- 4 hours ago
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🎥
Short filmTranscript
00:00Congratulations to Chef Anthony Romano for winning the Global Culinary Championship three years in a row.
00:08With his stars still rising, his fans fondly call him the Kitchen King, with mere three such admirers.
00:14Three Michelin-starred chef and restaurant owner Jonathan Pierce, the Crown Royale Hotel Chairman Benjamin Cross,
00:21and Vincent Russo, the U.S. Culinary Association's Director of International Affairs.
00:25They're all here eager to work with the Kitchen King.
00:28Work with? Oh gosh.
00:30I'd sacrifice everything to work with the Kitchen King, but he'd never notice me.
00:34For the Kitchen King to grace the Crown Royal Kitchens, I will personally give him fifty million dollars.
00:41Fifty million? Please. I pulled up with a hundo milli cash deposit.
00:47The Kitchen King's work is worth whatever he says it is.
00:50I'm his uncle and his business partner. Give me the deposit and the Kitchen King will be yours.
00:57Move aside, move aside. I'm his aunt. I potty trained him and if I say yes, it's as good as the Kitchen King saying yes.
01:03Give me the deposit.
01:05Ma'am, please introduce me to the Kitchen King.
01:07Oh!
01:08Introduce me and I will shower you with an extra five, no, ten million dollars.
01:14Well, damn. For ten million? You got a deal, sir.
01:17Yes!
01:18You liar! I'm his uncle!
01:20Don't touch me, you sicko! I'm the aunt! I'm the aunt!
01:23Chef Romano's relatives are easy to buy? Who knew?
01:27Where is Chef Romano?
01:30The Kitchen King is missing!
01:33Oh, breaking news!
01:35Chef Anthony Romano is nowhere to be found!
01:37The kitchen king! We're emptying! We're emptying you!
01:41Where is Chef Romano?
01:43The kitchen king is missing!
01:45Oh, breaking news!
01:47Chef Anthony Romano is nowhere to be found.
01:50After searching for days, his assistant has no leads as to why at his career apex,
01:54Chef Romano would vanish. His fate, a mystery.
02:07Watch your eyeballs, Tony.
02:12You know, I've had my eye on you for a while now, and you have your eyes on Miss Laurent.
02:18What, did you catch feelings or something?
02:21Aw, broke little kitchen boy thinks he's good enough for the head chef's daughter.
02:28Dream on.
02:30Our street urchin has feelings for Miss Laurent.
02:33A year ago, he was on the streets.
02:35She took him in, gave him food, shelter. Of course he isn't, Luke.
02:39Miss Laurent will reject any man who is not an outstanding chef, dashingly handsome,
02:44and a man of righteous elegance like, I don't know, the kitchen king.
02:50You?
02:51Oh, forget it.
02:54I need some help, right now.
02:56What, what happened?
02:56The socier will be signed. Chef Laurent has to do it himself.
02:59I need someone who can help.
03:00Again, that's the seventh socier this month.
03:02Man, chef Laurent's standards are so high, who will I better live up to them?
03:08Today is huge.
03:10You know the chairman of the restaurant association, Mr. Marcelli?
03:14He brought Benny Boucher, he a late restaurant critic, to the restaurant.
03:18If we bump this up, we kiss our Michelin stars goodbye.
03:21Mr. Marcelli, he's the chairman now.
03:28Why are you standing there muttering? Look, give me someone to help now!
03:33Here, take Tony. He'll be amazing.
03:38Are you sure he can do it?
03:40Come to think of it, Tony's the only guy Chef Laurent's never chewed out.
03:43If it's about chopping up veggies or grunt work, he'll nail it.
03:47Hurry! Come on, let's go!
03:53Oh, damn it.
04:00He can help.
04:02Tony? No, he's a kitchen boy!
04:05I sent you to get help, and you brought back a kitchen boy?
04:08Can't you find someone more experienced?
04:10Isn't this the mega-perv who ogles Jessica all day long?
04:15A kitchen boy?
04:16What can he do? Stay out of the way and not make it worse?
