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. 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 probably more meaningful than our criticism designating it so. But there are times when a critic truly risks something and that is in the discovery and defense of the new. The world is often unkind to new talent, new creations. The new needs friends.
Last night, I experienced something new, an extraordinary meal from a singularly 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.In the past, I have made no secret of my disdain for Chef Gusteau s famous motto: Anyone can cook.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.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.
I will be returning to Gusteau s soon, hungry for more.
就很多方面来说评论家的工作很轻松：我们冒的风险小却位高权重，人们必须奉上自己和作品供我们评论，因为读写皆饶富趣味，我们以负面评论见称。可是，我们评论家必须面对一个难堪的事实。以价值而言，被评论家批评为平庸之物的同时，我们的评论也许比他更为平庸。
可是有时候评论家真的得冒险去发现并且捍卫新的事物。这个世界对待新秀，新的创作非常苛刻，新人及新作需要朋友。
昨晚，我有个全新的体验，一顿奇妙的菜肴，来自令人意想不到的出处！如果说这顿菜肴和它的创作者，挑战了我对美食先入为主的观念！这麼说还太含蓄，他们彻底的震撼了我！
过去我曾公开呛声…对食神著名的名言：“料理非难事”嗤之以鼻！不过我发现，现在我终於真正了解他的意思。并非是谁都能成为伟大的艺术家…，不过伟大的艺术家，却可能来自任何角落，我很快会再度光临食神餐厅！满足我的口腹之欲…那一晚很美好，是我这辈子最快乐的一晚！现今在食神餐厅掌厨的天才们，出身之低微，令人难以想像…。依在下的看法，他是法国最优秀的厨师…。
what better place to dream than in Paris
this is the way things are.you can't change nature.
事实就是这样，你无法改变
change is a nature.the part that we can influnce.
我们可以做到
where you going？ with lunck，forward .
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