Ratatouille

OK, this is a picture of the real deal. This is a classic vegetable dish of Southern France, served hot or chilled. It is made of onions, garlic, tomatoes, zucchini. squash, eggplant and assorted herbs and spices according to the tradition of the person making the dish. It can be flavorful or spicy, should never be bland or under-seasoned.

The reason I chose this topic is simply I just saw the PIXAR movie of the same name. There has been lots of publicity about this little movie and deservedly so. As with all first rate creative works there are a couple of levels to which one can respond.

First is the story, sort of a Grimm's fairy tale for rats with a dose of Horatio Alger. Second is the psycho/social sub text which I hope you can figure out for yourself.

But one of its main appeals for me is it is a story about becoming a chef with lots of stereotypical situations. But there is also an attention to detail that was fun to watch. The copper pots, the near psychotic French chef, the Teutonic kitchen Nazi, the supercilious patrons. All were quite real when I graduated from the CIA and they do seem to linger in certain instances. It was a fun movie, more for adults than kids. For anyone involved in the restaurant business lots will seem familiar but with a humorous bent. Of course, check out the wine bottles and what the imperious critic orders for dinner.

Humor is too often missing in restaurant kitchens; this is a real treat.