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?
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.
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.
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.
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).
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.