Word: chefs
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...Victor Ray (Bruno Kirby). Kellogg meets up with Ray again and in order to make up for his past wrongs, offers him a job working for his uncle, Carmine Sabatini, a prominent importer with dubious business dealings. Sabatini sets Kellogg up delivering illegally imported endangedred species to mafioso gourmet chef Larry London (Maximilain Schell). Kellogg soon finds himself drawn into the Sabatini family deeper and faster than he wishes, engaged to Sabatini's daughter Tina (Penelope Ann Miller) and under federal investigation for his role in his boss's illegal dealings. What follows, of course, is plot twists and farce...
...slightly slimy go-fernephew. Miller slips in and out of her horribly affected Queens accent but is well suited to her character, effectively portraying the spoiled self-consciousness one might expect from the mafia princess. And Academy Award-winning actor Schell is strangely engaging as the quirky eccentric chef. He displays a comic subtlety remarkable in a serious actor...
...actors do know, and joyously strut their best comic stuff. As Carmine's nephew, who arranges his meeting with Clark, Bruno Kirby redefines the combined bluster, sleaze and obsequiousness of the typical New York City fringe dweller. Maximilian Schell is in high, black humor as a madly galloping gourmet chef (you don't want to think too hard about his plans for that dragon). And Paul Benedict's pomposity, pretentiousness and venality as a film theorist are a little marvel of meanness...
...argues, has made the professional class, which is inherently insecure, more smug and selfish. Much of her evidence involves incidental, sometimes lighthearted perceptions about how this uneasiness reveals itself. To escape association with a shrinking middle class, yuppies have learned to choose the baby bass en croute over the chef's salad, Italian knit sweaters over flannel shirts, running over basketball and handcrafted cabinets over mass-produced maple...
That was 1971. Last month Cloud, 53, now Washington bureau chief, returned to Cambodia for the first time in 18 years. He sought out old friends and sources, including the jovial, rotund chef who used to serve a legendary souffle Grand Marnier in Phnom Penh's Cafe de Paris. Today the Cambodian capital's French restaurants are gone, but the chef survived the brutal Khmer Rouge years and has opened a far more modest Cambodian eatery where he still whips up a souffle. Says Cloud: "While it's only a pale imitation of the one he used to make...