Remy and his pal linguini set in motion, a hilarious chain of events that turned the city of lights upside down now, who better to talk to e with us other than the production Designer for the movie.

Harley Jessup, welcome to the show, Harley, thank you.

It's great to be here.

So what is it like working on, ready to eat and what I'd like to see the audience reaction to this movie for the past 15 years?

Well, I've been amazed, I love that the audience has embraced this film in a way that I actually hadn't expected.

It was a dream to get to work on a film based in Paris.

And you know, at the same time it was a challenge to make things like rats in the kitchen work to make food appeal.

But we were able to surmount all those story issues and it was a five year journey that I'm really proud of, the result of all that work, What we did as a team at Pixar.

I treasure that experience.

It's a highlight of my career and I know you said you relate a lot to Remy, so why do you think Remy's story still resonates with viewers.

I think his passion against all odds, to fulfill his dream.

That's that's universal, the fact that he's this tiny outsider trying to express himself, I think really continues to resonate And the fact that it's said in classic paris, uh, I hope that it always remains a timeless story.

That's what we were trying to create.

This movie is beautiful.

There are so many lovely scenes in it.

So I have to ask you, do you have a favorite frame or sequence from the movie that just stands out for you?

Yeah.

You know, I think the scene where Remy, he's at his low point, he's washed up in the sewer.

He doesn't know where he is and he climbs up and climbs up and then emerges on the rooftop of paris where he realizes he's in the center of the world of fine cuisine and at the top of the restaurant of his hero Gusto.

It gives Me chills when I watched that scene still 15 years later.

And were there any noteworthy design challenges you faced that were specifically unique to this movie?

Well, one thing that was challenging was the food itself to make appetizing food in the computer.

So we studied cookbooks, we studied food photography, we studied were what makes food look appealing and delicious.

There were many challenges to that, but it landed in that the surface activity of a sauce rolling down the side of a piece of food.

Translucency of the food, the steam coming off the food.

Those were all tools we used and were difficult to create in the computer.

Uh, that was a long journey to get the food just right, well, you did a good job.

Thank you very hungry watching.

That's a challenge I put to anyone who watches this movie, see how long you can wait to eat.

That was our goal.

It's like we should make the audience hungry.

Uh you know, if they're buying more popcorn, this is working.

What are your hopes for attitude These next 15 years?

Well, I hope that the movie can still hold up.

We tried to create a film that would last.

That would be timeless in a way.

You know, even now I'll hear the score playing in a store and I think it's still going and the fact that Epcot just opened a predatory attraction.

It feels like there's still a connection there.

So I hope that keeps going the message of following your dream creatively really resonates with me.

And so I hope it continues to resonate with the audience is out there.

Well, we can't thank you enough Harley for being a part of this with us today and having this wonderful conversation.

We thank you.

Well, thank you, Jennie, thank you.

Andre this has been a real treat to get to talk with you today in honor of that furry little dreamer Ginny and I will be plating our own version of the movie's famous dish, plating is the art of presenting your delicious food so that it looks well, delicious.

We've got some gratitude.

We fresh from the oven and it'll be up to us to make it look like it belongs in a fine dining restaurant all while the clock is ticking.

Here we go.

Are you ready, jenny?

Let's plate.

Here we go.

This first, gonna make this tomato sauce pouring a little neater.

Oh, I like it with this circular shape thingamabob.

Okay, we got the same idea going here.

Oh yeah, that looks lovely.

Okay, I need to go faster.

Get these.

Alright, there we go.

Oh my gosh, I put way too much tomato sauce.

No, you got it, You got it.

I'm gonna get some of the sauce around it.

Okay, I'm just gonna grab my fingers.

You got it?

I don't know what I'm doing.

Take your sweet time with the sauce that I want to use on.

I'm sorry, I'm trying to do some decoration here.

Whoa, yours looks amazing.

I called it rat on time because you know, finished right on time.

Nice.

Very great presentation.

So tell us about your dish.

Andre I called this one twilight in paris lovely.

Yes, because it's set in paris.

So I got a little sunset going here.

I think we did a decent job.

Perhaps not up to remedy standards, but yeah, we're probably gonna need help next time to see how the professionals do it.