On Tuesday, Gov. Josh Shapiro (D-PA) held a hearing to announce that the Michelin restaurant review committee will be touring Philadelphia.
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00:00Morning. Please take any available seat that's open. And thanks everyone so much for being here.
00:09We are so excited to celebrate this moment with everyone. And I'm Robin Bloom with the Philadelphia
00:17Convention and Visitors Bureau. Thank you. And two years ago, we came before you to announce
00:27the production of the Michelin Green Guide, which we were the eighth U.S. destination to be featured
00:33in this tourism destination guide. And it enabled us to really showcase all the tourism assets of
00:40Philadelphia, including our fabulous restaurant and food scene as well. And through that relationship
00:48that we built with Michelin, we were so excited that we could showcase all that we have to offer
00:55and be able to hasten this moment where we can welcome the Michelin Guide here to consider and
01:03evaluate our restaurants to be included in the prestigious Global Dining Guidebook.
01:09And so we all know how wonderful our restaurant scene is, and we know how it has evolved over time
01:17with all the innovation and talent. And so we know it's worthy of celebration, but now the world will
01:24know that it is worthy of the world's attention. And so we work for the Philadelphia Convention and Visitors Bureau
01:32because we love the city, we care so much about it, and we want it to succeed. And we look for ways to set
01:39ourselves apart from all the other destinations that we compete with and to really entice travelers,
01:45visitors, and convention customers and planners to come here to book their events. So this partnership with
01:52Michelin really enhances our ability to put Philadelphia on the global stage. And so for that, you know, we're super
01:59excited to welcome Michelin here to Philadelphia. And so today, you will hear from Gwendolyn Poulanek, who is the
02:09International Director of the Michelin Guides. We also have Governor Shapiro here with us. Thank you so much for being here.
02:15And of course, Mayor Cheryl Parker, who is a tireless advocate for our city, whose work on behalf of your whole career, right, has been the commercial corridors, everything that you've done to help just pave the way, you know, for us to be here. And so we're so excited that you're here to share it with us. And of course, Greg Caron, our president and CEO of the Philadelphia Convention and Visitors Bureau, without whom this would not be happening. And just wanted to
02:20to let everyone know that Gwendolyn will be on a fam tour, a familiarization of the
02:43And just wanted to let everyone know that Gwendo will be on a fam tour, a familiarization tour.
02:51Right after this, he'll explore the collection here at the Barnes and get to see another Philadelphia story, right, of Dr. Barnes and the incredible collection.
03:01You're in for a treat.
03:02Also going to explore Old City, our history.
03:05We have unmatched history, unmatched art and public art, and unmatched, we believe, culinary landscape.
03:12So, anyway, thank you for choosing Philadelphia.
03:15Thank you for being here.
03:16And right now, I just want to introduce our president and CEO, Greg Caron.
03:27Good job.
03:28Thank you, Robin.
03:30And a big hand for Robin, who has really run point.
03:37Both in our Michelin Green Guide two or three years ago and the Michelin Red Guide today.
03:41So, when I go off script, I get in trouble.
03:44So, I'm going to stay on script for the most part.
03:47First, good morning, and thank you all for being here today.
03:49I'm personal thanks to the governor and the mayor for being here and for all that you do and your recognition of our industry
03:55and how important it is to the people of Philadelphia, the people of the Commonwealth of Pennsylvania,
03:59and what it means to our economy.
04:01And for us in Philly, the 80,000 people that work in our space, it's not lost on us how much support we get from your two administrations.
04:09And I'll speak to that again in a couple of minutes.
04:11As the city's official tourism agency, our mission is to promote Philadelphia globally for leisure travel, meetings, conventions, and big events.
04:20We execute international advertising campaigns, engage media and travel trade from around the globe,
04:25to promote travel to our great city and commonwealth.
04:29We continue to attract and secure conventions and major sporting events like the World Cup,
04:34working with local stakeholders and government officials to prepare bids, provide hosting services,
04:39and maximize economic impact on our city and region.
04:42We rely on our strategic partnerships with hotels, airlines, sports and cultural institutions,
04:49traveling around the world together to showcase our city and entice future visitation.
04:55Given our mission, it made perfect sense to say yes when we were approached by Michelin to partner
05:00on a guide that would showcase our restaurants and chefs, many of whom are represented here today.
05:06How many foodies in the room right now?
05:08Raise your hand.
05:09Truly the hardest working people in any profession.
