Movie Quotes for Anton Ego

Perspective. Fresh out, I take it?

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Yes, and you’ve been playing without an opponent, which is, as you may have guessed…against the rules.

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That is where I left it. That was my last word – THE last word.

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Finally closing, is it?

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What is it, Ambrister?

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You’re slow for someone in the fast lane.

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Amusing title, Anyone Can Cook!. What’s even more amusing is that Gusteau actually seems to believe it. I on the other hand take cooking seriously. And no I don’t think anyone can do it.

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Announced a new line of microwave egg rolls? What? What? Spit it out!

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Ah so you must be my chief.

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So who do I thank for the meal?

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You are Monsieur Linguini?

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I will return tomorrow night with high expectations. Pray you don’t disappoint me.

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Yes, I’d like your heart roasted on a spit. Heh heh heh heh. Ha ha ha!

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I haven’t reviewed Gusteau’s in years!

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Then tell me, Ambrister, how could it be POPULAR?

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I can’t remember the last time I asked to give compliments to the chief” but tonight I have the pleasure of my waiter being my chief.”

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I said, Gusteau has finally found his rightful place in history right alongside another equally famous chef: Monsieur Boyardee.”"

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My last review condemned it to the tourist train.

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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 probably 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. The world is often unkind to new talent, new creations, the new needs friends. 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, 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.

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Pardon me for interrupting your premature celebration, but I thought it only fair to give you a sporting chance as you are new to this game.

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I don’t LIKE food. I LOVE it. If I don’t love it, I don’t SWALLOW.

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Yes, I think I do. After reading a lot of overheated puffery about your new cook, you know what I’m craving? A little perspective. That’s it. I’d like some fresh, clear, well seasoned perspective. Can you suggest a good wine to go with that?

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Very well. Since you’re all out of perspective and no one else seems to have it in this BLOODY TOWN, I’ll make you a deal. You provide the food, I’ll provide the perspective, which would go nicely with a bottle of Cheval Blanc 1947.

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Tell your chef Linguini that I want whatever he dares to serve me. Tell him to hit me with his best SHOT.

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