Anton Ego: That is where we left it, that was my last word. Anton Ego: I said: "Gusteau has finally found his rightfully place in history right alongside another equally famous chef, Monsieur Boyardee." Ambrister: Touché. Anton Ego: My last review condemned it to the tourist trade. Anton Ego: I haven't reviewed Gusteau's in years. Anton Ego: Announced a new line of microwave egg-rolls?! What?! What?! Spit it out! Ambrister: It's come back, it's. Anton Ego: More financial troubles? Ambrister: No, it's. Anton Ego: Finally closing, is it? Ambrister: No. RAAAAAAAT! Horst: Get the rat! Skinner: Linguini! Get something to trap it! Horst: It’s getting away! Get it, get it, get it! Linguini: What should I do now? Skinner: Kill it! Linguini: Now? Skinner: NO! Not in the kitchen! Are you mad?! If anyone knew we had a rat in our kitchen, they’d shut us down! Our reputation is hanging by a thread as it is! Take it away from here, far away! Kill it! Dispose of it! Go!Īnton Ego: What is it, Ambrister? Ambrister: Gusteau's. 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. Remy: But he's ruining the soup!!!! We gotta 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. Who is next in command? Remy: The sous chef. Food always comes to those who love to cook. You are a cook! A cook makes a thief takes. Gusteau: What are you doing?! Remy: 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? Remy: 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. In many ways, the work of a critic is easy.We can be the greatest restaurant in Paris, and this rat, this brilliant little chef, can lead us there. I know it's a hard thing to believe, but, hey, you believed I could cook, right? Look, this works. You've been giving me credit for his gift. He's the reason I can cook the food that's exciting everyone. But this rat, he's the one behind these recipes. And the truth is, I have no talent at all. But that doesn't mean it's not the.the truth. I know this sounds insane, but, well, the truth sounds insane sometimes.You must try things that may not work, and you must not let anyone define your limits because of where you come from. You must be imaginative, strong-hearted.
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