就許多方面來說，評論家的工作很輕松；我們冒的風險很小，卻握有無比的權力。人們必須奉上自己和作品，供我們評論…。
We thrive on negative criticism, which is fun to write and to read.
我們喜歡吹毛求疵，因為讀寫皆饒富趣味。
But the bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is more meaningful than our criticism designating it so.
但我們評論家得面對難堪的事實，就是以價值而言－－我們的評論，可能根本比不上我們大肆批評的平庸事物！
But there are times when a critic truly risks something, and that is in the discovery and defense of the new.
可是，有時評論家必須冒險去發掘並捍衛新的事物！這世界常苛刻的對待新秀、新的創作，新的事物需要人支持。
Last night, I experienced something new, an extraordinary meal from a singularly unexpected source.
昨晚，我有個全新的體驗，壹頓奇妙的菜肴，來自令人意想不到的出處！
To say that both the meal and its maker have challenged my preconceptions is a gross understatement. They have rocked me to my core.
如果說這頓菜肴和它的創作者，挑戰了我對美食先入為主的觀念！這麼說還太含蓄，他們徹底的震撼了我！
In the past, I have made no secret of my disdain for Chef Gusteau s famous motto: Anyone can cook.
過去我曾公開嗆聲…對食神著名的名言：“料理非難事”嗤之以鼻！
But I realize that only now do I truly understand what he meant.
不過我發現，現在我終於真正了解他的意思。
Not everyone can become a great artist, but a great artist can come from anywhere.
並非是誰都能成為偉大的藝術家…，不過偉大的藝術家，卻可能來自任何角落，
It is difficult to imagine more humble origins than those of the genius now cooking at Gusteaus, who is, in this critics opinion, nothing less than the finest chef in France.
現今在食神餐廳掌廚的天才們，出身之低微，令人難以想像…。依在下的看法，他是法國最優秀的廚師…。
I will be returning to Gusteau s soon, hungry for more.
我很快會再度光臨食神餐廳！滿足我的口腹之欲…那壹晚很美好，是我這輩子最快樂的壹晚！