05:16The Convention and Visitors Bureau is proud to be the official destination partner for Michelin in Philadelphia.
05:22Elevating our culinary scene through this partnership is a natural extension of the work that we do every day.
05:29Through this partnership, we will continue to build momentum and seize the opportunities leading into 2026,
05:35when Philadelphia will be the epicenter of American history and international sports at the same time.
05:42More importantly, it's our goal to make sure that that momentum doesn't just take us through 2026,
05:48but sets the standard for 2027 and beyond for our city and our state.
05:53Michelin is more than just a guidebook.
05:54It is one of the most revered culinary authorities in the world, and we're proud to have you as a partner.
06:01To be included in the Michelin Guide is to be placed on the world map for dining destinations.
06:06It also reflects something much larger.
06:09Food is driving travel more than ever before.
06:12People are now booking flights, not just to see sights, but to savor the flavors.
06:17And now, Philadelphia will be a key stop in culinary travel planning.
06:22The Michelin Guide will be a powerful asset as we tell our story around the globe.
06:27It enhances our brand and amplifies our efforts to attract visitors and big events.
06:32And just as importantly, it gives our residents and stakeholders one more thing to be proud of,
06:38the people, the creativity, and the culinary world that is Philadelphia's food scene.
06:43We're proud to bring Michelin to Philadelphia and thankful that Gwendolyn and the Michelin team are here with us today.
06:49Merci beaucoup, Michelin.
06:51But we're even prouder of our culinary excellence and what it means for our future.
06:56Thank you, and here's to the next chapter in our city's culinary journey.
07:00And before I make my first introduction, I go off script at least once.
07:04Sitting in front of me are two people that I have huge respect for.
07:08And to me, they always say it's what people say about you when you're not in the room.
07:12And I'm going to say the two things that I say when you're not in the room, while you're in the room, and on public record.
07:19One is what I started to say before.
07:20You both have shown nothing but sincere interest and dedication and understanding of the unique world that we live in for tourism and hospitality and culinary
07:29and how hard people work in that space and what it means to putting food on tables and giving people careers and jobs,
07:36generating revenues for our city and our state.
07:38And I thank you both for the dedication to our space.
07:41Give a hand.
07:42And the second thing that I say about you both when you're not in the room is that if each of you get done what you have set out to do in your administrations,
07:55if you get half of it done, our city and our commonwealth will be much better for it, and I thank you.
07:59So with that, it is an honor for me, having met our governor when he was a humble county commissioner, serving as a humble board member for our Pennsylvania Convention Center Authority.
08:13As you may know, our convention center is a state asset, $1.4 billion of state investment in the city of Philadelphia on Art Street.
08:21And when then-Commissioner Josh Shapiro was on that board, we got to meet in my former career.
08:27And I was impressed to no end at that moment and more impressed ever since.
08:32And I thank you for your commitment to our convention center, to our community, and I'm happy and humbled to introduce Governor Josh Shapiro.
09:09I learned most of what I know about hospitality and tourism, serving as the vice chair of the convention center authority.
09:18And we worked together in your former capacity and now watching you lead PHLCVB.
09:23It not only helps me understand how hospitality and tourism puts a smile on people's faces, but understanding how it is big business, important business for the entire commonwealth of Pennsylvania.
09:37And I've been committed to that ever since, and I'm grateful for the leadership and the example you set.
09:42So thank you.
09:43Thank you, Greg.
09:43I know we're joined here today by a whole bunch of foodies and a whole bunch of great chefs.
09:53I must say that there are several chefs who have spoken to me about the importance of landing Michelin in Philadelphia.
10:03Now, Gwendolyn, I don't want to tell you who they are because I don't want to bias anything you're going to do, but I do want to say a special thanks to all of the great chefs who have made Philly their home, right?
10:17Folks like Michael Solomanov and Mark Vetri and Amanda Shulman and others who have not just put great food on people's plates and a great ambiance for people to eat, but they've bet on Philly.
10:29They've made Philly their home, their center of their excellence, and we're grateful to them and everyone else who is here today.
10:39I know we all worked hard together to make today a reality.
10:44And it is yet another example of how your mayor, Sherelle Parker, one Philly's mayor, working together with the Commonwealth of Pennsylvania, working with the public sector and private sector.
10:57Let's dwell on this for just a moment, right?
11:00It is rare in our politics today.
