French Chef Rates ‘Ratatouille’ Cooking Scenes For Realism | How Real Is It? | Insider

Chef and restaurateur Ludo Lefebvre breaks down cooking scenes from Disney’s “Ratatouille” based on realism.

Lefebvre discusses the accuracy of sourcing ingredients, cooking techniques, and the structure of a fine-dining kitchen. He also looks at the culture of haute cuisine and French cooking, such as the kitchen hierarchy and the role of food critics. He also connects the scenes to real-life chefs, such as Thomas Keller and Dominique Crenn, and comments on the iconic scene about the making of the French dish ratatouille.

Lefebvre has been cooking for over 40 years, specializing in French cuisine. He owns and operates several restaurants in Los Angeles, Denver, and Mexico.

You can follow Ludo here:
https://www.ludolefebvre.com/
https://www.instagram.com/chefludo/?hl=en

MORE INSIDER VIDEOS:
Former CIA Officer Rates 12 More “Mission: Impossible” Spy Scenes | How Real Is It? | Insider

How Diamond Heists Actually Work | How Crime Works | Insider

ER Doctor Rates 10 Medical Scenes From “The Pitt” For Realism | How Real Is It? | Insider

——————————————————
#insider #chef #ratatouille

Insider’s mission is to inform and inspire.

Visit our homepage for the top stories of the day: https://www.businessinsider.com/
Insider on Facebook: https://www.facebook.com/insider
Insider on Instagram: https://www.instagram.com/insider
Insider on Twitter: https://twitter.com/thisisinsider
Insider on Snapchat: https://www.snapchat.com/discover/Insider/2708030621
Insider on TikTok: https://www.tiktok.com/@insider

French Chef Rates ‘Ratatouille’ Cooking Scenes For Realism | How Real Is It? | Insider

