Quote:
Originally Posted by
kwilkinson 
Why? These people are the ones who have been judging them for all of their professional lives, and will continue to.
I think that this is less true today than in years past.
In my experience, critics leave much to be desired - usually by having definite opinions about food and flavor/texture profiles whereas the chef's I've known can appreciate a great dish even if it doesn't fit their personal flavor and texture profile.
I've also found food critics much more open to influence and appeals to their vanity.