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。