Chapter 1 :
Remy had alot going for him. He was young and talented. He lived in an old farmhouse in the rolling green hills of the French countryside. And he had a rareand remarkable skill.
So why was Remy so unhappy??
It all came down one thing: Remy was a rat.
And life for a rat, even in French countryside,was very hard. There was a lot of sneaking around. A lot of stealing. And alot of eating--mostly garbage. It made Remy sick to his stomach.
You see, Remy had a special gift--highly developed senses of taste and smell. There was nothing he liked better then finding special ingredients, dreaming up recipes, and creating new flavour combinations.
Here's how talented Remy was: When a regular rat spotted half-eaten-napolean---a decadent layered puff pastry--he thought, FOOD! Eat it now! (To put that into perspective,when a regular rat saw a rotten banana peel, he also thought FOOD! Eat it now!) But when Remy spotted a half eaten napolean, he paused. He closed his eyes, took a great sniff of the delectable pastry, and relished the concerto of delectable tastes. Almost as if in a dream, he began to identify the many ingredients. "Hmm...flours, eggs, sugar, vanilla, bean...." Then he would pause for a moment and add, "Oh, small twist of lemon."
Remy's big brother Emile might not have been quite as discerning, but he knew talent when he saw it, and he was in awe of Remy. But his father Django, the leader of the rat clan had two words to say about Remy's talent: "so" and "what".....
~~~~to be continued....u want Part B or not~~~~~~wait le....
Monday, February 2, 2009
Friday, January 30, 2009
Ratatouille Prologue
Prologue:
Although each of the world's countries would like to dispute this fact, the French know the truth: the best food in the world is made in France. The best food made in France is made in Paris, and the best food made in Paris, some say, was made by Chef Auguste Gusteau. Gusteau's restaurant was the the taost of Paris, booked five months in advance, and his dazzling ascent to the top of fine French cuisine made his competitors envious. He was the youngest chef ever to achieve a five-star rating.
As Gusteau himself once said, "Good food is like music you can taste, color you can smell. There is excellence all around you; you need only to be aware to stop and savor it."
Chef Gusteau's cookbook, Anyone Can Cook!, climbed to the top of the bestseller list. But not everyone celebrate his success.
Anton Ego, noted food critic, was one of the naysayers. "Amusing title, Anyone Can Cook!," he once said ith a sneer. "What's even more amusing is that Gusteau actually seems to believe it. I, on the other hand, take cooking seriously, and no, I dont think 'anyone' can do it."
But who was right? Was it true that anyone ----regardless of upbringing, training, or type of kitchen----could cook a meal fine enough to satisfy even a notoriously impossible-to-please man like Anton Ego?
Look out for Chapter 1, and we will try to get to the bottom of this culinary quandary............
~~~Wait for CHAPTER 1 ~~~ coming soon.......
Although each of the world's countries would like to dispute this fact, the French know the truth: the best food in the world is made in France. The best food made in France is made in Paris, and the best food made in Paris, some say, was made by Chef Auguste Gusteau. Gusteau's restaurant was the the taost of Paris, booked five months in advance, and his dazzling ascent to the top of fine French cuisine made his competitors envious. He was the youngest chef ever to achieve a five-star rating.
As Gusteau himself once said, "Good food is like music you can taste, color you can smell. There is excellence all around you; you need only to be aware to stop and savor it."
Chef Gusteau's cookbook, Anyone Can Cook!, climbed to the top of the bestseller list. But not everyone celebrate his success.
Anton Ego, noted food critic, was one of the naysayers. "Amusing title, Anyone Can Cook!," he once said ith a sneer. "What's even more amusing is that Gusteau actually seems to believe it. I, on the other hand, take cooking seriously, and no, I dont think 'anyone' can do it."
But who was right? Was it true that anyone ----regardless of upbringing, training, or type of kitchen----could cook a meal fine enough to satisfy even a notoriously impossible-to-please man like Anton Ego?
Look out for Chapter 1, and we will try to get to the bottom of this culinary quandary............
~~~Wait for CHAPTER 1 ~~~ coming soon.......
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