In many ways, the work of a critic is easy. We risk very little yet enjoy a position over those who offer up their work and their selves to our judgment.

Only many On the one hand, the critic's job is easy; we take very little risk and wield enormous power. People must offer themselves and their work for us to review….

We thrive on negative criticism, which is fun to write and to read.

We thrive on negative criticism, which is fun to write and to read.

We thrive on negative criticism, which is fun to write and to read.

But the bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is more meaningful than our design criticizing it so.

But we comment We have to face the embarrassing fact that in terms of value - our comments may not be as good as the mediocre things we criticize!

But there are times when a critic truly risks something, and that is in the discovery and defense of the new.

But there are times when a critic truly risks something, and that is in the discovery and defense of the new. thing! The world is often harsh on rookies and new creations, and new things need support.

Last night, I experienced something new, an extraordinary meal from a singularly unexpected source.

Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. Unexpected source!

To say that both the meal and its maker have challenged my preconceptions is a gross understatement. They have rocked me to my core.

If , challenged my preconceived notions about food! That’s putting it mildly, they totally blew me away!

In the past, I have made no secret of my disdain for Chef Gusteau’s famous motto: Anyone can cook.

In the past, I have made no secret of my disdain for Chef Gusteau’s famous motto: Anyone can cook. "Cooking is not difficult" scoffed!

But I realize that only now do I truly understand what he meant.

But I realize that only now do I truly understand what he meant.

Not everyone can become a great artist, but a great artist can come from anywhere.

Not everyone can become a great artist..., but a great artist can come from anywhere. Any corner,

It is difficult to imagine more humble origins than those of the genius now cooking at Gusteaus, who is, in this critics opinion, nothing less than the finest chef in France.

< p>The geniuses who are currently cooking at the God of Cookery Restaurant come from such humble backgrounds that it is unimaginable... In my opinion, he is the best chef in France...

I will be returning to Gusteau s soon, hungry for more.

I will be returning to Gusteau s soon, hungry for more!

I will be returning to Gusteau s soon, hungry for more! Satisfy my appetite...that night was wonderful, the happiest night in my life!