The risk we need to take is very small.

We taste their works presented to us by chefs, and then sell our judgment on them.

We enhance our reputation and entertain readers through negative comments.

However, the cruel side that critics have to face is "practicality"

A very common junk food is pointed out by us, and such comments are more meaningful.

However, for a long time, critics actually took a risk.

That is to discover and care for new food.

The world is always unfriendly to talented newcomers, new creations and new friends.

Yesterday, I experienced a brand-new experience.

This is a delicious meal from an unusual person.

Me and the chef

Challenged my original understanding of good cooking.

The previous ideas were completely platitudes, which changed me completely.

Finally, I must publicly acknowledge the wisdom of chef Gusdo.

Everyone can cook!

Now I know what he really means.

Not everyone can be a great artist.

But great artists can come from anywhere. ...

It's hard to imagine that the chef working in the Gourmet Restaurant was born in poverty.

However, in my comments this time, he seems unaware that he is now the best chef in France.

I will soon return to the restaurant of God of Food, eager for more. ...