論文對於研究生雖然是畢業的條件，但同時也是日日的壓力和夜夜的噩夢。
在寫作的過程中，因每個人的背景不同，而無異稟，只有勤能補拙的去努力完成。雖然在還是會遇到像似劇中的嚴苛評論家的轟炸或刁難，但如果能換個是在磨練的觀念想，咬緊牙關的撐下去，不管最後是否有個驚人的論文，但必定會有難忘的珍貴的過程回憶，同時也是難得可貴的經歷(經驗)。
格言(中英對照)：就許多方面來說，評論家的工作很輕鬆；我們冒的風險很小，卻握有無比的權力。人們必須奉上自己和作品，供我們評論…。我們喜歡吹毛求疵，因為讀寫皆饒富趣味。但我們評論家得面對難堪的事實，就是以價值而言－－我們的評論，可能根本比不上我們大肆批評的平庸事物！』 『可是，有時評論家必須冒險去發掘並捍衛新的事物！
這世界常苛刻的對待新秀、新的創作，新的事物需要人支持。昨晚，我有
個全新的體驗，一頓奇妙的菜餚，來自令人意想不到的出處！如果說這頓
菜餚和它的創作者，挑戰了我對美食先入為主的觀念！這麼說還太含蓄，
他們徹底的震撼了我！』『過去我曾公開嗆聲…對食神著名的名言：“料
理非難事”嗤之以鼻！不過我發現，現在我終於真正了解他的意思。並非
是誰都能成為偉大的藝術家…，不過偉大的藝術家，卻可能來自任何角
落，現今在食神餐廳掌廚的天才們，出身之低微，令人難以想像…。』
『依在下的看法，他是法國最優秀的廚師…。我很快會再度光臨食神餐
廳！滿足我的口腹之慾…那一晚很美好，是我這輩子最快樂的一晚！』
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.
Last night, I experienced something new, an extraordinary meal from a singularly unexpected source.
To say that both the meal and its maker have challenged my preconceptions is a gross understatement. They have rocked me to my core.
In the past, I have made no secret of my disdain for Chef Gusteau's famous motto: Anyonecan cook.
But I realize that only now do I truly understand what he meant.
Not everyone can become a great artist, but a great artist can come from anywhere.
It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau's, who is, in this critic's opinion, nothing less than the finest chef in France.
I will be returning to Gusteau's soon, hungry for more.
