美食总动员片尾那个评论家给的评论很经典的.麻烦谁记得给分享哈.

从某种程度上来说,批评家的工作是简单的。我们不用冒什么风险,带着高高在上的优越感来对他人的工作和名誉评头论足。我们从那种东西写起来好写而读起来也很有趣的否定批评中赢得自己的名誉。然而我们评论家们所需要面对的残酷的事实是即使是一道最普通的菜肴或许都比我们那一纸空谈要有意义得多。
　　而一个批评家真正冒险的时刻是他发现并决定保护一个新秀的时候。因为这个世界总是对于一个年轻的天才,一项新颖的创造或者一个需要被鼓励的新需求充满着敌意。
　　昨天晚上,我从一个出乎我意料的厨师那里尝到了一道新的超乎寻常的美味。这道美味和制作它的厨师都战胜了在这之前我对美食那极端肤浅的看法。他们颠覆了我对美食的认知。
　　过去,我曾对古斯特的名句“任何人都能烹饪”毫不加掩饰的施以轻蔑和嘲讽。但是直到如今,我才真正明白他这句话真正的含义：并不是所有从事某一行的人的人都能最终成为伟大的艺术家,但是一个伟大的艺术家却能够来自于从事与这一行业的任何地方。很难想象现在在古斯特饭店里掌勺的可以说是巴黎最好的大厨竟然有着那么卑微的身世。
　　我还将重返古斯特饭店,带着更多的期待和一副饥肠。
　　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。 It was a great night。 The happiest of my life。