{"id":13511,"date":"2012-03-13T12:05:18","date_gmt":"2012-03-13T11:05:18","guid":{"rendered":"https:\/\/www.horecatrends.com\/behind-the-scenes-michelin-guides-ny-2\/"},"modified":"2012-03-13T12:05:18","modified_gmt":"2012-03-13T11:05:18","slug":"behind-the-scenes-michelin-guides-ny-2","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/behind-the-scenes-michelin-guides-ny-2\/","title":{"rendered":"Behind the scenes &#8211; Michelin Guides NY"},"content":{"rendered":"<p>Chef Jean-Georges Vongerichten of 3 Star rated Jean-Georges Restaurant, and Chef Wylie Dufresne of 1 Star rated wd-50 discuss their personal culinary journeys, their many years of working with one another, and what a Michelin Star really means. This interview is part of the Michelin&#8217;s Chef Video Series. Great to <a target=\"_blank\" href=\"http:\/\/www.youtube.com\/watch?v=sVxNgOImSdE&amp;context=C407e5cbADvjVQa1PpcFNJh4Q__rGr9QwGYUkj5xor1OnL8_1r74E\">watch<\/a> if you&#8217;re a foody!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chef Jean-Georges Vongerichten of 3 Star rated Jean-Georges Restaurant, and Chef Wylie Dufresne of 1 Star rated wd-50 discuss their personal culinary journeys, their many <a class=\"readmore\" href=\"https:\/\/www.horecatrends.com\/en\/behind-the-scenes-michelin-guides-ny-2\/\"> read more<\/a><\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[109,110,111,124,80,89,1,122],"tags":[],"class_list":["post-13511","post","type-post","status-publish","format-standard","hentry","category-trends-2","category-eating","category-drinking","category-p-en","category-sector-2","category-restaurant-sector","category-uncategorized","category-people"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Behind the scenes - Michelin Guides NY | horecatrends.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.horecatrends.com\/en\/behind-the-scenes-michelin-guides-ny-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Behind the scenes - Michelin Guides NY | horecatrends.com\" \/>\n<meta property=\"og:description\" content=\"Chef Jean-Georges Vongerichten of 3 Star rated Jean-Georges Restaurant, and Chef Wylie Dufresne of 1 Star rated wd-50 discuss their personal culinary journeys, their many read more\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.horecatrends.com\/en\/behind-the-scenes-michelin-guides-ny-2\/\" \/>\n<meta property=\"og:site_name\" content=\"horecatrends.com\" \/>\n<meta property=\"article:published_time\" content=\"2012-03-13T11:05:18+00:00\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.horecatrends.com\\\/en\\\/behind-the-scenes-michelin-guides-ny-2\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.horecatrends.com\\\/en\\\/behind-the-scenes-michelin-guides-ny-2\\\/\"},\"author\":{\"name\":\"\",\"@id\":\"\"},\"headline\":\"Behind the scenes &#8211; 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