in videocast, Dani Machado debates the role of the critic

Who criticizes the critic? In the first episode of the videocast “Na mesa com Dani”, the columnist for Good Gourmet Dani Machado discusses the role of the gastronomy critic. Who accompanies Dani in this relaxed chat, but on a serious subject, are chef Guilherme Guzela and businessman Eduardo Nicolau Feliz. In the conversation, they discussed gastronomic criticism, its role and its limits.

Feliz opens the episode by sharing a little about the history of gastronomy. He explains that criticism came with the popularization of electric light, which allowed chefs to use refrigeration to select better ingredients and make more complex preparations. Before that, recipes used sauces and seasonings to mask the state of deterioration of food, which quickly rotted without proper preservation. Therefore, the role of the critic still did not make sense.

For chef Guilherme Guzela, the central issue is who can be critical. “It’s not because you took a gastronomy course that you have enough knowledge to criticize someone. You have a base, but that is very superficial”, defends Guzela.

On the other hand, the positive value of criticism was defended by Feliz, for whom “criticism today is part of the game, but comes after the chef”. “Criticism will not go away. You haters they won’t disappear. The great chefs will continue to exhibit their work, subject to opinion. At the end of the day, they want to retain customers, earn money, remunerate their team, create a value chain and grow. This is how you make an art as dynamic as gastronomy.”

The videocast “At the table with Dani” is available on Youtube do Good Gourmet and soon enters the main audio platforms. Every fortnight, content creator and columnist Dani Machado brings people from Curitiba to her table for an informal and tasty chat about ever-current and relevant topics related to the world of gastronomy. Follow!