[00:28.08]Although each of the world's countries
[00:30.22]would like to dispute this fact,
[00:31.55]we French know the truth:
[00:33.08]The best food in the world is made in France.
[00:35.42]The best food in France is made in Paris.
[00:37.59]And the best food in Paris, some say, is made by Chef Auguste Gusteau.
[00:42.19]Gusteau's restaurant is the toast of Paris,
[00:44.66]booked five months in advance.
[00:46.40]And his dazzling ascent to the top of fine French cuisine
[00:49.23]has made his competitors envious.
[00:51.67]He is the youngest chef ever to achieve a five-star rating.
[00:55.11]Chef Gusteau's cookbook, Anyone Can Cook!
[00:57.34]Climbed to the top of the bestseller list.
[00:59.58]But not everyone celebrates its success.
[01:01.98]Amusing title, Anyone Can Cook!
[01:04.98]What's even more amusing is that Gusteau actually seems to believe it.
[01:08.79]I, on the other hand, take cooking seriously.
[01:11.39]And, no, I don't think anyone can do it.
[01:53.43]This is me.
[01:55.80]I think it's apparent I need to rethink my life a little bit.
[01:59.34]What's my problem?
[02:01.04]First of all, I'm a rat.
[02:05.04]Which means life is hard.
[02:08.78]And second, I have a highly developed sense of taste and smell.
[02:14.55]Flour, eggs, sugar, vanilla bean...
[02:18.99]Oh! Small twist of lemon.
[02:21.26]Whoa, you can smell all that? You have a gift.
[02:25.00]This is Emile, my brother. He's easily impressed.
[02:28.53]So you can smell ingredients? So what?
[02:32.34]This is my dad. He's never impressed.
[02:35.71]He also happens to be the leader of our clan.
[02:38.88]So, what's wrong with having highly developed senses?
[02:42.28]- Whoa, whoa, whoa! Don't eat that! - What's going on here?
[02:46.99]Turns out that funny smell was rat poison.
[02:50.52]Suddenly, Dad didn't think my talent was useless.
[02:53.99]I was feeling pretty good about my gift,
[02:56.56]until Dad gave me a job.
[03:02.17]That's right. Poison checker.
[03:06.84]Close to godliness.
[03:09.51]Which means clean. You know, cleanliness is close to...
[03:14.05]Never mind. Move on.
[03:16.41]Well, it made my dad proud.
[03:18.48]Now, don't you feel better, Remy? You've helped a noble cause.
[03:23.19]Noble? We're thieves, Dad.
[03:25.86]And what we're stealing is, let's face it, garbage.
[03:29.56]It isn't stealing if no one wants it.
[03:31.66]If no one wants it, why are we stealing it?
[03:35.37]Let's just say we have different points of view.
[03:38.34]This much I knew:
[03:39.94]If you are what you eat, then I only want to eat the good stuff.
[03:44.04]But to my dad...
[03:45.61]Food is fuel.
[03:46.84]You get picky about what you put in the tank, your engine is gonna die.
[03:50.58]Now shut up and eat your garbage.
[03:52.25]Look, if we're going to be thieves,
[03:53.85]why not steal the good stuff in the kitchen,
[03:55.82]where nothing is poisoned?
[03:57.52]First of all, we are not thieves.
[04:00.19]Secondly, stay out of the kitchen and away from the humans.
[04:04.46]I know I'm supposed to hate humans,
[04:06.30]but there's something about them.
[04:08.43]They don't just survive. They discover, they create.
[04:13.17]I mean, just look at what they do with food.
[04:15.44]GUS TEAU ON TV: How can I describe it?
[04:17.04]Good food is like music you can taste, color you can smell.
[04:21.11]There is excellence all around you.
[04:23.68]You need only be aware to stop and savor it.
[04:31.12]Oh, Gusteau was right.
[04:33.59]Oh, mmm, yeah.
[04:38.86]Each flavor was totally unique.
[04:46.10]But combine one flavor with another,
[04:49.41]and something new was created.
[04:57.88]So now I had a secret life.
[05:08.23]The only one who knew about it was Emile.
[05:11.10]Hey, Emile. Emile.
[05:13.63]I found a mushroom.
