Anton Ego, crítico gastronómico no filme Ratatouille 

"I would like to list what I want in a critic.

Above all, I want a critic who is experienced, world traveled and fed, and knowledgeable. It is a plus if the critic actually cooks, or even better, has been a chef in a kitchen. Chefs can appreciate good food, and know what painstaking efforts it takes to open and run a successful restaurant.

Then there’s integrity of course, which I understand is difficult to keep in line especially when one is spotted and drowned in freebies and preferential treatment.

The third component is writing, which must illustrate verbally the overall picture, ultimately spending the heart of the review discussing the food and the alcohol."

CHEF MATEO, 19 Jan. 2012