Co-Chief NYT Restaurant Critic Ligaya Mishan on Succeeding Pete Wells, Her Most Controversial Reviews, and Branching Out from NYC
In a Chef’s Cut first, Adrienne and Joe sit down with co-chief restaurant critic for the New York Times, Ligaya Mishan. They ask her all about taking over for Pete Wells and what goes into writing her reviews every week. Plus, we discuss:
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The controversial Alinea review everyone is talking about
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Whether or not a one-star review should be considered "good"
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How the NYT picks restaurants to review
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The standards for reviewing a restaurant, including how soon is too soon and how much she eats
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Is it easy to get a reservation as a NYT critic (and does she get recognized)?
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Should critics have to read their reviews face-to-face with the people they’re criticizing?
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The influence of social media on restaurant reviews
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Ligaya’s favorite chef and which restaurant she wishes should could eat at
Follow Ligaya: @ligayamishan
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
More description
In a Chef’s Cut first, Adrienne and Joe sit down with co-chief restaurant critic for the New York Times, Ligaya Mishan. They ask her all about taking over for Pete Wells and what goes into writing her reviews every week. Plus, we discuss:
-
The controversial Alinea review everyone is talking about
-
Whether or not a one-star review should be considered "good"
-
How the NYT picks restaurants to review
-
The standards for reviewing a restaurant, including how soon is too soon and how much she eats
-
Is it easy to get a reservation as a NYT critic (and does she get recognized)?
-
Should critics have to read their reviews face-to-face with the people they’re criticizing?
-
The influence of social media on restaurant reviews
-
Ligaya’s favorite chef and which restaurant she wishes should could eat at
Follow Ligaya: @ligayamishan
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
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