It's notcompromisingonthetastebecause I can't eatsalmonandriceeveryday.
I wanttoeatsomethingthat's moreflavorfulandnutritious.
Sometimeswhen I'm feelingadventurous, I liketoeatitwithyogurt, eitherGreekyogurtorregularyogurtandadd a coupleIndianspicesintoitandmixitup.
Sothespicinessofthepaneer, cottagecheese, thetexture, like a drier, stiffertextureoftheragirotiandthecreaminessandcoldnessoftheyogurtismatchmadeinheaven.
Sowe'vebeentalkingabout a dishthatyouliketoprepare.
Sopatience, passion, and a goodenvironmentlikeaccesstogoodteachers, accesstogoodbooks, accesstogoodproducewouldprobablyhelpyouhoneyourcraft a lotmore.
Howenjoyabledoyouthinkitwouldbetoworkas a professionalchef?
I thinkthatwouldbecompletelydependentontheenvironmentthatyou'rein.
I imagineitwouldbe a verystressfuljobifyouworkedin a Michelinstarrestaurant, forinstance.
Butthenifyouhad a foodtruck, andyousoldtacos, andyouhad a bunchofhappychildrenandhappyfamiliescomingaround, I guesstheenvironmentwouldbecompletelydifferent.
Again, I wouldsayitwouldn't bethesameacrosstheboard, itwoulddependonwhereyouworked, whatkindofrestaurant, howmanypeoplecomethere, whatkindoffooddoyoumakeon a dailybasis, whatkindofpreparation.
So I thinkitwouldbedifferentforeveryone.
That's theendofthespeakingtest.
Welldone.
Thankyou.
Let's startoffbytalkingaboutcelebrities.
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