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Frankie-An advert for a game or theme park ride

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Frankie-An advert for a game or theme park ride

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Dyers surprise parties:

Have you ever had a party on the moon? Well a girl named Evelyn had that incredible birthday all planed for her!

How it started:

Evelyn was turning 10 years old and really wanted to be an astronaut to visit the moon one day! So 8 friends and 6 adults were all ready to have the time of their lives!  No one was prepared for what they were going to do until they saw a great big rocket getting ready to launch to the moon. Everyone was petrified but that could not stop anyone from going on a trip they would never forget!

What will happen next?

As everyone got of the rocket, jumping into space floating in the gravity, they made it to the ginormous, scary moon there was tears and smiles but the main bit is that it was very very enjoyable and everyone loved it there was food, although, know one got to eat it because it was floating all over the place.

How the birthday ended:

You could see the stars twinkle and the sun come to shine so it was time to say goodbye to space earth, mars Et. the birthday well you can say adventure was amazing and everyone was exhausted so they even fell asleep straight away.

The trip was incredible, I wonder what birthday I can plan next maybe one where we can sit on the clouds and eat ice-cream that would be a dream!!!!!

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Getting 5 stars
Essay
This is my story. Well a chef's story to be precise. this is how   I became a international, famous chef.
December 2015
dear diary
I was woken up by the racket my pasta shaped alarm clock was making. I got up and got dressed to the music the rain was making. I ran down the fresh-smelling stairs and saw my mum and dad getting ready for work. They both worked at a restaurant called Ganapati. My mum was a waitress there and my dad was the master chef. He was always cooking up something good like the  ratatouille he made last week Thursday. I kissed mum goodbye and I leaped off to school.  I was always wished to be a chef at my own 5 stared restaurant.
And that, is when the dream began...

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Did you ever have a alien living at your house?

Well it takes sombody robust and if you have  you would know that it isn't easy. Two brothers and a sister know that especially well.

What happened :

The sister taught the alien to speak, and very soon the alien was going around and saying ET phone home and pointing out of the window and into the sky then it took of its wig and hat.

Meanwhile the sister was earnestly saying that she taught the alien to speak and the boys where trying to comprehend how to resolve the problemand let the alien aquire what it wanted and phone home.

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Do you know what the Hyperloop is? It is a type of transport created by the multi-billionaire, the richest person in the world: Elon Musk

How it gained interest

The Hyperloop started gaining popularity in 2013, when Elon Musk and his crew had created the alpha papers for the design, safety and usability. People all over the world wanted to use his levitating machine that travelled over 100kmph reliably without any peril. The machine theoretically was faster than a plane, the famous Japanese bullet train, which sped across miles and miles of rural landscape in japan, and many more machinery used before the Hyperloop.

How will it be used?
the Hyperloop would be used to travel across cities in less than an hour. You could travel from Los Angeles to San Francisco in only 45 minutes! Surprisingly, a ticket to ride the Hyperloop will cost less than 100 dollars making a high-tech machine pretty cheap to use. The Hyperloop could make working in to cities (which is quite absurd in the current time we are in) a normal thing! The Hyperloop will be eco friendly, not creating any vapour or smoke.

The maths behind it
The reason that the Hyperloop moves so fast is because the Hyperloop tunnel is designed to remove air resistance and friction and as the magnetic levitation or mag-lev pulls the machine high, it creates almost no friction, creating a speedy transportation. The Hyperloop could be a decade away from a normal day life!

Maybe, One day there will be Hyperloops all around the world, being used by millions everyday but for now, it is a work in progress.

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Tuesday 6pm - Pollution In The Ocean Plastic - Finley

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Tuesday 6pm - Pollution In The Ocean Plastic - Finley

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I am going to talk to you about plastic in general, what it is doing to our wildlife, how plastic gets into the ocean and what we can do to help.

Plastic in general

Plastic is used in everyday life such as in food, packaging, drink bottles, carrier bags and much more. The fatal thing about plastic is that it isn't biodegradable and it can take over 400 years to break down, this has a devastating effect on our oceans.

