What’s my problem? First of all, I’m a rat. I think it’s apparent that I need to rethink my life a little bit. It sounds like ‘rat’ and ‘patootie.’ Rat-patootie.” – Linguiniġ9. One can get too familiar with vegetables, you know!”ġ8. Linguini: “I’m just familiarizing myself with, you know, the vegetables and such.” Skinner: “Get out. “Keep your stations clear or I will kill you!” - Coletteġ7. I will be returning to Gusteau’s soon, hungry for more.” – Anton Egoġ6. 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 extraordinary 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. “Not everyone can become a great artist, but a great artist can come from anywhere.” – Food critic Anton Egoġ5. “People think haute cuisine is snooooty, so chef must also be snooty. “Haute cuisine is an antiquated hierarchy built upon rules written by stupid old men, rules designed to make it impossible for women to enter this world.” – ColetteĬhef Skinner: “Cheap sausages dipped in batter and deep-fried. I think it was some sort of… wrapper once.”ġ0. “I can’t believe it! A real gourmet kitchen, and I get to watch!” – RemyĮmile: “I don’t really know.
It’s like you’re involving me in crime!” – EmileĨ. “All this cooking and reading and TV-watching while we cook and read. “Anyone can cook, but only the fearless can be great.” – Gusteauħ. … I mean, just look at what they do with food!” – RemyĤ. “ don’t just survive they discover they create. “If you are what you eat, then I only want to eat the good stuff.” – Remyģ. “Paris? All these times I’ve been underneath Paris?” - RemyĢ.