It is only the sincere emotions that move people

Spencer 2022-03-21 09:03:19

It can be seen as the high-level chef version of fast pursuit, defeating the boss with one dish, and what is the plot of the second man going to fetch wine and being beaten by the underground black fists, "You are a chef, I am a baker". The lines of the class can be regarded as the use of the killer profession. I especially like stories about self-exile and sinking due to the loss of loved ones and things, so I think the first chapter is pretty good, but the second chapter starts to take a nosedive, the lines are inexplicably awkward, and the background seems to be high-level but actually empty. The truth, like the title of each chapter, fits the concept of the elite bourgeoisie represented by the senior chef, and the proletariat such as me only thinks it is hypocritical. Also, I like the first chapter because the characters talk less, you can feel the characters' emotions through the scenes of life, and the second chapter starts with a lot of words, and it becomes superficial and powerless. But in the end, Cage sat on the bed as if he couldn't hold back the tears. With the music, he returned to the thoughts of his deceased wife. The most touching thing is the simple and sincere emotion.

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Extended Reading

Pig quotes

  • Bryce: [Stops playing the hand pan] Does your face hurt?

    Rob: Yeah.

  • Charlotte (formerly Restaurant Waitress): [Waitress giving rote announcement that accompanies the deconstructed scallops she has just delivered in a smoke filled globe to Rob and Amir's table] We all have a set of beliefs about the world around us. To challenge them is to acknowledge our foundation is sand, but it opens us up to something greater, to pure connection, to true life. Today's journey begins by uniting the depths of the sea with the riches of our forests. We've emulsified locally sourced scallops encased in a flash-frozen seawater roe blend, on a bed of foraged huckleberry foam, all bathed in the smoke from Douglass fir cones.

    Rob: I'd like to speak to the chef.

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