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every young Chef dreams of stepping into a Michelin kitchen but the reality you'll be judged on skills that go far beyond recipes these five tests aren't
每個年輕廚師都夢想進入米其林廚房，但現實是你會根據遠遠超出食譜的技能來評判。
just about technique they're about showing your discipline attention to detail and willingness to grow we're breaking down what it takes to pass the ultimate Chef test at dinner which is a
這五個測試不僅僅是關於技術，它們是關於展示你的紀律、對細節的關注和成長的意願。
two Michelin style restaurant we would basically put the come chefs or any other Chef through a series of tests which demonstrated a lot of the skills
我們正在分解通過在 Dinner 的終極廚師測試需要什麼，這是一家兩星米其林風格餐廳。
that you do need to have in order to work and be successful in Michelin kitchens we would always make the chefs who are coming in prep Violet art chokes
我們基本上會讓來應徵的廚師或任何其他廚師通過一系列測試，這些測試展示了許多技能。
because it it demonstrates a certain amount of skill and some old school techniques such as turning vegetables so yeah this was one of the first jobs that
你確實需要這些技能才能在米其林廚房工作並取得成功。
I did Jack Croft my now my now business partner he was putting me through my Paces on AR chokes when I started at dinner and basically what I've got here
我們總是讓來應徵的廚師準備紫洋薊，因為它展示了一定程度的技能和一些老式技術，比如轉動蔬菜。
is some citric acid so what we're looking for when you're working that's a call me on a trial in a in a two mission style restaurant or any Mission sty
所以是的，這是我做的第一批工作之一，Jack Croft，我現在，我現在的商業夥伴。
restaurant is sort of speed but also mainly attention to detail I think the worst thing that you could be like a comei chef is quick without attention to
當我在 Dinner 開始時，他讓我在洋薊上通過我的步伐，基本上我這裡有一些檸檬酸。
detail because for me a comei is is an entry-level position so there's no expectation that someone is going to come into this kitchen and absolutely
所以當你在兩星米其林風格餐廳或任何米其林風格餐廳的試用期工作時，我們在尋找什麼。
Crush out the prep there is an expectation that they listen to instruction reproduce it perfectly this is a called a turning knife or which we
某種速度，但也主要是對細節的關注。
call them in the trade Tina Turner what you're looking at for in a trial list attention to detail in terms of equipment have they gone to the job with
我認為作為一個 commis 廚師，最糟糕的事情是快速但沒有注意細節。
a sharpie you know do they have the right footware do they have the right uh uniform have they ironed their chef wise almost like sometimes now it seems like
因為對我來說，commis 是一個入門級職位，所以沒有人期望有人會進入這個廚房並完全壓倒準備工作。
we're being picity but it kind of says everything about you if you have the right equipment and you have the right knives it basically means that you've
期望是他們聽從指示，完美地複製它。
done your research and you kind of know what is going to be expected of you in the in the roll that's a beautifully turned archo so if a chist came and did
這被稱為轉動刀，或者我們在行業中稱它們為 Tina Turner。
that I'd be pretty happy okay so once you've got your archo like this take it down and just using the very tip of your knife this is called a choke you can see
你在試用期尋找的是對細節的關注，就設備而言，他們是否帶著 Sharpie 去工作？
this is uh just not the most Pleasant thing to eat just go around gently with your knife and then scoop that out that's a perfectly turned ar choke
你知道，他們有正確的鞋類嗎？他們有正確的，嗯，制服嗎？他們熨過他們的廚師服嗎？
okay so next up chives now chives are proper proper point of Pride for most chefs we used to always make chefs on their trial do the chives for us so they
幾乎就像有時現在看起來我們很挑剔，但它確實說明了你的一切。
would do the chives to the pass it would be inspected by the head chef which is obviously as you can imagine a bit of a
如果你有正確的設備和正確的刀，這基本上意味著你已經做了研究。
a daunting thing I had to do it when I came onto my trial as well I just remember them looking at them questionably I went home that night and
你基本上知道在這個角色中對你的期望是什麼。
