Ask for the article that Kobo published in the newspaper when he commented on Xiao Kuan s dish at th

In many ways, the job of a food critic is actually very simple, compared to those chefs who dedicate themselves and work hard, we only have to judge from above, and we do not take any responsibility, and the scathing criticism often brings great pleasure and is also very popular for the author and the reader. But on the whole, it's a harsh fact that we food critics have to deal with is that any ordinary dish can be more meaningful than our criticism of it. But sometimes we really have to take a big risk to discover and care for new people and things, and the world is often cruel to talent and innovation.

New people and new things need friends, and last night I had a new experience, an extraordinary dinner, but completely from an unexpected character. It would be an understatement to say that chefs and food challenged my preconceived notions about the culinary arts, and they completely shocked me. In the past I have deliberately scandalized Gust's aphorisms:

Everybody knows how to cook"It's no secret that I didn't really understand the meaning of that sentence until now. Not everyone can be a great artist, but every great artist can come from anywhere. It's hard to imagine how humble the talented chefs in Gust's restaurant were.

In the eyes of my food critics, they are the best chefs in France. We will soon be back at Gust's Restaurant, hungry and waiting for our meal.

The world is very harsh on rookies.

New creations New people and new works need friends.

I had a whole new experience last night, and a fantastic meal came from an unexpected source.

To say that meal and its creator challenged my preconceived notions of fine dining, that would be an understatement.

They completely shook me.

In the past, I have openly expressed disdain for the famous aphorism of the food god Gustostowe, "cooking is not difficult".

But I realized that now I really understood what he meant.

Not everyone can be a great artist, but great artists can come from anywhere.

It is hard to imagine the humble background of the genius who is now at the helm of the restaurant at the God of Food, and he is considered to be the best chef in France.

I will soon be back at the God of Food restaurant to satisfy my cravings.

The risks we need to take are very small.

We taste the chefs present to us their creations and then sell our judgment on it.

It's about discovering and caring for new foods.

The world is always not very kind to talented new people, new creations, new friends.

Yesterday, I had a whole new experience.

It's a delicious meal from the hands of an unusual person.

Me, and the cook.

It challenged my previous understanding of good cooking.

My philosophy used to be completely clichéd, and I was reborn from the cocoon.

Finally, I have to openly admit that Chef Gust is a wise man.

Everyone can cook!

I don't know what he really means now.

Not everyone can be a great artist.

But great artists can come from anywhere.

It is inconceivable that there could be a poorer birth than a chef who worked at Gust's restaurant.