Mimi Sheraton on Trends, Taste & Being a Critic

Mimi Sheraton Gotham on a Plate

Food author and former NY Times food critic Mimi Sheraton at Gotham on a Plate, co-sponsored by Culinest!

Mimi Sheraton shared her frank, amusing and deeply insightful thoughts on food trends, personal taste, being a critic and more at the recent Gotham on a Plate conference hosted by the New School, and happily co-sponsored by us!

On Food Trends

  • “In the next 2-3 years we’ll hear about West Africa way more on the food scene.”
  • “Expect to see fusion of Mexican, Thai, SE Asian: limi, chili, cilantro (think bahn mi on a taco).”
  • “Unfortunately, supermarkets and specialty stores have more prepared foods, less staff, less time spent with customers – because serving customers and spending time with them hurts margins.”
  • “I think too much attention is paid to the goals of the chef, not to the achievements of the chef. You don’t have to understand it, it’s dinner!”

On Being a Critic

  • “Perfection is the prize. It’s not easy to achieve – and there’s no margin for error.”
  • “Restaurant PR firms will fight it when they get a negative review soon after opening. In my opinion, as soon as a restaurant charges full price, they’re fair game!
  • There’s no point in giving an unknown restaurant a bad review – you’re saying, “Don’t go to this place you’ve never heard of.”

On Her Personal Tastes

  • “Kale? Hate it!”
  • “I tend to like the best, if I can get it. I like a little exotica from far away.”
  • “I don’t like to go downstairs to go shopping – what am I doing in this basement for a box of Wheateena?”
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