did a load of research and the sort of voice of authority on how to chop proper chives is um is actually Thomas Keller and this is the way that he prescribes
那是一個美麗轉動的洋薊，所以如果一個廚師來做了那個，我會很高興。
is the right way to do chives chives is an amazing thing to to test someone's ability because effectively what you're measuring is their attention to detail
好的，所以一旦你有了像這樣的洋薊，把它拿下來，只使用刀的尖端。
and more importantly the sharpness of their knife so Thomas Keller always says that you should just take a very small bunch of chai um it has been a while since I read
這被稱為 choke，你可以看到，這不是最令人愉快的東西。
the book so please leave in the comments if I missed something out so you take a a damp cloth this is a sea fold and then
只是用你的刀輕輕地繞一圈，然後把它挖出來，那是一個完美轉動的洋薊。
you just gently turn that up at the bottom of the bunch of chives obviously you know when you're chopping chives the main problem is they're always moving
好的，所以接下來是細香蔥，現在細香蔥是大多數廚師真正的驕傲點。
around all over the place this is a large knife I've always like using a slice of a CH cuz it feels a little bit more precise and then now am I
我們過去總是讓廚師在試用期為我們做細香蔥，所以他們會做細香蔥到傳菜口。
actually realistically going to say that this is how I train my chefs to to cut chives absolutely not this is an amazing symbol for what Michelin in a way kind
它會被主廚檢查，這顯然，正如你可以想像的，有點令人畏懼。
of means it's taken every possible step to show the ab absolute utmost respect for the chives that you've got there's even an Instagram page online uh called
當我來試用時，我也必須這樣做，我只是記得他們質疑地看著它們。
rate my chives which just always gives me a little bit of a chuckle but that just shows you like the level of Pride that people take in their chives go
那天晚上我回家做了大量研究，關於如何切好細香蔥的權威聲音實際上是 Thomas Keller。
there and show them that you know how Chef Keller likes his chives one of the last kind of like prep skill jobs you could ask someone to do would be a
這是他規定的正確方法，細香蔥是測試某人能力的驚人東西。
brunoise again a very specific um fine knife work that a lot of chefs take a hell of a lot of pride in the reason that you do brunoise is
因為有效地，你正在衡量的是他們對細節的關注，更重要的是他們刀的鋒利度。
because something like a shellock can have quite a quite a strong flavor um so making that as fine as possible for me is always really really
Thomas Keller 總是說，你應該只拿一小束細香蔥，嗯，我讀這本書已經有一段時間了。
important you take your half of shalot and then cut it in half again and then the smaller ones you don't really need to and then this is just going to give
所以如果我有遺漏，請在評論中留言，所以你拿一塊濕布，這是一個海折。
you a really perfect flat surface if you look if you don't half it the shalot will often tend to split or break you're going to use the length of your knife to
然後你只是輕輕地在細香蔥束的底部把它翻起來。
cut some nice perfect sort of j a Julien all the way across okay it I think it just demonstrates another technique is it different to the CH not really it's
顯然，你知道，當你切細香蔥時，主要問題是它們總是在移動，到處都是。
it's fine knife work and then to finish take that and then and then we just going to go all the way down the lamp try and keep them straight and then
這是一把大刀，我總是喜歡使用切片的 CH，因為它感覺更精確一點。
you'll get a perfect tiny little Cube and I'm going to show you the difference now this is a perfectly good way to DH a lot but you will see the difference it's
現在我實際上現實地會說這是我訓練我的廚師切細香蔥的方式嗎？絕對不是。
not quite a sharp and this happened when I was on a on a trial with someone I said right do a quick Brun wasse for me
這在某種程度上是米其林的驚人象徵，它意味著什麼。
I turned back around and he done it really really quickly and and he was like very proud of himself but if you look at the difference here
它採取了每一個可能的步驟來展示對你擁有的細香蔥的絕對最大尊重。
you know you've got one which is basically what not to do essentially a far cry from what you're meant to do which is this very very fine ultra fine
