‘A very random selection’: not everyone is eating up the Michelin hype

Poor selection, a frustrating ceremony and even mispronounced names are a few criticisms that one New Zealand chef has for the Michelin team. After a $6 million investment from the government over three years, the Michelin guide has arrived in. T his week it honoured 110 eateries with a single restaurant being awarded two stars and 14 others got one. But it seems not everyone is eating up the excitement. Top chef questions Michelin awards selections Checkpoint Chef Jack Crosti, who has worked for Michelin-starred kitchens across the UK and Europe, described the ceremony as a joke and questioned the selection process in a social media post. He emphasised his support for Michelin coming to New Zealand but told RNZ'sCheckpoint he was disappointed by what he felt were poor standards. “I think the international recognition is good for chefs, for operators, for teams in hospitality... my frustration was mainly around the Michelin ceremony, and how it was delivered without proper storytelling, pronunciation of names, hosting.” Chef Jack Crosti. Supplied/Clyth MacLeod He applauded the eateries that were honoured and said they had deserved it, but it felt to him like a very “random selection”. “It felt to me that the selection was rushed in a way, where many restaurants were left out... Coming from the industry, knowing the industry quite well, eating out quite a lot, I felt that there were some restaurants that were not considered.’ He said it wasn’t just the hidden treasures that might have been left out but also some bigger names that he felt could have gotten some recognition. However, he declined to name the eateries he felt should have been considered. The stars and accolades were handed out at a red carpet event in Auckland on Tuesday. NICK MONRO / RNZ Anonymous inspectors have been eating out in New Zealand for more than a year, though the organisation has not revealed where they have come from or how many restaurants are being assessed. Speaking to RNZ late last year Brown questioned what makes these diners the authority on where to eat. "What's an anonymous diner? What's their background? This is the thing about reviewing in New Zealand, as well as we have these reviewers that have never worked in the industry and they're reviewing our businesses," Brown told RNZ. "There's all this sort of secrecy. It would be great to know who these people are, what gives them the experience to be able to comment and do they dig a bit deeper? One of the goals behind investing in bringing Michelin to New Zealand is that it would boost the tourism and hospitality industry. Crosti said eventually the Michelin awards could bring benefits to the industry, but it would not be an immediate result. “I don't think next month will be flooded by tourists coming for this. “Also, possibly with the second edition, maybe next year or when they're going to start to include a little bit more restaurants and more regions as well, possibly that could help also.” For this Michelin guide only restaurants in Auckland, Wellington, Christchurch and Queenstown were considered.