![]() They think you might be a cook, but do you know what I think, Linguini? I think you’re a sneaky, overreaching little. You will make the soup again, and this time I’ll be paying attention. Then back to work! You are either very lucky or very unlucky. Skinner: Since you have expressed such an interest in his cooking career, you shall be responsible for it. Gusteau: You were escaping? Remy: Oh, yeah. If he wishes to swim in dangerous waters, who are we to deny him. He has taken a bold risk, and we should reward that, as Chef Gusteau would have. Skinner: Perhaps I have been a bit harsh on our new garbage boy. Rémy: But he's ruining the soup!!!! We got to tell someone that he's remy! Ĭolette: Anyone can cook. ruining the soup!! A-and nobody's noticing?! It's your restaurant! Do something! Gusteau: What can I do? I am a figment of your imagination. Gusteau: How do you know? What do I always say, Remy? Anyone can cook. He washes dishes or takes out the garbage. ![]() Now, who is that? Remy: Oh, him? He’s nobody. Chef de partie, demi chef de partie, both important. The sous is responsible for the kitchen when the chef's not around. Food always comes to those who love to cook. You are a cook! A cook makes a thief takes. Gusteau: What are you doing?! Rémy: I'm hungry! I don't know where I am, I don't know when I'll find food again! Gusteau: Rémy, you are better than that. Gusteau: Ah, but that is no match for wishful thinking! If you focus on what you left behind, you will never be able to see what lies ahead! Now go up and look around! Why am I talking to you? Gusteau: Oh, you just lost your family, all your friends. Gusteau: Why do you wait and mope? Rémy: Well, I just lost my family. Gusteau: If you are hungry, go up and look around, Rémy. I will be returning to Gusteau's soon, hungry for more.ĭialogue Remy: I waited. 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. Not everyone can become a great artist, but a great artist can come from anywhere. In the past, I have made no secret of my disdain for Chef Gusteau's famous motto: 'Anyone can cook.' But I realize, only now do I truly understand what he meant. To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement. Last night, I experienced something new, an extra-ordinary meal from a singularly unexpected source. The world is often unkind to new talent, new creations. But there are times when a critic truly risks something, and that is in the discovery and defense of the new. But the bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. We thrive on negative criticism, which is fun to write and to read. ![]() We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment.
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