You can’t help but be jealous. Or at least, I can’t. Watching celebrity chefs travel around Europe, following their journeys via Instagram as they flit from fine-dining restaurant to fine-dining restaurant, eating the best food in the best places. Absolute gluttony. Meal after expensive meal.

I follow a lot of foodie types on social media, so this tends to happen pretty frequently. Particularly when those people are chefs. They pack up and head to Europe for a few weeks and just go crazy for fine food.

Every iconic restaurant you’ve ever wanted to visit, there they are. Asador Etxebarri, El Celler de Can Roca, Noma, Geranium, Septime, Osteria Francescana, Epicure, Bistro Paul Bert, Elkano… tick, tick, tick.

These itineraries read like the World’s 50 Best list. The food looks mind-blowing – extensive set-menu meals that represent the pinnacle of culinary skill and invention. The wine at these places is also amazing, obviously. And this just goes on day after day. Sometimes more than once a day – sometimes these people are hitting multiple Michelin-starred eateries in a single 24-hour period.

I’m not the only one drooling over my phone back in Australia. Check out the comments on the posts and you can see other followers wishing it was them eating all that food, going to all those places, even spending all that money.

You have to actually stop yourself and try to remember: this ain’t it.

This is not how to travel. It’s not how to eat. If you’re copying trips like these, you’re doing it wrong.

These trips look incredible, of course. It makes sense – if you love food, then you want to experience it when it’s cooked by the best chefs in the finest venues. It’s the same if you love art: you’re going to head to all the best-known galleries. If you love sport, you want to see the best players on the field.

But food is actually different. Trust me, if you design yourself an itinerary like these chef bros, just hitting fine-diner after fine-diner on your travels, you will regret it. And you will waste a lot of money.