New York Times restaurant critic Pete Wells has resigned his position after discovering the toll that dining out for a living has been taking on his health. In a recent column, Wells revealed that he is suffering significant health issues, including poor cholesterol, high blood sugar, and hypertension. “When, in the line of duty, you have spent enough hours loading up your tray with mashed potatoes, rolls, biscuits, and an extra slice of pie, you eventually have to ask yourself whether you’re standing in the buffet line for the audience or for yourself,” wrote Wells. The food critic went on to explain that all of his 500 or so reviews were the result of eating 3 meals in the place he was writing about. That’s 36 dishes before he could write a single word. Other food critics share in Wells’ challenges, with the job requiring several visits to restaurants each week and everything on the menu taking a toll on them. “You have to sample the full range of the menu,” said food critic Ligaya Figueras. “If I really felt like a salad today, I can’t just have the salad.” Restaurant critic MacKenzie Chung Fegan revealed that there was a time when she was doing a story about a restaurant that specialized in Peking duck. “There was a 2-week period where I was eating more duck than anyone’s doctor would advise,” said Fegan. A study published in the Journal of Nutrition found that 50% of meals at full-service restaurants in the U.S. and 70% of those at fast-food restaurants were of poor nutritional value. As for Wells, he plans to step down as food critic in August but will remain with the New York Times.
Restaurant Critic Quits Position After His Annual Physical
New York Times restaurant critic Pete Wells has resigned his position after discovering the toll that dining out for a living has been taking on his health. In a recent column, Wells revealed that he is suffering significant health issues, including poor cholesterol, high blood sugar, and hypertension. “When, in the line of duty, you have spent enough hours loading up your tray with mashed potatoes, rolls, biscuits, and an extra slice of pie, you eventually have to ask yourself whether you’re standing in the buffet line for the audience or for yourself,” wrote Wells. The food critic went on to explain that all of his 500 or so reviews were the result of eating 3 meals in the place he was writing about. That’s 36 dishes before he could write a single word. Other food critics share in Wells’ challenges, with the job requiring several visits to restaurants each week and everything on the menu taking a toll on them. “You have to sample the full range of the menu,” said food critic Ligaya Figueras. “If I really felt like a salad today, I can’t just have the salad.” Restaurant critic MacKenzie Chung Fegan revealed that there was a time when she was doing a story about a restaurant that specialized in Peking duck. “There was a 2-week period where I was eating more duck than anyone’s doctor would advise,” said Fegan. A study published in the Journal of Nutrition found that 50% of meals at full-service restaurants in the U.S. and 70% of those at fast-food restaurants were of poor nutritional value. As for Wells, he plans to step down as food critic in August but will remain with the New York Times.