Tips for Critiquing Food Professionally

As any foodie would probably agree, becoming a food critique can be an incredibly rewarding, fun and unique career path to follow. But of course it does come with its cons as does anything, which is why if you have been thinking of heading down this way yourself, you should assess those too. No good sugar-coating things is there? On that note, here are a few tips that have been collated to help you have a better understanding of the field as a whole. Remember, as much as you may think it is just about tasting and liking the food, there are several different layers that come into play, and must be handled equally if you want a proper assessment and to be considered a good food critique.


You may want to know a bit about the restaurant and chefs before you go, and research is the best way to do that. Visit the restaurant’s website, ask around for reviews and opinions, and get to know what their history is like. Are they a very high-end restaurant, or something more on a budget-scale? Have their chefs been trained and if so where? Do they specialize in a specific type of cuisine? How long have they offered this? What is their defining feature? There are several things you will want to consider, since this will help with your review as well.

Focus On 3-5 Dishes

The other thing to remember is that though you may try several dishes, you should only pick 3-5 samples and base your review on those. So if you are at frankston restaurant or wherever else, ask for the restaurant’s most highly lauded dishes as well as the popular ones. Your job is to figure out whether they really are as good as people make them out to be. If you assess too many, it might get confusing for the readers as well, so what you are aiming for is a straightforward review of their overall status.

The 3 Main Elements

As a budding food critique, you need to remember to always come back to 3 main points in your review: presentation, taste, and texture. This is what any dish is made up of, and it is these 3 points that define them. It is your responsibility to peel through these layers and really study what is underneath, identifying them as individual layers and then their importance through merging together. It may be difficult to work through the different spices and flavours, but with practice, you get used to it and it becomes easier over time.

Look Beyond Your Preferences

It is not just about what you like to eat. Your goal is to assess whether the restaurant meets its own expectations. Are they achieving what they want to achieve? Are they delivering what they want to deliver? Do they satisfy what they advertise? You will need to also look at things like cleanliness and hygiene, since these are actually critical issues that affect the success of any restaurant or café. Always remember, it is about what they offer, not about what you want.


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