Rotten Tomatoes wrote:Critics Consensus: Burnt offers a few spoonfuls of compelling culinary drama, but they're lost in a watery goulash dominated by an unsavory main character and overdone clichés.
Robin Garr wrote:This one missed me completely, Ray. Normally I'm inclined to watch restaurant movies, but I can't help noticing that Rotten Tomatoes comes down pretty hard on this one, only 46% percent rated it favorable for an average rating of 4.9 out of 10.Rotten Tomatoes wrote:Critics Consensus: Burnt offers a few spoonfuls of compelling culinary drama, but they're lost in a watery goulash dominated by an unsavory main character and overdone clichés.
http://www.rottentomatoes.com/m/burnt/
Robin Garr wrote:
Well, one thing ... in this screen grab that I took from the trailer, his knife handling looks a little iffy. He's gripping the handle with all four fingers, and there's not really room for them between the handle and the surface. I'm thinking traditional Euro-style chef knife, though, and that looks like it might be a Japanese blade, so maybe I just don't know much.
bob.durbin wrote:This is something you'd use for slicing chilies, mincing onion, and other jobs a chef knife is too big and a paring knife is too small to perform as easily.
Robin Garr wrote:bob.durbin wrote:This is something you'd use for slicing chilies, mincing onion, and other jobs a chef knife is too big and a paring knife is too small to perform as easily.
I know everyone's mileage varies, but I use my chef's knife for slicing chilies, mincing onions (and garlic) and similar jobs, and it works just fine for me.
bob.durbin wrote:I use my chef knife for everything except skinning/fileting fish. This is usually just one of those random knives you'll find in knife kits/home blocks that doesn't get much use but does have it's usefulness if one chooses to utilize it.
SilvioM wrote:http://firstwefeast.com/eat/a-professional-chef-critiques-the-movie-burnt/
First We Feast wrote:CONCLUSION:
So does Burnt nail the chef lifestyle? Not really at all. Mario Batali and Marcus Wearing were culinary advisors on this film, and all I could think was WHERE WERE YOU GUYS? Burnt plays like a movie made by some bro that ate at Daniel once and really enjoys Gordon Ramsay shows. But the most disappointing part? People are going to see this movie and think that this is the way restaurants are. Now, that’s a shame.
Robin Garr wrote:bob.durbin wrote:I use my chef knife for everything except skinning/fileting fish. This is usually just one of those random knives you'll find in knife kits/home blocks that doesn't get much use but does have it's usefulness if one chooses to utilize it.
No argument here, Bob! I think you're right about it being a utility knife, too, although something about the curvature of the blade and the wavy shimmer on the metal made me wonder if it was a Japanese blade. Bottom line, I don't like to have my knuckles banging on the cutting surface as in the picture, but that's probably just me.
Robin Garr wrote:Good article! Thanks, Silvio. I love "First We Feast," except for the multiple pop-up ads.
RonnieD
Foodie
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Thu Aug 23, 2007 12:09 pm
The rolling acres of Henry County
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