Ratatouille Page #4

You think cooking is a cute job,

like Mommy in the kitchen?

Well, Mommy never had to face

the dinner rush when the orders

come flooding in,

and every dish is different

and none are simple,

and all of the different cooking times,

but must arrive on the customer's table

at exactly the same time,

hot and perfect!

Every second counts,

and you cannot be Mommy!

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 easy to remember.

Keep your station clear,

or I will kill you!

Your sleeves

look like you threw up on them.

Keep your hands and arms in,

close to the body. Like this. See?

Always return to this position.

Cooks move fast. Sharp utensils,

hot metal, keep your arms in.

You will minimize cuts and burns

and keep your sleeves clean.

Mark of a chef:

Messy apron, clean sleeves.

I know the Gusteau style cold.

In every dish, Chef Gusteau

always has something unexpected.

I will show you.

I memorize all his recipe.

- Always do something unexpected.

- No. Follow the recipe.

- But you just said that...

- No, no, no.

It was his job to be unexpected.

It is our job to...

- Follow his recipes.

- Follow the recipe.

How do you tell how good bread is

without tasting it?

Not the smell, not the look,

but the sound of the crust.

Listen.

Symphony of crackle.

Only great bread sound this way.

The only way to get the best produce

is to have first pick of the day

and there are only two way

to get first pick.

Grow it yourself, or bribe a grower.

Voil! The best restaurant get first pick.

People think haute cuisine is snooty.

So chef must also be snooty.

But not so.

Lalo there ran away from home at 12.

Got hired by circus people

as an acrobat.

And then he get fired

for messing around

with the ringmaster's daughter.

Horst has done time.

LINGUINl:
What for?

No one know for sure. He changes

the story every time you ask him.

I defrauded a major corporation.

I robbed the second largest bank

in France using only a ballpoint pen.

I created a hole in the ozone

over Avignon.

I killed a man with this thumb.

Don't ever play cards

with Pompidou.

He's been banned from Las Vegas

and Monte Carlo.

- Larousse ran gun for the Resistance.

- Which resistance?

He won't say.

Apparently, they didn't win.

So you see.

We are artist, pirate.

More than cooks are we.

- We?

- Oui. You are one of us now, oui?

Oui. Thank you, by the way,

for all the advice about cooking.

- Thank you, too.

- For what?

For taking it.

Huh?

The rat!

- But he is a...

- I just dropped my keys.

Have you decided this evening?

- Your soup is excellent. But...

- But we order it every time.

- What else do you have?

- Well, we have a very nice foie gras.

I know about the foie gras.

The old standby,

used to be famous for it.

What does the chef have that's new?

- Someone has asked what is new!

- New?

Yes. What do I tell them?

- Well, what did you tell them?

- I told them I would ask!

What are you blathering about?

- Customers are asking what is new.

- What should I tell them?

- What did you tell them?

- I told them I would ask!

This is simple.

Just pull out an old Gusteau recipe,

something we haven't made

in a while...

They know about the old stuff.

They like Linguini's soup.

They are asking for food from Linguini?

A lot of customers like the soup.

That's all we are saying.

Were we saying that?

Very well. If it's Linguini they want

tell them Chef Linguini has prepared

something special for them.

Something definitely off menu.

Oh, and don't forget to stress

- its Linguini-ness.

- Oui, chef.

Now is your chance to try something

worthy of your talent, Linguini.

A forgotten favorite of the chef's,

sweetbread la Gusteau.

- Colette will help you.

- Oui, chef.

Now, hurry up. Our diners are hungry.

Are you sure?

That recipe was a disaster.

Gusteau himself said so.

Just the sort of challenge

a budding chef needs.

"Sweetbread la Gusteau.

"Sweetbread cooked

in a seaweed salt crust

"with cuttlefish tentacle,

dog rose pure,

"geoduck egg, dried white fungus?

"Anchovy licorice sauce."

I don't know this recipe,

but it's Gusteau's, so...

Lalo! We have

some veal stomach soaking, yes?

Yes!

The veal stomach, I get that.

Veal stomach?

Oh!

Okay.

I'll be right back. Where...

Hey, I got to... Hey!

Don't mind me.

I just need to borrow this real quick.

Let's see, over here...

I'll be back.

Thank you.

Excuse me. I'm going to...

Apparently, I need this. I'll be right...

I'm going to pick that up.

I got some of that spice.

Okay.

What are you doing? You're supposed

to be preparing the Gusteau recipe.

This is the recipe.

The recipe doesn't call

for white truffle oil!

What else have you...

You are improvising?

This is no time to experiment.

The customer are waiting.

You're right. I should listen to you!

- Stop that!

- Stop what?

Freaking me out!

Whatever you are doing, stop it.

Where is the special order?

- Coming!

- I thought we were together on this.

- We are together.

- Then what are you doing?

- It's very hard to explain.

- The special?

- Come get it!

Whoa, whoa.

I forgot the anchovy licorice sauce.

- Don't you dare.

- I'm not, I'm not. I'm...

Sorry.

Is Linguini's dish done yet?

Ja. It's as bad as we remember.

Just went out.

- Did you taste it?

- Ja, of course, before he changed it.

Good. What? How could he change it?

He changed it

as it was going out the door!

Ow!

They love it!

Other diners are already

asking about it, about Linguini.

I have seven more orders!

That's wonderful.

I'd like one of those.

Special order!

What is that?

Special order! Special order!

Special order!

To Linguini.

- Congratulations, Mr. Linguini.

- Cheers, ja?

Drink now, there's plenty.

Take a break, Little Chef. Get some air.

We really did it tonight.

Dah!

Got your toque!

Oh, seriously now.

I'd love to have a little talk with you,

Linguini, in my office.

- Am I in trouble?

- Trouble? No.

A little wine, a friendly chat.

Just us cooks.

The plongeur won't be coming to you

for advice anymore, eh, Colette?

He's gotten all he needs.

Toasting your success, eh, Linguini?

Good for you.

I just took it to be polite.

I don't really drink, you know.

Of course you don't.

I wouldn't either if I was drinking that.

But you would have to be an idiot

of elephantine proportions

not to appreciate

this '61 Chteau Latour.

And you, Monsieur Linguini,

are no idiot.

Let us toast your non-idiocy.

- Remy!

- Emile?

I can't believe it! You're alive!

- You made it!

- I thought I'd never see you guys again!

We figured

you didn't survive the rapids.

And what are you eating?

I don't really know.

I think it was

some sort of wrapper once.

What? No.

You're in Paris now, baby. My town.

No brother of mine eats rejectamenta

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