
Culinary Merit Is Measured By More Than Michelin Stars
The Michelin Guide is seen as the determinant of achievement in our neck of the woods, so much so that we often lose sight of other ranking systems. Chef Thomas Bühner's accolades and achievements are manifold:
- 1996 — First Michelin star
- 1998 — Second Michelin star
- 2001 — Newcomer of the Year by Gault & Millau
- 2004 — Chef of the Year by Schlemmer Atlas; also Chef of the Year by Bertelsmann Restaurant & Hotel Guide
- 2006 — Chef of the Year by Gault & Millau
- 2009 — Member of Relais & Chateaux; listed under Les Grands Tables du Monde
- 2011 — Third Michelin star; 19 points in Gault & Millau; 5/5 Fs in Feinschmecker; 10/10 pans in Gusto; 5/5 stars at Varta; 5 Kochlöffel by Schlemmer Atlas

German Fresh-Grads Might Turn To Aptitude Tests To Determine Their Future Vocations
Bühner found himself facing a forked road post-graduation. "What career path should I pursue?" he wondered. An aptitude test at a job centre pitched three possibilities: chef, baker or farmer. No prizes for guessing his pick!
“I think it is super important to set goals, especially for young people,” opined the chef. “This test simply helped me to define my goals and I think it worked very well, as I followed them through my entire career and have achieved them.”
Bühner isn’t the only German chef whose path to success was partially paved by an aptitude test; Berlin-based two Michelin star chef Tim Raue also placed his faith in the system.