Longtime Washington Post food critic Tom Sietsema participated in a live interview at the Washington Post food lab. Within minutes, his fake mustache was falling off.
Questions answered included which restaurant didn’t deserve the stars awarded by Michelin (Plume at the Jefferson Hotel), how to get credit cards under a fake name (avoid too many questions by paying promptly), and how he got his job (the food critic at the time hired him, and Bob Woodward did not).