04:20Sir, Mr. Marcelli is complaining.
04:23He's hungry!
04:26Come on, cut some asparagus and some cherry tomatoes.
04:29Yeah.
04:39He's too slow! I'll do it myself!
04:52Even I can cut better and faster than a simple ten!
04:55Dad, let somebody else do it!
05:00Am I blind?
05:02Is he cutting between the scents?
05:05Oh my God!
05:06He hasn't spilled a drop of moisture!
05:08No. He will help.
05:13Dad!
05:13Chef Lorenz!
05:14Hey, shut up! We're running out of time.
05:18You, help Nolan play.
05:19Have him help me?
05:22No, you ruined my dishes!
05:24There's no time!
05:26Mr. Marcelli is waiting!
05:30Let's begin.
05:33Chiles and Nogana.
05:35Our guests like spicy food.
05:37For the Picadillos, we transported chiles de arbo from Mijocan.
05:42For the Poblanos, make the cuts nice and smooth.
05:46No rough edges.
05:47And leave the stem where it'll look hideous on the plate.
05:58For the Picadillos, mince the beef, potatoes, and carrots nicely.
06:02No big chunks.
06:03A picadillo de arbo, finely minced.
06:11What's next, boss?
06:13You...
06:14Tony!
06:15The parasite dish.
06:16Yes, chef.
06:20Getting chef's approval doesn't make you special.
06:23Know your place, kitchen boy.
06:32Excellent work, Nolan.
06:49Your months of practice have really paid off.
06:52Mr. Marcelli's gonna love it.
06:54Thank you, chef.
06:55We finally made it.
06:57Is that idiot still cutting?
07:00Chef, he's a waste of time.
07:02Screw up.
07:05Am I overestimating him?
07:07Are you fucked in the head?
07:12Benny Boucher can't eat spicy food, and you stuff him full of chili peppers?
07:17No spices?
07:19It's all pain.
07:23Forget it.
07:24This isn't a restaurant specialty.
07:27It's trash.
07:28No mastery of heat when cooking.
07:33No aroma at all.
07:34I...
07:35I...
07:35No filling ratios?
07:38Wrong, wrong, wrong.
07:40The knife work on the edges?
07:43Hmm.
07:44Clean.
07:46Precise.
07:47Quite brilliant, actually.
07:49But it's roasted to ruins!
07:52Do you have any idea how important tonight's dinner was?
07:54A multi-billion dollar investment from an international corporation was on the line.
08:00Mr. Marcelli, sir, we're terribly sorry.
08:02We were told that Mr. Boucher loves spicy foods.
08:07I gave clear instructions to your brother, Gaspard.
08:10Mr. Boucher can't eat spicy food.
08:12Not at all.
08:14He swore to me there'll be no problems.
08:16And now it's nothing but chilies, chilies, chilies.
08:19Who told Gaspard?
08:21My dear brother, I told you a thousand times yesterday, no spicy foods.
08:51Even if you hate me.
08:52Ruining tonight is uncalled for.
08:55You offended Mr. Marcelli nearly killed Mr. Boucher and our father.
09:00His legacy, Le Cinecom, is ruined.
09:03And it's your fault.
09:05You're lying!
09:06Gaspar, you lied to us.
09:09You wanted tonight to go wrong.
09:11You wanted to ruin my reputation.
09:13You wanted Mr. Marcelli's billion-dollar deal to go belly up.
09:17I told you, Mr. Boucher, dislike spicy food.
09:22If you misunderstood, that's on you.
09:26Not me.
09:26Coleslaw, sir.
09:43Don't put that garbage in your mouth.
09:44I'm beyond disappointed in you, in your restaurant, in your whole country's cuisine.
09:55Why is Tony's side dish here?
10:00What?
10:01Who told the kitchen boy to serve a dish?
10:04Are you ruining us on purpose?
10:05Wait.
10:11Wait, wait, wait.
10:11Did I hear that right?
10:13You actually let a kitchen boy cook for Mr. Marcelli and Mr. Boucher?
