Found 364 results
17.4s
- What should I do now? - Kill it. - Now? - No, not in the kitchen. Are you mad? Do you know what would happen to us if anyone knew we had a rat in our kitchen? They'd close us down. Our reputation is hanging by a thread as it is. Take it away from here. Far away. Kill it. Dispose of it. Go!
Ratatouille
47.9s
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.
Ratatouille
22.2s
"Sweetbread � la Gusteau. "Sweetbread cooked in a seaweed salt crust "with cuttlefish tentacle, dog rose pur�e, "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?
Ratatouille
17.8s
Ready to go on table seven. Coming around. One order of steamed pike up. Coming up. I need more soup bowls, please. I need two rack of lamb. I need more leeks. I need two salmon, three salade compos�e, and three filet. Three orders of salade compos�e working. Firing two orders, seared salmon. Three filet working. I need plates.
Ratatouille