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Sep 15, 2013 12:19 PM

At the Critics’ Table - New York Times

NYT Source: Week after week, the restaurant critics for The New York Times have written on food, service and the dining scene. But what is it like to do the job?

Rick Berke, a senior editor at The Times, spoke with five critics, past and present — Ruth Reichl, William Grimes, Frank Bruni, Sam Sifton and Pete Wells — to discuss the food, the star-rating system and the tricks to eating anonymously.

Video Interviews:

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  1. Interesting.
    Have you read Garlic and Sapphires about Ruth Reichel's time at NYT.? It's a very good read.

    1 Reply
    1. re: Paprikaboy

      I have read the book, Paprikaboy. I liked the playful nature of these interviews.

    2. Thank you for that. As a non-follower of normal media if not for you never would have seen it and was very enjoyable.

      2 Replies
      1. re: Delucacheesemonger

        My pleasure. I hope the NYT runs more video interviews in the Food & Dining section in the future.