Diners Aren’t Critics, And Chefs Should Defy Those Who Pretend To Be

“When the creative self is unjustly maligned, it sometimes feels the need to respond in a way that might well be even more interesting than the work (or the meal) under debate. That might not be good for business, but it’s good for the cultivation of celebrity status. Heck, it’s good for the creative vitality of a city and its myriad art forms.”

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