Anthony Bourdain’s Praise for Ratatouille Explained

Introduction: Bourdain’s Uncommon Praise

Anthony Bourdain, the celebrated chef, author, and television personality, was never shy about sharing his opinions on the culinary world and its representation in media. Among his many statements, one particularly stands out: his praise for the animated film “Ratatouille.” Bourdain called it “simply the best food movie ever made,” a declaration that caught many by surprise, given his reputation for no-nonsense critiques and his deep understanding of the food industry.

The film, produced by Pixar and released in 2007, tells the story of a rat named Remy who dreams of becoming a chef in Paris. The film’s depiction of the culinary world was so authentic that it resonated with Bourdain, who noted the accurate details, such as the burns on the cooks’ arms. These elements are often overlooked in cinematic narratives but are a reality for those who work in professional kitchens. Bourdain’s involvement with the film was not just as a viewer; he provided notes early on, for which he received a “Thank You” credit.

What Made Ratatouille Unique

“Ratatouille” stands out in the realm of food movies for its attention to detail and authenticity. Unlike many films that romanticize the culinary world, “Ratatouille” presents a more realistic view, capturing both the chaos and beauty of professional kitchens. The animators at Pixar went to great lengths to ensure this authenticity, spending countless hours researching the intricacies of French cuisine and restaurant culture.

One of the film’s most notable aspects is its depiction of the kitchen environment. The animators consulted with professional chefs to accurately portray elements like the hierarchy within a kitchen, the fast-paced nature of service, and even the physical scars that chefs often bear as a testament to their craft. These details might seem minor to the average viewer, but they are significant to those familiar with the culinary industry. This dedication to realism is what drew Bourdain’s attention and praise.

Furthermore, the film’s narrative about pursuing one’s passion despite societal expectations struck a chord with Bourdain. Remy’s journey to becoming a chef, despite being a rat in a human world, paralleled Bourdain’s own experiences of breaking into the culinary world and his later ventures into television and writing. This thematic resonance added another layer to Bourdain’s appreciation of the film.

Behind the Scenes: Why Ratatouille Was Made

The creation of “Ratatouille” was driven by a passion for storytelling and a desire to capture the essence of culinary artistry. Directed by Brad Bird, the film was inspired by the universal appeal of food and the unique world of French cuisine. The project began at Pixar, a studio known for its commitment to storytelling and innovation in animation.

The filmmakers recognized early on that to tell an authentic story about cooking, they needed to immerse themselves in the world they were depicting. This led them to consult with renowned chefs, visit Michelin-starred kitchens, and study the art of French cooking. The goal was not just to entertain but to educate audiences about the realities of the culinary world, from the perspective of both the chefs and the food itself.

This approach to filmmaking was reflective of Pixar’s broader philosophy: to create stories that are as meaningful as they are entertaining. By focusing on the details—such as the way food is prepared, the sounds of a bustling kitchen, and the hierarchy among the staff—the filmmakers were able to craft a narrative that resonated with audiences and food professionals alike.

Key Figures in the Film’s Creation

Several key figures were instrumental in bringing “Ratatouille” to life, each contributing their expertise to ensure the film’s success. Brad Bird, known for his work on “The Incredibles,” stepped in as director, bringing his unique vision and passion for storytelling to the project. His direction was pivotal in blending the film’s comedic elements with its more serious themes.

The film’s producer, Brad Lewis, played a significant role in its development. Lewis’s background in both animation and live-action filmmaking provided a crucial bridge between the creative and technical aspects of production. His leadership helped navigate the challenges of animating food and creating believable characters.

Thomas Keller, a celebrated chef, served as a consultant for the film. Keller’s insights into the culinary world were invaluable, helping the animators depict the intricacies of cooking with authenticity. His contributions extended beyond technical advice; he also helped shape the film’s narrative, ensuring that the story remained true to the spirit of culinary excellence.

The Consequences of Bourdain’s Praise

Anthony Bourdain’s endorsement of “Ratatouille” had a lasting impact on both the film and its audience. As a respected voice in the culinary world, Bourdain’s approval lent the film an air of authenticity and credibility that few other food movies had achieved. His praise not only attracted attention from chefs and food enthusiasts but also from a broader audience interested in the culinary arts.

Bourdain’s comments highlighted the film’s attention to detail, encouraging viewers to appreciate the nuances of the culinary world. This, in turn, sparked discussions about the representation of food and cooking in media, leading to a greater appreciation for authenticity in storytelling.

The film’s success, bolstered by Bourdain’s praise, also paved the way for future collaborations between filmmakers and culinary professionals. It demonstrated the value of consulting industry experts to create more realistic and engaging narratives, influencing how food and cooking are portrayed in subsequent films and television shows.

Why Ratatouille Matters Today

More than a decade after its release, “Ratatouille” continues to hold a special place in the hearts of both food lovers and film enthusiasts. Its lasting impact is evident in how it has shaped the conversation around food in media, emphasizing the importance of authenticity and respect for the culinary craft.

The film’s themes of passion, perseverance, and creativity remain relevant today, inspiring a new generation of chefs, animators, and storytellers. “Ratatouille” serves as a reminder that great art often comes from a deep understanding of the subject matter, as well as a willingness to push boundaries and challenge conventions.

The film also plays a role in how food culture is perceived, encouraging viewers to explore diverse cuisines and appreciate the artistry behind every dish. Its portrayal of food as a universal language that brings people together resonates with audiences worldwide, regardless of their culinary background.

Conclusion: Bourdain’s Enduring Influence

Anthony Bourdain’s endorsement of “Ratatouille” as the best food movie ever made is a testament to the film’s authenticity and the power of storytelling. His involvement in the film’s development, combined with his public praise, highlights the importance of capturing the realities of the culinary world in media.

The film’s success and continued relevance demonstrate the impact that well-crafted narratives can have on audiences. Bourdain’s influence extends beyond his own work, inspiring filmmakers, chefs, and viewers to approach their crafts with passion and integrity. “Ratatouille” remains a beloved film that celebrates the art of cooking and the universal joy of sharing good food.