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  • In my job, my scientific background is extremely important.

    我的科學背景對於我的工作是非常的重要。

  • You want to push envelope.

    你想要突破極限。

  • You want to be innovative.

    你想要創新。

  • You want to really like create beautiful foods.

    你想要創造出色的美食。

  • But you need to be able to do it consistently.

    但你必須要能夠貫徹始終地執行。

  • So, you need to really build those prediction novels that say okay, yeah, I'm pretty sure that this is going to work.

    所以,你需要先懂得預測結果,是的,我相信這很有效。

  • And if it doesn't, you need to be able to react fairly quickly.

    如果沒有用的話,你的反應必須要很快。

  • And know why.

    而且要知道原因。

  • The scientific background is "the why."

    科學背景就是原因。

  • My name is Thierry Muret, and I'm the executive chef for Godiva.

    我是 Thierry Muret,是 Godiva 的行政主廚。

  • I have been working for Godiva since May 8, 1988.

    我從 1988 年 5 月 8 號起加入 Godiva。

  • So, 31 years.

    所以,已經 31 年了。

  • Whatever you read about not doing in interviews, I did.

    所有你們所聽過在面試時絕對不要做的事,我都做了。

  • Right, everything.

    對,全做了。

  • People ask me, "what do you think about this candy and Godiva?"

    他們問我「你是怎麼看糖果和 Godiva 呢?」

  • I said "pffft, don't like it."

    我回答「嘖,我並不喜歡。」

  • You know.

    就是你知道。

  • Everything wrong.

    一切都錯了。

  • Then after the interview, they say, "okay, can you start Monday?"

    面試後他們說「好的,你星期一可以來上班嗎?」

  • I think that it's... I was genuine.

    我想…因為我很誠懇。

  • You know, and I had the vision actually of what I would like to do in R&D, and that's what they were looking for.

    我對我研發工作的規劃上有遠見,而這正是他們所追求的。

  • I'm a master chocolatier, if you want me to work for you, here is what I take.

    我是一名巧克力大師,如果你想要我為你工作的話,這是我的要求。

  • So, I guess they liked it.

    我想他們喜歡這個想法吧!

  • Can I have one?

    我可以要一顆嗎?

  • Yes, you may.

    當然。

  • You're the chef.

    你是主廚啊!

  • Don't copycat.

    不要抄襲。

  • Create your own style.

    創造自己的特色。

  • That's, for me, the most critical thing.

    這對我來說,是極為重要的事情。

  • Create your own style of preparing food.

    創立自己的烹飪風格。

  • Inspiration is, you know, it can come from anywhere.

    靈感,可以是無所不在。

  • It can come from a good book.

    可以是來自一本好書。

  • It can come from just walking the streets of the city.

    也可以是在城市中漫步時發現靈感。

  • You're pretty much in the palettes of the reds, red and purple.

    彷彿置身於一堆紅色和紅、紫色的花海中。

  • So, I was born in Belgium.

    我在比利時出生。

  • I did my high school in Brussels, and then I went to the university where I actually studied chemistry, industrial chemistry.

    我在布魯塞爾讀高中,隨後在大學主修化學——工業化學。

  • And my last year, I took specialization, which is crystallography.

    我大學最後一年選修了一門專業科目,晶體學。

  • Then I was going to go for a second degree, which was chemical engineering.

    後來修了第二學士學位,主修化學工程。

  • And at that point, my sister called me, and said, "hey bro," you know, this in the '80s.

    就在那時候,我的姐姐打給我說「弟,你知道嗎...」這是在 80 年代的時候。

  • "Belgium chocolate is becoming very visible here."

    「比利時的巧克力開始在這裡嶄露頭角。

  • "I want to open a business."

    我想要開始這門生意。

  • "Are you interested?"

    你有興趣嗎?」

  • I said, "sure, but I don't know anything about chocolate."

    我回答,「當然,但我對巧克力一無所知。」

  • She said, "well, go find out."

    她說:「那你就去了解啊。」

  • So, I decided to go to an apprenticeship.

    於是我就走去當學徒了。

  • To really like, learn the trade.

    去學一門手藝。

  • Cooking is definitely a science.

    烹飪絕對是一門科學。

  • You need to know what you're doing, but then it becomes an instinct.

    你必須要知道你在做什麼,不過這隨後會變成是一種本能。

  • This is what we call the Bible.

    這就是我們所稱之為的「聖經」。

  • Ah, come on out.

    拿出來了。

  • And the Bible is, it's just like a dictionary.

    這本「聖經」就像是一本字典。

  • A composition of the molecule, the melting point.

    關於分子組合、熔點等。

  • It's just tables after tables after tables.

    裡面都是表格,然後再來也是表格,還是表格。

  • I think the attraction for me being a science major was pretty big because, you know, when you work for a company like Godiva, you need to really have a good understanding of how things work, you know, how the product is going to react.

    對我來說,科學為主修是有很大的吸引力,因為當你在一家像 Godiva 這樣的公司工作,你需要清楚了解操作方式以及內容物間會產生的反應。

  • What color did we see a lot in the flower district, right?

    我們在這個花海區可以看到各種不同顏色,是吧?

  • First orange, reds, browns, yellows.

    先是橘色,再來是紅色、棕色、黃色等。

  • You know, all these fall colors, very warm tones.

    這些都是秋天的顏色,屬暖色調。

  • But then we saw spikes of citruses and pepper.

    但卻在半路突然看到大量的柑橘和辣椒。

  • And when you eat this piece, you will actually have the same walk as we did on the city.

    當你在品嚐這一塊巧克力的時候,彷彿有一種漫步於這樣的一條路上。

  • I still love to play with chocolate.

    我到現在依然樂於玩弄巧克力。

  • It's such a sensual material and difficult.

    它是一個需要憑感覺處理的材料和難以控制。

  • My God, if you rush chocolate it's going to bite you back.

    如果你都是沒有耐心地做巧克力,巧克力會反咬你一口。

  • We're almost there.

    差不多了。

  • I think that one thing that is very, very important to give as advice for the young chefs.

    有一件非常重要的忠告希望可以告訴年輕的廚師。

  • Never lose your passion.

    不要失去你的熱忱。

  • Continue to cook.

    繼續你的廚藝。

  • Continue to just have fun.

    繼續地樂在其中。

  • You cannot make happy food if you're not happy yourself.

    如果你不開心的話,是難以做出美味的食物。

  • So, be passionate: study, read, challenge yourself, stay in tune with what's going on around you.

    保持你的熱忱吧!不斷學習和挑戰自我,而且要跟上身邊事物的腳步。

  • Ta-da!

    好了!

  • A day in the city.

    在城市裡的一天。

In my job, my scientific background is extremely important.

我的科學背景對於我的工作是非常的重要。

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A2 初級 中文 美國腔 多益 WSJ 巧克力 主修 表格 科學

誰說工作一定要與讀的科系相關?世界知名巧克力品牌 Godiva 的行政主廚就是例子!(How Chemistry Landed a Chocolatier His Dream Job | WSJ)

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    Fibby 發佈於 2020 年 01 月 14 日
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