[05:15.73]Come on, you're good at hiding food. Help me find a good place to put this.
[05:19.50]He doesn't understand me, but I can be myself around him.
[05:22.71]Why are you walking like that?
[05:24.54]I don't want to constantly have to wash my paws.
[05:27.61]Did you ever think about how we walk on the same paws
[05:29.78]that we handle food with?
[05:31.08]You ever think about what we put into our mouths?
[05:33.25]All the time.
[05:34.42]When I eat, I don't want to taste everywhere my paws have been.
[05:37.09]Well, go ahead.
[05:38.32]But if Dad sees you walking like that, he's not going to like it.
[05:42.16]What have you got there?
[05:44.33]Ah, oh, oh...
[05:46.76]You found cheese?
[05:48.97]And not just any cheese. Tomme de chevre de pays!
[05:53.50]That would go beautifully with my mushroom.
[05:59.31]This rosemary! This rosemary
[06:02.61]with maybe with a few drops from this sweet grass.
[06:06.75]Well, throw it on the pile, I guess, and then we'II... You know...
[06:09.85]We don't want to throw this in with the garbage. This is special.
[06:14.36]But we're supposed to return to the colony
[06:16.09]before sundown or, you know, Dad's gonna...
[06:18.90]There are possibilities unexplored here.
[06:20.90]We got to cook this.
[06:22.50]Now, exactly how we cook this is the real question...
[06:29.91]The key is to keep turning it.
[06:32.28]Get the smoky flavor nice and even.
[06:36.91]That storm's getting closer.
[06:39.42]Hey, Remy, you think that maybe we shouldn't be so...
[06:55.97]You got to taste this!
[06:57.54]This is... It's got this kind of... It's burny, melty...
[07:01.94]It's not really a smoky taste. It's a certain... It's kind of like a...
[07:06.04]It's got, like, this "ba-boom, zap" kind of taste. Don't you think?
[07:10.05]- What would you call that flavor? - Lightning-y?
[07:13.52]Yeah. It's lightning-y! We got to do that again.
[07:18.09]Okay, when the next storm comes, we'll go up on the roof...
[07:20.86]I know what this needs! Saffron! A little saffron would make this!
[07:24.40]Saffron. Why do I get the feeling...
[07:27.03]- it's in the kitchen? - It's in the kitchen.
[07:35.91]- Saffron. - Not good.
[07:39.71]Don't like it. She's gonna wake up.
[07:43.68]I've been down here a million times.
[07:45.22]She turns on the cooking channel, boom, she never wakes up.
[07:48.49]You've been here a million times?
[07:50.59]I'm telling you, saffron will be just the thing. Gusteau swears by it.
[07:54.39]Okay. Who's Gusteau?
[07:56.29]Just the greatest chef in the world. Wrote this cookbook.
[07:59.66]Wait. You read?
[08:02.63]- Well, not excessively. - Oh, man. Does Dad know?
[08:07.54]You could fill a book, a lot of books, with things Dad doesn't know.
[08:12.24]And they have, which is why I read. Which is also our secret.
[08:16.55]I don't like secrets.
[08:18.05]All this cooking and reading and TV-watching
[08:21.99]while we read and cook.
[08:24.39]It's like you're involving me in crime, and I let you.
[08:27.59]Why do I let you?
[08:33.66]What's taking those kids so long?
[08:36.80]Ah, I'Aquila saffron. Italian. Huh?
[08:40.07]Gusteau says it's excellent. Good thing the old lady is a food love...
[08:43.77]Forget mystique. This is about your cooking.
[08:46.54]Hey! That's Gusteau. Emile, look.
[08:49.15]Great cooking is not for the faint of heart.
[08:51.75]You must be imaginative, strong hearted.
[08:54.49]You must try things that may not work.
[08:56.65]And you must not let anyone define your limits
[08:58.86]because of where you come from.
[09:01.09]Your only limit is your soul.
[09:03.46]What I say is true. Anyone can cook. But only the fearless can be great.
[09:12.60]But it was not to last.
[09:15.04]Gusteau's restaurant lost one of its five stars
[09:18.01]after a scathing review by France's top food critic, Anton Ego.
[09:23.25]It was a severe blow to Gusteau,
[09:25.48]and the brokenhearted chef died shortly afterwards,
[09:28.62]which, according to tradition, meant the loss of another star.
