What it's like to be the restaurant critic for The New York Times | Longer Tables with José Andrés

Frank Bruni, longtime New York Times columnist, bestselling author and recovering professional eater, joins Executive Producer Jane Black to discuss his new book, The Age of Grievance. A culture of excessive complaining has taken root, Bruni argues, with implications from the voting booth to the kitchen table. Also: What it's really like becoming the restaurant critic for the most important newspaper in the world.
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[@anonaki-mt6xb]

I have come to this channel in order to comment on what a truly wonderful person Chef Jose Andres is. I learned of Jose from his friendship with Tony Bourdain, and can summarize what makes this man so extraordinary with a single word: Love. Jose is so full of genuine love and affection that he warms my heart every time I see him. Jose, you are deeply appreciated by yet one more stranger who considers you a true friend. Thanks for making this world a better place!

[@user-td9tn9rx1z]

Aq😊