這部2007年的電影，正巧在電視上看到播出，迪士尼的片子果然經得起時間的考驗，經典台詞在網路食評家氾濫的今日，看來特別有感觸。
美食評論家說：「料理非難事」
的確，在估狗大神的協助下，人人都會做菜，有點天分、多加練習，很多菜色有希望不輸餐廳料理。也因此，一間餐廳要能滿足食客的味蕾不容易，這樣不夠，還要能在預算內滿足味蕾，好吃又符合市場期望與價值。近年來台灣餐飲市場有些改變，因為食安，民眾開始在意更好的原物料，餐飲業也因此歷經一波改革，許多小型烘焙店家打著手做與高檔原料竄出頭，過去享有溢價空間的法式餐廳多數被判了死刑，因為透明的資訊讓餐飲回歸到市場機制決定最適價格。
當價值主導市場時，感動就不是那麼容易了。
而那些平庸的評論家，也拜估狗大神賜予的力量，可以在不做任何功課、不會任何料理、不懂任何技術的狀況下，大肆放送他們平庸的言論。
也因此，料理鼠王中美食評論家的這一席話，我們以文字維生的人，都改再三咀嚼。
In many ways,
the work of a critic is easy.
就很多方面來說評論家的工作很輕鬆
We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment.
我們冒的風險小卻位高權重，人們必須奉上自己和作品供我們評論
We thrive on negative criticism, which is fun to write and to read.
我們以負面評論見稱,因為讀寫皆饒富趣味
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.
可是，我們評論家必須面對一個難堪的事實，那些我們評為平庸之物或許比我們的評論更有意義
But there are times when a critic truly risks something and that is in the discovery and defense of the new.
可是有時候評論家真的得冒險去發現並且捍衛新的事物
The world is often unkind to new talent, new creations.
這個世界對待新秀、新的創作非常苛刻,
The new needs friends.
新人及新作需要朋友
Last night, I experienced something new, an extraordinary meal from a singularly unexpected source.
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
To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement.
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, 這仍只是輕描淡寫的說法
They have rocked me to my core.
他們徹底震撼了我
In the past, I have made no secret of my disdain for Chef Gusteau's famous motto, "Anyone can cook."
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
But I realize only now do I truly understand what he meant.
但是我發覺現在我才真正瞭解他的意思
Not everyone can become a great artist,
並非任何人都能成為偉大的藝術家
but a great artist can come from anywhere.
但是偉大的藝術家可能來自任何地方
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.
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
I will be returning to Gusteau's soon, hungry for more.
我很快會再光顧食神餐廳,滿足我的口腹之欲
It was a great night. The happiest of my life.
那是美好的一晚，我生命中最快樂的一夜
就很多方面來說評論家的工作很輕鬆
We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment.
我們冒的風險小卻位高權重，人們必須奉上自己和作品供我們評論
We thrive on negative criticism, which is fun to write and to read.
我們以負面評論見稱,因為讀寫皆饒富趣味
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.
可是，我們評論家必須面對一個難堪的事實，那些我們評為平庸之物或許比我們的評論更有意義
But there are times when a critic truly risks something and that is in the discovery and defense of the new.
可是有時候評論家真的得冒險去發現並且捍衛新的事物
The world is often unkind to new talent, new creations.
這個世界對待新秀、新的創作非常苛刻,
The new needs friends.
新人及新作需要朋友
Last night, I experienced something new, an extraordinary meal from a singularly unexpected source.
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
To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement.
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, 這仍只是輕描淡寫的說法
They have rocked me to my core.
他們徹底震撼了我
In the past, I have made no secret of my disdain for Chef Gusteau's famous motto, "Anyone can cook."
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
But I realize only now do I truly understand what he meant.
但是我發覺現在我才真正瞭解他的意思
Not everyone can become a great artist,
並非任何人都能成為偉大的藝術家
but a great artist can come from anywhere.
但是偉大的藝術家可能來自任何地方
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.
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
I will be returning to Gusteau's soon, hungry for more.
我很快會再光顧食神餐廳,滿足我的口腹之欲
It was a great night. The happiest of my life.
那是美好的一晚，我生命中最快樂的一夜
分享。勉勵。
Editor: Brook
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