Uno chef veterano affronta il nuovo CEO del suo gruppo di ristoranti che vuole che la struttura perda una stella dalla sua valutazione per assumere uno chef più giovane specializzato in gast... Leggi tuttoUno chef veterano affronta il nuovo CEO del suo gruppo di ristoranti che vuole che la struttura perda una stella dalla sua valutazione per assumere uno chef più giovane specializzato in gastronomia molecolare.Uno chef veterano affronta il nuovo CEO del suo gruppo di ristoranti che vuole che la struttura perda una stella dalla sua valutazione per assumere uno chef più giovane specializzato in gastronomia molecolare.
- Cyril Boss
- (as James Gérard)
Recensioni in evidenza
Boy are there a lot of these kinds of cooking movies out there, and most of them fall into a familiar pattern. Luckily it's a pattern that works—in that feel good, root for the underdog way.
This is a very lightweight comedy, and the hero is a chef with unusual talents, but also with a lovely fiancée who is getting impatient with his other love—cooking. So he tries to get a real job, and of course that doesn't work and he ends up cooking on the sly. Which leads to a feeling he's "cheating" on his girl, at least mentally, and so on and so on.
The lovely parts of the movie are actually the cooking parts, where you see his talent come alive. There are the usual critics, the mean boss, the underdog friends who are there in a pinch, and so forth. Yes, it's a formula. And it's totally feel good fun.
And there's nothing more to it than that! Bon appetite. And don't confuse this title with "Chef" which is an American twist on the same basic formula.
Apart from the boring lead, the gags are OK and mostly good-natured, what's maybe missing is a bit more "bite" or bitterness in this altogether rather sweet mix. Some punches are thrown against stylish kitchen trends and star restaurants (which is OK with me, but those are easy targets).
Recommended for people who like cooking themselves (as we do).
Lo sapevi?
- QuizThis movie was made in two different countries: Spain and France, and translated into four different languages: Spanish, English, Japanese, French.
- Citazioni
Jacky Bonnot: I can make it beef bourguignon?
Nurse: In two, three years.
Jacky Bonnot: Why is it taking so long?
Nurse: It's a baby.
- Curiosità sui creditiAfter the end credits, there is an out-take of Juan (the Spanish molecular cuisine chef) chasing ducks in a back yard.
- ConnessioniFeatured in Touche pas à mon poste!: Spéciale Journée de la Femme (2012)
- Colonne sonoreOnward Home
Written by Morita Makoto and Katsumi Sato
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Dettagli
Botteghino
- Lordo Stati Uniti e Canada
- 342.667 USD
- Fine settimana di apertura Stati Uniti e Canada
- 11.290 USD
- 22 giu 2014
- Lordo in tutto il mondo
- 9.245.235 USD
- Tempo di esecuzione1 ora 24 minuti
- Colore
- Mix di suoni
- Proporzioni
- 2.39 : 1