How dare s/he! An uninformed food critic is not only a disservice to cooks and chefs, but also to restaurants and diners. He also discredits his fellow food critics.
I am currently reading Dining Out by Dornenburg. It's about the food criticism arm of the food industry. He does extensive interviews with several critics. It seems that food critics who care about their job, the industry and customers can't stand fellow food critics who write only to throw their ego around.
As if pastry chefs aren't disrespected enough. My coworker and I were tempering chocolate on a stainless steel surface because the Exec. Chef didn't want to buy us a piece of marble when all other tempering methods failed. We finally have marble but that's just because we found it on the street when a posh hotel was renovating. We got it cut for free by bartering three desserts with the construction guys.
Yes, pastry stations do need to purchase some of their own equipment because we don't need our products tasting of onions and fish sauce. But it rarely costs more than $300 for our own rubber spats, chinois, and storage containers. Everything else, we rely on our ingenuity. And this is only because we take pride in and enjoy our work and want to share with the customers.
Brother and Sister Pastry Chefs Unite!