Who's the Big Cheese in the New York Times Food World?
Let's talk about the person who holds the culinary fate of New York City restaurants in their hands – the New York Times food critic. It's a job that comes with more pressure than a souffle in a hurricane. So, who is this brave, or foolhardy, individual?
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| Who Is The Food Critic For The New York Times |
The Critic's Corner
Until recently, it was the inimitable Pete Wells. He was like the Gordon Ramsay of food writing, but with a wit sharper than a chef's knife. His reviews were a rollercoaster of hilarious insults and unexpected praise. But alas, even the toughest taste buds can't handle the pressure forever, and Pete hung up his fork in early 2024.
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So, who’s the new kid on the block? Well, it’s actually a tag team effort. Priya Krishna and Melissa Clark are currently sharing the critic’s crown. It’s like a culinary Iron Chef battle, but without the flashy knives.
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A Tough Gig
Being a food critic is no picnic. Imagine eating out every night, trying to find something new to say about food. It’s like trying to find a new way to describe pizza – it’s round, it’s cheesy, and it’s delicious. We get it.
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But these critics are the unsung heroes of our dining scene. They’re the ones who tell us where to splurge on that special occasion and where to grab a cheap but cheerful bite. They’re the ones who keep restaurants on their toes. So, let’s give them a round of applause for their tireless dedication to their stomachs (and ours).
Note: Skipping ahead? Don’t miss the middle sections.
How to Become a Food Critic (Probably)
Okay, so you’re thinking, “I could do that.” Well, maybe. But it’s probably easier to become a rocket scientist. Here are a few tips to get you started on your culinary critique career:
- How to develop a thick skin: Practice ignoring your friends and family’s opinions on your cooking.
- How to eat a lot: Start training by eating everything in sight.
- How to write with flair: Read some Pete Wells reviews for inspiration. But don’t copy. That’s plagiarism.
- How to find the perfect restaurant: Follow the critics. Or, you know, just use your phone.
- How to survive on a food critic's salary: Learn to live on ramen noodles and dreams of Michelin stars.
Good luck! And remember, even if you don’t become the next big food critic, at least you’ll have a really good excuse to eat out all the time.
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