And it was spoken in the context of a cartoon, a show ostensibly for children.

“In many ways, the work of a critic is easy. We risk very little yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read.

But the bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the new.

Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau’s famous motto: Anyone can cook. But I realize that only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau’s, who is, in this critic’s opinion, nothing less than the finest chef in France. I will be returning to Gusteau’s soon, hungry for more.”

-Anton Ego, Ratatouille
Text and Image ©Pixar, 2007

There are very few unbiased and balanced critics out there, be it in the worlds of literature, theatre, food, art, or whatnot. Most of them get off on savaging what they either consider substandard, or as is too often the case, what they do not understand. With very few exceptions, there is good to be found everywhere one looks for it – but most critics are looking for the sensational, or for an excuse to be snarky.

As far as I am concerned, most of them fall well below my threshold of relevancy.

The Old Wolf has spoken.