Every year, chefs and restaurant owners around the world anxiously await the release of the latest edition of the MICHELIN Guide, often referred to simply as the “red guide.” This moment can define careers and shape culinary reputations. The central question on their minds is always whether their establishment may finally be awarded a coveted Michelin star, or if they already have stars, whether they might earn another. Either way, just making the guide is a big start, and can change everyting for a restaurant.