Chef
Chef is a 2014 American road comedy-drama film directed, written, co-produced by, and starring Jon Favreau as a celebrity chef who, after a public altercation with a food critic, loses his job at a popular Los Angeles restaurant and begins to operate a food truck with his young son. It co-stars Sofía Vergara, John Leguizamo, Scarlett Johansson, Oliver Platt, Bobby Cannavale, and Dustin Hoffman, along with Robert Downey Jr. in a cameo role. Favreau wrote the script after directing several big-budget films, wanting to go "back to basics" and to create a film about cooking. Food truck owner and chef Roy Choi served as a co-producer and oversaw the menus and food prepared for the film. Principal photography took place in July 2013 in Los Angeles, Miami, Austin and New Orleans. Chef premiered at South by Southwest on March 7, 2014, and was released theatrically on May 9, 2014, by Open Road Films. It was well received by critics, who praised the direction, music, writing, story, and performances, and grossed $46 million against a production budget of $11 million.
17.1s
Hey. Hey, hey, hey! - Yes, Chef. - Wake up. We got a critic coming today. Why you think I slept here for, bro? Let's get going on the soup. We're behind on the egg prep. And get the mise on the steak. You still shitfaced? - No, I'm good. I'm good, Chef. - Alright. Help Martin with the pig. We got the pig. Lechon!
Chef
1m55s
Buckle up, buddy. Sorry I'm late. I'm used to it. Listen, pal, I don't think we have time to catch a movie today. Is it 'cause you're getting reviewed? - Yeah, how'd you know about that? - Mom told me. What'd she say? She said you might be a little worried. - She said I was worried? - Yeah. Well, Mom doesn't know me that well, OK? - She's pretty spot-on about you. - Oh, yeah? You know what Mommy thinks I should be doing? - What? - That I should get a food truck. - I like food trucks. - Yeah, I like food trucks. Who doesn't like food trucks? Can you picture me driving a food truck? I'm a chef. - I work in a restaurant. - OK. Listen, I gotta go to the farmers' market, pick up some ingredients. OK. Can I come? I thought I'd drop you off at the restaurant. - Molly's there. - No, I wanna go with you. - You're not gonna ask me for everything you see? - No. It's not about you eating, it's about me buying groceries. - I know. - OK. Good. - You got the purple and white? - Just orange. Just orange? Alright, give me six bunches of those. - Or eight of the small. - Dad. Hang on a second, buddy. And on the radishes here, I use the tops, OK? - I need consistent tops. - Dad. Is that what's happening? Six of these. Let's see what we got. - Dad. - What do you want, Percy? - Can I please have kettle corn? - Daddy's working, OK? No, you're not gonna get kettle... - Why don't you get a piece of fruit? - I don't want fruit. How can you even ask for kettle corn? You know what it is? - No. - It's carbs covered with sugar, OK? Look at this piece of fruit. Huh? It's beautiful. How could you even want kettle corn with gorgeous fruit like this in front of you? Why don't you have a piece of fruit? So apparently they're sending a big reviewer who's also some huge food blogger. - You know what a food blogger is? - Yeah. A guy who writes about food on the internet. I know what a food blogger is. Well, this guy's a big one, and a lot of these big guys, they don't like me. They got it in for me because I got good write-ups when I started out. - They're haters. - Exactly. We didn't have that word when I was growing up. There was no word for hater. The most you would say is that somebody was, like, jealous, which didn't really capture it. The sausage guy's here. You ever try andouille sausage? - No. - It's spicy. - You like spicy? - No. It's not so spicy. Come on.
Chef
43s
That's from New Orleans. You ever heard of New Orleans? - Yeah. - Yeah? It's part of the United States. It's part of the Louisiana Purchase from Napoleon. Yeah. Um, that was... I mean, like, now. That was a long time ago. - 1803. - Whatever. Talking about the food, the culture, you know? Like this andouille sausage. - Beignets. You ever hear of that? - We can get it here. Not the same. When you have it here, it's good because it reminds you of, like, a whole world of memories that you have of being there. 'Cause it's like... I'm telling you, it's like a whole different world. - We should go there sometime. - Definitely. - For real? - Yeah. I mean, not now. - But, like... - When? I don't know. I got... Everything's very full for me.
