The Life of a Food Critic

The role of a food critic involves more than just enjoying meals; it requires careful evaluation and discretion. Tom Sietzma of The Washington Post eats out almost every night, often visiting eight to ten restaurants a week to provide diverse perspectives and honest feedback. He chooses restaurants based on a variety of factors, including cuisine type and price level, to maintain a balanced review process. Tom's commitment to anonymity is crucial, as he often visits establishments multiple times without revealing his identity to ensure consumer experiences are truly reflective of the dining environment.