Food critic

Ian Parker’s profile of Pete Wells, our restaurant critic, lays out the trials and tribulations of eating for a living, and underscores the pressures that job brings to bear on the critic’s psyche — and physical being. (It also breaks the news that The Times will be offering starred reviews of restaurants in cities beyond New York.) — Sam Sifton, Food Editor

Food critics aim to give the public a good idea of what to expect when visiting dining establishments. They must have a broad knowledge of food and be proficient in communicating their expertise through writing. Food critics must also be discrete and committed to objectivity in their reviews.

Critical Thinking #angelsfoodparadise

San Francisco Professional Food and Restaurant Photography with Professional Photographer

Yeah, I grew up in Brooklyn, the epicenter of Italian-American food. But it wasn’t until I moved down South that I learned to truly appreciate the stuff.

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