Pete Wells Reflects on the Role of a Food Critic in the Digital Age

In a recent discussion, Pete Wells, the former food critic for the New York Times, shared insights from his 12-year tenure, highlighting the significant influence of traditional restaurant reviews compared to modern social media platforms like TikTok and Instagram. Wells acknowledged the weight of his critiques, describing a particularly tough review as an "uber example" of the challenges faced by critics. He emphasized that his assessments were grounded in genuine experiences at the restaurants, underscoring the responsibility he felt to provide an accurate portrayal of the dining experience. Wells elaborated on the pressure to engage readers who may not be potential customers but are nonetheless interested in food culture. He aimed to craft narratives that would captivate even those who simply enjoy reading about culinary experiences. This approach required creativity, especially when describing familiar dishes, as he sought to present them in fresh and compelling ways. The conversation also touched on the impact of emerging technology on food criticism. Wells noted that many people now rely on platforms like TikTok for food information, which offers quick visuals rather than in-depth reviews. This shift represents a significant change in how audiences consume culinary content, moving away from traditional written critiques to more immediate and visually-driven formats. As the landscape of food criticism evolves, Wells' reflections highlight the ongoing challenge for critics to adapt their writing while maintaining the integrity and depth that traditional reviews provide.