網上甚至有一個 Instagram 頁面，嗯，叫做 rate my chives，這總是讓我有一點笑。
beautiful brunoise one of the other things that we would always send one of the trialists around to do is line a pastry case what we would do is you take
但這只是向你展示了人們對他們的細香蔥所表現出的驕傲程度。
a a lump of pastry and then just put it between two pieces of Grease proof and then roll it out to the right thickness pastry is one of those things not many
去那裡，向他們展示你知道 Chef Keller 喜歡他的細香蔥。
chefs see it as their obligation to learn pastry so if you're an aspiring chef and you don't have any any pastry skills it is going to be almost
你可以要求某人做的最後一種準備技能工作會是 brunoise。
virtually impossible to open your own restaurant I don't know if there's a little bit of like masculine bravado there but effectively like in my opinion
再次，一個非常具體的，嗯，精細的刀工，很多廚師對此非常自豪。
and this this could light up the comment section but chefs and pastry chefs tend to be very different I'll be the first to admit I'm not I'm not a pastry chef
你做 brunoise 的原因是因為像 shallot 這樣的東西可以有相當強烈的味道。
like it's it's not my I don't have the patience for it but I work with some incredible pastry chefs you know even if it's not your cup of tea you need to
嗯，所以對我來說，盡可能細地做這個總是非常非常重要。
know the basics my first ever job in a kitchen was a kitchen por when I moved from being a kitchen Porter in a shitty Italian restaurant in
你拿你的半個 shallot，然後再把它切成兩半。
Sheffield I moved onto a pastry section in a two rosette restaurant up in the countryside so what I've done is I've just put the tart case in but what you
較小的那些你不需要，然後這只是給你一個真正完美的平坦表面。
want with the pastry case is you want it to be nice and thin so I've pushed it very tightly against the rim of the uh
如果你看，如果你不把它切成兩半，shallot 往往會分裂或破裂。
mold and now I'm just going to take my finger and go all the way around here into the bottom is I just take my rolling pin go
你要使用刀的長度來切一些漂亮的完美 julienne，一直切過去。
over do a slight pinch and take it up over the lip and that means that when it Cooks you won't get the shrinkage that can
好的，我認為它只是展示了另一種技術，它與 CH 不同嗎？不完全是，它是精細的刀工。
make it look a little bit not quite as grandiose and it means you can get more mix in there and Everyone likes a nice fat tart no pun intended one of the
然後完成，拿那個，然後我們只是要一直切到燈的底部，試著保持它們筆直。
final things that you could easily be expected to do on a trial is make a three egg omelette a lot of people think that they're going to be asked to cook a
然後你會得到一個完美的小立方體，我要向你展示差異。
dish or something like that I've never seen that happen in a restaurant making a dish into a completely mysterious person's kitchen is is a tough task like even for
現在這是一個非常好的切丁方法，但你會看到差異，它不太鋒利。
an accomplished Chef um but 3eg omelet is pretty pretty simple and also not too expensive if you mess it up when I went and did my trial at dinner I didn't have
這發生在我和某人試用時，我說，對，為我做一個快速的 brunoise。
any of these skills not not pretty much not one of them I could make an okay omelet I guess especially in the like two two Miss STS f m STS there's an
我轉過身來，他做得非常非常快，他對自己非常自豪。
expectation when you go in there but in most kitchens if you're applying for a comei and you've got no experience I really wouldn't let it hold you back
但如果你看這裡的差異，你知道，你有一個基本上是不該做的。
when I got my job at dinner uh which is a two star um I wrote a of restaurants down when I came down to London on my
本質上與你應該做的相去甚遠，這是非常非常細的美麗 brunoise。
phone and then um I was super interested in food history so dinner was like the perfect restaurant for that um but I showed up I showed up with my
我們總是讓試用者做的其他事情之一是給糕點盒鋪線。
knives um they have a whole HR team so they got super confused they were like oh this guy shouldn't be uh on trial today um there were two other people on
我們要做的是，你拿一塊糕點，然後把它放在兩片防油紙之間。