11:03It is rare in different cities and states for everybody to be rowing in the same direction, to be working together.
11:11Your mayor and I work together.
11:14Good things happen when we work together, and today is yet another shining example of that.
11:19Madam Mayor, thank you for all you do to lead our city forward.
11:22You're a great partner over many, many, many years.
11:27So, Gwendo, welcome to Philly.
11:29It's a great place to be, not just for our food and our incredible art, our sports, but just the vibe I hope you will pick up as you make your way around this city.
11:39We have an incredibly special food scene, as you well know, full of incredibly talented chefs.
11:46I mentioned a few of them before, who put immense thought and care into preparing some of the most delicious food around.
11:54I know that your Michelin inspectors have been deep, deep, deep undercover all over the world.
12:00By the way, I'm ready to go undercover for you whenever you need me.
12:03Okay, we'll do the wig, whatever you need me to do.
12:06I'm ready to eat with you.
12:08And I know that you've been all over the world giving out a bunch of stars.
12:13I think what you will find here in Philly is the best culinary tastes around.
12:20And what you'll see is such a diversity in our food scene.
12:23Some of the most elegant restaurants in the world serving delicious meals, then you'll wander into a kind of a hole-in-the-wall corner place that serves the best particular thing you've had anywhere in the world.
12:36And it is so exciting, whether you're going to one of those fancy-schmancy places or the BYO or a place where a parent brings their kids or just a place for a date night, whatever it is, you're going to find it all right here in Philly.
12:51And we are honored by your presence, and we are honored to open up our food scene to you here.
12:57Our amazing restaurants and chefs, well, they've been getting a whole lot of recognition over the last number of years.
13:04I hope it's okay to cite some other entities besides just Michelin.
13:09You guys are at the top, of course.
13:11But let's not forget that Food & Wine named Philly a top-ten U.S. city for food and drink.
13:18Right?
13:20Let's not forget that Eater and Condé Nast Traveler and U.S. News World Report all put Philly on their list of best food cities in 2024.
13:31Let's not forget that our bars and our restaurants have been recognized by Bon Appetit, Esquire, and USA Today.
13:39We have earned—we, like I had anything to do with it.
13:42Our chefs have earned 70 James Beard Awards in the last five years alone.
13:50Come on, this is huge stuff.
13:53And so it makes sense that right now, at this moment in time, after all the prodding from some of the people in this room,
14:03and the hard work of the Parker Administration, and PHLCVB, and others, and my team,
14:08we are now in a place to take it to the next level and have Michelin come in and do their undercover work and issue some stars.
14:16Now, look, we don't know which restaurants or which chefs are going to earn those stars.
14:23But I think it's really important that as we go forward and ultimately celebrate those great restaurants,
14:30that we don't forget where those restaurants get their food from.
14:34And it is really important here in the Commonwealth of Pennsylvania
14:39to acknowledge our farmers who grow the food that we eat.
14:47I was at one of the largest potato farms in the entire country just yesterday in Schuylkill County, Pennsylvania.
14:54For me, that's not far away.
14:56For all of you, you probably feel like it's the next world.
14:59But Schuylkill County provides a whole lot of the potatoes that many people eat in our Philly restaurants.
15:06And it's an example of just one of the 53,000 farms across Pennsylvania,
15:13from the fields of Lancaster and the mushrooms in Chester County,
15:17the orchards in the Lehigh Valley, to the dairies of Berks County, even to the wineries up in Erie.
15:24Our farmers are sourcing the food that so many people enjoy here in Philadelphia
15:30and so many of the talented chefs use to make their world-renowned dishes.
15:34For the chefs and the restaurant owners across the Commonwealth,
15:38I know that sourcing local ingredients from Pennsylvania farmers isn't just one of those nice-to-have things.
15:45It is a strategic advantage to how you serve your customers.
15:50It's also an economic engine for the Commonwealth of Pennsylvania.
15:54Farm-to-table dining supports our Pennsylvania farmers.
15:58It keeps dollars in our communities, and it makes for an incredibly fresh and delicious meal.
16:03Back in 2024, just last year, Pennsylvania restaurants and food service industry contributed more than $86 billion to our economy
16:13and supported 680,000 jobs.
16:17Greg talked about the local jobs here in Philly.
16:20Now, branch that out all across our Commonwealth.
16:23This is big business.
16:25And for every single dollar you spend in a Philly restaurant, that's investing $2 into our state's economy.
