BURNT : Saturday 7th November 2015.

Having worked in Hospitality for most of my career in and around kitchens, chefs, restaurants and food service in various guises, you can imagine how interested I would be in seeing 'BURNT' which I saw over the weekend. It is intriguing to see how Chefs and Cooks are depicted on the big screen. It is after all only really in the last five or so years that we have seen these types featured in the movies since a few of those who have excelled have risen to celebrity status, and with the advent of the plethora of cooking shows on television and the inordinate amount of cook books there are for sale, it is hardly surprising that Hollywood would latch to the heat of the kitchen. All that said, if it helps raise the profile of food, the industry, different cuisines and produce, and the people working in it then this must be a good thing, but is it good for Hollywood? In the case of 'Burnt', not really - because this film is half baked only - golden brown and crisp on the outside but soggy and undercooked on the inside!

What 'Burnt' does for us is take us into the hallowed territory of maybe the top 1% of all restaurants globally. It is here where the two and three star Michelin establishments reside, where the Chef's and Cook's toil away relentlessly but enjoy Rock Star status for the blood, sweat and tears they have to give working 20 hours a day to reach the zenith of perfection in their culinary craft. And it is here too where these famed restaurants as beautiful as they often are, are big holes in the ground into which the owners shovel money every day (and lots of it) with only a very small margin of return, if any!

And so it with this US$20M John Wells Directed culinary caper that sees fallen from grace former two Michelin starred Chef Adam Jones (Bradley Cooper) having lived the celebrity chef status in Paris for all its worth with sex, drugs, alcohol and rock 'n' roll crash to the bottom only to rise again  to regain his reputation, his credibility, his self-worth and a third star. We learn through back story dialogue between the characters that three years ago things got badly 'burnt' for him in Paris when he went off the rails, cost his restaurant its two star status, his team lost their jobs and then spread far & wide, and he went AWOL presumed by many contemporaries and critics to be dead. He surfaces in London having served a self imposed penance to shuck one million oysters in some seafood joint that he promptly walks out of when his milestone is reached.

He emerges after some chicanery in the kitchen of Tony (Daniel Bruhl) in London at The Langham Hotel where he delivers a commitment to take it to three star status. Tony's father (the one with all the money) agrees and so the kitchen is remodelled, Jones assembles his brigade of new and previously worked with talent, and the restaurant relaunched. The first night all goes pear shaped when guests no-show, the food is below expectations, and the write up in the press is less than favourable. Jones is the consummate artist, perfectionist and after service what follows is a Head Chef rant at his brigade the likes of which I'm not sure you would see in any kitchen anywhere . . . not even Gordon Ramsay's! These days with industrial relations compliance, human resource guidelines, and fair work requirements Jones would face an instant walk out and be hauled up in front of some IR Commission on the grounds of workplace harassment, bullying and intimidation . . . no matter how good he thinks is he! But I guess this is Hollywood after all, and you gotta give the audience what they want!

As time progresses the kitchen bridge settle into their routine, they begin to work cohesively, and a flame of romance starts to burn between Jones and his recruited Sous Chef and the only female in the kitchen Helene (Sienna Miller). There are other story sidelines here too that surround Jones fierce rivalry with Reece (Mathew Rhys) former colleague in Paris and now the equally fiery, temperamental talented London Chef at the three star 'Reece'. Additionally, there is Michael (Omar Sy) who is recruited as a Chef de Partie by Jones but back in Paris three years before Jones called the Heath Inspectors in and closed down his restaurant - beware the hidden agenda behind Michael's acceptance to join Jones in his kitchen that manifests itself when least expected!

Also there is the former working relationship with Tony, gay, but the best Maitre D' in the country and therefore somewhat forgiving of Jones' kitchen antics. Jones' drug addled past also catches up with him and as two heavies appear from time to time demanding payment on a drug debt which Jones cannot deliver on so he gets roughed up on the most demanding of days. There is also his former love interest and daughter of his recently deceased former employer in Paris, Anne Marie (Alicia Vikander), and then Helene's struggles as a single mother juggling her commitment to her young daughter Lily, and the relentless demands of the kitchen and Jones. Let's also not forget the therapy that Jones has to undergo with Dr. Rosshilde (Emma Thompson) every Friday morning and if he misses a single session all funding to his kitchen and his dream will cease immediately. And, sitting over all of this is the expectation of the eventual visit of the Michelin Men to rate the restaurant for the famed guidebook.

The gloss is here with a beautiful restaurant, an equally beautiful kitchen, the highest standards of culinary expertise and food porn aplenty delivered with an insight into the seemingly never ending hours of experimentation, creativity and long days and nights spent rattling the pans over a hot stove, traipsing through the markets in the early hours, and seeking inspiration from other eateries. But despite all of this it's still a half baked underdone soufflé of a film. I found the Jones character difficult to warm to and relate to, his violent bursts and abuse in the kitchen completely overcooked, the final Michelin visit and judgement just glanced over, and the Hollywood-ised account of the finest of fine dining restaurants and what goes on in and around them a little too hard to swallow, but, there are a few redeeming feature along the way!

You don't need to see this on the big screen and can easily wait for the release of the DVD and Blu-ray or download it when available. I would say that this is a case of medium-rare, rather than well done!

-Steve, at Odeon Online-