What does it take to be a food writer?
How do restaurant critics develop their expertise? And what truly makes a meal exceptional?
In this episode of Comersaciones, we sit down with Gabrielli Menezes, a Brazilian food writer and restaurant critic who has spent years dining at some of the best restaurants in the world. From rating fine dining establishments to uncovering the hidden culinary gems of Brazil, Gabrielli has developed a deep understanding of what makes food memorable, meaningful, and worth celebrating.
The Real Work Behind Restaurant Criticism
Many people think that being a food critic is all about getting free meals at fancy restaurants. The reality? It’s much more than that. Gabrielli explains how a critic's role goes beyond just tasting—it involves storytelling, research, and a deep cultural understanding of food.
We discuss:
🍽️ How restaurant critics evaluate food – It’s not just about taste!
🇧🇷 Brazilian food & indigenous influences – From cassava to tapioca, Brazil’s rich culinary heritage.
📍 Do restaurant lists matter? – Are rankings truly fair, or just smart PR?
🔥 The dream interview: Anthony Bourdain – His impact on food journalism.
👨🍳 Would Gabrielli ever open a restaurant? – The differences between critics and chefs.
What’s Really on a Food Writer’s Plate?
Gabrielli’s work has taken her to hundreds of restaurants every year, shaping her perspective on food beyond trends and marketing hype. In this episode, she shares the challenges and joys of being a food writer, the biggest misconceptions about restaurant criticism, and the flavors and stories that have left the biggest impact on her.
🎧 Listen to the full episode now and also find us in:
YouTube: @FirstColdPressedNotes
Instagram: @comersacionespodcast
💬 What’s the most unforgettable meal you’ve ever had? Drop a comment below or reply to this email—I’d love to hear your food stories!
📩 If you enjoy Comersaciones, consider subscribing to First Cold Pressed Notes and sharing this post with a fellow food lover.
— Camilo
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