trial that day probably all with more experience than me I mean basically I hustled my way in and I was very nice to the team I was very respectful to people
然後把它擀到正確的厚度，糕點是那些東西之一，沒有很多廚師認為學習糕點是他們的義務。
I got there early um I offered to stay late and clean down with the guys and essentially what I'm saying is like basically attitude is everything and at
所以如果你是一個有抱負的廚師，你沒有任何糕點技能，開你自己的餐廳幾乎是不可能的。
fellow now we don't you know we there is not an expectation that you come with all these skills the expectation is that you come ready to learn and you come
我不知道是否有點像男性虛張聲勢，但有效地，就像在我看來。
with an amazing attitude all the other skills that's kind of our job to fill you in what we've done is we got a omelet to the stage where it's very soft
這可能會點亮評論區，但廚師和糕點廚師往往非常不同。
scrambled eggs and then we stopped and then we season the top SE seon the top rather than seasoning it throughout and then just lightly lightly turn it over
我會第一個承認，我不是，我不是糕點廚師，就像，這不是我的，我沒有耐心。
this is a mace so you just using the maice just to get a really nice shape on it working it all the way down to the
但我與一些令人難以置信的糕點廚師一起工作，你知道，即使這不是你的菜，你需要知道基礎知識。
bottom of the pan and then once you've got down to the bottom like that flip it out like that glaze up with a little bit more
我在廚房的第一份工作是在廚房當搬運工，當我從在謝菲爾德一家糟糕的義大利餐廳當廚房搬運工。
butter at the end but remember that the most important thing basically is attitude ultimately if you go in as me that's the expectation is you're willing
我轉到鄉村一家兩玫瑰餐廳的糕點部門。
to learn you work clean you show up to work on time you don't get too pissed at night and then show up late for work um
所以我做的是，我只是把塔盒放進去，但你想用糕點盒的是，你想讓它又好又薄。
and ultimately you're respectful and generally a nice person to work with that will make people happier to teach or train you and that'll make you be
所以我已經非常緊地把它推在模具的邊緣，現在我只是要用我的手指一直繞到這裡。
able to progress quicker
到底部，我只是拿我的擀麵杖，做一個輕微的捏，把它拿起來超過邊緣。
點擊句子跳轉到對應位置
every young Chef dreams of stepping into a Michelin kitchen but the reality you'll be judged on skills that go far beyond recipes these five tests aren't
每個年輕廚師都夢想進入米其林廚房，但現實是你會根據遠遠超出食譜的技能來評判。
just about technique they're about showing your discipline attention to detail and willingness to grow we're breaking down what it takes to pass the ultimate Chef test at dinner which is a
這五個測試不僅僅是關於技術，它們是關於展示你的紀律、對細節的關注和成長的意願。
two Michelin style restaurant we would basically put the come chefs or any other Chef through a series of tests which demonstrated a lot of the skills
我們正在分解通過在 Dinner 的終極廚師測試需要什麼，這是一家兩星米其林風格餐廳。
that you do need to have in order to work and be successful in Michelin kitchens we would always make the chefs who are coming in prep Violet art chokes
我們基本上會讓來應徵的廚師或任何其他廚師通過一系列測試，這些測試展示了許多技能。
because it it demonstrates a certain amount of skill and some old school techniques such as turning vegetables so yeah this was one of the first jobs that
你確實需要這些技能才能在米其林廚房工作並取得成功。
I did Jack Croft my now my now business partner he was putting me through my Paces on AR chokes when I started at dinner and basically what I've got here
我們總是讓來應徵的廚師準備紫洋薊，因為它展示了一定程度的技能和一些老式技術，比如轉動蔬菜。
is some citric acid so what we're looking for when you're working that's a call me on a trial in a in a two mission style restaurant or any Mission sty
所以是的，這是我做的第一批工作之一，Jack Croft，我現在，我現在的商業夥伴。
restaurant is sort of speed but also mainly attention to detail I think the worst thing that you could be like a comei chef is quick without attention to
當我在 Dinner 開始時，他讓我在洋薊上通過我的步伐，基本上我這裡有一些檸檬酸。
detail because for me a comei is is an entry-level position so there's no expectation that someone is going to come into this kitchen and absolutely
所以當你在兩星米其林風格餐廳或任何米其林風格餐廳的試用期工作時，我們在尋找什麼。
