Daily Publish

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 now cooking at Gusteau’s, who is, in this critic’s opinion, nothing less than the finest chef in France. I will be returning to Gusteau’s soon, hungry for more.

今天去北京见了Jane(每个礼拜最少去一次北京，崩溃了)，中午她请我吃饭，我听她教诲，她提到了坚持。是啊，我看的、听到、想的坚持太多了，现在到了考验我坚持的时候，我不能让自己闹纸上谈兵的笑话。Jane送我到六里桥，我坐车回廊坊，恰好司机是个脾气火的师傅，我看他性子直，心中也顿生几分敬意，便和他说起话来，恰巧路上他也和我说到了坚持。

看来，长辈对晚辈的教诲都是不离其宗的，他们有他们的智慧，我们站在他们的智慧上，可以较快的达到目标，不是么。