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Cooking for Wells and Bruni

Writer Adam Sachs describes his experience cooking for current New York Times restaurant critic Pete Wells and one of his predecessors, Frank Bruni. They also chat about the critic job. Says Wells: "In a way, the civilians are often more intelligent than the critic because they know what to do when they walk into a restaurant. We have to be sort of intentional idiots — 'Oh, I'm going to order this thing' — even though nobody in his right mind has ordered it in 20 years!" [Bon Appétit]

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