10:20Steven, are you out of your goddamn mind?
10:23Oh, no.
10:25Tony's in dick shit now.
10:27Serving slops you wouldn't feed pigs to honored guests?
10:30It was a mistake.
10:34A mistake.
10:37Then you eat it.
10:40Or you.
10:49You're insulting our guests.
10:53Every dish in this restaurant is prepared with care.
10:56We don't cut any corners.
10:58How dare you spit on our craft and waste food like this?
11:04Waste food?
11:06You think you're so righteous?
11:07Then why don't you eat that pond scum yourself?
11:11Look at you.
11:12You won't even touch it.
11:14And yet act all high and mighty with me.
11:16Mr. Marcelli.
11:18You see?
11:19He disrespects you.
11:22No.
11:22No, no.
11:23That's not true.
11:24This is how your restaurant treats its guests?
11:26Tonight, you're going to eat every shred of that wet cabbage.
11:33Eat it.
11:35Eat it.
11:36Eat it.
11:37Eat it.
11:40No.
11:41No.
11:42No, Dad.
11:42They want to humiliate you.
11:48Mr. Marcelli.
11:49If it'll make you and Mr. Boucher happy, I will eat it.
11:55Dad!
11:55Sir!
11:56Dad, Dad, don't do it.
11:57Don't.
11:58Don't, Dad.
11:59Dad.
11:59Dad.
12:07Dad.
12:08Dad.
12:12Dad.
12:12Dad.
12:13Dad.
12:13Dad.
12:13Dad.
12:16Dad.
12:17Dad.
12:17Dad.
12:18Dad.
12:18It's incredible!
12:41It's incredible!
12:46Look, come on, this is beyond pathetic!
12:51Look at you! Your face is twisted in pain!
12:54You don't look like somebody enjoying food!
12:58You're choking on it because it tastes like crap!
13:16Mr. Marcelli, my brother is a loser. His food is garbage.
13:24The Sinicale, my father's legacy, would fare better under my management.
13:31Is that so? And what exactly do you bring to the table?
13:36I've spent a fortune hiring world-class chefs.
13:41Name a dish. They've mastered it. We'll perform it.
13:46And Mr. Boucher will be satisfied. I guarantee it.
13:50Mr. Boucher lives for food. He's the world's top culinary critic alive.
13:56He has sky-high standards. If you could please him, name your price.
14:01No problem. When my dishes satisfy Mr. Boucher, will you hand me the rights to the Sinicale?
14:14As long as you can please, Mr. Boucher.
14:17No! Mr. Marcelli, I was set up by Gaspar.
14:22Please, give me a chance to redeem myself.
14:25I challenge him to a cooking duel.
14:30A duel? How quaint.
14:33If you lose, a restaurant won't even cover it.
14:36I'm not done. Not only does the winner get the restaurant,
14:40but the loser will sever his own tendons. Never to cook again.
14:47Very well. I'll preside.
14:54Whoever satisfies Mr. Boucher gets the restaurant.
14:58What just happened?
14:59Sir, it's an unwritten code. One cannot decline a tendon challenge.
15:05Win. The Culinary Association supports you for life.
15:09Lose. And you get the snip. And are banned forever.
15:15You can't be serious.
15:18Dad, give him the restaurant we can start over.
15:21But if you lose, you'll never cook again.
15:28When we win, we keep the operating rights.
15:31Yes? Of course.
15:33Then, do you accept my tendon challenge?
15:38Knew you wouldn't roll over. Too bad for you.
15:42I came prepared.
15:45Time to show you truly exquisite technique.
15:49Definitely.
15:50I hope you sit next time.
15:51Well, maybe, the solliciter.
15:52Thank you very much.
15:53Yes.
15:54But, thank you very much.
15:56Well, you're welcome.
15:57You're welcome.
15:58All right.
15:59If you have plenty of food, please pass the rest.
16:00Have a great job.
16:01Again, you're welcome.
16:02I'll show you.
16:03Yes.
16:04You're welcome.
16:05I'll show you.