[09:32.96]Gusteau is dead?
[09:53.31]No, you'll lead her to the colony!
[10:14.37]- Help, Remy, help! - Emile! Start swinging the light!
[10:19.67]Try to grab you.
[10:24.58]Emile, swing to me.
[11:00.14]Evacuate! Everyone, to the boats.
[11:07.65]- Let me through! - The book.
[11:11.46]Excuse me. Move, move.
[11:28.91]Go, go, go, go. Move, move, move.
[11:32.91]Get the bridge up! Move it, move it!
[11:36.55]Hey, Johnny! Hurry!
[11:38.18]Push off. Come on.
[11:45.59]- Take the baby. Here! - Give me your paw.
[11:49.53]Hey, wait for me!
[11:56.07]Is everybody here? Do we have everybody?
[11:58.30]- Wait a minute. Where's Remy? - Right here. I'm coming.
[12:03.64]Hold on, Son. Give him something to grab on to.
[12:06.81]Come on, boy. Paddle, Son.
[12:08.91]Come on. Reach for it.
[12:11.78]You can do it.
[12:17.19]- Remy! - Dad!
[12:18.79]Come on. You can make it. You can make it.
[12:27.53]Guys, wait. Stop!
[12:29.57]Remy. Come on. Paddle.
[12:31.74]Hold on! Wait for me. Hold on.
[13:50.11]for a sound,
[14:21.95]If you are hungry, go up and look around, Remy.
[14:27.99]Why do you wait and mope?
[14:30.49]Well, I've just lost my family, all my friends,
[14:37.83]- How do you know? - Well, I...
[14:41.23]You are an illustration. Why am I talking to you?
[14:45.17]Well, you just lost your family, all your friends. You are Ionely.
[14:49.97]Yeah. Well, you're dead.
[14:52.28]Ah, but that is no match for wishful thinking.
[14:55.71]If you focus on what you've left behind,
[14:57.55]you'll never be able to see what lies ahead.
[15:00.02]Now go up and look around.
[15:41.93]What are you doing?
[15:45.56]I don't know where I am,
[15:47.06]and I don't know when I'll find food again.
[15:48.87]Remy, you are better than that. You are a cook.
[15:52.67]A cook makes. A thief takes. You are not a thief.
[15:58.24]But I am hungry.
[16:01.61]Food will come, Remy.
[16:03.38]Food always comes to those who love to cook.
[16:20.03]- You think I am playing? - You don't have the guts.
[17:11.48]All this time I've been underneath Paris?
[17:23.89]The most beautiful.
[17:26.83]Gusteau's? Your restaurant?
[17:29.53]You've led me to your restaurant.
[17:33.04]It seems as though I have. Yes. There it is! I have led you to it!
[17:38.34]I got to see this.
[17:40.38]- Ready to go on table seven. - Coming around.
[17:42.05]- One order of steamed pike up. - Coming up.
[17:43.85]I need more soup bowls, please.
[17:45.68]I need two rack of lamb. I need more leeks.
[17:48.39]I need two salmon, three salade composee, and three filet.
[17:51.76]Three orders of salade composee working.
[17:53.76]Firing two orders, seared salmon.
[17:55.56]Three filet working. I need plates.
[17:58.20]- Fire seven. - Three salade composee up.
[18:00.96]Don't mess with my mise!
[18:03.10]Open down low.
[18:04.30]I'm getting buried here.
[18:07.40]Hello, Chef Skinner. How your night be now?
[18:10.21]- Bonjour, chef. - Hello, Chef Skinner.
[18:12.34]- Evening, chef. - Ordering deux filet.
[18:14.95]Hey, boss, look who is here.
[18:16.91]Alfredo Linguini, Renata's little boy.
[18:19.42]- Hi. - All grown up, eh?
[18:21.15]You remember Renata, Gusteau's old flame?
[18:24.99]- Yes. How are you... - Linguini.
[18:28.23]Yes, Linguini. So nice of you to visit. How is...
[18:32.53]- My mother? - Renata.
[18:34.47]- Yes, Renata. How is she? - Good.
[18:37.60]Well, not... She's been better. I mean...
