"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."

“At last, 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.”

美食评论家能做出如此的回应实在不容易，要知道那个大厨仅仅就是一只老鼠rat。他能够接受这个事实并给予高度评价的行为实在另人敬畏．