What plastic is doing to our wildlife

Marine animals are getting tangled or stuck in plastic, some animals swallow it thinking it is food and it is also polluting our ocean. The images of animals suffering from plastic pollution should compel you to help cease polluting oceans. If we don't do something there will be an abundance of animals floating around and who wants to see that. It's absurd to think of the damage we are doing to our oceans wildlife.

How plastic gets into our oceans

Some plastic can get blown into rivers and some get directly dumped into the ocean, either way it is very damaging to our oceans wildlife and it's environment. There are some things we can do to help keep our oceans flourishing and fertile. We can recycle all of our plastics at home and make sure all of our rubbish goes into a bin when we are out and about.

We should embrace using bags for life and things with re-usable packaging. Sea life is at the mercy of man and if we don't want to see our oceans perish we need to do all we can to help.

By Finley Puttick

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Another day, another chance  to play with my best friend! I thought while my eyes slowly opened, just to see endless numbers of people scurrying around me. The rowdy crowds swiftly passing me, not even bothering to take a moment to pause and look at me, instead they just ignored my presence.

I seemed to be sitting on a table cloth; I felt a sudden nudge as somebody bashed their chair into the table sending me flying across the air. I landed with a bang, but yet again nobody cared. Pairs of shoes quickly passing me I attempted to make some sort of signal to anyone to get me out and for somebody to take me home, back where I belong.

I sat down with a sigh, a glum expression appearing across my face. I tried to think of where I was, then it hit me. I was at the five star Michelin restaurant that my family and I went to last night! Suddenly a thought crossed my mind, it couldn’t be, could it? I dared not to think of the wretched thought nevertheless it kept returning; it was hard to comprehend but had I actually been forgotten? Looks like I will be here for a while, I thought to myself. I might even never come back to my owner.

I thought all hope was lost until I saw a pair of familiar, bright red shoes  briskly passing me. My owner was back! I felt a cold hand reach down and grab me. I could see his face go from horror to relief as soon as he caught sight of me. I hope this never happens again, I pondered as he carried me out of the restaurant and into the car. I was finally going home after this long day.

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Moving House

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Dami's restaurant
Plan
-I would get 5 michelin stars
-i would start off as a rookie and then i would get a special order from the inspectors and i would give them my special meal (rice and curry).
- then they would rate it from 1 to 5 michelin stars.
-they would give me 5 michelin stars.
- then i would be a famous chef

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The Michelin Guides ( French: Guide Michelin ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The Guide awards up to three Michelin stars for excellence to a select few restaurants. The acquisition or loss of a star or stars can have dramatic effects on the success of a restaurant. Michelin also publishes the Green Guides, a series of general guides to cities, regions, and countries.

The first Michelin Guide, published in 1900

The 1911 Michelin Guide for the British Isles

In 1900, there were fewer than 3,000 cars on the roads of France. To increase the demand for cars and, accordingly, car tyres, car tyre manufacturers and brothers Édouard and André Michelin published a guide for French motorists, the Michelin Guide. Nearly 35,000 copies of this first, free edition of the guide were distributed. It provided information to motorists, such as maps, tyre repair and replacement instructions, car mechanics listings, hotels, and petrol stations throughout France.

In 1904, the brothers published a guide for Belgium similar to the Michelin Guide. Michelin subsequently introduced guides for Algeria and Tunisia (1907); the Alps and the Rhine ( northern Italy, Switzerland, Bavaria, and the Netherlands) (1908); Germany, Spain, and Portugal (1910); the British Isles (1911); and "The Countries of the Sun" () ( Northern Africa, Southern Italy and Corsica) (1911). In 1909, an English-language version of the guide to France was published.

During World War I, publication of the guide was suspended. After the war, revised editions of the guide continued to be given away until 1920. It is said that André Michelin, whilst visiting a tyre merchant, noticed copies of the guide being used to prop up a workbench. Based on the principle that "man only truly respects what he pays for", Michelin decided to charge a price for the guide, which was about 750 francs or US$ 2.15 in 1922. They also made several changes, notably listing restaurants by specific categories, adding hotel listings (initially only for Paris), and removing advertisements in the guide. Recognizing the growing popularity of the restaurant section of the guide, the brothers recruited a team of inspectors, who were always anonymous, to visit and review restaurants.