[18:45.78]Oh, don't be. She believed in heaven, so she's covered.
[18:49.51]You know, afterlife-wise?
[19:00.82]- What's this? - She left it for you.
[19:04.16]I think she hoped it would help me,
[19:07.60]you know, get a job here.
[19:10.10]But of course. Gusteau wouldn't hesitate.
[19:12.87]Any son of Renata's is more than...
[19:14.04]Yes, well, we could file this and if something suitable opens up...
[19:17.77]We have already hired him.
[19:18.94]What? How dare you hire someone without my...
[19:22.78]We needed a garbage boy.
[19:25.22]Oh, garbage. Well...
[19:27.82]I'm glad it worked out.
[19:39.30]I can't believe it.
[19:40.96]A real gourmet kitchen, and I get to watch.
[19:44.37]You've read my book. Let us see how much you know, huh?
[19:47.67]Which one is the chef?
[19:51.68]- Oh, that guy. - Very good.
[19:54.24]Who is next in command?
[19:55.85]The sous chef. There.
[19:58.98]The sous is responsible for the kitchen when the chef's not around.
[20:03.15]Saucier, in charge of sauces. Very important.
[20:06.69]Chef de partie, demi chef de partie, both important.
[20:10.89]Commis, commis, they're cooks. Very important.
[20:13.90]You are a clever rat. Now, who is that?
[20:17.70]Oh, him? He's nobody.
[20:19.94]Not nobody. He is part of the kitchen.
[20:22.11]No, he's a plongeur or something.
[20:24.07]He washes dishes or takes out the garbage. He doesn't cook.
[20:26.68]- But he could. - Uh, no.
[20:30.01]How do you know? What do I always say?
[20:32.35]Anyone can cook.
[20:34.08]Well, yeah, anyone can. That doesn't mean that anyone should.
[20:38.12]Well, that is not stopping him. See?
[20:42.46]What is he doing? No. No! No, this is terrible!
[20:48.90]He's ruining the soup. And nobody's noticing?
[20:52.74]It's your restaurant. Do something.
[20:54.74]What can I do? I am a figment of your imagination.
[20:58.01]But he's ruining the soup! We got to tell someone that he's...
[21:08.32]Table five coming up, right now.
[21:18.50]- Coming down the line. - Set.
[21:29.41]Hot! Open oven!
[22:11.32]Oui, chef. One filet mignon, three lamb, two duck.
[22:35.21]Fire those souffles for table six, ja.
[22:38.01]- Five minutes, chef. - Oh, God.
[22:45.32]Tonight, I'd like to present the foie gras.
[22:47.82]It has a wonderful finish.
[22:49.39]- Ooh! - Ah!
[23:08.74]Ready to go on table seven. Come on! Let's go!
[23:54.08]Remy! What are you waiting for?
[23:56.09]Is this going to become a regular thing with you?
[23:58.02]You know how to fix it. This is your chance.
[24:55.51]The soup! Where is the soup? Out of my way.
[25:00.55]Move it, garbage boy!
[25:03.39]You are cooking?
[25:06.16]How dare you cook in my kitchen?
[25:09.69]Where do you get the gall
[25:11.86]to even attempt something so monumentally idiotic?
[25:15.60]I should have you drawn and quartered!
[25:17.70]I'll do it. I think the law is on my side.
[25:21.97]Larousse, draw and quarter this man
[25:23.54]after you put him in the duck press to squeeze the fat out of his head.
[25:28.81]- What are you blathering about? - The soup!
[25:36.22]Stop that soup!
[26:06.15]She wants to see the chef.
[26:26.04]- What did the customer say? - It was not a customer. It was a critic.
[26:30.01]- Ego? - Solene LeClaire.
[26:32.28]- LeClaire? What did she say? - She likes the soup.
[26:36.51]- Wait. - What do you mean, "Wait"?
[26:38.25]You're the reason I'm in this mess.
[26:39.98]Someone is asking about your soup.
[26:51.46]What are you playing at?
[26:56.47]Am I still fired?
[26:57.83]- You can't fire him. - What?
[27:00.07]LeClaire likes it, yeah? She made a point of telling you so.
[27:03.47]If she write a review to that effect
[27:04.87]and find out you fired the cook responsible...
