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(CNN) Walk into almost any fine dining kitchen and the chances are its chefs would say theres only one holy grail of achievement in their profession: to be awarded a Michelin star. Since 1926 in France, and more recently around the world, these accolades have come to represent the pinnacle of cuisine and also helped raise the profile of French tire giant Michelin. Although not every chef seeks to earn them for their restaurant — some have famously refused and returned them — its undeniable that theres no more influential mark of success. But these are times of seismic upheaval for the global hospitality industry. Tens of thousands of restaurants are closing, hundreds of thousands of people have been put out of work. Livelihoods have been destroyed and dreams shattered. And yet, this year, as ever, Michelin is continuing to award or remove stars and publish its exacting reviews of fine dining establishments. For some in the industry, thats a step too far for Michelin that will do little to enhance the dining guide in an age when many restaurant workers are becoming more vocal about what they say are the damaging pressures of trying to live up to such rigorous standards. As the pandemic continues, Michelins determination to carry on publishing could see the guide face its own reckoning with the coronavirus. As always, its a polarizing debate, with passionate views on both sides. Uphill battleOther prestigious awards have already made calls to suspend activity, given this years extraordinary circumstances. Covid-19 was one of a number of factors behind this years cancellation of The James Beard Awards, the prestigious American benchmark of culinary success, in their Restaurant and Chefs categories. Clare Reichenbach, the foundations CEO, cited the “grave negative effects of Covid-19” and said that doling out prizes would “do little to further the industry in its current uphill battle. “Beyond the virus, that battle, say some,