本文來自迪士尼電影"料理鼠王"的台詞
In many ways,the work of a critic is easy.We risk very little,yet enjoy a position over those who offer up their work and their selves to our judgment.We thrive on negative criticism,which is fun to write and to read.But the bitter truth we critics must face is that in the grand scheme of things,the average piece of junk is probably more meaningful than our criticism designating it so.But there are times when a critictruly risks something and that is in the iscovery and defense of the new.The world is often unkind to new talent,new creations.The new needs friends.
Last night,I experienced something new,an extraordinary meal from a singulary unexpected source.To say that both the meal and its maker have challenged my preconceptions about fine cooking is agross understatement.They have rocked me to my core.In the past,I have made no secret of my disdain for Chef Gusteau's famous motto,"Anyone can cook."But I realize only now do I truly understand what he meant.Not everyone can become a great artist, but a great artist can come from anywhere！It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau’s, who is, in this critic’s opinion, nothing less than the finest chef in France. I will be returning to Gusteau’s soon, hungry for more.
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就很多方面來說，評論家的工作很輕鬆。我們冒的風險小，卻位高權重，人們必須奉上自己的作品供我們評論。我們以負面評論建成，因為讀寫皆饒富樂趣，可是，我們評論家必須面對一個難堪的事實---以價值而言，被評論家批評為平庸之物的同時，我們的評論也許比他更為平庸，可是，有時候評論家真的得冒險，去發現並且捍衛新的事物。這個世界對待新秀、新的創作非常苛刻，新人及新作需要朋友。
昨晚我有個全新的經驗，奇妙的一餐來自令人意想不到的出處。如果說那一餐和它的創造者挑戰了我對精緻美食先入為主的觀念，這扔只是輕描淡寫的說法，他們徹底的震撼了我。過去，我公開對食神古斯多的著名格言「料理非難事」表示不屑，但是，我發現在我才真正了解他的意思，並非任何人都能成為偉大的藝術家，但是偉大的藝術家可能來自任何地方，現今在食神餐廳掌廚的天才出身之低微令人難以想像。依在下之見，他是法國最好的廚師。我很快會再光顧食神餐廳，滿足我的口腹之慾。那是美好的一晚，我生命中最快樂的一夜。
