One of my daughter’s favorite movies is Ratatouille, a well-written cartoon about a rat named Remy who has an unusual gift for cooking fine cuisine. A character in the movie, Chef Gusteau, has a catch phrase that encapsulates his kitchen philosophy: “Anyone Can Cook.”
So, what does this have to do with political campaigns and local elections? Well, it just so happens that Chef Gusteau’s philosophy on cooking is very similar to my philosophy on political candidates.
In Ratatouille, the anti-Gusteau crowd is aghast at the idea that great cooks can come from anywhere, and think that worthy chefs can only come from the proper background and upbringing. Similarly, there are many people in politics who think the same thing about worthy political campaign candidates.
Nothing, however, could be further from the truth. Just as anyone from any background can learn to be a great cook, anyone from any background can learn to run a great political campaign for local office.
I don’t care what your background is, where you come from, what your education is, or what your income level is. If you’re a patriotic American who has the desire to win and the willingness to work hard, then you can run a political campaign for office and win your election.
That’s one of the great things about the United States of America: you are never limited to just being an observer of government. You have the ability to become government . . . to right the wrongs, reinforce the good, make the changes that are needed.
Anyone can run for office and win. All it takes is some smart planning and elbow grease.
Take a second to read the following snippet from Ratatouille, in which the food critic Anton Ego talks about how he realized that Chef Gusteau was right about anyone being able to cook . . . and remember that this philosophy can be applied to new political candidates, as well:
“The world is often unkind to new talent, new creations, the new needs friends. Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau’s famous motto: Anyone can cook. But I realize, only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau’s, who is, in this critic’s opinion, nothing less than the finest chef in France. I will be returning to Gusteau’s soon, hungry for more.”