首页
外语
计算机
考研
公务员
职业资格
财经
工程
司法
医学
专升本
自考
实用职业技能
登录
外语
On his TV programme, Steve likes to show audiences
On his TV programme, Steve likes to show audiences
admin
2010-12-18
94
问题
On his TV programme, Steve likes to show audiences
Interviewer: With us today is Steve Thomas, a 23 year-old chef who delights TV audiences with his imaginative cooking programme. Steve, what’s the secret of your success?
Steve: Well, I think I’m different from other TV chefs in that I want people to see how I prepare a dish from the word go, so I don’t present them with a dish that’s half prepared already. If anything should go wrong during the programme, know, suppose something gets burned, well, that’s part of the experience. When they try preparing it themselves, then they’ll see the beauty of the finished product, but not on the screen.
Interviewer: So how did you come to get your own TV series?
Steve: I was working in a restaurant called the Gala in December last year when they came to make a documentary about the place. I didn’t even look at the camera.I was too busy making pasta and cooking fish. But the producer spotted me and the following week they phoned me to offer me a job... The Gala owner wished me all the best and let me go without a complaint.
Interviewer: Wow!! Now, is it true that you come from a family of cooks?
Steve: Well, you could say that ... I started cooking at the age of eight. My mum and dad have a restaurant and Dad used to do all the cooking back then. My mum was too busy looking after us ... Dad insisted that if I wanted some money, I should work for it. And it seemed a lot more interesting to help out in the kitchen and see how things were made than to earn my money washing Dad’s car ...
Interviewer: You attended a catering course at college. How did you like that?
Steve: At school I wasn’t very good at anything much. At that time, my mind wasn’t on anything other than cooking. I found sitting in a classroom trying to pay attention to things very very trying. I managed to get to college though and there I was fine, because when it came to the actual cooking, I knew what I was doing. I realised that a bit of academic work didn’t do you any harm either and I found it much easier when I was interested in the subject, and so I’ve no regrets, really.
Interviewer: And now you have a TV programme and several cooks working under your orders. How do you get on with them?
Steve: Oh, I love working with them. But on my programme everyone has to be really special. They need to have gone through college training before they even apply for the job. I suppose the problem is that fairly frequently I tend to raise my voice if they don’t work emciently ... but I’m just as likely to praise them if they do well ... What I say to them is, you want the audience to say we are the best, so we need to make a special effort ...
Interviewer: Is there any chef celebrity that you admire especially?
Steve: I definitely think that Ron Bell is the best, and I’m pleased that he’s now got his own food column in a newspaper. I had the great privilege of working with him for a while. What’s so special about him is that he’s always been enthusiastic about using ingredients that come from the area where he works ... For example the fish of the day would be the catch from the river close to his restaurant. He’s been criticised for sticking to old-fashioned recipes, maybe that’s a weakness, but I think that’s his decision ...
Interviewer: I heard that you are also going to write a book.
Steve: Yes, I’m writing it at the moment. It may disappoint readers who expect a lot of glossy pictures, as most cookbooks nowadays seem to be things to look at rather than read ... I’ve gone for a style that may be less attractive with fewer colour pictures but it will be more useful for most types of reader. What I say in my book is that we must remember the success of a meal does not depend on how it looks ... it’s what it tastes like and the company of the friends you’ll share it with that matters ...
Interviewer: Well, thank you, Steve, I look forward to trying some recipes ...
选项
A、He is sometimes unfair to them.
B、He demands a lot from them.
C、He trains them all himself.
答案
B
解析
转载请注明原文地址:https://kaotiyun.com/show/tQ2d777K
本试题收录于:
BETS三级听力题库北京英语水平考试(BETS)分类
0
BETS三级听力
北京英语水平考试(BETS)
相关试题推荐
YouaretoworkwithaU.S.companyforayear.YouhavefinallyobtainedyourvisafromtheUSEmbassyinBeijing,andareread
Lookatthequestionsforthispart.Youwillhearawomantalkingaboutherfather.Forquestions24-30,indicatewhich
Lookatthequestionsforthispart.Youwillhearamantalkingabouthisfather.Forquestions24-30,indicatewhicho
Lookatthetenstatementsforthispart.YouwillhearashortinterviewwithGeorgeJones,executivedirectorforBreadfo
Speaker1Speaker5
HowdidDouglasfeelwhenhebookedtheweekend?
YouwillhearpartofaradioprogrammeinwhichawomancalledSylviaShortisinterviewedaboutherjob.Forquestions9-18,c
•YouwillheararadioprogrammegivingyouinformationaboutthecityofGlasgow.•Foreachquestion,fillinthemissinginf
HowtoKeepFitTenyearsagoIusedtobeveryfit.IcycledtoworkandIdidalotofexerciseattheweekends.Iusedtopla
HowtoKeepFitTenyearsagoIusedtobeveryfit.IcycledtoworkandIdidalotofexerciseattheweekends.Iusedtopla
随机试题
抑本其成败之迹,而皆自于人欤?抑:本:
______usharmorgoodremainstobeseeninthenearfuture.
进行一次生活习惯与大肠癌关系的病例对照研究,最常见的偏倚是在病例对照研究中,若选用现患病例作为研究对象,最常见的偏倚是
[背景资料]某施工单位承接了长45.6km的二级公路路面施工.路面结构如图28320070—1所示。施工单位进场后,在图纸会审的初审阶段,发现AC-20沥青混凝土与基层之间没有设计任何过渡层,为加强面层与基层的联结作用,提出在AC-2
自()起,获得《报检员资格证》并注册为报检员的人员方可从事报检工作。
国家旅游局与省、自治区、直辖市旅游局建立导游员等级注册登记制度,各级资格有效期一般为()年。
县里有23个农村文化礼堂,已经运营一年。你作为文化局的工作人员。领导让你就运营情况做一个调查。你会如何开展?
《通典》
史密斯:根据《国际珍稀动物保护条例》的规定,杂种动物不属于该条例的保护对象。《国际珍稀动物保护条例》的保护对象中,包括赤狼。而最新的基因研究技术发现,一直被认为是纯种物种的赤狼,实际上是山狗与灰狼杂交得到的。由于赤狼明显需要保护,所以条例应当修改,使其也保
A、Smallcompanies.B、Industrialists.C、Tradeunions.D、Theyoungergeneration.BWhichgroupofpeoplewelcomestheshorter-hour
最新回复
(
0
)