{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fthe-front-burner-with-jimmy-andrew.simplecast.com%2Fepisodes%2Ff4c092f5-f4c092f5","width":444,"version":"1.0","type":"rich","title":"Episode 4: Critical Condition","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/aa1358/aa13587f-b854-4fbd-8593-63d67a9d7f51/b9f14eda-da00-427e-bfc4-3a2fe719da1d/1455216789artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/b9f14eda-da00-427e-bfc4-3a2fe719da1d\" height=\"200\" width=\"100%\" title=\"Episode 4: Critical Condition\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"A number of long-simmering tensions between chefs and the media recently boiled over following the New York Times bombshell Per Se review. An all-star round-table representing both camps, and several generations, join Jimmy and Andrew to make sense of it all this week: Drew Nieporent, Hanna Raskin, Sam Sifton, Alex Stupak, Ryan Sutton, and David Waltuck. We discuss the complicated and evolving relationship between these two populations: Should reviews be written/consumed as entertainment? Does the star system still make sense? Why the recent critical focus on value? Is it appropriate for chefs to respond to critics and -- if so -- how? A rare opportunity to hear these two populations exchange ideas about this complex, hot-button topic. A bad review is something that I dont feel a need to respond to, but I take very much to heart and I think all restauranteurs and chefs do. [16:00] --David Waltuck on The Front Burner At its best, the critic can act as a translator, explainer, or reporter who is divining what is going on here culturally as opposed to what is going on here from a business perspective. [17:50] --Sam Sifton on The Front Burner andnbsp;\n\n"}