Michelin Guide bought by Sysco?

To my atonishment I have learned the world renown restaurant guide has offically partnered with big food service retailer Sysco. I am surprised mostly because it is a oxymoron that Sysco, which in most chefs opinions dosen't really provide high quality

ingredients, would be able to partner with the #1 guide in fine dining restaurants. This also comes off the recent purchase of the Restaurant Depot brand that Sysco bought earlier this year. Which means that Sysco is in the majority of restaurants here in the USA now. What that means for the avaerage restaurant goer is that less quality ingredients, and or already preapred meals are being served to you in many of the restaurants you already dine at.

What does it mean for the Michelin Guide ?

The only thing that has changed as of now is that they have ended the green star program which is awarded to chefs that use sustainable means, zero waste, and straight legit farm to table spots. Basically put Sysco dosen't really have your local small farm down the road from you as a supplier option. The food at the grocey store chains Acme, Super Fresh, Kroger, Smith's, Aldi, Price Chopper, Walmart ect. Are not meant to be fresh or even have a great nutritional value, they are only meant to look good on the store shelf. That is what Sysco is

the equalivent but being sold to all your favorite restrautants.

Like most things now, I do believe the stanards and merits in all aspects of life have kinda been lowered. I will even say that I think Michelin Guide has lowered its bars as well. The fine dining restautants of the 70s,80s, and 90s are not what they are today. I think the table service and front of the house standards are there still, but the culinary side has slipped. I think the true enemy is connivence. We have traded stocks for bases. Roux for slurry. Basically time and effort for higher profits. Sysco has almost everything that you can image that you think was homemade, already fully prepared, vacuum sealed airtight, frozen and shipped to your restaurant.

So when you think you are eating something prepared with fresh local ingredients by a culinary school trained chef, or atleast someone who loves and knows how to cook and has spent years in a restaurant. Thats not actually the case today. No peeling of garlic or onions is happening. No chopping is happening. No blanching, and shocking. No cooking or seasoning. No learning! Its just being ripped open from a bag and reheated, and you are being charged preimum prices. No one really learns how to cook, and the chefs dont really get to teach young people how to cook because all the work is done for them, they just babysit. Its a lose, lose for everyone that is invloved. That is the problem with Sysco.

I guess I will end on this note, and admit that I have been surprised by the restaurants I have found out that are Sysco operations. Good food can come from a Sysco operation. But I believe food can and should be exceptional! That is honestly the goal of being a chef, good is never good enough it has got to be atleast great, but exceptional is best. I think Michelin should reconsider who they are partnering with, if they want to keep what they have become known for and represent, Excellence.