In many ways, the job of a critic is easy. We don't need to take risks very much, 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 both 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 made by a strange and unexpected chef. That delicious food and its maker challenged my prejudice against food at the same time. My views are too conservative, and they have completely subverted my views-in the past, I despised chef Gusteau's famous saying "Everyone can cook" without hesitation, but until now, I really understood what he meant: 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, who, in my opinion, is the top chef in France. I will visit Gusteau restaurant again soon and look forward to more delicious food. 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 makerhave challenged my preconceptions about fine cooking i s 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 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 Gusteau's,who is, in this critic's opinion,nothing less than the finest chef in France.I will be returning to Gusteau's soon, hungry for more.