A great artist can come from any background

“In many ways, the work of a critic is easy. We risk very little yet enjoy a position over those who offer up their work and their selves to our judgment.

“We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is more meaningful than our criticism designating it so.

“But there are times when a critic truly risks something, and that is in the discovery and defense of the new. …

“Not everyone can become a great artist, but a great artist can come from anywhere.”

Anton Ego, the Parisian food critic in the Pixar movie “Ratatouille” – image from imdb.com site for the movie.

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