What does it take to be the New York Times food critic? Secrecy (no one expects a skinny food critic!), a "rational, thoughtful and open-minded" disposition, protecting your friends identities, the ability to hold booze well, and occasionally putting a knife in the heart of a chef's signature dish. Sounds like being a secret super-agent spy. The Amateur Gourmet dines with Frank Bruni and describes the mission, I mean meal. Very very interesting. Think its not dangerous being a food critic? check out Jeffrey Chodorow's war on Bruni here, here, here, here and here.
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