A、His rich knowledge. B、His strange experience. C、His special cooking way. D、His family background. D

I have a passion for cooking, but my path to cooking success is a winding tale. I was born in New Zealand to a Chinese father and an Egyptian mother, educated in England and for a time called San Francisco home. I tried my hand as a trader on the floor of the New York Stock Exchange and even took a crack at being a stand-up comic, but my restless soul eventually led me into the kitchen, where I put my imagination to the test.
    I guess I always liked food. That’s helpful. And I didn’t realize food could be a horrible experience until I went to English boarding school. So I was brought up by two really great grandmothers that could cook and I was always intrigued by how they made food really good, one being Egyptian, the other one being Chinese.
    When I left Wall Street, I wanted to do something a little creative, and I saw chefs in a completely different light than I’ve seen them in the past, you know, wearing white jackets, looking like doctors. My mother wanted me to be a doctor, so this was as close as I was going to get. And they had, like, the command of everybody, like they were gods in this little space. “Give me this, give me that.” And I like kind of like that world and the ability to create.
    You know, there are so many celebrity chefs that are out there these days. Each one has their unusual features. You know, Jamie Oliver’s very good at being the guy next door and being sweet and being very knowledgeable and cooking very simple food, and everybody loves Jamie. Gordon Ramsay, I don’t think you have a better chef on television. I’m just a person that’s kind of like shooting from left field, and I think that my race, my upbringing and my education will always send me from a different angle than other people and I think that’s what separates me.
    So, here are three tips for anybody that’s at home and wants to make Vietnamese food. You’ve gotta have a great fish sauce—first press, just like olive oil. No food coloring, aged, that’s key. Fresh ingredients are very important. Fresh herbs. And then the right cooking vessel for whatever you’re cooking. I mean you gotta have the right equipment, so if you’re gonna make something in a clay pot, let it be a clay pot.
    Questions 22 to 25 are based on the recording you have just heard.
    22. Where was the speaker born?
    23. Why would the speaker like to be a chef?
    24. What made the speaker different from other celebrity chefs?
    25. What is the important tip for making Vietnamese food?