00:00In many ways, the work of a critic is easy.
00:05We have a little bit because we have a position that is above the
00:10who expose their work and as to our criteria.
00:13We have a negative critique that are fun to write and read.
00:19But the most sad thing that we have to face is that,
00:23at the time of the truth,
00:25any mediocre product has probably more sense than the critique
00:30in which we have trashed.
00:32But I realize that I had not understood
00:36what I wanted to say with it.
00:39It is not that anyone can be a great artist,
00:42but that the great artists can proceed from anywhere.
00:48I will show you all the recipes.
00:52It is difficult to imagine origins more humildes
00:55than those of the genius that cooks today in Gusteau
00:58and that, in opinion of a servist,
01:01is nothing less than the best chef in France.
01:05I will be back soon, Gusteau,
01:07hungry of creation.
01:11RINGWENI
01:22augச
01:33RINGWENI
01:36CARE
01:38Alright, wait!
01:39This is tricky for us.
01:41I leave your call.
01:43I quickly remember
01:46how this video caught,
01:47I never thought of a change
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