and I’ve been cooking for 40 years I own several restaurant and I’ve been focusing on French cuisine Today we will look in scenes from Ratatou and we’ll be judging how real they are I can’t believe it A real gourmet kitchen and I get to watch I mean it’s a real nice kitchen you know It’s really like a setup like a Michelin star restaurant I mean look at the stove The stove is beautiful I would love to have a stove like that Trust me it’s everything you need for cooking And I love the design of the kitchen the floor I mean everything everything is great You want to walk over there for sure Which one is a chef Uh Oh that guy The sush chef there Uh chef departi Uh demi chef departi Both important I feel like I I know this scene very well When I was 14 years old I start working in the restaurant the three star mission restaurant You know everything was set up like in the army exactly like that It’s just everybody have a job We have the chef s chef chef the party demi chef the party line cook app him he’s nobody not nobody he is part of the kitchen He’s a plour or something He washes dishes or takes out the garbage Janguini you can see him over there and he really remind me when I was an apprentice you know clean the floor um just do all the bad job and I did that and I did not really start cooking until not before one years before when I start cooking I was doing just clean the floor clean vegetable um prepping the food for the for the staff He doesn’t cook but he could uh No How do you know What do I always say Anyone can cook Can everyone can cook Yes I agree with Chef Kustoa Like everything if you want to learn and you have the love and the passion you know When I start cooking I don’t know how to cook anything you know and I but I really want it I really want to learn and and I was listening to the chef See what what is he doing Nobody He’s ruining the soup Nobody’s noticing But I would never do what Languini did to add something in the soup with no authorization of the chef So that is pretty bully for him to do that I was too scared to get caught or do a mistake But I respect that you know I want to cook so bad too you know And but I wait long time before cooking on the stove I would give seriously a 10 It remind me my life when I was an apprentice an apprentice in the kitchen I I feel it It’s great [Music] Yeah you can fix a soup You can make something better I believe on that you know I think time leak stock cream makes sense Everything makes sense I mean listen cream make everything better You know everything with cream a soup is good You always put the cream at the end and reduce it I would love to see in this scene a little bit more testing not just smelling You know I’m a freak with testing I always said to myself chef test everything Cooking is about testing And in my life as a chef when I was young I did a lot of mistake And I did because I was not testing enough my food We do everything to not to have a rat in the kitchen But rats can just you open the door and they’re coming you know and that’s it So it’s scary He was in France I was an apprentice I go get the fryer and guess what He was a rat in the oil Yeah we never use a fryer again Okay But yeah thing can happen So for these things I will put a eight cuz I think the mistake a little bit about that is I don’t see testing the food The smell is good but I think we should also test the food Test food blind definitely you know before to try to get the ingredients you know that is fun But uh cooking blank shopping something blank I would be scared It’s pretty cool to see that you know when when they train in the kitchen because cooking is about training you know and they train together in the apartment and after the next day they’re actually cooking Congratulations You were able to repeat your accidental success It’s hard to repeat a dish guys Sometime you improvise a recipe and I was very like that when I was young and I wait nothing everything I cook with instant with filling and sometime it can be hard to re re do reproduce a recipe because you did not weight everything How many time I put how many leaks it’s possible to do it but it’s hard So I mean here it did a good job but eight also eight on 10 watching that I want to cook How many women do you see in this kitchen Well I only me why do you think daddy So Colet at that time she had to fight for a position The woman came later in the kitchen in France and I think women cook as good or maybe better than than men Definitely some women have three star restaurant Look Dominic Crane you know she have three star miss restaurant Well mommy never had to face the dinner rush when the orders come flooding in and every dish is different but must arrive on the customer table at exactly the same time Hot and sh moving quicker in the kitchen Yes I have a memory as a young chef you know to be always running to be ready for service It was like a race Like Colette she have amazing knife skill And you have amazing knife skill you are fast Because in cooking French cooking is a lot shopping in every every cooking you know but especially the Misha style restaurant you have a lot to do She’s so fast And look over there the same thing too And she’s shopping Pretty amazing What is this Keep your station clear Messy station slows down Food doesn’t go Orders pile up Disaster I mean look in the in the kitchen in the restaurant you need to keep your station clean If you have thing everywhere first of all can be very dangerous because you can really bump something or cut yourself It’s better to walk also in the clean station Ask my wife in the in my house I’m a freak with that A freak with cooking with cleaning And I like Colette teaching bat to Languini because that’s a foundation of cooking Also walk clean Your sleeves look like you threw up on them Keep your hands and arms in close to