Ad
'Knife Edge' goes behind the scenes into the elusive dining honor
Jesse Burgess has been making food content for over 10 years.
He’s brought his viewers world cuisine through his videos.
Burgess is taking a giant leap — again.
The food expert is the host of the documentary series “Knife Edge: Chasing Michelin Stars,” which will stream its first two episodes on Apple TV+ on Friday, Oct. 10. A new episode is released on Fridays through Nov. 21.
Burgess is a food expert and co-founder of the global food and travel platform Topjaw.
According to Apple TV+, the series explores the high-stakes world of international fine dining with exclusive Michelin Guide access over the course of the year-long guide season. It follows the fates of elite chefs at some of the world’s most unique and celebrated restaurants to determine if they will win, maintain or lose that precious star. From attempting to gain their first star, tirelessly working to secure their distinction, or striving to achieve a second or an elusive third star, each chef faces a deeply personal challenge.
The series is executive produced by Gordon Ramsay and Studio Ramsay Global.
“To have the backing from Apple and Gordon is an amazing thing,” Burgess says. “The series is a hugely ambitious process and going in, we all had to have an open mind. This isn’t scripted and we had to film in many restaurants.”
Burgess says a Michelin Star is awarded to restaurants offering outstanding cooking. Taken into account is the quality of the ingredients, the harmony of flavors, the mastery of techniques, the personality of the chef as expressed through their cuisine, and consistency both across the entire menu and over time.
In the series, some chefs and restaurateurs are chasing a Michelin Star, while others are trying to keep it.
Ad
The production worked alongside the anonymous Michelin inspectors — all full-time employees who are former restaurant and hospitality professionals — who make the decisions. Once several inspectors have eaten at a restaurant, they discuss their experiences as a team in order to make a final decision.
According to Michelin, the inspectors reassess existing star restaurants to ensure the same high standards are met.
Burgess says the series puts the viewer inside this high pressure and high stress place.
“These chefs are at the top of their industry,” he says. “Just like an athlete, they train all their lives to create.”
Burgess is especially proud that the series debunks many of the Michelin Star myths.
“I had this misconception that if I spend a lot of money, they are using incredible ingredients,” he says. “The truth is, we are paying for not only the ingredients, but the science and artistry of these chefs. The owners of many of these restaurants are working off very tiny margins. Each one is an expensive business to run.”
Burgess hoping to bring the culinary world to the masses.
It’s the next step in his worldwide journey.
“I grew up in Cambridge and my mum was a cabin crew and working on planes,” he says. “In the later part of her career, she was working on private jets and she would bring me back food from the private planes. I would eat the world through whatever my mum brought me home. I would have never been exposed to worldly cuisine otherwise. I just found my mum’s job fascinating.”
