Day In The Life of A Michelin Star Chef · About To Eat
跟随Alvin走进米其林三星韩式面馆Jeju Noodle Bar主厨Jane的一天，了解她如何准备食材、制作面条和处理海鲜。适合练习职场和美食相关英语表达。
Hi, I'm Alvin, and I like making videos about the people who cook the food we love to eat.
嗨，我叫阿尔文，我喜欢制作关于那些为我们制作美味食物的人的视频。
One thing I've always wondered is, what's it really like to be a chef?
我一直很好奇的一点是：当一名厨师到底是一种怎样的体验？
Meet my friend Jane.
这是我的朋友简。
She's the chef de cuisine at Jeju Noodle Bar, a Korean -inspired restaurant in New York City with one Michelin star.
她是位于纽约市的“Jeju Noodle Bar”餐厅的主厨。这家餐厅以韩国料理为灵感，目前获得了一颗米其林星级。
They're also the first Michelin star noodle bar in America, which to me is pretty special.
他们同时也是美国第一家获得米其林星级评级的面条馆，这对我来说意义非凡。
They serve creative takes on Korean Ramyun, which is quite different than Japanese Ramyun, but aside from Ramyun,
他们提供了一些创意十足的韩国拉面（Ramyun）料理。韩国拉面与日本拉面有很大的不同。不过，除了拉面之外，他们还提供其他美食。
they also have a variety of beautiful dishes that I wanted to learn more about and possibly eat.
他们还有许多美味的菜肴，我想进一步了解这些菜肴的相关信息，并有机会品尝它们。
Lucky for me, Jane was kind enough
对我来说很幸运，简非常友善。
to let me spend the day with her and the team at Jeju for a real behind -the -scenes look,
让我和她在济州岛以及她的团队一起度过一天，深入了解幕后工作的具体情况。
and so this is a day in the life of a Michelin star chef.
这就是一位米其林星级厨师日常生活中的一个普通日子。
At 11 a .m., I get here and make sure everything's working.
上午11点，我来到这里，确保所有设备都能正常运行。
I think it's important that I'm the first one, and it's important for staff to see that I'm present.
我认为，作为第一个这么做的人，这一点很重要；同时，让员工们看到我的存在也同样重要。
So as a chef de cuisine, I oversee the whole operation with the kitchen side,
作为一名主厨，我负责监督厨房方面的所有工作。
like the food, everything.
包括食物在内的所有东西。
So in the morning, I like being by myself.
所以早上，我喜欢独自待着。
It's just me in the kitchen.
厨房里只有我一个人。
It's very calm, quiet.
这里非常安静、祥和。
I can put everything in place.
我可以把所有事情都安排妥当。
The way I want it, I start putting on the socks right away.
按照我的方式，我会立刻开始穿袜子。
I'm going to get the going first thing that takes about 10 hours for us.
我打算先开始做那项工作，整个过程大概需要10个小时。
Okay, now we're going to get started yesterday, so today it'll only be like 8 to 5 hours.
好的，现在我们开始从昨天的话题继续讲起。因此，今天的工作时间就安排在早上8点到下午5点之间吧。
So this is about the caviar that we get for the toro sepha.
我们为“Toro Sefa”这道菜准备的鱼子酱就是这样的。
Each order gets like an ounce of caviar.
每份订单会附带大约一盎司的鱼子酱。
One of the most popular dishes I have to make sure we have everything for the dish or we can't sell it.
这是我最常做的菜肴之一；我们必须确保备齐制作这道菜所需的所有食材，否则就无法出售它。
This is the rubber, the pork ribs that we use for the Jeju.
这就是我们用于制作济州岛风味料理的橡胶制品，以及那些作为食材使用的猪肋骨。
Those are the ribs that I brought in the first kit now.
这些就是我在第一个工具包里带来的肋骨模型。
The
（The 为句子开头，通常用于引出主题或信息。由于缺乏后续内容，这里仅保留了 “The” 这个单词。）
straight heat was very good in a lot of the things.
Straight Heat”在很多方面都表现得非常出色。
I still drink, it's called benti.
我仍然喝酒，这种酒叫做“Benti”。
I still drink kudos.
我仍然会喝那种被称为“Kudos”的饮料。
Every day?
每天吗？
Yeah, they were great things.
是的，那些都是很棒的东西。
Me?
我？
Yeah.
是的。
Oh wow, thank you.
哦，太棒了，谢谢！
That all gets cooked down and overnight, and we shred it and we put it back into the wacky running.
所有这些材料都会被煮熟，然后放置过夜；之后我们将其撕碎，再重新放入那个奇怪的装置中（用于某种特定的操作或流程）。
As a noodle bar, we cooked a lot of things that you wouldn't see in a regular Korean restaurant.
作为一家专门经营面条的餐厅，我们会烹饪很多在普通韩国餐厅里看不到的菜品。
We break down about 30 pounds to 40 pounds of tuna a week to
我们每周会处理大约 30 到 40 磅的金枪鱼。
be able to handle that kind of protein.
能够处理那种类型的蛋白质。
It takes some skill and technique and I learned it from Doug.
这需要一定的技巧和方法，我是从道格那里学会的。