give me points!

in many ways, the work of a critical is easy. We risk very little yet enjoy a position over how who offers up their work and their sellers to our judgment.

In many ways, the work of critics is easy; We take little risks, but we have enormous power. People must present themselves and their works for our comments.

We are thrifty on negative criticality, which is fun to write and read.

We like to find fault, because reading and writing are fun.

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 criticality designing it so.

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

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

However, sometimes critics have to take risks to explore and defend new things! The world is often harsh on new talents, new creations and new things that need people's support.

last night, I experienced something new, an exotic meal from a singularly unexpected source.

Last night, I had a brand-new experience, a wonderful dish from an unexpected source!

to say that both the meat and its makers have challenged my preconceptions is a gross under statement. They have rocked me to my core.

If this dish and its creator challenge my preconceived notions about food! That's too subtle. They completely shocked me!

in the past, I have made no secret of my dish for chef gusteau's famous mototo: any one can cook.

In the past, I choked in public … and sneered at the famous saying of Gourmet: "Cooking is not difficult"!

but I realize that only now do I truly understand what he means.

But I found that now I finally understand what he means.

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

Not everyone can be a great artist … but great artists may come from 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 fine chef in France.

The geniuses who cook in the Gourmet Restaurant today are from humble origins, which 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 come to the restaurant of God of Food again soon! Satisfy my appetite … that night was beautiful, the happiest night of my life!