[27:06.94]- He's a garbage boy. - Who made something she liked.
[27:10.21]How can we claim to represent the name of Gusteau
[27:12.58]if we don't uphold his most cherished belief?
[27:14.85]And what belief is that, Mademoiselle Tatou?
[27:17.82]Anyone can cook.
[27:23.69]Perhaps I have been a bit harsh on our new garbage boy.
[27:29.80]He has taken a bold risk
[27:32.17]and we should reward that, as Chef Gusteau would have.
[27:36.94]If he wishes to swim in dangerous waters,
[27:40.04]who are we to deny him?
[27:42.78]- You were escaping? - Oh, yeah.
[27:45.12]Since you have expressed such an interest in his cooking career,
[27:49.39]you shall be responsible for it.
[27:56.29]Then back to work.
[27:58.86]You are either very lucky or very unlucky.
[28:02.63]You will make the soup again, and this time, I'll be paying attention.
[28:08.27]Very close attention.
[28:11.34]They think you might be a cook. But you know what I think, Linguini?
[28:16.01]I think you are a sneaky, overreaching little...
[28:24.32]- Rat! - Get the rat.
[28:26.02]Linguini. Get something to trap it.
[28:28.19]It's getting away. Get it, get it, get it.
[28:30.49]- What should I do now? - Kill it.
[28:32.46]- Now? - No, not in the kitchen. Are you mad?
[28:35.17]Do you know what would happen to us
[28:36.80]if anyone knew we had a rat in our kitchen?
[28:39.37]They'd close us down.
[28:41.10]Our reputation is hanging by a thread as it is.
[28:43.61]Take it away from here. Far away. Kill it. Dispose of it. Go!
[29:24.41]Don't look at me like that! You aren't the only one who's trapped.
[29:28.35]They expect me to cook it again!
[29:30.72]I mean, I'm not ambitious. I wasn't trying to cook.
[29:33.59]I was just trying to stay out of trouble.
[29:35.83]You're the one who was getting fancy with the spices!
[29:38.96]What did you throw in there? Oregano? No? What? Rosemary?
[29:44.13]That's a spice, isn't it? Rosemary?
[29:47.14]You didn't throw rosemary in there?
[29:49.94]Then what was all the flipping and all the throwing the...
[29:58.08]I need this job. I've lost so many.
[30:01.85]I don't know how to cook, and now I'm actually talking to a rat as if you...
[30:07.16]Did you nod?
[30:08.49]Have you been nodding?
[30:12.10]You understand me?
[30:14.40]So I'm not crazy!
[30:17.27]Wait a second, wait a second.
[30:20.40]I can't cook, can I?
[30:27.54]You can, right?
[30:31.58]Look, don't be so modest. You're a rat, for Pete's sake.
[30:34.15]Whatever you did, they liked it.
[30:37.15]Yeah. This could work.
[30:40.56]Hey, they liked the soup!
[30:45.30]They liked the soup. Do you think you could do it again?
[30:53.97]Okay, I'm going to let you out now.
[30:57.21]But we're together on this. Right?
[32:13.85]So this is it.
[32:16.25]I mean, it's not much, but it's, you know...
[32:26.16]It could be worse.
[32:27.50]There's heat and light and a couch with a TV.
[32:30.00]So, you know, what's mine is yours.
[32:34.97]Is this a dream?
[32:37.37]The best kind of dream.
[32:40.04]One we can share.
[32:42.45]But why here?
[32:47.05]Why not here?
[32:49.05]Why not now?
[32:51.59]What better place to dream than in Paris?
[33:08.74]Morning, Little Chef. Rise and...
[33:15.55]Idiot! I knew this would happen!
[33:17.08]I let a rat into my place and tell him what's mine is his!
[33:21.22]Stupid! He's stolen food and hit the road! What did I expect?
[33:24.72]That's what I get for trusting a...
[33:29.86]Hi. Is that for me?
[33:41.74]That's good. What did you put in this?
[33:46.44]Where'd you get that?
[33:51.15]Look, it's delicious. But don't steal. I'll buy some spices, okay?
[33:59.09]Oh, no. We're going to be late. And on the first day!
[34:02.59]Come on, Little Chef!
