Listen to the interview and fill in the missing words. Each blank requires 1-5 words.
1. When Steve was a child, his favorite foods were __________ and __________ with garlic.
2. Steve first tried snails in __________ and prawns at a __________ in his hometown.
3. Steve wanted his restaurant to be different from traditional Spanish restaurants, which were very __________ and __________.
Listen to the interview and choose the correct answer for each question.
1. What were Steve’s favorite foods as a child?
2. Where did Steve first try snails?
3. What did Steve like about Spanish markets?
Listen to the interview and decide if the following statements are True (T) or False (F).
1. Steve’s favorite foods as a child were common for English children.
2. Steve first tried prawns in France.
3. Steve was attracted to Spain because of the sun and the ingredients.
I:
What was your favorite food when you were a child?
S:
Well, I always liked unusual things — at least things that most English children at the time didn’t like.
For instance, when I was six or seven my favorite things were snails…
oh, and prawns with garlic.
I:
Funny things for a six-year-old English boy to like!
S:
Well, the thing is my parents liked traveling and eating out a lot,
and I first tried snails in France.
And the prawns — my first prawns — I had at a Spanish restaurant
in the town where we lived.
I:
So you were interested in Spanish food right from the start.
Is that why you decided to come to Spain?
S:
Partly, but of course, I suppose like a lot of British people I wanted to see the sun!
The other thing that attracted me when I got here were all the fantastic ingredients.
I remember going into the market for the first time and saying, “Wow!”
I:
When you opened your restaurant, how did you want it to be different
from typical Spanish restaurants?
S:
Well, when I came to Spain, all the good restaurants were very formal, very traditional.
In London then, the fashion was for informal places where the waiters wore jeans,
but the food was amazing.
So I wanted a restaurant a bit like that.
I also wanted a restaurant where you could try more international food,
but made with some of these fantastic local ingredients.
For example, Spain’s got wonderful seafood,
but usually here it’s just grilled or fried.
I started doing things in my restaurant like cooking Valencian mussels
in Thai green curry paste.
I:
What do you most enjoy cooking?
S:
What I most enjoy cooking, I think, are those traditional dishes
which use quite cheap ingredients,
but they need very long and careful cooking,
and then you turn it into something really special —
like a really good casserole, for example.
I:
And is there anything you don’t like cooking?
S:
Maybe desserts.
You have to be very, very precise when you’re making desserts —
and that’s not the way I am.
Instructions: You will listen to a track about food and cooking. Choose the correct answer for each question.
1. What was the speaker's favorite food as a child?
2. Where did the speaker first try snails?
3. Why did the speaker decide to come to Spain?
4. What did the speaker find in the market when he first arrived in Spain?
5. How did the speaker want his restaurant to be different from typical Spanish restaurants?
6. What did the speaker cook with Valencian mussels?
7. What type of dishes does the speaker most enjoy cooking?
8. What does the speaker dislike cooking?
9. What did the speaker say about desserts?
10. What did the speaker say about traditional Spanish restaurants?
I:
What was your favorite food when you were a child?
S:
Well, I always liked unusual things — at least things that most English children at the time didn’t like.
For instance, when I was six or seven my favorite things were snails…
oh, and prawns with garlic.
I:
Funny things for a six-year-old English boy to like!
S:
Well, the thing is my parents liked traveling and eating out a lot,
and I first tried snails in France.
And the prawns — my first prawns — I had at a Spanish restaurant
in the town where we lived.
I:
So you were interested in Spanish food right from the start.
Is that why you decided to come to Spain?
S:
Partly, but of course, I suppose like a lot of British people I wanted to see the sun!
The other thing that attracted me when I got here were all the fantastic ingredients.
I remember going into the market for the first time and saying, “Wow!”
I:
When you opened your restaurant, how did you want it to be different
from typical Spanish restaurants?
S:
Well, when I came to Spain, all the good restaurants were very formal, very traditional.
In London then, the fashion was for informal places where the waiters wore jeans,
but the food was amazing.
So I wanted a restaurant a bit like that.
I also wanted a restaurant where you could try more international food,
but made with some of these fantastic local ingredients.
For example, Spain’s got wonderful seafood,
but usually here it’s just grilled or fried.
I started doing things in my restaurant like cooking Valencian mussels
in Thai green curry paste.
I:
What do you most enjoy cooking?
S:
What I most enjoy cooking, I think, are those traditional dishes
which use quite cheap ingredients,
but they need very long and careful cooking,
and then you turn it into something really special —
like a really good casserole, for example.
I:
And is there anything you don’t like cooking?
S:
Maybe desserts.
You have to be very, very precise when you’re making desserts —
and that’s not the way I am.