In case anyone thought that restaurant critics don’t lead glamorous lives, the story of how I spent my day last Thursday should convince you. It also demonstrates how professionals interact with food, and what they are looking for when they go out to eat. More importantly, it is a great examples of gluttony. It started innocently enough. About three weeks ago an email arrived from Sergio Hermann, chef/owner of the restaurant Oud Sluis, saying "Steve, I'm going to be in New York from the 12th through the 16th of April. Where should I eat?” I had only first met Sergio at a lunch at his restaurant back in January, and I was honored that he was willing to rely on my opinions about where to eat. His email included a list of restaurants, and I gave him my opinion as to which ones I thought he would find worthwhile. Emails started going back and forth, and eventually I offered to organize his reservations while he was going to be in town. Soon enough, he had reservations at Jean George, WD-50 and Per Se and he was making plans on his own to eat at Nobu 57, Masa and Atelier de Robuchon. As an aside, when you call or email a restaurant and tell them that you are calling on behalf of a 3 star chef, doors open that would ordinarily stay shut for mere mortals. Whether it be a table materializing in a week’s time when a restaurant has long been booked for that date, or being flexible about the time they are willing to book a table for, everything I asked for happened and managed to get done rather quickly and quite efficiently.