[34:04.09]"Though I, like many other critic,
[34:06.00]"had written off Gusteau as irrelevant since the great chef's death,
[34:09.43]"the soup was a revelation. A spicy yet subtle taste experience."
[34:14.10]- Solene LeClaire? - Yes!
[34:16.54]"Against all odds, Gusteau's has recaptured our attention.
[34:20.81]"Only time will tell if they deserve it."
[34:40.00]Look, I know it's stupid and weird, but neither of us can do this alone,
[34:44.23]so we got to do it together, right? You with me?
[34:49.01]So let's do this thing!
[35:07.16]Welcome to hell. Now, recreate the soup.
[35:12.83]Take as much time as you need. All week if you must.
[35:44.19]You son of a...
[36:10.69]This is not going to work, Little Chef!
[36:12.69]I'm going to lose it if we do this anymore.
[36:15.36]We've got to figure out something else.
[36:17.89]Something that doesn't involve any biting, or nipping,
[36:20.23]or running up and down my body with your little rat feet.
[36:23.03]The biting! No! Scampering! No!
[36:25.84]No scampering or scurrying. Understand, Little Chef?
[36:33.68]Oh, you're hungry.
[36:42.69]Okay. So let's think this out.
[36:45.52]You know how to cook, and I know how to appear
[36:51.69]We need to work out a system so that I do what you want
[36:54.66]in a way that doesn't look like I'm being controlled by a tiny rat chef.
[36:57.80]Would you listen to me? I'm insane! I'm insane! I'm insane!
[37:00.00]In a refrigerator talking to a rat about cooking in a gourmet restaurant.
[37:03.11]- I will never pull this off! - Linguini?
[37:05.07]We gotta communicate.
[37:06.14]I can't be constantly checking for a yes or no head shake from a...
[37:12.32]The rat! I saw it!
[37:14.35]- A rat? - Yes, a rat. Right next to you.
[37:18.45]What are you doing in here?
[37:21.46]I'm just familiarizing myself with, you know, the vegetables and such.
[37:29.50]One can get too familiar with vegetables, you know!
[37:33.67]That was close. Are you okay up there?
[37:48.99]How did you do that?
[38:04.67]That's strangely involuntary!
[38:09.07]One look and I knew we had the same crazy idea.
[38:26.22]Where are you taking me? Wait.
[38:37.87]Wait. I'm sorry.
[39:56.21]A votre sante!
[40:31.68]That should do it.
[40:36.72]Congratulations. You were able to repeat your accidental success.
[40:41.86]But you'll need to know more than soup if you are to survive in my kitchen, boy.
[40:46.63]Colette will be responsible for teaching you how we do things here.
[40:52.23]Listen, I just want you to know
[40:54.70]how honored I am to be studying under such...
[40:57.64]No! You listen. I just want you to know exactly who you are dealing with.
[41:01.11]How many women do you see in this kitchen?
[41:04.08]- Only me. Why do you think that is? - Well, I...
[41:06.58]Because haute cuisine is an antiquated hierarchy
[41:08.88]built upon rules written by stupid old men.
[41:11.62]Rules designed to make it impossible for women to enter this world.
[41:15.19]But still I'm here. How did this happen?
[41:17.56]Because, well, because you...
[41:20.26]Because I am the toughest cook in this kitchen.
[41:22.50]I've worked too hard for too long to get here
[41:24.27]and I am not going to jeopardize it for some garbage boy who got lucky.
[41:34.01]Easy to cook. Easy to eat. Gusteau makes Chinese food
[41:42.22]- Excellent work, Francois, as usual. - It's good, isn't it?
[41:46.09]I want you to work up something for my latest frozen food concept.
[41:50.43]Gusteau's Corn Puppies.
[41:52.76]They're like corn dogs, only smaller. Bite size.
[41:57.43]What are corn dogs?
[41:58.70]Cheap sausages dipped in batter and deep fried. You know, American.
[42:03.44]Whip something up.
[42:04.67]Maybe Gusteau in overalls and Huckleberry Tom hat.
[42:08.31]Or as a big ear of corn in doggie make-up.
[42:11.61]Yes. But, please, with dignity.
[42:42.09]Get my lawyer!
