Pete Wells talks about criticism, Sassy magazine, and not taking things personally.
Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, mkgallery senior editor Kat Kinsman talks with hospitality pros about they manage their business, brain, and body for the long haul. Is there a topic you'd like to know more about or a guest you'd love to hear from? Tell us ator tweet to Kat .
Episode 7: Pete Wells
New York Times restaurant critic Pete Wells holds one of the most storied positions in journalism, and it comes with a massive helping of responsibility, physical demands, and expectations from readers and restaurateurs alike. Wells (who does his best to maintain anonymity) sat down to talk about the history of the job, its tolls and rewards, and what he hopes that chefs understand about his reviews—even when they're negative.
Read Pete's reviews:
Follow Pete on Twitter:
If you like what you hear, subscribe to, comment on, and rate Communal Table on these platforms:
Previous episode: Kwame Onwuachi