To some extent, what critics have to do is easy. We don't have to take any risks, we just need to judge other people's cooking and style with superiority. We always win the honor from the negative comments we write, because it's easier to write and more eye-catching. However, there is a cruel reality that we have to admit, that is, no matter how we look at it, the most common dish is much more meaningful than our empty talk. However, sometimes when critics find something new and are determined to put in a good word for it, they have to take some risks. Young geniuses and innovative initiatives often face hostility from all over the world; They are eager to know each other.

In many ways, the job of a critic is easy. We take little risks, but enjoy a position beyond those who leave our work and ourselves to our judgment. We thrive on negative criticism, which is interesting to write and interesting to read. But the painful fact that we critics must face is that in the general pattern of things, ordinary garbage is 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, new creations, new needs and friends.

Last night, I had a brand-new experience and tasted an unusual delicacy, which was cooked by a chef who dared not even think about it. This delicious dish and its creator changed my superficial view of cooking, and they completely subverted my heart. I used to laugh at Gusteau's famous saying that "anyone can cook". I didn't understand the real meaning of his words until now. Not everyone can be a great artist, but great artists may come from any corner. It's hard to imagine that the talented chef in Gusteau restaurant is so humble, but from my critic's point of view, he can be said to be the first-class chef in Paris. I can't wait to go back to Gusteau's restaurant, eager to taste more of his masterpieces.

Last night, I experienced something new, a special meal from a very unexpected source It is conservative to say that this meal and its maker have challenged my preconceptions about gourmet cooking. They completely shocked me. In the past, I made no secret of my disdain for Gusteau's famous saying: anyone 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.