Crush out the prep there is an expectation that they listen to instruction reproduce it perfectly this is a called a turning knife or which we
某種速度，但也主要是對細節的關注。
call them in the trade Tina Turner what you're looking at for in a trial list attention to detail in terms of equipment have they gone to the job with
我認為作為一個 commis 廚師，最糟糕的事情是快速但沒有注意細節。
a sharpie you know do they have the right footware do they have the right uh uniform have they ironed their chef wise almost like sometimes now it seems like
因為對我來說，commis 是一個入門級職位，所以沒有人期望有人會進入這個廚房並完全壓倒準備工作。
we're being picity but it kind of says everything about you if you have the right equipment and you have the right knives it basically means that you've
期望是他們聽從指示，完美地複製它。
done your research and you kind of know what is going to be expected of you in the in the roll that's a beautifully turned archo so if a chist came and did
這被稱為轉動刀，或者我們在行業中稱它們為 Tina Turner。
that I'd be pretty happy okay so once you've got your archo like this take it down and just using the very tip of your knife this is called a choke you can see
你在試用期尋找的是對細節的關注，就設備而言，他們是否帶著 Sharpie 去工作？
this is uh just not the most Pleasant thing to eat just go around gently with your knife and then scoop that out that's a perfectly turned ar choke
你知道，他們有正確的鞋類嗎？他們有正確的，嗯，制服嗎？他們熨過他們的廚師服嗎？
okay so next up chives now chives are proper proper point of Pride for most chefs we used to always make chefs on their trial do the chives for us so they
幾乎就像有時現在看起來我們很挑剔，但它確實說明了你的一切。
would do the chives to the pass it would be inspected by the head chef which is obviously as you can imagine a bit of a
如果你有正確的設備和正確的刀，這基本上意味著你已經做了研究。
a daunting thing I had to do it when I came onto my trial as well I just remember them looking at them questionably I went home that night and
你基本上知道在這個角色中對你的期望是什麼。
did a load of research and the sort of voice of authority on how to chop proper chives is um is actually Thomas Keller and this is the way that he prescribes
那是一個美麗轉動的洋薊，所以如果一個廚師來做了那個，我會很高興。
is the right way to do chives chives is an amazing thing to to test someone's ability because effectively what you're measuring is their attention to detail
好的，所以一旦你有了像這樣的洋薊，把它拿下來，只使用刀的尖端。
and more importantly the sharpness of their knife so Thomas Keller always says that you should just take a very small bunch of chai um it has been a while since I read
這被稱為 choke，你可以看到，這不是最令人愉快的東西。
the book so please leave in the comments if I missed something out so you take a a damp cloth this is a sea fold and then
只是用你的刀輕輕地繞一圈，然後把它挖出來，那是一個完美轉動的洋薊。
you just gently turn that up at the bottom of the bunch of chives obviously you know when you're chopping chives the main problem is they're always moving
好的，所以接下來是細香蔥，現在細香蔥是大多數廚師真正的驕傲點。
around all over the place this is a large knife I've always like using a slice of a CH cuz it feels a little bit more precise and then now am I
我們過去總是讓廚師在試用期為我們做細香蔥，所以他們會做細香蔥到傳菜口。
actually realistically going to say that this is how I train my chefs to to cut chives absolutely not this is an amazing symbol for what Michelin in a way kind
它會被主廚檢查，這顯然，正如你可以想像的，有點令人畏懼。
of means it's taken every possible step to show the ab absolute utmost respect for the chives that you've got there's even an Instagram page online uh called
當我來試用時，我也必須這樣做，我只是記得他們質疑地看著它們。
rate my chives which just always gives me a little bit of a chuckle but that just shows you like the level of Pride that people take in their chives go
那天晚上我回家做了大量研究，關於如何切好細香蔥的權威聲音實際上是 Thomas Keller。
there and show them that you know how Chef Keller likes his chives one of the last kind of like prep skill jobs you could ask someone to do would be a
