What are the guidelines for food critics?
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
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Below is the short version of the Association of Food Journalists Guidelines for critics.
Restaurant criticism is not an objective pursuit, yet readers expect a measure of objectivity from critics.
The core of your review is the food. Remember: It is no longer about I like it or I don’t like it. A review is about the details of a closely examined experience in real time. It is about why.
The goals of a critic should be:
- To be fair
- To be honest
- To understand and illuminate the cuisine about which he or she is writing.
- To look beyond specific dishes and experiences to capture the whole of a restaurant and its intentions.
Make sure to have, and include, the hard facts: name, address, phone/website, opening days/hours, price range, credit cards, a rating (if applicable to publication).