16:33This is big, important business for our farmers and for all of us.
16:38And it's huge.
16:39And it's not just for the Pennsylvanians who choose to eat here, who choose to hop in their cars or get on SEPTA.
16:46And by the way, we're working to fund SEPTA in this budget.
16:49But it's also for the folks who choose to come to Pennsylvania from somewhere else.
16:59Understand that food is big business when it comes to tourism and hospitality.
17:05Folks aren't just coming to Philly for our world champion Eagles or for our world champion Art.
17:11They are coming here for our food scene and more and more will come here once they see those Michelin stars affixed to certain restaurants.
17:21Tourism is huge here in Pennsylvania and it is growing.
17:27And with 2026 right around the corner, I think we are set for Philly to be on the world stage
17:33as we celebrate America 250, the birthplace of American freedom and American democracy.
17:40We will welcome millions of people here and they will enjoy some of our finest restaurants.
17:47You've heard, of course, the FIFA World Cup is coming, the MLB All-Star Game, March Madness from the NCAA, the PGA Championship.
17:55Big events are happening here in Philly and all across Pennsylvania.
17:59Heck, the NFL draft is going to be out in Pittsburgh where presumably the Eagles will choose last again in the first round.
18:05I want you to know that my administration, led by Deputy Secretary for Tourism, Anne Ryan, who joins us here today.
18:14You should clap for Anne. She is amazing.
18:17Thank you, Anne.
18:18She's been proud to partner with the Parker Administration, PHLCVB, and everyone else working to make sure we have a fun and safe experience in 2026.
18:32And we're able to show off to the world everything we know that is great about Philly and great about the Commonwealth of Pennsylvania.
18:41And having Michelin go live with their special ratings in time for 2026, man, that is just the whatever, the icing on your fancy cakes that you all make out there.
18:54So listen, this is an exciting, exciting day for Philadelphia.
18:59We are so pumped up to have Michelin here.
19:03And I want to say, Gwendolyn, thank you for you making this a personal priority of yours to come to the States and to do this event in Philly.
19:11We know you've got a lot of demands on your time, and we are really, really grateful for you being here.
19:16Afterwards, I'll meet you in the back, we'll change into our secret outfits, and we'll go eat some food around Philly.
19:22But in all sincerity, thank you very much for making Philly a priority.
19:26We are psyched to have Michelin here.
19:29Michelin goes to many, many cities across this great globe, but there is only one Philly, and that one Philly is led by our great mayor,
19:38the 100th mayor of the city of Philadelphia, Madam Mayor, Sherelle Parker.
19:42Thank you all very much.
19:46Now, Gwendolyn, you should know that the mayor loves a good quote for inspiration.
20:01And as I listened to our governor, Josh Shapiro, I was thinking about Sister Dr. Maya Angelou.
20:09When she says that in life, people will forget what you said, they will forget what you did, but they will never, ever forget how you made them feel.
20:23Governor Josh Shapiro has Pennsylvanians feeling like right now that there is nothing we cannot accomplish when we work together.
20:36Give it up for our governor.
20:40Governor, I was with some mayors at a recent U.S. conference, a mayor's conference, and they were talking about the work being done and talking about my governor.
20:51I said, don't you dare try.
20:53My governor is my governor in the Commonwealth of Pennsylvania, and he's delivering for the city of Philadelphia in a major way, and I'm grateful.
21:02Give our governor, Josh Shapiro, a huge, huge round of applause.
21:07The governor, thank you for reminding us that it is our job to make people feel welcome at our dining tables and everywhere in Philadelphia.
21:24And, Greg, you talked about what you say when we're not in the room.
21:29I want to stick with Maya today.
21:31She says, when people show you who they are, you should believe them the first time, the work that you and the team at the CVB have done.
21:42I'm thinking about Robin Bloom.
21:44She's been eating and drinking this project for I don't know, you know, how long.
21:49I'm thinking about the amazing board.
21:52Thank you, Karen, for all of your work.
21:55I'm thinking, yeah, give Karen, the board, a huge round of applause.
21:59This is what hospitality is all about.
22:04And, Gwendo, I want to make a confession in front of all of the chefs today.
22:12You can tell that since I arrived in January, I'm pretty new.
22:16I've been too busy being a foodie in Philadelphia, and it's all their fault, all of the chefs here in the city of Philadelphia,
22:25because what they do, it is not simply about good food and good flavor.
