BurntDVD - 2016
"If the last-act redemption is a little predictable, getting there makes for engrossing viewing..."--Toronto Sun
"...it captures something that few cooking movies do: reality."--Washington Post
Chef Adam Jones had it all, and lost it. A rockstar chef of a two-star Michelin restaurant with the bad habits to match, the former enfant terrible of the Paris restaurant scene did everything different every time out and only ever cared about the thrill of creating explosions of taste. To land his own kitchen and that third elusive Michelin star though, he'll need the best of the best on his side, including the beautiful Helene.
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Some good quotes in IMDb but not this on Burger King - Part 1 of 2:
Mmm. You want some lunch?
-No, not here, no.
-I prefer to eat food cooked by a proper chef.
You don't like people on minimum wage?
-Mr. Jones, I'm a sous chef. I'm a person on minimum wage.
You know why people like you don't like fast food?
-Sorry. "People like me"?
Because it's food for the working class.
Justify why it costs $500 more to eat at a place where we work than it does at a place like this.
Some good quotes in IMDb but not this on Burger King - Part 2 of 2:
'Cause you can't.
-Because the food here is made with too much fat and too much salt and too many cheap cuts of meat.
You just described most classic French peasant dishes. Burger King is peasants doing what peasants do, giving a cheap cut of meat a little style. Goulash, bourguignon, cassoulet. Shall I go on?
-I really have to go.
What you should have said is that the problem with this place is it's too consistent. And consistency is death.
-Consistency is what every great chef strives for.
No, a chef should strive to be consistent in experience, but not consistent in taste. It's like sex. It's like, you're always headed to the same place, but you got to find new and dangerous way of getting there.
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