A sample quote:
The chefs on the panel questioned whether its always the case that a print critic does his job professionally. I think a lot of critics come into a restaurant with an idea in mind already, and its easy to be funny through negativity, said Bech. One of the examples that came up in the discussion was critic Pete Wells takedown of Guy Fieris Times Square restaurant, a 1000-word assessment composed entirely of rhetorical questions. Among them: Why did the toasted marshmallow taste like fish? As Abend and Frank argued, if the experience is so bad if it looks like the restaurant is trying to take advantage of those spending money to eat there the critic should tell readers just how offensive the place is.
There's a podcast embedded in the article in case you want to listen to the symposium. About 1 hour and 50 minutes of your time.
Edited by SobaAddict70, 23 April 2014 - 09:18 AM.