Critiquing the "Food Critics" Role in the Restaurant Industry

   

      As a "new comer" in the restaurant critiquing industry, I've read several critiques about new restaurants, existing restaurants, bakeries, and many other food venues and I've come to realize that most of the food critiques aren't "CRITIQUING" the food. They speak about the ambiance or whether or not if the server was friendly enough, etc. When I read a description about one particular item on a menu, I am suppose to know what it's going to taste like BEFORE it hits my palate. I should know what it's going to smell like BEFORE I enter the restaurant not if the air conditioning system was too cold or the music was too loud. I am only there for the FOOD. I am not bashing the critiques out there for getting paid to speak about the decorations or the "busy" clutter that hangs on the restaurant walls, I would however, like to know from appetizer to dessert and after dinner drinks what am I to expect from that establishment. How can words describe a meal from beginning to end and make the FOOD shine? I want to know how the oysters were shucked fresh and presented to you on a bed of rock salt, accompanied by a wedge of lemon, an oyster fork and a garlic sherry reduction. I could care less about the decor. Critiquing food, just like composing the many dishes of the world, requires a love and passion for food as well as a finesse with words. If you are not passionate about food, then, you cannot verbally sell me something before I have even visited the location. I will post a blog in the near future regarding my dining experience. From the time that it takes for me to be seated at a table until the time I pay my bill, you will have dined with me at that location. Yes, I will have minimal description about the ambiance, but the food will be the STAR. I will describe every item I experienced, so, when and if you do decide to visit the location in which I describe, you will have general knowledge and be able to navigate the menu in a way that will make the staff feel as if you've visited their establishment previously. When I post this upcoming blog, describing the restaurant, I am SUPPOSE to verbally sell you their menu without physically taking you down to the location myself. Our roles should be "breaking:" new trends in the culinary industry. Just like how a DJ breaks a new artist(s), we as Food Critiques should carve a path for bright, young, professionals, as well as the new "trends" within the industry. In the end, the food is the star, otherwise, there is no reason to go to a restaurant, so, let's make the industry of "Food Critiques" the way that it should be: CRITIQUING FOOD.

-Chef Tara Browning
P.S.- A few "guidelines" to follow if you ever lose your path of critiquing food..ENJOY ALL TASTY BITES!

http://www.afjonline.com/afj.aspx?pgID=887

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Something's Baking.... Perhaps It's BREAD!!!

                                                                                                                                                                                             

       I know that as a chef, people wonder how is it that I eat so much and I only weigh about 110 lbs. I actually think it's because of the different breads that I eat. Sounds strange, but eating bread is a good way to help boost your metabolism as well as regain your "loss of energy". Doesn't really matter what type of bread it is, but I know that in recent years, bread (and its' counterparts) have been getting a bad reputation lately. The whole "carbohydrates scare" makes people deter from eating bread nowadays. I love accenting a meal with a piece of bread, whether it's a garlic and herb crouton or just a piece of pumpernickel, bread "rounds" out any meal. Yeah you can have your meat and potatoes, but if you don't have a soft and chewy bagel or a buttered piece  of wheat toast, then, your breakfast meal wouldn't be complete. A lot of baked good have bread backgrounds such as cinnamon rolls, cakes, and those wonderful baklava triangle that I get from this Greek restaurant I frequent here in Atlanta. Mmmmm hmmmmm, I can smell that sweet, orange, honey drizzle that they put over it as soon as I walk in the door, it's amazing!!  The many different breads with the crusty, crunchy crust, but with the soft, warm, inside it's pure heaven to me. Something about baking fresh bread brings me back to a nostalgic place in time when everything just stands still. Garlic bread, pumpernickel, rye, wheat, whole grain, heck, even multi-grain bread can round out your meal and make your meal a more pleasurable experience. I love bread, bagels, rolls, biscuits, and everything that's considered a baked good!!! Eat, love, and be BREAD-Y!!!!!!!! 

Dessert.... PLEASE!!!!

          Whenever I go to a restaurant, I ALWAYS ask for the dessert first! It may seem a bit peculiar to my server, wanting my dessert before I actually enjoy my meal, but life is way too difficult for us to enjoy the "best for last". I have an enormous sweet tooth & I think that we should savor each "tasty bite" just as we do life:  slowly and with excitement! Seeing the different desserts arranged already on the dessert carts (like the one's in the "higher" quality restaurants) only makes me want to enjoy them more! Some people do however opt to not eat desserts, either for health reasons or for their own "weight" issues, but it's the "over-indulging" that can/will make you obese. Just like anything in life, we must choose desserts IN MODERATION! Now, for those of you who do not eat desserts, well, I haven't really found anyone who doesn't, but I know that some people don't because maybe they grew up in a household where they couldn't enjoy them as a child. Perhaps they can find their "guilty pleasures" in other ways, but for me I like to see the dessert menu first. Being a "health-nut" doesn't mean that you have to give up anything either. there are some incredible recipes you can find that are low in fat, carbohydrates, sugar and cholesterol. We don't have to omit what we eat, just choose smaller portions. You don't have to give me the whole "spiel" about what's the featured fish this evening or how your restaurant has fresh Kobe beef flown in from Japan... Okay, I get it. We as human beings continuously find ways to "avoid" the sugars and sweets and this "trend" is continuing in  more "health conscious" minds in America. I have a friend who recently visited Europe & they came back with wonderful culinary stories of how much they not only ate, but how they were able to savor and enjoy their food. Desserts should be an "EXPERIENCE" not an option. I don't feel obligated to eat the entree', only the dessert. When you travel, as much as I do and experience the many culture through the world of cuisine, you will realize that eating is not something that you do to survive, but it should be a pleasurable experience to enjoy each "Tasty Bite".   

http://www.diabeticlifestyle.com/recipes/dessert