In this scene
- Rob enters the restaurant asking for his truffled pig [00:01
]. - After some confusion, Chef Field recognizes Rob, noting he’s been “off the scene” for many years [00:37
]. The chef reveals he once worked for Rob as a prep cook but was fired for overcooking pasta [01:04 ]. - Rob asks again about his pig, explaining that it was stolen [01:27
], [01:41 ]. - Chef Field tries to dismiss him, talking about his successful business, his investors, and the “concept” of his restaurant, which involves deconstructing local ingredients [01:48
], [02:38 ]. - Rob challenges him, asking if this is the kind of cooking he truly likes [03:09
]. He reminds Derek of his old dream to open a traditional English pub [03:21 ].
They’re not real; you get that, right? None of it is real. The critics aren’t real. The customers aren’t real. Because this isn’t real. You aren’t real.
Derek, why do you care about these people? They don’t care about you, none of them. They don’t even know you, because you haven’t shown them.
Every day you wake up, and there’ll be less of you. You live your life for them, and they don’t even see you. You don’t even see yourself.
We don’t get a lot of things to really care about.
- Rob then deconstructs the chef’s entire restaurant concept, telling him, “None of it is real” [04:05
]. He insists that the critics and customers aren’t real because the restaurant itself isn’t an authentic expression of the chef [04:17 ]. - He tells Derek he is living for people who don’t even see him, and as a result, he doesn’t even see himself [04:25
], [04:43 ]. - Rob concludes with the observation, “We don’t get a lot of things to really care about” [04:53
], before asking one last time, “Who has my pig?” [05:34 ].