評論
打印
Work on the Wild Side. Talk Asia Goes into the Kitchen with Celebrity Chef Bobby Chinn.
充滿激情的工作。《亞洲名人聊天室》專訪亞洲名廚鮑比·秦。
ANJALI RAO, TALK ASIA: My guest today was once a Wall Street trader and a stand-up comic. Today, he's one of Asia's most celebrated chefs. We're in the kitchen with Bobby Chinn. This is Talk Asia. He's high-energy and clearly has a passion for cooking, but Bobby Chinn's path to culinary success is a winding tale. He was born in New Zealand to a Chinese father and an Egyptian mother, educated in England and for a time called San Francisco home. He tried his hand as a trader on the floor of the New York Stock Exchange and even took a crack at being a stand-up comic, but his restless soul eventually led him into the kitchen, where he put his imagination to the test. In 1995, Bobby Chinn set his sights on Vietnam. Today, he runs his namesake restaurant in the heart of Hanoi. He's also the host of a successful cooking and travel show and author of a recently released cookbook. I just want to know what first attracted you to the culinary arts.
《亞洲名人聊天室》安姿麗：我今天的來賓曾經當過華爾街交易員和脫口秀表演者，而現在他則是亞洲最受推崇的大廚之一，我們現在正和跑比·秦一起在廚房里，歡迎收看《亞洲名人聊天室》。他活力十足，且對烹飪明顯有著一股熱情。不過鮑比·秦的名廚成功之路卻是個曲折的故事。他出生于新西蘭，父親是中國人，母親是埃及人。他在英國受教育，有段時間以舊金山為家。他曾嘗試在紐約證券交易所擔任交易員，甚至也嘗試過當一名脫口秀演員。但是他不臘的靈魂終究還是將他帶進了廚房，他在這個天地中將想象力發抨到極致。1995年，他決心在越南發展。現在，他在河內市中心開了一家以他的名字命名的餐廳，同時他也是一個熱門烹飪旅游節目的主持人，身兼作者的他最近剛出版了一本烹飪書。我想知道最初是什么吸引你投入烹飪藝術。
BOBBY CHINN, CHEF: I guess I always liked food. That's helpful. And I didn't realize food could be a horrible experience until I went to English boarding school. So I was brought up by two really great grandmothers that can cook and I was always intrigued by how they made food really good-one being Egyptian, the other one being Chinese. When I left Wall Street, I wanted to do something a little creative, and I saw chefs in a completely different light than I've seen them in the past, you know, wearing white jackets, looking like doctors. My mother wanted me to be a doctor, so this was as close as I was going to get. And they had, like, the command of everybody, like they were gods in this little space-"Give me this, give me that." And I like kind of like that world and the ability to create.
大廚鮑比·秦：我想我一直都很喜歡食物，這很有幫助。直到我去讀英國的寄宿學校，才知道食物可以有多難吃。撫養我長大的奶奶和外婆都很了不起，她們的廚藝都很棒，我一直很好奇她們怎么把食物做得這么好吃，一位是埃及人，一位是中國人。離開華爾街之后,我想做有一點創意的事。而我對廚師的看法和以前大不相同，他們穿著白上衣，就像醫生一樣。以前我媽媽希望我當醫生，所以這是我能做的最接近的一種工作。而且他們可以對大家發號施令，像是這個小空間里的神一樣，指使人"給我這個，給我那個。"我喜歡像那樣的世界以及可以發揮創造的能力。
ANJALI RAO, TALK ASIA: You know, there are so many celebrity chefs that are out there these days. How do you set yourself apart? How do you make sure that you're different?
《亞洲名人聊天室》安姿麗：現在外面有很多名廚，你如何讓自己與眾不同?你又如何知道你真的和別人不一樣?
BOBBY CHINN, CHEF: You know each one has their idiosyncrasies. You know, Jamie Oliver's very good at being the guy next door and being sweet and being very knowledgeable and cooking very simple food, and everybody loves Jamie. Gordon Ramsay-I don't think you have a better chef on television. [Anthony] Bourdain-you know, that New York... kind of like, you know, Keith Richards. I'm just kind of like the ethnic mutt, a person that's kind of like shooting from left field， where people kind of like, you know, they look at me like，"Oh!" And I can be engaging, I guess, so... and I think that my ethnicity and my upbringing and my education will always send me from a different angle than other people and I think that's what separates me.
大廚鮑比·秦：每個人都有自己的風格，吉米·奧利弗善于營造鄰家男孩的形象，他親切且知識豐富，善于烹調非常簡單的食物，大家都喜歡他。戈登·拉姆齊，我想你找不出比他更適合上電視的大廚。安東尼·波登，有點紐約風格……像滾石樂團吉他手基斯·理查茲。我則有點像是個混血兒，像是非主流出身的人。人們會看到我，然后叫著， "哦而且我也可以是很迷人的，我猜的……我的種族背景、成長經歷和所受的教育者讓我和其他人有不同的地方，我想這就是我的獨特之處。
ANJALI RAO, TALK ASIA: You are though sometimes portrayed as this sort of in-your-face, really full-on publicity magnet. How fair do you think that characterization of you is in terms of who you really are?
《亞洲名人聊天室》安姿麗：你有時候會被說成是個盛氣凌人、樂于曝光的大眾萬人迷，你覺得這樣的描述對真正的你來說公平嗎?
BOBBY CHINN, CHEF: I don't know. I think that people are looking for a new face. There haven't been really many Asian chefs to speak of, and I've been able to generate that. But I don't know. I mean, like, it's just a machine that, you know, feeds on people like me and then spits me out when my time's done, and you just go with the flow.
大廚鮑比·秦：我不知道，我也!人們總是在找新面孔，一直以來都沒有什么亞洲大廚可講，而我可以制造話題。不過，我也不知道，其實就像有臺機器要讓我這種人去發動，等把我消耗殆盡，就把我吐掉，反正就從善如流吧。
ANJALI RAO, TALK ASIA: So, three top Bobby Chinn tips for anybody that's at home and wants to make Vietnamese food.
《亞洲名人聊天室》安姿麗：那么，給那些想在家自己做越南菜的人提供三個鮑比·秦的烹飪秘訣吧。
BOBBY CHINN, CHEF: You've gotta have a great fish sauce--first press, just like olive oil. No food coloring, aged-that's key. Fresh ingredients-very important. Fresh herbs. And then the right cooking vessel for whatever you're cooking. I mean you're not going to make a souffle in a bread and butter plate. You know, you gotta have the right equipment, so if you're gonna make something in a clay pot, let it be a clay pot. If it's a wok, cook it in a wok.
大廚鮑比·秦：要有很棒的魚露，鮮榨的，就像橄欖洶一樣。別用染色的、放得太久的食物，這是重點。新鮮食材很重要。新鮮的香料。要用正確的容器來烹調食物，你不會想拿裝面包和奶油的盤子來裝蛋奶酥吧。你一定要有適當的器皿，如果你需要用一個砂鍋做菜，那就用砂鍋;如果你需用一個砂鍋做菜，那就用砂鍋來做。
ANJALI RAO, TALK ASIA: Bobby, it has been a great treat meeting you. Thank you very much, indeed.
《亞洲名人聊天室》安姿麗：鮑比，很高興認識你，真的很謝謝你。
BOBBY CHINN, CHEF: Thank you.
大廚鮑比·秦：謝謝!