Following the usage of the Murray's and Baedeker guides, the guide began to award stars for fine dining establishments in 1926. Initially, there was only a single star awarded. Then, in 1931, the hierarchy of zero, one, two, and three stars was introduced. Finally, in 1936, the criteria for the starred rankings were published:

: "Exceptional cuisine, worth a special journey" (Une des meilleures tables, vaut le voyage ).[5]

In 1931 the cover of the guide was changed from blue to red and has remained so in all subsequent editions. During World War II, publication was again suspended. In 1944, at the request of the Allied Forces, the 1939 guide to France was specially reprinted for military use; its maps were judged the best and most up-to-date available. Publication of the annual guide resumed on 16 May 1945, a week after VE Day.

In the early post-war years, the lingering effects of wartime shortages led Michelin to impose an upper limit of two stars; by 1950 the French edition listed 38 establishments judged to meet this standard. The first Michelin Guide to Italy was published in 1956. It awarded no stars in the first edition. In 1974, the first guide to Britain since 1931 was published. Twenty-five stars were awarded.

In 2005, Michelin published its first American guide, covering 500 restaurants in the five boroughs of New York City and 50 hotels in Manhattan. In 2007, a Tokyo Michelin Guide was launched. In the same year, the guide introduced a magazine, . In 2008, a Hong Kong and Macau volume was added. As of 2013, the guide is published in 14 editions covering 23 countries.

In 2008, German restaurateur Juliane Caspar was appointed the first woman and first non-French national editor-in-chief of the French edition of the guide. She had previously been responsible for the Michelin guides to Germany, Switzerland, and Austria. The German newspaper Die Welt commented on the appointment, "In view of the fact German cuisine is regarded as a lethal weapon in most parts of France, this decision is like Mercedes announcing that its new director of product development is a Martian."

In 2022 the guide expanded to Canada, covering Toronto and Vancouver.[citation needed ]

The guide announced its first list of restaurants in the US state of Florida on 9 June 2022, after striking a deal the year before with tourism boards in the state. The guide awarded a single two-star ranking and fourteen one-star rankings, and 29 Bib Gourmands.

In late 2022 the guide expanded to Vietnam and Malaysia. By 2023 there were plans to release new US guides in Atlanta and the state of Colorado.[citation needed ]

Dishes made by Michelin-starred restaurants

Red Guides have historically listed many more restaurants than rival guides, relying on an extensive system of symbols to describe each one in as little as two lines. Reviews of starred restaurants also include two to three culinary specialties. Short summaries (2-3 lines) were added in 2002/2003 to enhance descriptions of many establishments. These summaries are written in the language of the country for which the guide is published (though the Spain and Portugal volume is in Spanish only) but the symbols are the same throughout all editions.

Michelin inspectors (reviewers) visit restaurants anonymously, and they award one, two, or three stars for those considered at least very good:

: "Exceptional cuisine, worth a special journey" (Une des meilleures cuisine, vaut le voyage ).[5]

Inspectors' meals and expenses are paid for by Michelin, never by a restaurant being reviewed:

Michelin has gone to extraordinary lengths to maintain the anonymity of its inspectors. Many of the company's top executives have never met an inspector; inspectors themselves are advised not to disclose their line of work, even to their parents (who might be tempted to boast about it); and, in all the years that it has been putting out the guide, Michelin has refused to allow its inspectors to speak to journalists. The inspectors write reports that are distilled, in annual "stars meetings" at the guide's various national offices, into the ranking of three stars, two stars, or one star-or no stars (establishments that Michelin deems unworthy of a visit are not included in the guide).

The French chef Paul Bocuse, one of the pioneers of nouvelle cuisine in the 1960s, said, "Michelin is the only guide that counts." In France, when the guide is published each year, it sparks a media frenzy which has been compared to that for annual Academy Awards for films. Media and others debate likely winners, speculation is rife, and TV and newspapers discuss which restaurant might lose and which might gain a Michelin star.

The Michelin Guide also awards "Rising Stars", an indication that a restaurant has the potential to qualify for a star, or an additional star.