the body like this See she’s showing the posture how to how to do that because cooking is a lot about manipulation and space is the hand Everything is in the hand in cooking When you whip egg whites in the bowl if you go like that more forward you’re going to be get tired very fast And Colette teaching the posture to just be more easy to whip or mix for few minutes How do you tell a good bread is without tasting it Not the smell not the look but the sound the crust How you define a good piece of bread Uh I would say two things The smell and the crust And she’s right You know if you don’t have a good cross it’s not a good bread It’s about the sun You know the son of the crust I like it So I will give a nine for the scene Have you decided this evening What does the chef have that’s new Someone has asked what is new you It’s a real life in the restaurant The guest wants something special from you And it’s happening a lot now People are not afraid anymore to tell the chef I want that In my time in 30 years ago people just come to the restaurant and be quiet I eat what the chef want But now people are not are not afraid to ask something or you have allergy I understand too And sometime in the kitchen chef we have no choice to improvise When I’m in good mood when a guest challenge me I like it I like it I like the pressure But I like I like this scene I love the challenge Try this real quick Uh let’s see over here The recipe doesn’t call for white truffle oil What else have you been You are improvising This is no time to experiment The customer waiting and I like when they go to different station to pick a little bit of that bit of that and that and that I like that because cooking is when I improvise I’ll go to a lot of station and the ge the fish the meat and see what I have and try to create a dish like that It’s pretty cool I I like it too Don’t you dare I’m not I’m not I’m One thing shocked me like I w I would never do that to my chef is when Colette was going to put something on the dish I think and he put his hand to stop it stop the chef who a chef you know is higher than him and more experience than him and say he said to her don’t put that I would be freaking out if my cook do a dish and I did not test it I will freak out a little bit I’ll be honest with you this scene is pretty cool you know because it don’t happen a lot in the kitchen but wow that’s b you know but I like it you know to see breaking the rule in the kitchen a little bit They love it I have seven more orders That’s wonderful [Music] The best thing for a chef it’s when you have the waiter come back in the kitchen and say “Oh they love the food chef They love your dish They’re so pleased.” That’s the best reward is not to have your face in the magazine or win what or whatever did lead it fast and you approvise improvise and they love it That’s the best reward man The sensation the feeling it just I want that I want that all the time That’s what make me keeping cooking I would say eight Eight on 10 because uh the thing to stop the chef to put a sauce and to that is pretty pretty cool but shocking for me to see that You know I’ve never seen at the kitchen like a cook say chef don’t put your thing I put mine Boom [Music] Stop that health inspector The situation with with the inspector with the health inspector you know it’s so funny because u with the inspector it’s a panic We never know you know So they’re all panicking you know Sometime in the kitchen we have the picture of the health inspector and we have also the picture of the food critic In the restaurant we already tell the front of the house look this picture you see that that’s her or him That’s the inspector So when he’s coming or she’s coming you just let us know right away and you hold her or him in the front You don’t let him enter the restaurant Say some stupid thing whatever but we have time to clean everything in the kitchen Team three will be handling fish Team four roasted item Make sure that steak is nice and tenderized Work and move What I like the most about this scene it’s about the real job as a chef A chef is a leader We are leader And Remy I love it when you have all this rat in the kitchen You know he really direct them like the army You own sauté you own fish you own sauce recreate different team and break the team to different station And that I think a great leader to to do that You know I always say if you don’t have a good team if you’re not a good leader you’re going to fail The concerto with the the chef is a maestro and really tell people what to do on the stage I love that you know the power of the chef Any regret on that compose Don’t let that blob separate Keep whisies checked spoons down It’s good Too much salt Good Finally now he’s testing You know I lag the I lag the the scene when he test all the sauce because you go to all the station and that’s what I do before service or during cooking I go to each station and test everything And I like that It’s about cooking Cooking is about consistent and to have system And Remy here have a system He consistent He’s texting the food He’s direct It’s everything about be a chef in the kitchen I love this scene We need someone to wait tables [Music] Very Yeah it’ be amazing You know I just need one waiter Don’t need a five Waiter We can do the walk very fast I save money You know it would be great You know I put everybody on roller skate now in my restaurant Go faster Well we had to let Skinner and the health inspector loose And once it got out there were rats in the kitchen Oh man the restaurant was closed Yeah they close the restaurant Of course it’s that’s normal health respective I mean it need to be No it need to be a big thing you know something roturn but yeah you have you have a 200 rats in the kitchen Yeah I think you should close the restaurant I agree with that definitely