3 Best Brad Bird Monologues

The Incredibles (Buddy "Syndrome" Pine)

The Incredibles (Buddy “Syndrome” Pine)

Category: Movie Role: Buddy "Syndrome" Pine From: The Incredibles

See? Now you respect me, because I’m a threat. That’s the way it works. Turns out, there are a lot of people, whole countries, who want respect, and they will pay through the nose to get it. How do you think I got rich? I invented weapons, and now I have a weapon that only I can defeat, and when I unleash it, I’ll get… You sly dog! You got me monologuing! I can’t believe it. It’s cool, huh? Zero-point energy. I save the best inventions for myself. Am I good enough now? Who’s super now? I’m Syndrome, your nemesis and…Oh, brilliant.

The Incredibles (Mr. Incredible)

The Incredibles (Mr. Incredible)

Category: Movie Role: Mr. Incredible From: The Incredibles

No matter how many times you save the world, it always manages to get back in jeopardy again. Sometimes I just want it to stay saved! You know, for a little bit? I feel like the maid; I just cleaned up this mess! Can we keep it clean for… for ten minutes!

Ratatouille (Anton Ego)

Ratatouille (Anton Ego)

Category: Movie Role: Anton Ego From: Ratatouille

In many ways, the work of a critic is easy. We risk very little yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face, is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the new. 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.