[joezydeco]

You might want to dig in and truly understand what a "3 star" establishment is and the insane amount of hard work necessary to achieve it. The trick to earning any kind of Michelin Star, even one, is to keep the diner from ever seeing that work.

It may seem "amazing and enriching" from the outside, and sous-chefs that work in these establishments surely have a resume that will open doors around the world, but to think it's a fun or entertaining experience is an incorrect assessment.

Here's some reading to get you started:

http://www.vanityfair.com/culture/2015/09/top-chefs-michelin...

[HeyLaughingBoy]

Likewise, while I haven't worked in a CMMI-5 environment, I have worked in an organization where I was required to be trained in TSP/PSP which (arguably) provides an even lower defect rate than CMMI-5. The amount of process and paperwork required was absolutely ridiculous and eventually caused me to leave due to all the fun simply having been removed from the job.

It may produce high-quality output, but you won't enjoy doing it!