What I Felt About Ratatouille, the Movie

Per @mkz's request.
  1. So the first thing is that it never occurred to me to see this movie. I don't tend to be that into animation, so even though it was related to food, the previews didn't interest me that much.
  2. On our seventh or eighth date, @evan made a reference to it which I totally missed.
    "How are you a chef who has never seen "Ratatouille?! We must remedy this immediately!" I rolled my eyes.
  3. So finally we made a dinner-and-a-movie date. I cooked risotto and we ate it in bowls on the couch while we watched.
    It occurred to me that maybe I should've actually cooked ratatouille.
  4. The first thing I noticed is that Linguini looks exactly like a sommelier who works in fine dining in San Francisco.
    He's currently at Hakkasan downtown, if you want to see for yourself. It's absolutely uncanny.
  5. It immediately seemed obvious that a rat would be a super-taster.
    Remember Templeton from "Charlotte's Web"?
  6. I was impressed by the movie's depiction of Colette, the sous chef's struggle with sexism in a male-dominated kitchen.
    It seemed like the kind of thing a movie like this might choose to gloss over, and I liked that it didn't.
  7. Loved the themes about learning to be your true self.
  8. A world in which restaurants function like monarchies and have "rightful heirs" seems unrealistic, but ok, I'll buy in for the sake of the story.
  9. The thing Colette says about the sound of the crust of bread is totally true.
    And, since seeing a movie, @evan has never not repeated that quote while holding a loaf of bread and tapping on its underside.
  10. "Anyone can cook, but only the fearless can be great." - Chef Gusteau
    Two things I love about this: firstly, I truly believe that anyone can cook (if you think you can't, get yourself a copy of @molliekatzen's excellent "Get Cooking," and watch her videos on get-cooking.com). Secondly, this quote addresses another thing I truly believe, which is that you have to be brave and willing to take risks in the kitchen (and everywhere else, really). It's how you move from capable to great.