16:06I'll show you.
16:07I'll show you.
16:08You'll ask you.
16:09Yes.
16:10If you're welcome.
16:11I'll show you.
16:12to the next ...
16:13Okay, I'll show you.
16:14I'll leave you here.
16:15Let's have a little more.
16:16Round one, knife work.
16:23It's an honor to compete, Chef Laurent.
16:26My name is Mason from the Institute of Culinary Education.
16:32I.C.E. Mason. Don't tell me.
16:35Three years ago, you were awarded the highest honors from the principal himself.
16:40Yes, sir. I'm flattered you remember.
16:44Whoa! Oh my god!
16:47The Institute of Culinary Education.
16:50I.C.E. is the best cooking school in the world.
16:52I remember him. He always aced his cutting skills classes.
17:00Who is he? Is he the real deal or what?
17:03Mason is famous for his knife work.
17:06That's why he received all the highest honors.
17:09Rumor has it he honed his knife skills from an ancient sect Wushu masters in China,
17:15who are known for intricate cuts and shapes with food.
17:20As for cooking, it's not suited for it.
17:23But as for his knife skills, anybody can't match him.
17:27No, Dad!
17:27What do we do now?
17:30Maybe Nolan should try?
17:32But compared to Mason, he's...
17:33Mason? I.C.E.?
17:35Who cares?
17:36So what if he can carve rabbits from radishes?
17:39I can beat him hands down.
17:42Chef Laurent, let me put him down to size.
17:44No.
17:44You can't win.
17:46What?
17:47Why not?
17:52Old man's got a hell of an eye.
17:57Sure.
18:00I'll give it a try.
18:01Wait.
18:02What are you doing?
18:03Haven't we been humiliated enough already?
18:06Tony, don't fuck around.
18:08Just let Nolan go.
18:09Dad, if we send Nolan, we might have a shot.
18:12Tony will lose for sure.
18:14Hey, Nova.
18:14Why do there are chefs in Nolan?
18:16What is he thinking?
18:18Chef is keeping Nolan's skills a secret.
18:21Tony is just to catch the other guy off guard.
18:26Mason.
18:27Mason.
18:27When I was at I.C.E., I totes crushed the campus cooking contest thrice in a row.
18:35Who are you?
18:37Me.
18:39I'm an apprentice at La Seneca.
18:40Apprentice?
18:44Is that a joke?
18:45You send a kitchen boy to compete against me?
18:49A kitchen boy.
18:50That is so funny.
18:53Shall we begin?
18:54Me crushing you will be the highlight of your life.
18:58All right.
19:00Round one.
19:01And go.
19:05And go.
19:06Go.
19:10It's too fast.
19:23I can't even see his hands.
19:25Incredible.
19:26Is this Kung Fu?
19:27Kung Fu?
19:40As you look at the detail.
20:04So lifelike.
20:06It's pure heart.
20:10No wonder he's a pride of I.C.E.
20:16Tony.
20:18What are you doing?
20:19Cut something.
20:23Oh, shit.
20:24He can't even gut a fish.
20:25Oh, we're doomed.
20:27I should have let Nolan go.
20:28Oh, shit.
20:36Paper thin.
20:55Like butterfly wings.
20:57Those honors were well-deserved.
20:59What kind of knife work is this?
21:05Is he joking?
21:06What kind of knife work is this?
21:29That's it?
21:33What a joke.
21:35This isn't plating.
21:36This is an insult.
21:37Tony.
21:38Just get down already.
21:41Is he serious?
21:42That sashimi?
21:43I could cut thinner than that.
21:45Chef Lauren.
21:46This is what you get for not sending me.
21:49Forget it.
21:50The last two rounds, it's all on me.
21:56Too easy.
21:57This is pathetic.
22:00No.
22:02Something's wrong.
22:03What do you mean?
22:06Look.
22:07Look at the tank.
22:16No way I'm seeing this right.
22:18A skeleton fish swimming?
22:22No.
22:23No.
22:25That's impossible.
22:27No.
22:28No.
22:28You
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