Look how close we’ve got
Look how far we’ve come
And yet we’ve only just begun
Of every step
We take together
If you love me
Won’t you let me know?
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.
- http://www.imdb.com/title/tt0382932/quotes -
Colette: [Linguini is making a mess at the kitchen] What is this? Keep - your station - clear! When the meal rush comes, what will happen? Messy stations slow things down. Food doesn’t go, orders pile up, disaster! I’ll make this easier to remember: keep your station clear, or I WILL KILL YOU!
Linguini: Bonjour, ma chérie. Join us. We were just talking about my inspiration.
Colette: Yes, he calls it his tiny chef.
Linguini: Not that, dearest, I meant you.
Colette: Stop that!
Linguini: Stop what?
Colette: Freaking me out!
Colette: [to Linguini] How do you tell how good bread is without tasting it? Not the smell, not the look, but the *sound* of the crust. Listen.
[she presses the bread between her hands]
Colette: Oh, symphony of crackle. Only great bread sound this way.
A true man, wouldn’t make his girlfriend jealous. Instead, he would make the other girls jealous.
yeah, but….. Ah nevermind
He doesn’t make me cry like you did