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<blockquote data-quote="සුදු රෝස" data-source="post: 11156352" data-attributes="member: 284298"><p><span style="color: Red"><strong><em>In many ways the work of a critic is easy. We risk a very little, yet enjoy a position over those who offer up their work and their selves to our judgment.</em></strong></span> We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face is that <span style="color: Red"><strong><em>in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so.</em></strong></span></p><p>But there are times when a critic truly risks something, and that is in the discovery and defense of the new. <strong><em><span style="color: Red">The world is often unkind to new talent, new creations. The new needs friends.</span></em></strong></p><p>Last night I experienced something new, an extraordinary meal from a singularly unexpected source. To say the both, the chef and the meal have challenged my preconceptions about fine cooking, is a gross understatement. They have rocked me to my core.</p><p>In the past, I’ve made no secrets of my disdain for chef Gusteau’s famous motto, “Anyone can cook”. But I realize only now do I truly understand what he meant.</p><p><span style="color: Red"><strong><em>Not everyone can become a great artist, but a great artist can come from anywhere.</em></strong></span> It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau’s , who is in this critics opinion, nothing less than the finest chef in France. I will be returning to Gusteau’s soon, hungry for more…….</p><p>- Last Review of Ego of the Ratatouille -</p><p></p><p><img src="/styles/default/xenforo/smilies/default/yes.gif" class="smilie" loading="lazy" alt=":yes:" title="Yes :yes:" data-shortname=":yes:" /><img src="/styles/default/xenforo/smilies/default/yes.gif" class="smilie" loading="lazy" alt=":yes:" title="Yes :yes:" data-shortname=":yes:" /><img src="/styles/default/xenforo/smilies/default/yes.gif" class="smilie" loading="lazy" alt=":yes:" title="Yes :yes:" data-shortname=":yes:" /><img src="/styles/default/xenforo/smilies/default/yes.gif" class="smilie" loading="lazy" alt=":yes:" title="Yes :yes:" data-shortname=":yes:" /><img src="/styles/default/xenforo/smilies/default/yes.gif" class="smilie" loading="lazy" alt=":yes:" title="Yes :yes:" data-shortname=":yes:" /><img src="/styles/default/xenforo/smilies/default/yes.gif" class="smilie" loading="lazy" alt=":yes:" title="Yes :yes:" data-shortname=":yes:" /><img src="/styles/default/xenforo/smilies/default/yes.gif" class="smilie" loading="lazy" alt=":yes:" title="Yes :yes:" data-shortname=":yes:" /><img src="/styles/default/xenforo/smilies/default/yes.gif" class="smilie" loading="lazy" alt=":yes:" title="Yes :yes:" data-shortname=":yes:" /></p></blockquote><p></p>
[QUOTE="සුදු රෝස, post: 11156352, member: 284298"] [COLOR=Red][B][I]In many ways the work of a critic is easy. We risk a very little, yet enjoy a position over those who offer up their work and their selves to our judgment.[/I][/B][/COLOR] We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face is that [COLOR=Red][B][I]in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so.[/I][/B][/COLOR] But there are times when a critic truly risks something, and that is in the discovery and defense of the new. [B][I][COLOR=Red]The world is often unkind to new talent, new creations. The new needs friends.[/COLOR][/I][/B] Last night I experienced something new, an extraordinary meal from a singularly unexpected source. To say the both, the chef and the meal have challenged my preconceptions about fine cooking, is a gross understatement. They have rocked me to my core. In the past, I’ve made no secrets of my disdain for chef Gusteau’s famous motto, “Anyone can cook”. But I realize only now do I truly understand what he meant. [COLOR=Red][B][I]Not everyone can become a great artist, but a great artist can come from anywhere.[/I][/B][/COLOR] It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau’s , who is in this critics opinion, nothing less than the finest chef in France. I will be returning to Gusteau’s soon, hungry for more……. - Last Review of Ego of the Ratatouille - :yes::yes::yes::yes::yes::yes::yes::yes: [/QUOTE]
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