【小老鼠和它爸爸的对话】
1.I think it's apparent I need to rethink my life a little bit.
我想我该反省一下我的生活了
2.Noble?We're thives,Dad.And what we're stealing is,let's face it,garbage.
高尚？我们是贼，爸爸。而我们偷的其实都是垃圾。
3.I know I'm supoosed to hate humans,but there's something about them.
我知道我应该狠恶人类，但是他们有很迷人的东西
4.They don't just surve.They dicover,they create.I mean just look at what they do with food.
除了求生存他们同是发明和创造。看看他们处理食物就知道了。
5.When all is said and done, we're all we've got.
结论就是:我们只能靠自己
【小老鼠和厨神灵魂的对话】
1.GUS TEAU ON TV:How can I describe it?
该怎么形容呢？
2.Good food is like music you can taste,color you can samell.
美食就像可口的音乐，闻得到的颜色
3.There is excellence all aroud you.You need only be aware to stop and savor it.
你的身边处处皆美食，你只需留心并伫足品尝。
4.I am only as free as you imagine me to be.
只有你想象我自由时我才是自由的。
【新手厨师小林和小老鼠】
1.Thanks for coming back,Little Chef.
谢谢你回来小主厨
2.I know this sounds insane.Well ,the truth sounds insane sometimes.But that doesn't mean it's not the truth.
我知道这听起来很无厘头，但有些事实很难令人相信，但不代表那就是假的。
3.But this rat,he's the one behind these recipes.He's the cook.The real cook.
He's been hiding under my toque.
这只老鼠才是食谱的创造者。它是不折不扣的厨师，它一直躲在我的帽子里
4.He's been controlling my actions.He's the reason I can cook the food that's exciting everyone.
它指导我做菜。它是我煮出令人惊喜美食的原因
5.You've been giving me credit for his gift.
因为它的天分所以你们信任我
6.厨神书中的一句话“Everyone Can Cook”
7.小老鼠指挥着自己的鼠家人们
Team three will be handling fish.
Team four ,roasted items.
Team five,grill.
Team six,sauces.
Get to your stations.
Let's go,go,go！
三队将处理鱼类。四队，烤品。五队，烧烤。六队，酱料。到你的车站。我们走，走，走!
【新手厨师小林的旁白描述】
1.I can't remember the last time I ask to give my compliments to the chef .
我已经忘了上一次要求服务生代为向厨师致意是什么时候的事儿 。
2.And now I f ind myself in the extraordinary position of having my waiter be the chef .
现在情形很特殊 ，服务生就是我的主厨。
（当得知美食家Ego要见主厨时，他们说如果要见厨师必须等人都散去。）
美食家:So be it.
3.At first,Ego thinks it's a joke .But as Linhuini explains,Ego's smile disappears.
首先，伊古以为这是个玩笑，但随着小林的解释伊古脸上的笑容不见了。
4.He doesn't react beyond asking an occasional question .And when the story is done,Ego stands,thanks us for the meal.
他不发一语，偶而提出问题。当解释告一段落伊古起身致谢
【美食家Ego的反思】
1.In many ways,The work of a critic is easy .
我就许多方面来说 评论家的工作很轻松
2.We risk very little yet enjoy a position over those Who offer up their work and their sato or judgment .
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 。
3.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
4.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.
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 。
5.But there are times when a critic truly risks something And that is in the discovery and defense of the new.
可是有时候评论家必须冒险 ，去发掘并捍卫新的事物
6.The world is often unkind to new talent, new creations.The new needs friends.
这个世界常苛刻的对待新秀新的创作，新的事物需要人支持。
7.Last night i experienced something new , extraordinary meal from a singularly unexpected source .
昨天我有个全新的体验 ，一顿奇妙的菜肴 来自令人意想不到的出处 ！
8.To say that both the male and is maker
Have challenged my preconceptions about fine cooking It's a gross and statement .
如果说这道菜肴和它的创作者，挑战了我对美食先入为主的观念，这么说还太含蓄 。
9.They have reached me to my core.
他们彻底的震撼了我
10.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 对食神的名言 “料理非难事”嗤之以鼻
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