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1. There are many celebrity chefs on TV. Name one. Where are they from? What kind of food do they make? Why have they been a success?
2. Do you like that celebrity chef? Why?
3. If you could eat a meal cooked by any person or served at any restaurant in the world, who/where would you choose? Why?
4. Where did you grow up? Is that a country or region where cuisine is revered? Why?
5. Are you skilled in the kitchen? If yes, who inspired you to be that way and where, when and how did you learn? Where do you get fresh ideas? If no, why did you never learn? Would you like to be better? Why?
6. If you were going to open a restaurant where people came to eat the food you created, what kind of restaurant would it be? What would it be like? Which of your signature dishes would it serve? Would it be a success? Why?

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Question 1

Jamie Oliver. He's from the UK. He makes all kinds of food but I most closely associate him with healthy food and Italian food. He has been on TV and written many cookbooks. I think he's been so successful because both he and his food are so personable.

Question 2

Yeah, I guess. I've never tried any of his meals and I've only seen him on a couple of TV segments. He comes across as a nice enough guy.

Question 3

I'd like to eat a meal at Imàgo in Rome. It is supposedly one of the city’s most respected restaurants thanks to its innovative cuisine and old-world charm. I really like Italian food and I would love to visit Italy some day. I'd like to try somewhere really high-end, like Imàgo, and somewhere really local that serves traditional Italian fare.

Question 4

I grew up in Adelaide, in South Australia. It's not particularly famous for much since Melbourne stole the Formula One Grand Prix away from us. We do have good seafood though. Our pristine waters are home to some of the world's most sought after seafood including rock lobster, scampi, tuna, King George whiting, scallops, and oysters. It's such a shame I'm not into seafood.

Question 5

I like to cook. A few years ago, however, I came to the sad realisation that I'm not very good at it. I make a few dishes well, or at least I think I do, but only a few. I'd like to be a better cook, maybe take a class or two. I don't really have the time right now though.

Question 6

I sidestepped this question in my composition for "Year 1 Lesson 04: Restaurants" because I don't really have any interest in opening a restaurant. Couple that with my answer to Question 5 (ie. I'm not a good cook), I think it would be wrong of me to inflict my cooking on the restaurant-going public.

Tough Vocabulary

- English -	- Japanese -
associate	仲間
personable	かわいらしい
supposedly	おそらく
innovative	革新的
Italian fare	イタリア料理
particularly	特に
pristine	手つかずの
most sought after	最も求められている
scampi	手長海老
scallops	帆立貝
realisation	実現
sidestep	脇道
couple with	それに追加する
inflict	与える