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On Food: Lifelike depictions of the kitchen make ‘Ratatouille,’ ‘No Reservations’ more than palatable

On Food: Lifelike depictions of the kitchen make ‘Ratatouille,’ ‘No Reservations’ more than palatable

Two chef-focused movies opening within one month of each other this summer prove that the status of cooks in popular culture is hotter than a broiler in a prime steakhouse.

The major motion pictures, “No Reservations,” distributed by Warner Bros. Pictures, and “Ratatouille” from Pixar, a division of Walt Disney Pictures, have more in common than being about chefs.

The animated “Ratatouille” isn’t a fairy tale just for kids. Actually, in one of the many articles on the critically acclaimed film, screenwriter and director Brad Bird noted that he made the film for himself.

“It’s not a movie for kids,” Bird told the Chicago Tribune. “The goal is to make a film that we ourselves would enjoy, and hopefully everybody comes along.”

In fact, most of the young people seated near me in the theater seemed to miss much of “Ratatouille’s” humor and weren’t laughing nearly as often as adults. Come to think of it, many of those older belly-laughing folks within view came without children.

“No Reservations” stars a kid—the Oscar nominee from “Little Miss Sunshine,” Abigail Breslin, and it focuses on family, but it’s really a chick flick.

Certainly both production teams did their homework. They consulted with real chefs and kept it up during production because they claimed audiences are more food-savvy these days.

In fact, the team behind “Ratatouille” tapped a top chef, The French Laundry’s Thomas Keller, who, incidentally, scored a small speaking role in the film.

The star of “No Reservations,” Catherine Zeta-Jones, who portrays chef Kate, spent two weeks in hands-on culinary training, according to the film’s promotional material. For added inspiration, a few real line cooks who were hired as extras surrounded her on-screen.

Day-to-day stresses that are typical in professional cooking also were in full view during both films. Audiences hungry for a glimpse into a world that they are unfamiliar with got a real bird’s eye view. With more and more people eating out, it’s no wonder that diners want to see what really goes on behind closed kitchen doors.

The films’ believability coupled with their similar to-thine-own-self-be-true themes make for realistic entertainment.

In a nutshell, chef Kate of “No Reservations” cooks obsessively until she listens to her heart and falls for an unlikely mate at the same time that she adopts her orphaned niece.

And Remy, the star rodent of “Ratatouille” follows his true love of food, rather than taking after his lazy dad who dined on whatever trash came his way. Remy cooks like a mad rat, even once humorously tapping into lightning as a new cooking medium.

This animated film also captures some of the real life and often-ignored seedy side of the restaurant world when a fellow cook is rumored to have been a murderer. All the cooks are aghast with a chef who sells out to corporate America. Lastly a critic, named Anton Ego, voiced by Peter O’Toole, comes off as a villain who has the power to make or break fine-dining restaurants. Anything here sound familiar?

Sure, some things were obviously unrealistic in both films, such as cute rats walking around on hind legs. The rodents running around my subway tracks typically remain on all fours and look far from adorable.

And back to “No Reservations,” what chef doesn’t know that kids would be grossed out if served whole fish—head, eyeballs and all—as chef Kate presented a dish to her niece? Please, no one is that shut off from reality.

But these are small gripes.

The food metaphors overflow in both films. For instance in “No Reservations” chef Kate’s therapist notes that the best recipes are those created by oneself, rather than seeking cookie-cutter recipes to direct people through life’s more difficult times.

And a clear message is sent about people with an overly imbued sense of entitlement: You have to work to achieve your goals, maintain an intellectual curiosity and possess some talent. As Remy explains it, everyone can cook, but not everyone should cook. He emphasizes the word “should.” No wonder the rat is so loveable.

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