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To be a critic, you have to be in love with your subject. You have to love it so much, every time you experience something new within that subject (be it food, art, music, architecture, whatever), you have to sincerely hope it will be a wonderful experience — one of the best you’ve ever had of that type. This applies to whether or not you’re trying Joel Robuchon‘s Spring menu, or a new cheeseburger joint.