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  • You know what it takes to be a cook in L.A.?

    你知道要在洛杉磯成為一名廚師最重要的是什麼嗎?

  • self-sacrifice

    自我犧牲。

  • I left Virginia to come to L.A. because there's a certain energy that

    我離開維吉尼亞來到洛杉磯,因為這裡有某種能量能夠轉化到食物上,而我在其他地方還不曾見過。

  • translates to the food scene here that I haven't found anywhere else.

  • I work atlisse, which is a 2 Michelin star French fine-dining restaurant in Santa Monica, California,

    我在米其林 2 星的法式餐廳 Mélisse 工作,位於加州聖塔莫尼卡,是洛杉磯最好的餐廳之一。

  • and it's one of the best restaurants in L.A.

  • Working on the line in the kitchen is like composing a symphony.

    在廚房裡工作的成敗就像在譜一首交響曲。

  • It really is.

    真的是。

  • It's almost like each dish is like, one is the violins, one is the cello, one is the keyboard, and another is the drums.

    每一道菜幾乎都像是 - 就像,一個是小提琴、 一個是大提琴、一個是電子琴還有另一個是鼓。

  • My first job in the kitchen was when I was 16.

    我第一次進廚房工作是 16 歲的時候。

  • I was a dishwasher.

    我是洗碗的。

  • And that was before I even knew I wanted to cook.

    那是在我知道自己想當廚師之前。

  • I was just a kid looking for a job.

    我只是一個在找份工作的孩子。

  • After I started working there and just seeing something simple as salad being plated, it kind of drew me in.

    自從我開始在那裡工作後,我見識到像沙拉這樣簡單的菜式是如何被擺盤的,那有點吸引我。

  • I'm like, I'll say this is pretty amazing.

    我覺得這真的很了不起。

  • As sous-chef atlisse, I have to go to the farmer's market first thing in the morning,

    作為 Mélisse 的副主廚,我早上必須先去農夫市場進貨、回到餐廳、分配給員工,接著我們就開始準備。

  • pick up produce, go back to the restaurant, disperse it to the staff, and then we start prepping.

  • We have to get fish deboned, tomatoes concasséd, sauces simmering.

    我們需要把魚去骨、把番茄切碎、把醬汁燉好。

  • All this has to ready before service at 6 o'clock.

    這些全要在 6 點開始營業前完成。

  • Fire, menu prawns, menu truffle pasta, two menu seasonal, followed by menu duck: medium rare.

    開火,明蝦套餐、松露義大利麵套餐、兩份當季特餐和一份鴨肉套餐 - 三分熟。

  • Yes, Chef.

    是,主廚。

  • Working in the kitchen is one of the hardest jobs I've had in my life.

    在廚房上班是我這一生做過最辛苦的工作。

  • You're under this, like, constant stress.

    你一直處在壓力下。

  • And on top of that, you're working long hours, you're on your feet all day.

    除此之外,工時很長、整天都站著。

  • And it's just completely physically and mentally straining.

    這完全會造成生理上和心理上的緊繃。

  • And most people can't handle it.

    而大部分人都受不了。

  • But I love it.

    但我很喜歡。

  • See how beautiful that looks? Then we sear it off nicely.

    你看這樣多好看?然後我們好好地煎它。

  • It also protects halibut being so delicate.

    這也可以防止比目魚變太軟。

  • It helps protect the flesh.

    可以保護魚肉。

  • Chef Josiah Citrin is one of the most renowned and respected chefs in L.A.

    Josiah Citrin 主廚是洛杉磯最知名、最受尊敬的廚師之一。

  • And it was only natural that I'd wanna come work for him.

    所以我想來他這裡工作是再自然不過的事。

  • He's almost like the epitome of an old-school French chef relocated in the U.S.

    他就像是搬到美國的典型傳統法國主廚。

  • He has that passion, that drive, and intensity that you come to expect from great chefs like himself.

    他所擁有的熱忱、幹勁還有投入是你會期待在像他這樣厲害的大廚身上看到的。

  • One day I was in the kitchen, and I was scrambling eggs, and this memory kicked back to me, about,

    有一天我在廚房炒蛋的時候,突然有個回憶湧上來,是關於我奶奶在我小的時候教我如何正確地炒蛋。

  • from my grandmother, and how she taught me how to properly scramble eggs when I was a little kid.

  • And she was explaining how you use a spoon to stir it and cook it really gently so that the texture comes out nice.

    她跟我解釋如何用湯匙攪拌,要非常地溫柔,這樣炒出來的口感才會好。

  • And it's actually a classical French way of cooking and I have a Southern grandmother.

    這其實是典型的法式料理方式,但我奶奶是南方人。

  • It was kind of weird.

    這還挺奇怪的。

  • And, it was like little moments like that, that I think back that kind of directed me to cooking that I didn't really realize until now.

    我覺得,感覺就是這些短暫的片刻,把我導向了烹飪這條路,而我一直到現在才察覺到。

  • If you wanna be a chef, you can't wait around for someone to hand it to you.

    如果你想當一個廚師,你不能只是在那裡乾等著別人給你機會。

  • You almost have to take it.

    你必須自己去爭取。

  • Hosting pop-up dinners has given me and my friend Gary a chance to not only showcase our skills,

    舉辦快閃晚宴不僅給了我和我朋友 Gary 一個能夠展現我們技巧的機會,更讓我們有機會做我們一直以來被訓練做的事:一名廚師。

  • but to do what we were trained to do, be a chef.

  • For the oyster dish, I was thinking, right, we have those nice clear bowls.

    生蠔這道菜,我在想,我們有一些很不錯的透明碗。

  • We'll put the garnish in the middle and then pour the gazpacho so it comes like two thirds of the way up.

    我們把配菜放在中間,然後把西班牙冷湯倒到三分之二滿。

  • I brought a fish tank bubbler, and instead of making foam with the frother, let's do bubbles.

    我帶了一個魚缸用的打氣機。我們來製造泡泡,取代用起泡劑做泡沫。

  • - And we'll just drop right that on top. - Exactly.

    - 我們就把泡泡滴在上面。- 沒錯。

  • I just want to thank everyone for coming out tonight.

    我想感謝大家今晚來到這。

  • As you know, we're just cooks when it boils down to it.

    你們也知道,歸根結底我們就只是廚師。

  • That's our life.

    這就是我們的生活。

  • This is what we do.

    這就是我們要做的。

  • This is what we love to do on our free time.

    這就是我們在空閒時間喜歡做的事。

  • We just spent our last few off days preparing this for you, and we had a lot of fun doing it.

    我們花了過去幾個休假日為你們準備這頓晚餐,而我們在過程中也得到很多樂趣。

  • So, cheers to the night!

    所以,敬這個夜晚。

  • Thank you, Chef!

    謝謝大廚!

  • I always have this sense of satisfaction and almost comfort in knowing that something I served pleased someone else.

    知道我端出的東西讓別人感到開心,總是讓我有一種滿足感,甚至是寬慰。

  • And I think that's what most cooks thrive on.

    而我想這也是大部分廚師茁壯的養分。

You know what it takes to be a cook in L.A.?

你知道要在洛杉磯成為一名廚師最重要的是什麼嗎?

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B1 中級 中文 美國腔 多益 廚師 洛杉磯 工作 套餐 廚房

為了理想的工作,你願意犧牲多少?看看在米其林二星餐廳工作是什麼樣子! (Cook: What it Takes to Make It in a Michelin-Starred Restaurant)

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    Nina 發佈於 2019 年 12 月 25 日
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