In many ways, the job of a critic is easy. We don't need to take risks, but we can enjoy a higher position than those who provide our own works for us to judge. We are keen on criticizing others, and writers and readers find it interesting, but the bitter fact that we critics have to face is that, on the whole, any ordinary junk food may be more meaningful than our criticism of it. But sometimes what critics really need to take risks is to discover and care for new things. The world is often too mean to new talents and new ideas. These rising stars need friends. Last night, I tasted a brand-new delicious food, which was made by a strange and unexpected chef. The delicious food and its maker both challenged my prejudice against food. My view is too conservative, which has completely subverted my view-I didn't hesitate to despise Gusteau's famous saying that "everyone can cook", but until now, I really understand what he means: not everyone can be a great artist, but great artists may come from anywhere. It's hard to imagine anyone with a more humble background than the talented chef in Gusteau Restaurant. In my opinion, he is the French master chef. I will visit Gusteau restaurant again soon and look forward to more delicious food. In many ways, the job of a critic is easy. We take little risks, but enjoy a higher status than those who leave their work and self to our judgment. We thrive on negative criticism, which is interesting to write and interesting to read. But the painful fact that we critics have to face is that in the general pattern of things, ordinary garbage may be more meaningful than our criticism. But sometimes critics do take some risks, that is, discovering and defending new things. The world is often unfriendly to new talents and new creations. New things need friends. Last night, I experienced something new, a special meal from a very unexpected source It is an understatement to say that this meal and its maker have challenged my preconceptions about exquisite cooking. They completely shocked me. In the past, I made no secret of my disdain for Gusteau's famous saying "Everyone can cook". But I realized that only now did I really understand what he meant. Not everyone can be a great artist, but great artists can come from anywhere. It's hard to imagine a more humble origin than the genius who cooks in the Gourmet Restaurant now. In the opinion of this critic, he is no less than the best chef in France. I'll be back at Gourmet's soon, eager for more.