Greg, Helen, we talk a lot and there is something that I know is a phenomenon that both of us experience,

which is that when you tell your family members what your job is, they always think that

we're restaurant critics. You knew exactly what I was going to say.

On today's episode of The Eater Upsell, Greg's going to be talking with Eric Repare,

the chef of New York's iconic Le Bernardin, an author of the memoir 32 Greg's

iconic Le Bernardin and author of the memoir 32 Yokes.

You may have noticed that I didn't say Greg and I are going to be talking to him

because just Greg is or Greg was when we recorded this episode.

But if you really miss my voice, I'll be at the end, saying

the credits. So stick around for that. But first, Greg and I are going to shoot the

shit a little about how we're fundamentally misunderstood as human beings.

Everybody thinks I'm a restaurant critic.

Everyone, yeah.

And not like, oh, the first time you get a job, you know,

being a food editor, like after however long we've both been doing this I mean I was actually like on the phone with my bank the other day and like you know somebody was like what do you do the person that was helping me what do you do? The person that was helping me, what do you do?

And I'm like, I'm an editor at Eater, it's a food site,

and they're like, your job must be great going around reviewing all the restaurants.

Yeah, and it's interesting because I think that for a lot of people in the world who do not participate in the food industry, like the understanding of what people who are not cooks do is largely

restaurant criticism. Like if you're in food media, you are probably a person who

assesses restaurants for a living.

Yes, there are like maybe what just two dozen actual restaurant critics in America right now?

Yeah, I mean depending on where you want to draw the line.

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