An extraordinary meal from a singularly unexpected source. To say that both the meal and...
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Anton Ego:
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 probably 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*. The world is often unkind to new talent, new creations. The new needs friends. 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 about fine cooking 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, "Anyone can cook." But I realize, 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
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 probably 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*. The world is often unkind to new talent, new creations. The new needs friends. 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 about fine cooking 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, "Anyone can cook." But I realize, 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
Full Transcript
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Ego In many ways the work of a critic is easy
00:00:05.337 --> 00:00:09.058
We risk very little yet enjoy a position over those
00:00:09.675 --> 00:00:13.759
who offer up their work and their selves to our judgment
00:00:13.971 --> 00:00:19.341
We thrive on negative criticism which is fun to write and to read
00:00:19.852 --> 00:00:26.439
But the bitter truth we critics must face is that in the grand scheme of things
00:00:26.525 --> 00:00:30.518
the average piece of junk is probably more meaningful
00:00:30.612 --> 00:00:33.009
than our criticism designating it so
00:00:34.241 --> 00:00:38.405
But there are times when a critic truly risks something
00:00:38.495 --> 00:00:42.784
and that is in the discovery and defense of the new
00:00:42.875 --> 00:00:47.539
The world is often unkind to new talent new creations
00:00:47.713 --> 00:00:50.204
The new needs friends
00:00:50.466 --> 00:00:54.997
Last night I experienced something new
00:00:54.219 --> 00:00:59.213
an extraordinary meal from a singularly unexpected source
00:00:59.391 --> 00:01:02.979
To say that both the meal and its maker
00:01:02.102 --> 00:01:05.064
have challenged my preconceptions about fine cooking
00:01:05.999 --> 00:01:08.438
is a gross understatement
00:01:08.999 --> 00:01:12.997
They have rocked me to my core
00:01:12.738 --> 00:01:16.023
In the past I have made no secret of my disdain
00:01:16.325 --> 00:01:21.319
for chef Gusteau's famous motto anyone can cook
00:01:21.058 --> 00:01:27.999
But I realize only now do I truly understand what he meant
00:01:28.003 --> 00:01:32.006
Not everyone can become a great artist
00:01:32.001 --> 00:01:36.501
but a great artist can come from anywhere
00:01:37.004 --> 00:01:40.999
It is difficult to imagine more humble origins
00:01:40.432 --> 00:01:44.345
than those of the genius now cooking at Gusteau's
00:01:44.001 --> 00:01:47.001
who is in this critic's opinion
00:01:47.999 --> 00:01:51.599
nothing less than the finest chef in France
00:01:53.946 --> 00:01:57.999
I will be returning to Gusteau's soon hungry for more
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Movie Summary
A rat who can cook makes an unusual alliance with a young kitchen worker at a famous Paris restaurant.
Actors
Anton Ego
