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
98
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
Readthefollowingpassageandchoosethebestwordforeachspace.Moneyspentonadvertisingismoneyspentaswellasany
Readthefollowingpassageandchoosethebestwordforeachspace.Moneyspentonadvertisingismoneyspentaswellasany
Readthefollowingpassageandchoosethebestwordforeachspace.Moneyspentonadvertisingismoneyspentaswellasany
Reebokexecutivesdonotliketoheartheirstylishathleticshoescalled"footwearforyuppies".TheycontendthatReebokshoes
ThenumberofspeakersofEnglishinShakespeare’stimeisestimatedtohavebeenaboutfivemillion.Todayitisestimatedthat
Earlyonemorning,morethanahundredyearsago,anAmericaninventorcalledEliasHowefinallyfellasleep.【R1】______Butheha
Intheworldofentertainment,TVtalkshowshaveundoubtedlyfloodedeveryinchofspaceondaytimetelevision.【R1】______Butno
Speaker1Speaker5
HowdidDouglasfeelwhenhebookedtheweekend?
随机试题
A.十二指肠球部溃疡B.胰源性溃疡C.浅表性胃炎D.胃窦溃疡E.胃窦癌BillrothⅠ式胃大部切除术适用于
临床上常见青霉素过敏反应属于
2009年1月22日,某期货公司董事王某因涉嫌洗钱犯罪被批准逮捕。2009年2月4日,监管机构就该公司2008年操纵市场案作出处罚决定。[2015年3月真题]根据上述事实,请回答以下小题。对于王某被捕一事的处理,下列说法正确的是()。
为了对外提供更可靠、更相关的会计信息,某公司从2012年1月1日起将设备的折旧年限缩短了3年,同时将折旧方法由年限平均法改为双倍余额递减法。该公司对此业务按会计估计变更并采用未来适用法进行会计处理。()
2021年,某市人民法院受理了下列民间借贷合同纠纷。①2000年,王某向刘某借款2万元并出具借条。后刘某多次催要,王某一直拒不还款。2019年底,刘某将王某诉至法院。王某辩称此案已超过3年诉讼时效。人民法院认为刘某多次催要欠款的行为引起了诉讼时效
()不属于行为导向型考评方法。
有两个证券收益率分别为R1和R2,且E(R1)=E(R2)=μ,var(R1)=var(R2)=σ2,R1和R2之间的相关系数为ρ。证明资产组合达到最小方差时两个资产的权重均为0.5,与ρ无关。
DMA与程序中断方式相比,其主要特点是______。
中国也和日本一样,高龄化现象日益加剧,老年人将会越来越多吧。
TheSupremeCourt’srecentdecisionallowingregionalinterstatebankshasdoneawaywithonerestrictioninAmerica’sbankingo
最新回复
(
0
)