Chef
16.8s
- I got this reviewer coming. - After the review? Yeah, after review. That'd be good. I'm off school next month. Next month? Yeah. We could go next month. - Awesome. - Or whatever. Or, like, if you're... If it doesn't... I'll ask Mom. If it doesn't work out next month, we'll go later. - But we'll definitely check it out. - I already did. She's cool with it.
Chef
46.9s
- You asked her already? - Mm-hm. Where'd you get a phone? How come you have a phone already? Everybody your age have phones? Yo, Popeye, get the sauce on there, OK? Whose bacon is this, huh? I gotta watch this too? When I find out who it is, grab your ankles, 'cause here comes papi chulo. Where we at? Talk to me, people. How we doing? The stock's simmering, the pig's broken down, bacon are fine. The stock is simmering. That means reducing. Good. Guys, big night tonight. You all know what's happening? Yeah? OK, let me know as soon as he's here. I want people having fun at all the tables around. Call your pretty friends, bring 'em in. Tell 'em the tickets are on me. The stemware looks crooked. Let's get out there. Don't make me get the fucking ruler out. Thank you. - Oh, Chef. - I got the good shit. - You see this, Martin? - Look at that. That's a specimen. - Baby carrots. - I got you curry paste with... - Copy that. Copy that. - Carl. Not right now, please. Where the fuck did you get these juicy-ass tomatoes? - Riva's here. - OK, you got it? Let's get...
Chef
44.6s
What the hell's Riva doing here? I don't know. He was on his way back here. I got him espresso, bought you five minutes of time. You should meet him out on the floor. Stall him for five minutes. Let me get the staff going. Please. OK. Fine. Expect him to come back here. Yeah, thank you. How you gonna keep that psychopath from coming back here? - You gotta have a plan. - You want me to pickle these? Yeah, pickle these. I want you to pickle... - Is Carl in there? - Yeah. Hey, Carl! Carl. Are you, uh... are you planning on altering the menu? Yeah, I can't do this right now. Please, just... - You know a lot is on the line today. - I know. That's why the menu has to be perfect. - But I can help you plan it. - I can't do this right now. Give me five minutes with my staff, I'll walk you through the menu. I've done this before. I can help guide you. I don't need guidance right now. I need space.
Chef
1m35s
- Let's get something straight. - Yeah. You don't fucking talk to my staff like that. I talk to my staff. That side of the pass is you, this side is me. That was the arrangement when you hired me. OK, now will you listen to me for a minute? Carl, I get ideas. Sometimes my ideas work. I really don't care what magazine said that you're the next big thing. The fact is, you work for me, in my restaurant, right? I've had chefs before you in this kitchen. - I'll have chefs after you. OK? - Alright, good talk. - Let me get back to work. - You know who's coming tonight. We're being reviewed by the most important critic in the city. - Yes. I'm aware. - His online blog was sold to AOL... - For $10 million. - That's right. - You knew that? - Yes, I know. - OK. - He's a big deal. - That's why I wanna cook a good menu. - You wanna cook a good menu? - I wanna cook him some good food. - Yeah. Well, then... And our place is in a fucking creative rut. - In a rut? - In a creative rut. You do know we're doing better than any place in the neighbourhood? I'm not talking about how much money we're making, I'm talking about creatively... the food that we're serving. We've served the same food for five years. Remember what happened when you put guts on the menu? Are you talking about my sweetbreads? Is that what you mean? Yeah. When you put that artsy shit on the menu, people don't like it. Not one person ordered your sweetbreads. Please listen to me. I sank a fortune into the remodel to get you the French cooking top, whatever it is, that tabletop. - French cooking suite. - Right. Not every chef gets that. You know why you get it? - I appreciate it. - Do you know why? Because you deserve it. See, you don't know that. But I know it. You deserve it. So be smart just for tonight. Look, if you bought Stones tickets and Jagger didn't play 'Satisfaction', how would you feel? Would you be happy? - No. - No! You'd burn the place to the fucking ground.
Chef