[42:44.22]Well, the will stipulates
[42:46.43]that if after a period of two years from the date of death
[42:50.30]no heir appears,
[42:51.70]Gusteau's business interests will pass to his sous chef. You.
[42:56.10]I know what the will stipulates.
[42:58.20]What I want to know is if this letter... If this boy changes anything!
[43:07.78]There's not much resemblance.
[43:09.75]There's no resemblance at all. He is not Gusteau's son.
[43:13.39]Gusteau had no children, and what of the timing of all this?
[43:16.66]The deadline in the will expires in less than a month!
[43:20.09]Suddenly, some boy arrives with a letter
[43:22.29]from his recently deceased mother claiming Gusteau is his father?
[43:28.93]- This is Gusteau's? - Yes, yes, yes.
[43:30.90]- May I? - Of course.
[43:32.61]But the boy does not know.
[43:34.17]She claims she never told him, or Gusteau, and asks that I not tell.
[43:38.61]- Why you? What does she want? - A job for the boy.
[43:42.72]- Only a job? - Well, yes.
[43:45.72]Then what are you worried about? If he works here,
[43:48.35]you'll be able to keep an eye on him while I do a little digging.
[43:51.39]Find out how much of this is real.
[43:53.33]I will need you to collect some DNA samples
[43:56.00]from the boy. Hair, maybe.
[43:57.83]Mark my words. The whole thing is highly suspect.
[44:02.90]He knows something.
[44:05.20]Relax, he's a garbage boy. I think you can handle him.
[44:15.68]What are you doing?
[44:16.92]I'm cutting vegetables. I'm cutting vegetables?
[44:18.98]No! You waste energy and time!
[44:20.82]You think cooking is a cute job, like Mommy in the kitchen?
[44:23.92]Well, Mommy never had to face
[44:25.19]the dinner rush when the orders come flooding in,
[44:26.86]and every dish is different and none are simple,
[44:28.39]and all of the different cooking times,
[44:29.86]but must arrive on the customer's table
[44:31.16]at exactly the same time, hot and perfect!
[44:33.37]Every second counts, and you cannot be Mommy!
[44:38.67]What is this? Keep your station clear!
[44:41.91]When the meal rush comes, what will happen?
[44:43.71]Messy stations slow things down.
[44:45.38]Food doesn't go, orders pile up. Disaster.
[44:47.78]I'll make this easy to remember.
[44:49.58]Keep your station clear, or I will kill you!
[44:55.15]Your sleeves look like you threw up on them.
[44:57.52]Keep your hands and arms in, close to the body. Like this. See?
[45:00.33]Always return to this position.
[45:01.56]Cooks move fast. Sharp utensils, hot metal, keep your arms in.
[45:05.26]You will minimize cuts and burns and keep your sleeves clean.
[45:08.27]Mark of a chef: Messy apron, clean sleeves.
[45:10.97]I know the Gusteau style cold.
[45:12.81]In every dish, Chef Gusteau always has something unexpected.
[45:16.21]I will show you. I memorize all his recipe.
[45:19.21]- Always do something unexpected. - No. Follow the recipe.
[45:23.12]- But you just said that... - No, no, no.
[45:24.68]It was his job to be unexpected. It is our job to...
[45:28.12]- Follow his recipes. - Follow the recipe.
[45:30.16]How do you tell how good bread is without tasting it?
[45:32.59]Not the smell, not the look, but the sound of the crust.
[45:39.30]Symphony of crackle. Only great bread sound this way.
[45:43.20]The only way to get the best produce is to have first pick of the day
[45:46.21]and there are only two way to get first pick.
[45:48.24]Grow it yourself, or bribe a grower.
[45:52.34]Voila! The best restaurant get first pick.
[45:55.01]People think haute cuisine is snooty. So chef must also be snooty.
[45:59.12]But not so. Lalo there ran away from home at 12.
[46:03.09]Got hired by circus people as an acrobat.
[46:05.76]And then he get fired
[46:07.36]for messing around with the ringmaster's daughter.
[46:10.20]Horst has done time.
[46:13.17]No one know for sure. He changes the story every time you ask him.
[46:16.64]I defrauded a major corporation.
[46:18.67]I robbed the second largest bank in France using only a ballpoint pen.
[46:22.27]I created a hole in the ozone over Avignon.