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.
Last night,
I experienced something new,
an extraordinary meal
from a singularly unexpected source.
To say that both the meal
and its maker
have challenged my preconceptions
about fine cooking
is a gross understatement.
They have rocked me to my core.
In the past, I have made no secret
of my disdain
for Chef Gusteau's famous motto,
"Anyone can cook."
But I realize only now
do I truly understand what he meant.
Not everyone
can become a great artist,
but a great artist
can come from anywhere.
It is difficult to imagine
more humble origins
than those of the genius...
- Ratatouille (2007)