這是他規定的正確方法，細香蔥是測試某人能力的驚人東西。
brunoise again a very specific um fine knife work that a lot of chefs take a hell of a lot of pride in the reason that you do brunoise is
因為有效地，你正在衡量的是他們對細節的關注，更重要的是他們刀的鋒利度。
because something like a shellock can have quite a quite a strong flavor um so making that as fine as possible for me is always really really
Thomas Keller 總是說，你應該只拿一小束細香蔥，嗯，我讀這本書已經有一段時間了。
important you take your half of shalot and then cut it in half again and then the smaller ones you don't really need to and then this is just going to give
所以如果我有遺漏，請在評論中留言，所以你拿一塊濕布，這是一個海折。
you a really perfect flat surface if you look if you don't half it the shalot will often tend to split or break you're going to use the length of your knife to
然後你只是輕輕地在細香蔥束的底部把它翻起來。
cut some nice perfect sort of j a Julien all the way across okay it I think it just demonstrates another technique is it different to the CH not really it's
顯然，你知道，當你切細香蔥時，主要問題是它們總是在移動，到處都是。
it's fine knife work and then to finish take that and then and then we just going to go all the way down the lamp try and keep them straight and then
這是一把大刀，我總是喜歡使用切片的 CH，因為它感覺更精確一點。
you'll get a perfect tiny little Cube and I'm going to show you the difference now this is a perfectly good way to DH a lot but you will see the difference it's
現在我實際上現實地會說這是我訓練我的廚師切細香蔥的方式嗎？絕對不是。
not quite a sharp and this happened when I was on a on a trial with someone I said right do a quick Brun wasse for me
這在某種程度上是米其林的驚人象徵，它意味著什麼。
I turned back around and he done it really really quickly and and he was like very proud of himself but if you look at the difference here
它採取了每一個可能的步驟來展示對你擁有的細香蔥的絕對最大尊重。
you know you've got one which is basically what not to do essentially a far cry from what you're meant to do which is this very very fine ultra fine
網上甚至有一個 Instagram 頁面，嗯，叫做 rate my chives，這總是讓我有一點笑。
beautiful brunoise one of the other things that we would always send one of the trialists around to do is line a pastry case what we would do is you take
但這只是向你展示了人們對他們的細香蔥所表現出的驕傲程度。
a a lump of pastry and then just put it between two pieces of Grease proof and then roll it out to the right thickness pastry is one of those things not many
去那裡，向他們展示你知道 Chef Keller 喜歡他的細香蔥。
chefs see it as their obligation to learn pastry so if you're an aspiring chef and you don't have any any pastry skills it is going to be almost
你可以要求某人做的最後一種準備技能工作會是 brunoise。
virtually impossible to open your own restaurant I don't know if there's a little bit of like masculine bravado there but effectively like in my opinion
再次，一個非常具體的，嗯，精細的刀工，很多廚師對此非常自豪。
and this this could light up the comment section but chefs and pastry chefs tend to be very different I'll be the first to admit I'm not I'm not a pastry chef
你做 brunoise 的原因是因為像 shallot 這樣的東西可以有相當強烈的味道。
like it's it's not my I don't have the patience for it but I work with some incredible pastry chefs you know even if it's not your cup of tea you need to
嗯，所以對我來說，盡可能細地做這個總是非常非常重要。
know the basics my first ever job in a kitchen was a kitchen por when I moved from being a kitchen Porter in a shitty Italian restaurant in
你拿你的半個 shallot，然後再把它切成兩半。
Sheffield I moved onto a pastry section in a two rosette restaurant up in the countryside so what I've done is I've just put the tart case in but what you
較小的那些你不需要，然後這只是給你一個真正完美的平坦表面。
want with the pastry case is you want it to be nice and thin so I've pushed it very tightly against the rim of the uh
如果你看，如果你不把它切成兩半，shallot 往往會分裂或破裂。
mold and now I'm just going to take my finger and go all the way around here into the bottom is I just take my rolling pin go
你要使用刀的長度來切一些漂亮的完美 julienne，一直切過去。