Green Star

In 2020, the Michelin Guide launched a sustainability emblem to symbolise excellence in sustainable gastronomy. An establishment awarded this green star is given space on the Guide's website for the chef to describe the restaurant's vision.

Michelin Bib Gourmand

Since 1997, the guide has also highlighted restaurants offering "exceptionally good food at moderate prices", a feature now called " Bib Gourmand". They must offer menu items priced below a maximum determined by local economic standards. Bib (Bibendum) is the company's nickname for the Michelin Man, its corporate logo for over a century.

In 2016, a new symbol, the Plate, was added to recognize restaurants that "simply serve good food".

Keys, for hotels

Michelin plans on awarding "keys" to hotels starting in 2024. Michelin states that the key award will "distinguish exceptional establishments led by teams with unique forms of knowledge" and that awards will be given after stays conducted anonymously by Michelin Guide selection teams.

For each country/combination of countries

In 2014, Michelin introduced a separate listing for gastropubs in Ireland. In 2016, the Michelin Guide for Hong Kong and Macau introduced an overview of notable street-food establishments. In the same year, the Singapore guide introduced the first Michelin stars for street-food locations, for Hong Kong Soya Sauce Chicken Rice and Noodle and Hill Street Tai Hwa Pork Noodle.

Michelin Guide "fork and spoon" red designation at Miodova Restaurant in Kraków, Poland, for 2017 and 2018

All listed restaurants, regardless of their star, Bib Gourmand, or Plate status, also receive a "fork and spoon" designation, as a subjective reflection of the overall comfort and quality of the restaurant. Rankings range from one to five: one fork and spoon represents a "comfortable restaurant" and five signifies a "luxurious restaurant". Forks and spoons colored red designate a restaurant that is considered "pleasant" as well.

Restaurants, independently of their other ratings in the guide, can also receive a number of other symbols next to their listing:

Coins indicate restaurants that serve a menu for a certain price or less, depending on the local monetary standard. In 2010 France, 2011 US and Japan Red Guides, the maximum permitted "coin" prices were €19, $25, and ¥5000, respectively.

Interesting view or Magnificent view, designated by a black or red symbol, are given to restaurants offering those features.

Grapes, a , or a cocktail glass indicate restaurants that offer, at minimum, a "somewhat interesting" selection of wines, sake, or cocktails, respectively.

The Michelin Green Guides review and rate attractions other than restaurants. There is a Green Guide for France as a whole, and a more detailed one for each of ten regions within France. Other Green Guides cover many countries, regions, and cities outside France. Many Green Guides are published in several languages. They include background information and an alphabetical section describing points of interest. Like the Red Guides, they use a three-star system for recommending sites, ranging from "worth a trip" to "worth a detour", and "interesting".[citation needed ]

Pascal Rémy, a veteran France-based Michelin inspector, and also a former Gault Millau employee, wrote a tell-all book, L'Inspecteur se met à table ( The Inspector Sits Down at the Table), published in 2004. Rémy's employment was terminated in December 2003 when he informed Michelin of his plans to publish his book. He brought a court case for unfair dismissal, which was unsuccessful.

Rémy described the French Michelin inspector's life as lonely, underpaid drudgery, driving around France for weeks on end, dining alone, under intense pressure to file detailed reports on strict deadlines. He maintained that the guide had become lax in its standards. Though Michelin states that its inspectors visited all 4,000 reviewed restaurants in France every 18 months, and all starred restaurants several times a year, Rémy said only about one visit every years was possible because there were only 11 inspectors in France when he was hired, rather than the 50 or more hinted by Michelin. That number, he said, had shrunk to five by the time he was fired in December 2003.

Rémy also accused the guide of favouritism. He alleged that Michelin treated famous and influential chefs, such as Paul Bocuse and Alain Ducasse, as "untouchable" and not subject to the same rigorous standards as lesser-known chefs. Michelin denied Rémy's charges, but refused to say how many inspectors it actually employed in France. In response to Rémy's statement that certain three-star chefs were sacrosanct, Michelin said, "There would be little sense in saying a restaurant was worth three stars if it weren't true, if for no other reason than that the customer would write and tell us."