22:31I can't think of a greater unifying factor here in the city of Philadelphia, in the Commonwealth of Pennsylvania, and our nature than food.
22:42We use food to ensure that a person's race, class, socioeconomic status, zip code, religion, everything about them,
22:53people come together in our city to unify around food.
22:58And I know some of the chefs, you all are so busy doing what you do, being subject matter experts with your craft.
23:06I want us to give them a round of applause for being our great unifiers.
23:12Thank you, thank you, thank you.
23:15Now, when talking with the team formally about today, we talked about what a big deal this is for the city of Philadelphia.
23:25And we talked about the workforce development, and Governor, you talked about that economic impact.
23:33So it not only is going to taste good for Philadelphia, and Governor, you have to tell me what kind of wig both of you we will wear,
23:40because I'm definitely joining the team and helping you, but I can't help to think about the young people who will be the apprentices,
23:52who will get an opportunity to learn from the experts who are here.
23:57We're talking about planting seeds of growth and creativity and imagination, now knowing that we will have the opportunity to be competing with some of the best and the brightest across the world.
24:14And I want you to know that our team, they are ready, they are ready, they are ready.
24:21Why are we so excited?
24:24The Michelin Red Guide doesn't just recognize great restaurants.
24:30It elevates an entire destination's culinary economy, creating, again, that meaningful and long-term economic opportunity.
24:42And Governor, you whispered about this, but Gwendo, we are so happy you're in Philadelphia and not in Boston today.
24:49We are so happy, we can't help it.
24:52We have a creative and a competitive streak in us, and you know, we can't let it go.
24:59So I'm going to ask you, Gwendo, to please come up and join me right now for a formal presentation.
25:06I want to ask you, Greg, to come up, and Governor, if you'll come up, and Karen, we have something very special we want to present to you.
25:16And Gwendo, I know that you know Philadelphia is the birthplace of democracy, and the highest honor, the highest honor,
25:31and Governor, if you could just stand right here for me, the highest honor that the city of Philadelphia can bestow upon any partner,
25:41because you have now officially made us a partner, is this relic of our Liberty Bell.
25:48And for this, we say thank you, and welcome to the Philadelphia family.
25:52All right.
25:54Let me come over here.
25:56Over here, you all right?
25:58Okay, over here.
26:00That is cool.
26:26And now I would like to introduce Gwendolyn Poulenic to say a few words.
26:47Thank you very much, Robin.
26:58And I think later on on stage we will need the bell to officially do the announcements.
27:06So, this is not the guide.
27:10Not yet.
27:11This is just my notebook.
27:13I am sure you are just willing to hear first how I feel.
27:19And I can tell you that I feel very grateful, honoured and very much welcome.
27:29Here, you know, I am travelling the world and there is still a lot to learn.
27:38And I have been learning a lot just in a few hours.
27:42Talking about hospitality, you say that, and also unity.
27:49Because you, Mr. Governor, Madame Meyer, Greg, and all the team at the Convention and Visitor Bureau,
27:59you know all the effort behind the screen to make it happen.
28:05And you have been working as one.
28:09So, thank you very much.
28:12So, hospitality and unity for me are definitely the key words.
28:22So, welcome, I feel.
28:28Good morning, Philadelphia.
28:31My name is Gwendal Polenek.
28:33I am the international director of the Mission Guide.
28:38And it's my great pleasure to be with you all this morning to celebrate what is yet an historic moment for the city, for the region, and, of course, for the Mission Guide.
28:55The announcement of the arrival of the Mission Guide to Boston, sorry for that, but also to Philadelphia.
29:05The addition of these two destinations to the Mission Guide has been a long time coming.
29:11Okay, we have been looking for that moment for quite a while already, and you know that all famously anonymous inspectors have been on the field already for quite some time.
29:23But yet, chefs, today, this is official.
29:27Michelin is in the house.
29:29So, both cities, Boston and Philadelphia, will be included in the newly minted Michelin Guide North East Cities Edition.
29:48The other pre-existing destinations, like Washington DC, New York, and Chicago, will be part of the same edition.
30:01And it is the first time ever the Mission Guide is introducing a multi-city edition for the United States.
30:10And why?
30:11Because we are embarking on a new chapter of our development.
30:15A lot is happening everywhere in the US, and it's time to recognize it.
30:22And you said it as well, of course, you know it already that you have a great food scene, but the world still needs to know about it.
