resources” department, we have a “Personnel ” department. The personal qualities of every individual interest us because we take a long-term view. We are looking for people with personality and human potential, and rarely for a particular skill to fill a particular post. All employees, regardless of position, know they can count on their career manager to help them to develop themselves and advance in their careers.
What is the role of the person’s immediate superior? The immediate superior’s role is to assist team members in performing their current mission by setting targets, providing support in attaining them, assessing performance, designing training itineraries and promoting career development, even outside the sector.
What is the role of the career manager? The career manager takes a broader, more long-term view and looks at both company needs and the prospects for people development. He or she is in charge of the individual’s career development over time and often even takes the lead in initiating change. To ensure continuity, career managers must be well acquainted with individual staff members, their aspirations and their limitations.
Where does the individual employee feature in all this? Each employee is primarily responsible for his or her own career development. Ability and ambition to advance must be reflected in performance. Career advancement involves calling oneself into question, ceaselessly striving to develop and improve and voicing aspirations. We like to represent career management as a triangle to underline the complementary roles of the employee, the immediate superior and the career manager.
Such a policy clearly implies costs, in terms of training for instance, does it not? True, but training is a vital human investment, whether one is acquiring and improving technical skills – some of which are specific to Michelin – or more general skills.
Developing people is based on career-paths and the successful management of new experiences. Training and coaching are vital to this process. Training is also a tool for reinforcing our shared values and culture wherever we operate.
How do you reconcile common values with individual characteristics? It is quite possible to share a common set of values and aims while developing different individual and complementary talents. For example, Michelin strives to be Polish in Poland and Chinese in China. Our diversity is one of our greatest assets. It makes us more creative and reactive which is all to the benefit of our customers. And ultimately, it makes our work that much more stimulating!
米其林厨师分为几个等级？
星级标准从一颗星到最高的三颗星共三个等级。01、米其林星级厨师评定的标准是：菜肴的原料质量、制作食物的技艺水平及口味的融合、菜肴的创新水平和烹饪水准的一致性。根据以上的要求米其林厨师按星级分为三级。02、一星米其林厨师代表厨师在同类别食物中厨艺很不错，值得一去。作为吃货一枚，肯定想知道那里可以吃到一星米其林大厨做的美食，其实米其林大厨离我们不远，就在上海的半岛酒店艾利爵士餐厅就可以吃到啦。03、二星米其林厨师代表厨师的厨艺非常高明，值得绕道去。吃货的我们怎么能放过二星米其林大厨做的美食，在上海的喜粤8号、御宝轩都可以吃到到，而且价格也不是很贵。04、三星米其林厨师代表厨师是有着令人永生难忘的美味厨艺，已经是灵魂的享受了。值得专门去一趟。不去吃一下感觉好遗憾，可以去上海新天地朗廷酒店的唐阁中餐厅就可以。三星餐厅出现在《米其林指南》上的餐馆至少先要获得到一副刀叉的标记，这种标记是指南对餐馆的基础品评标准，从最高的5副到1副不等，表明餐馆的舒适度。这是根据餐馆的硬件设施、家具用品、服务、清洁程度和周围环境的维护来评定的。有的餐馆前有一个米其林小人头像，这是“必比登美食家”标志，表明这家餐馆价廉物美。在此之上的评选，才是米其林星级，从一颗星到最高的三颗星，主要针对的是烹饪水准。《米其林指南》对星号是这样定义的：一颗星是同类饮食风格中特别优秀的餐厅；两颗星餐厅的厨艺非常高明，值得绕道前往就餐；而获得三颗星的餐馆则有令人永志不忘的美味，值得你打飞的前去用餐。这样的餐厅通常已经过米其林至少数年的观察，如果水准一直保持高水平，才最终能得到三颗星。
米其林厨师怎么考？
1、精通一门普通话以外的语言
这个听起来很奇怪是不是？不过非常的对不起，中国大陆（排除港澳台）是没有米其林星级餐厅的。我以前还曾经看过有人说上海有一家米其林法国餐厅，很不幸的是，中国大陆所有餐馆都没有进入米其林餐厅的评测范围当中。所以，你必须要去中国大陆以外的地方进行任职。
正所谓入乡随俗，如果你去到别的地区，并且想要真正的做上大厨这个位置，（在美国，一般而言是chef trainee > assistant chef > chef 这么个顺序，基本都从chef trainee做起。）你起码需要熟练地掌握当地语言。在香港澳门地区，你要会粤语，台湾的话，你要会闽南语，在国外，你要学会当地语言——甚至在美国地区，你除了英语以外你可能还需要一点西班牙语的基础。你可不要指望人家专注做饭数十年的大厨能够跑出来用普通话和你顺利交流。如果连语言学习都无法克服的话那么就还是趁早洗洗睡吧。
2. 极端的细致和严谨
由于不能够打扰客户用餐，所以厨师之间不可以有任何的交流。
由于厨房大多是Open Kitchen（开放式厨房）所以你必须要保证自己的桌子是整洁的（我在资料搜索的时候看到厨师们甚至需要“每10秒擦一次桌子。”）
因为米其林餐厅的特殊性，所以你对于调味料的配比一定是要100%精确地。（如果是5克的盐，你放了5.5克，或许勉强还可以，你放了7克下去，你就等着挨批吧）
同时，如果你被别人发现你切的土豆里面掉了一片青菜叶子的话——恭喜你，你又要挨批了。因为食物之间的味道会互相影响的
3. 可以承受极大压力
米其林星级餐厅的主厨们起码是需要做到连续工作12个小时以上的。期间几乎没有休息，也不能坐下（客人是源源不断并且一直在等位的）
也因为这个原因，所以米其林员工的流动性会非常之大，主厨以外的人每几个月换一批是很正常的。
你做的事情有极大的重复性却又被要求精确，一天切数百个番茄，土豆扁豆，然后切得方法还不能一样是很常见的。
4. 足够的恒心去坚持
要做如此大量的工作，又不能偷懒，而且要随时接受其他客人的参观，对于每个人的心理压力都非常之大，如果你有足够的恒心，并且能够坚持下来的话，那么你就有希望成为米其林星级餐厅的主厨了。
要知道，大多数米其林餐厅的chef trainee都是两个月换一批的，坚持不下去的人，全都走了。
5. 足够的记忆力和对食材的理解力
记得我大约在去年年中的时候，在香港有幸排队成功吃到全球最廉价的米其林星级餐厅——地处旺角的“添好运”，店铺的东西有多好吃我就不去宣传了。
扩展资料:
米其林厨师分几个等级
米其林对厨师是怎样评分等级呢？一般是对厨师份等级也是对餐厅分等级分为一星、二星、三星，一星的厨师是解决人们在旅途中的温饱问题；二星级的厨师就要讲究菜品的问题，客人因为好吃还会绕带而来品尝；三星不仅是环境和厨师的水平也是登峰造极，好吃的不要不要的，这一级对食物就是享受了，吃的一种享受。
米其林厨师一般年薪是多少钱
米其林作为世界顶级的餐厅，他不紧对厨师的要求高，但是同样也是付给他们赢得的酬劳，在米其林三星餐馆，他的厨师也是一等一的高手，在国际上市相当有名的，在三星级的厨师眼里他们追求的不紧紧是好吃，而是那种能刺激味蕾的东西，让人吃出那种享受感、娱乐感、舒适感、满足感。
一般三星的米其林餐厅副厨一年也有个百万人民币的的收入，主厨的工资要600万+了，而且三星级的主厨一年也就是指导三四次，富豪点名要他做菜才会露上一手。
