Good.
I thought it was only a boring 3D animation movie about a rat that can cook, but wait, there was more.
In the beginning there is this character, Anton Ego, a critic, who says that he doesn't think that anyone can do it (cook). Then the main character in the movie is a rat named Remy who cooks like a professional chef.
The movie is about Remy, a rat with a "highly developed sense of taste and smell" who gets fond of cooking and the "teachings" of Chef Gusteau, one of the best chefs in Paris. With the events in the movie, Remy becomes a "chef" in Chef Gusteau’s restaurant. The movie ended with Anton Ego, who didn't like Chef Gusteau's cooking, liking Remy's cooking.
I liked the movie with its metaphors (e.g. the rat is only a symbol denoting something generally unaccepted) and messages relating to ideas about the family, work, humans and rats, and, above all, criticisms.
"If you focus on what you've left behind, you'll never see what lies ahead."
The movie ends along with Anton Ego's line:
"In many ways, the work of a critic is easy. We risk very little yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the new.
Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau’s famous motto: Anyone can cook. But I realize that only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau’s, who is, in this critic’s opinion, nothing less than the finest chef in France. I will be returning to Gusteau’s soon, hungry for more."