30:33So, we are really willing to put the region as a whole on the world's culinary map, so that all together we can have a louder voice.
30:46So, the famously anonymous inspectors have been already out in the regions, and they have been impressed by the diversity of the food offering, by the vibe of the cities, by, of course, the commitment to excellence of the local chef.
31:09And, of course, they have been pleased by the many delicacies they had the opportunity to enjoy throughout the region, and especially here in Philadelphia.
31:21Yes, it's a priority of my agenda, and there are good reasons behind that.
31:27So, the Mission Guide we present today is the best of dining recommendations.
31:32And the continued growth of the gastronomic scene in Philadelphia proves the importance of the city standing as a global destination for local gourmets, but also for travelers from near and far.
31:51So, the restaurant teams right here in Philadelphia highlight innovative ideas.
31:59They are always setting their own standards higher to offer memorable experiences to the consumers, which has proven to be the perfect match with the Mission Guide.
32:12And our inspectors, they are eager to continue experiencing all that the city has to offer, and we look forward to sharing our favorites with you later this year, as we will reveal the very first Russian selection for the Northeast.
32:36So, I'm sure that you are eager to discover the 2025 selection.
32:43I'm sure I will have the opportunity, even personally, to experience again your wonderful hospitality by the end of the year.
32:52So, stay tuned, and looking forward to seeing you all just in a few months from now.
32:58So, thank you again very much for the very warm welcome.
33:06Okay, and now we will open this up for a media Q&A.
33:21And just to make it clear, the questions will just come from media, please.
33:27So it's time for really the open questions, and of course you may address some questions to the ladies and gentlemen right here.
33:36But I will be pleased, of course, to answer transparently.
33:41And even if I have to start with an answer, because I need to provide an answer to your question,
33:48you are willing to join the Mission Guardian inspectors teams,
33:53and I'm afraid that Cheryl and you, Josh, you are already a bit too famous for that.
33:59So we will be in trouble with anonymity.
34:03And you know that's one of the key values of the Mission Guide. Why?
34:05Because we need to be independent from the industry.
34:09And the Mission Guide was established 125 years ago,
34:15and I remain faithful to the values and to the mission,
34:18which is to independently guide local and world travelers to the best places to eat.
34:27And the inspectors are just blending in the crowd,
34:30because we have to avoid any individual bias, any VIP treatment.
34:37They are all full-time professionals working for Michelin,
34:43and of course they are paying their bill in full.
34:45So they just behave like anybody.
34:50So I'm sure that you won't notice them in the restaurants.
34:56When you will be eating out, they can be your neighbor.
34:59But that's what we do to ensure the independence and the consistency of the rating.
35:06And ultimately, you know, all the Mission Guide decisions are team decisions.
35:10It's never a one-woman or one-man show.
35:13So it's different inspectors coming again and again to the same place,
35:20so that at the end of the year, when we need to decide what the rankings are,
35:26what should be the recommendation,
35:28they can align on one common decision.
35:32And we will also always involve non-American-based inspectors.
35:37Because it's really a global standard.
35:42So we have to make sure that, of course,
35:44we recognize fairly the value of the local talents.
35:49But we need to be able to say that at the end of the day,
35:54one star in Paris has the same value as one star in New York, Tokyo, or Philadelphia.
36:01One star in Paris has the same value as one star in New York, Tokyo, or Philadelphia.
36:06Over here, Mike.
36:11Miguel from NBC and Telemundo.
36:13What drew you to Philadelphia being one of the cities included?
36:17Was it kind of the buzz you'd heard?
36:19Or why Philly?
36:21Why Philly?
36:22I think I'll provide part of the answer is there is a lot happening there.
36:29We already have the seeds.
36:30So I think it's our responsibility to make the rations grow,
36:35to foster a positive emulation.
36:38We know that the Mission Guide can encourage industry to raise the bar.
36:42It can also put a spotlight on the places, I think the rations,
36:45but also the rations teams.
36:48And we have to remain humble.
36:50But there is already a lot happening.
36:52And the inspectors have been on the ground for years already.
36:55So I think the destination is definitely ready today.
37:00And I hope that Mission Guide can be not only a life changer for some chefs and their teams,
37:08but also a game changer for the destination.
37:12Good morning.
37:13Could you tell us generally roughly how many establishments
37:17your inspectors will be visiting in the Philadelphia area?
37:20I won't be able to tell you any numbers today.
37:24Why?
