《料理鼠王》电影最后"评论员"说的一大段话有谁知道？41

在许多方面 评论家的工作很轻松，我们不怎么需要冒险，却能享受比那些提供自身作品供我们评判的人高出一等的地位。我们热衷于批评别人，写者和读者都觉得有趣，但我们批评家必须面对的苦涩事实是: 总的说来任何普通的垃圾食品都可能比我们对它的批评来得更有意义。 但有时 评论家真正需要冒险的是发现和呵护新生事物。这世界对新天才 新创意常常太过刻薄，这些后起之秀需要朋友。昨晚我品尝了某道全新的、由一位奇特而又出乎意料的厨师制作的美味佳肴。那道美味和它的制作者同时挑战了我对美食的偏见。 我的看法太保守了，他们彻底*了我的观点——过去我毫不隐晦地蔑视Gusteau主厨的名言“人人能烹饪”，但直到现在我才真正理解他的意思：不是每个人都能成为伟大的艺术家，但伟大的艺术家可能来自任何地方。很难想像还有比Gusteau餐馆的天才厨师出身更为卑微的，这位厨师在我这个评论家看来是全法国最顶尖的大厨。我很快将再次光临Gusteau餐馆 期待更多美味佳肴。 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 critic truly risks something and that is in the discovery 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 singularly unexpected source.To say that both the meal and its makerhave challenged my preconceptions about fine cooking is a gross 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.

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. 就许多方面来说，评论家的工作很轻松；我们冒的风险很小，却握有无比的权力。人们必须奉上自己和作品，供我们评论…。 We thrive on negative criticism, which is fun to write and to read. 我们喜欢吹毛求疵，因为读写皆饶富趣味。 But the bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is more meaningful than our criticism designating it so. 但我们评论家得面对难堪的事实，就是以价值而言－－我们的评论，可能根本比不上我们大肆批评的平庸事物！ But there are times when a critic truly risks something, and that is in the discovery and defense of the new. 可是，有时评论家必须冒险去发掘并捍卫新的事物！这世界常苛刻的对待新秀、新的创作，新的事物需要人支持。 Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. 昨晚，我有个全新的体验，一顿奇妙的菜肴，来自令人意想不到的出处！ To say that both the meal and its maker have challenged my preconceptions is a gross understatement. They have rocked me to my core. 如果说这顿菜肴和它的创作者，挑战了我对美食先入为主的观念！这麼说还太含蓄，他们彻底的震撼了我！ In the past, I have made no secret of my disdain for Chef Gusteau s famous motto: Anyone can cook. 过去我曾公开呛声…对食神著名的名言：“料理非难事”嗤之以鼻！ But I realize that only now do I truly understand what he meant. 不过我发现，现在我终於真正了解他的意思。 Not everyone can become a great artist, but a great artist can come from anywhere. 并非是谁都能成为伟大的艺术家…，不过伟大的艺术家，却可能来自任何角落， It is difficult to imagine more humble origins than those of the genius now cooking at Gusteaus, who is, in this critics opinion, nothing less than the finest chef in France. 现今在食神餐厅掌厨的天才们，出身之低微，令人难以想像…。依在下的看法，他是法国最优秀的厨师…。 I will be returning to Gusteau s soon, hungry for more. 我很快会再度光临食神餐厅！满足我的口腹之欲…那一晚很美好，是我这辈子最快乐的一晚！

电影《料理鼠王》最后评论员说的一大段话如下：
"在这场比赛中，我们的评委是来自巴黎的顶尖美食家。他们一直在寻找独特的口味，独特的食材，以及创新的生产方法。但是，我们的比赛并不仅仅是一场美食比赛，它更是一场比赛，展示了对烹饪的热爱，对料理的执着，以及对梦想的追求。
在这个比赛中，有的人以他们的才华赢得了胜利，有的人则以他们的努力和毅力。不论结果如何，重要的是他们都在这个平台上展示了自己的热情和技能。
今天，我们的胜利者是来自于巴黎街头的小老鼠，他以他的才华和执着，赢得了巴黎最顶尖的餐厅厨师的位置。他的料理，虽然用的都是最普通的食材，但是他的味道，却让我们的评委们赞叹不已。
他是我们的胜利者，他是我们的传奇。他的故事，将激励所有追求梦想的人，无论他们的梦想是什么。他证明了，只要有热情，有才华，有执着，就一定能够实现自己的梦想。
让我们为这位胜利者鼓掌，为他的才华，为他的执着，为他的梦想，为他的故事，鼓掌祝贺。"

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