In many ways, the job of a critic is quite simple

The risks we need to take are very small

We taste what the chefs serve to us of their work, and then betray our judgment about it

We enhance our reputation in negative reviews and entertain readers

However, the cruelty that critics must face One aspect is 'practicality'

A very common piece of junk food is something we point out its inappropriateness, so comments like this are more meaningful

However, for a long time, critics In fact, we are all taking a risk

That is to discover and protect new foods

The world is not always friendly to talented new people, new creations, and new friends< /p>

Yesterday, I experienced a new experience

It was a delicious meal made by an unusual person

Me, and the cook

It challenged my original understanding of good cooking

My previous ideas were completely clichés, which made me reborn

Finally, I must admit publicly that ancient Words of wisdom from Chef Steer

Everyone can cook!

Now I know what he really means

Not everyone can be a great artist

But a great artist can come from anywhere...< /p>

It’s hard to imagine a poorer person than the chef who worked at Gust’s restaurant.

However, in my opinion, he is now the best chef in France.

I will be back at Gust's soon, hungry for more...