Celebrity chef was her impact on American cuisine, her kitchen has been preserved on display at the Smithsonian Museum of American History. In recent years, gaining a Michelin star has increased a chef's profile sufficiently for them to be featured on television and become a household name. Marco Pierre White became the youngest chef in the world to achieve three Michelin stars, which went on to make him a household name and have one of his cookbooks, "White Heat", described in 2005 as "possibly the most influential recipe book of the last 20 years" by food critic Jay Rayner. More typical of
Michelin Guide only) but the symbols are the same throughout all editions. Michelin reviewers (commonly called "inspectors") are anonymous; they do not identify themselves, and their meals and expenses are paid for by Michelin, never by a restaurant being reviewed: The French chef Paul Bocuse, one of the pioneers of 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