37:25Because at the Mission Guide, we have a no-quotter approach.
37:30I mean, we do not have a set-up number of rations to be listed,
37:35to be reviewed, and to be highlighted.
37:40That will be really based on the work underground.
37:43So the answer of your questions, I'm afraid that you will have to wait until the official release later this year.
37:53Just one follow-up.
37:54Will restaurants in Philadelphia's suburbs, including New Jersey, be considered?
37:59That's a very good question indeed, because for, let's say, the northeast region,
38:07we are starting with the two cities, I would say the metropolitan areas.
38:11Then, I still believe that this is only the very beginning.
38:18We are planting the seeds.
38:19And I do hope that in the years to come, there will be more talent to earn us.
38:26And believe me, you know, what the inspectors do love in their work
38:29is exploring, finding the hidden gems,
38:34making sure that they left no stone unturned.
38:39And if we gradually, we can expand the scope,
38:42we will be so glad to do it.
38:44Hi, thank you so much for being here and taking our questions.
38:54I'm Nikki with CBS News Philadelphia.
38:56Just going off a little bit of what Miguel asked you,
38:58you talked about this being a long time coming.
39:01Why is 2025 that time?
39:04And what were those conversations like?
39:06Yes, we have been starting monitoring the evolution of the local culinary scenes
39:12for years already.
39:15And we are feeling the level of maturity.
39:18But yet, let's recognize that the official authorities
39:22have been quite instrumental to make it happen.
39:24Why?
39:25Because at the Mission Guide, we have to set priorities.
39:29You know, the world culinary scene is booming.
39:32Yet, today, you know, the Mission Guide inspectors
39:35remain a scarce resource.
39:36So, we have to define a roadmap.
39:41And then, I can tell you that working with these wonderful people and great team,
39:49we know that we will all together make the most of it.
39:54You know, good restaurants, even starved restaurants, are just the raw material.
40:00It is then our responsibility to make them shine, so that to make sure that there are not only local destinations,
40:09destinations, but destinations for people that will come from all around the world to discover the restaurants,
40:17but also the destination as a whole.
40:20And that's our responsibility.
40:22And I do believe that the win-win partnership that we establish will help us elevate the destination to new heights.
40:31Just a quick follow-up.
40:33Everybody's talked a lot about 2026, right?
40:36Can we expect to see you here next year for America's 250th?
40:40And, I don't know, maybe you'll come to All-Star Weekend?
40:43FIFA World Cup?
40:45No, after such a warm welcome, I must confess that it would be difficult to say no.
40:57Philadelphia is known for its BYOB culture.
41:00Will BYOBs be evaluated on the same playing field or even in the same breath as the full-service restaurants with bars?
41:11You know, at the Mission Guide, there is one value we do believe in a lot, which is open-mindedness.
41:21Today, the worldwide inspectors team is made of more than 30 different nationalities of people,
41:27so that we can embrace all the different food cultures and bring them all, in a way, at the same table.
41:34So, let's see.
41:36What will be the inspector's finding?
41:39It will be all about the quality of the food.
41:42And when I talk about being open-minded, it's not just only being able to recognize all the food cultures,
41:49but also all the restaurant styles.
41:51It can be, of course, luxury, high-end restaurants.
41:55But it can be also very local, informal places.
42:02That's all what we have within the Mission Guide.
42:05What we are looking for is the quality of the food.
42:14Anyone else?
42:15Thank you very much for all your questions.
42:29It's a quiet crowd.
42:31I know that we will have opportunities for one-on-one later on today,
42:38and I'm definitely looking forward to experience the FAM tour that has been prepared by the team of the Tourism Bureau.
42:52It will be my pleasure to remain in Philadelphia for still one day and a half.
43:00I will make the most of it,
43:01and I think it's about time to ring the bell together to kick off that project.
43:17Merci beaucoup.
43:19That's the entirety of my French vocabulary.
43:23Merci beaucoup.
43:24C'était absolument parfait.
43:27Merci pour la chaleur de l'accueil.
43:30On reste avec vous, et puis à très bientôt.
43:33Merci beaucoup.
43:36Oh, wait, the other one.
43:38Bon appétit.
43:40First of all, thank you all for coming today.
43:41Thanks to our friends from the media,
43:43Governor Shapiro, Mayor Parker.
43:45Thank you for all of your support, all year, every year.
43:48We are available for questions afterwards,
43:50but let's make it a great day in Philadelphia.