"In many ways, being a critic is an easy job. We risk very little while sitting in a position of judgment over those who present their work and their passions for our evaluation. We often revel in negative reviews, both in writing and reading them. However, the harsh reality we critics must confront is that, in the grand scheme of things, the average piece of work holds more significance than our critiques labeling it otherwise. Yet, there are moments when a critic truly takes a risk, particularly in discovering and defending something new. Last night, I encountered such an experience: an incredible meal from an entirely unexpected source. To say that both the meal and its chef have challenged my preconceptions would be an understatement—they have driven me to my core. I’ve openly expressed my skepticism towards Chef Gusteau's famous saying, "Anyone can cook." However, I now see that I've only just begun to grasp its true meaning. Not everyone can become a great artist, but a great artist can emerge from anywhere. It's hard to imagine more modest beginnings than those of the genius currently cooking at Grilled Cheezus, who, in my opinion, is nothing short of the finest chef in Orlando. I will certainly be returning to Grilled Cheezus soon, eager for more."