Allegations of prejudice favouring French cuisine

Some non-French food critics have alleged that the rating system is biased in favour of French cuisine or French dining standards. The UK The Guardian commented in 1997 that "some people maintain the guide's principal purpose is as a tool of Gallic cultural imperialism". When Michelin published its first New York City Red Guide in 2005 Steven Kurutz of The New York Times noted that Danny Meyer's Union Square Cafe, a restaurant rated highly by The New York Times, Zagat Survey, and other prominent guides, received a no-star rating from Michelin (he did, however, acknowledge that the restaurant received positive mention for its ambiance, and that two other restaurants owned by Meyer received stars). Kurutz also said the guide appeared to favour restaurants that "emphasized formality and presentation" rather than a "casual approach to fine dining". He said over half of the restaurants that received one or two stars "could be considered French". The Michelin Guide New York 2007 included 526 restaurants, compared to 2,014 in Zagat New York 2007; after The Four Seasons Restaurant received no stars in that edition, co-owner Julian Niccolini said Michelin "should stay in France, and they should keep their guide there". The 2007 guide does, however, include menus, recipes, and photographs, and descriptions of the atmosphere of starred restaurants.

Allegations of leniency with stars for Japanese cuisine

In 2007 Tokyo's restaurants were awarded with the most stars and in 2010 other Japanese cities like Kyoto and Osaka also received many stars. At the time this sparked questions from some over whether these high ratings were merited for Japanese restaurants, or whether the Michelin guide was too generous in giving out stars to gain an acceptance with Japanese customers and to enable the tyre-selling parent company to market itself in Japan. But the discrepancy is easily explained by the number of restaurants in total: Tokyo has 160,000 restaurants while Paris, for example, has just 40,000. The Wall Street Journal reported in 2010 that some Japanese chefs were surprised at receiving a star and were reluctant to accept one because the publicity caused an unmanageable jump in booking, affecting their ability to serve their traditional customers without lowering their quality.

Some restaurateurs have asked Michelin to revoke a star, because they felt that it created undesirable customer expectations or pressure to spend more on service and decor. Notable cases include:

Casa Julio (Fontanars dels Alforins, Spain): After receiving a star for a perfumed cuisine in 2009, the restaurant chef Julio Biosca felt the award was granted to dishes that he did not like and which restricted his creativity. He tried to remove his star, and in December 2013 he discontinued his tasting menu. The removal took place in the 2015 guide.

Petersham Nurseries Café (London): After receiving a star in 2011, founder and chef Skye Gyngell received complaints from customers expecting formal dining, leading to her attempt to remove the star, and her subsequent retirement from the restaurant. She has since said she regrets her remarks and would welcome a star.

't Huis van Lede (Belgium): After receiving a star in 2014, chef Frederick Dhooge said he did not want his Michelin star or his points in the Gault-Millau restaurant guide because some customers were not interested in simple food from a Michelin-starred restaurant.

Michelin Guide to the British Isles, London: Michelin Tyre Company, 1913, OL 14022740M (+ List of excursions)

Amiens before and during the war, Clermont-Ferrand: Michelin and Cie, 1919, OCLC 887914, OL 13521961M

Michelin Guide to the Battlefields of the World War, Milltown, N.J.: Michelin, 1919, OL 24432211M

Strasbourg (in French), Clermont-Ferrand: Michelin & Cie, 1919, OL 24638163M

St. Quentin-Cambrai (in French), Clermont-Ferrand: Michelin & cie, 1921, OL 24786012M

Trois étoiles au Michelin: Une histoire de la haute gastronomie française et européenne , by Jean-François Mesplède and Alain Ducasse, 2004. ISBN 2-7000-2468-0. Follows the 60-odd chefs who have been awarded three stars.

The Perfectionist: Life and Death in Haute Cuisine, by Rudolph Chelminski, 2006. ISBN 978-0-14-102193-5. The story of Bernard Loiseau.

From behind the wall: Danish Newspaper Berlingske Employee 'Awards'

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The Michelin Guides ( French: Guide Michelin ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The Guide awards up to three Michelin stars for excellence to a select few restaurants.