Okay so the scene is a little bit exaggerated but I like it Nine on 10 Okay cuz you know it’s a lot of rats in the kitchen Against the rules your Anton ego I will return tomorrow night with high expectations Thank god it never happened to me my in my career like a critic come to see me and say I’m coming tomorrow night and don’t disappoint me Thank God because I will be freaking out It’s always the most scary thing to cook for critic Sometime you know the critic are here you recognize them and sometime you don’t know they’re here I’ve been judged a lot in my cooking for 40 years So I know the power of the critic A critic can destroy your business You have a bad review you’re out So it’s a lot of pressure I will put seven on 10 Because never a critic will come to confront you and say “Cook for me tomorrow night.” Haha Ratatouille It’s a peasant dish Are you sure you want to serve this to ego The scene is is cooking for the food critic And uh Remy decided to do a ratatoui Ratatoui is a dish I would say from Sur France Okay It’s a vegetable stew I would say ratatu we don’t cook too much that in the fancy restaurant Okay Because you think it’s more dish for at home or whatever And when you work in the fancy restaurant you don’t want to cook some dishes you can do at home Everybody can do ratatoui Okay It’s a stew You have different way to do it But chopping vegetable tomato sauce garlic and you let cook Very easy to do But here you know Remy the chef is going to use the same flavor the same ingredients but executes [Music] And you can see the dish going to be amazing because he’s taking a molin and slice them very fine you know and normally the ratatu the vegetable are cooked in the tomato sauce the pot but here you take a beautiful copper dishes put the tomato sauce on the on the bottom and layer all the vegetable like super sunny like wow like the vegetable are all the same size same thickness too is a stew The vegetable are never the same thickness It’s a mess But here you can see the technique the way he slice the vegetable the way he builds the dish No he’s just taking some cheap ingredients and he’s going to build amazing dishes It’s a big risk you know because you know you want to use the best ingredients So no luxury ingredients for food critic you know caviar uni fragr wagu you know all these fancy things you know but here’s the way I like it That’s what we call real cooking Like cooking with nothing Technique execution and flavor That’s it The plantation on the tattoo is a stew So it’s you know just it’s like on the on the on the plate on the pot whatever just like that with spoon but here you can see the the plantation on the plate is very I call that French fufu you know it’s like a little tower it look like a little cake soron it’s just it’s just very beautiful I mean Cersei I see that I want to eat it so Thomas Keer designed this ratatouille And u I’m not surprised it’s him you know he’s a genius I would say bravo chef because uh to think like that to have a stew and to it so beautifully on the plate it’s about technique ingredients and presentation It’s everything about cooking I think what Thomas did it was just what we see in the French technique very swan I mean ego is just is transported to another world I love it I think cooking is food is all about memory I have a lot of memory of cooking on my grandma and sometime I get this flavor sometime you know my grandma Oh my god they tested my grandma dishes I like it And I think to give the memory to the critic back home whom when this mom was cooking a tattoo for him and he’s thinking about that you know I wish I can give this emotion emotion to all my guests I can’t remember the last time I asked a waiter to give my compliments to the chef Wow I would love that guys I would love a food critique be my restaurant and say give my compliment to the chef Wow It will make my day guys Definitely Never happened to me Never You know that’s amazing I love that 10 on 10 Yeah It’s a beautiful end And it’s all about what is cooking you know everything The chef the guest You found cheese That would go beautifully with my mushroom And uh this rosemary I mean I think that scene of cooking is uh representing exactly how to create a dish I think it’s exactly what cooking you know you just not cook just open a cooking book and decide cooking is about to go to the market It’s good the garden and we use lo local ingredients fresh ingredients and use what in season and thunder chef Yeah it’s a specific cheese you know it’s a great cheese we use in France and it’s a chef from old Savoa from Savoa the Montine and is a very creamy soft goat milk The key is to keep turning it Get the smokey flavor Smokey Smoking the cheese I think it’s a great great idea and great technique Shouldn’t be so Oh you got to taste this Sometime mistake is good You learn from your mistake and sometime you do mistake and actually taste good Wow You know they think I burn the meat but actually wow I have amazing crust on the meat and I love the char the flavor you know and I think that’s what happened with Remy I think the shimmin explodes and the cheese get a little charred and crispy So I think he adds some more texture to the cheese and flavor So he walk I mean I will give a nine on the clip because the process is there about how chef who are cook go hunting for ingredients shooting the technique and that’s what Remy is doing and I really love that I think my favorite scene in the movies Ratatou is when Colette teaching languini how to cook I’ve lucky I learn from the best and the my chef teach me well to cooking So I want to do the same thing I want to pass that to my cook I want to teach I love to teach I love be creative but teaching it’s a good feeling man I need to have a great staff with me to be available to do good food So teaching is number one Thanks