over do a slight pinch and take it up over the lip and that means that when it Cooks you won't get the shrinkage that can
好的，我認為它只是展示了另一種技術，它與 CH 不同嗎？不完全是，它是精細的刀工。
make it look a little bit not quite as grandiose and it means you can get more mix in there and Everyone likes a nice fat tart no pun intended one of the
然後完成，拿那個，然後我們只是要一直切到燈的底部，試著保持它們筆直。
final things that you could easily be expected to do on a trial is make a three egg omelette a lot of people think that they're going to be asked to cook a
然後你會得到一個完美的小立方體，我要向你展示差異。
dish or something like that I've never seen that happen in a restaurant making a dish into a completely mysterious person's kitchen is is a tough task like even for
現在這是一個非常好的切丁方法，但你會看到差異，它不太鋒利。
an accomplished Chef um but 3eg omelet is pretty pretty simple and also not too expensive if you mess it up when I went and did my trial at dinner I didn't have
這發生在我和某人試用時，我說，對，為我做一個快速的 brunoise。
any of these skills not not pretty much not one of them I could make an okay omelet I guess especially in the like two two Miss STS f m STS there's an
我轉過身來，他做得非常非常快，他對自己非常自豪。
expectation when you go in there but in most kitchens if you're applying for a comei and you've got no experience I really wouldn't let it hold you back
但如果你看這裡的差異，你知道，你有一個基本上是不該做的。
when I got my job at dinner uh which is a two star um I wrote a of restaurants down when I came down to London on my
本質上與你應該做的相去甚遠，這是非常非常細的美麗 brunoise。
phone and then um I was super interested in food history so dinner was like the perfect restaurant for that um but I showed up I showed up with my
我們總是讓試用者做的其他事情之一是給糕點盒鋪線。
knives um they have a whole HR team so they got super confused they were like oh this guy shouldn't be uh on trial today um there were two other people on
我們要做的是，你拿一塊糕點，然後把它放在兩片防油紙之間。
trial that day probably all with more experience than me I mean basically I hustled my way in and I was very nice to the team I was very respectful to people
然後把它擀到正確的厚度，糕點是那些東西之一，沒有很多廚師認為學習糕點是他們的義務。
I got there early um I offered to stay late and clean down with the guys and essentially what I'm saying is like basically attitude is everything and at
所以如果你是一個有抱負的廚師，你沒有任何糕點技能，開你自己的餐廳幾乎是不可能的。
fellow now we don't you know we there is not an expectation that you come with all these skills the expectation is that you come ready to learn and you come
我不知道是否有點像男性虛張聲勢，但有效地，就像在我看來。
with an amazing attitude all the other skills that's kind of our job to fill you in what we've done is we got a omelet to the stage where it's very soft
這可能會點亮評論區，但廚師和糕點廚師往往非常不同。
scrambled eggs and then we stopped and then we season the top SE seon the top rather than seasoning it throughout and then just lightly lightly turn it over
我會第一個承認，我不是，我不是糕點廚師，就像，這不是我的，我沒有耐心。
this is a mace so you just using the maice just to get a really nice shape on it working it all the way down to the
但我與一些令人難以置信的糕點廚師一起工作，你知道，即使這不是你的菜，你需要知道基礎知識。
bottom of the pan and then once you've got down to the bottom like that flip it out like that glaze up with a little bit more
我在廚房的第一份工作是在廚房當搬運工，當我從在謝菲爾德一家糟糕的義大利餐廳當廚房搬運工。
butter at the end but remember that the most important thing basically is attitude ultimately if you go in as me that's the expectation is you're willing
我轉到鄉村一家兩玫瑰餐廳的糕點部門。
to learn you work clean you show up to work on time you don't get too pissed at night and then show up late for work um
所以我做的是，我只是把塔盒放進去，但你想用糕點盒的是，你想讓它又好又薄。
and ultimately you're respectful and generally a nice person to work with that will make people happier to teach or train you and that'll make you be
所以我已經非常緊地把它推在模具的邊緣，現在我只是要用我的手指一直繞到這裡。
able to progress quicker
到底部，我只是拿我的擀麵杖，做一個輕微的捏，把它拿起來超過邊緣。