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Work on the Wild Side. Talk Asia Goes into the Kitchen with Celebrity Chef Bobby Chinn.
充满激情的工作。《亚洲名人聊天室》专访亚洲名厨鲍比·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.
《亚洲名人聊天室》安姿丽：我今天的来宾曾经当过华尔街交易员和脱口秀表演者，而现在他则是亚洲最受推崇的大厨之一，我们现在正和跑比·秦一起在厨房里，欢迎收看《亚洲名人聊天室》。他活力十足，且对烹饪明显有着一股热情。不过鲍比·秦的名厨成功之路却是个曲折的故事。他出生于新西兰，父亲是中国人，母亲是埃及人。他在英国受教育，有段时间以旧金山为家。他曾尝试在纽约证券交易所担任交易员，甚至也尝试过当一名脱口秀演员。但是他不腊的灵魂终究还是将他带进了厨房，他在这个天地中将想象力发抨到极致。1995年，他决心在越南发展。现在，他在河内市中心开了一家以他的名字命名的餐厅，同时他也是一个热门烹饪旅游节目的主持人，身兼作者的他最近刚出版了一本烹饪书。我想知道最初是什么吸引你投入烹饪艺术。
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.
大厨鲍比·秦：我想我一直都很喜欢食物，这很有帮助。直到我去读英国的寄宿学校，才知道食物可以有多难吃。抚养我长大的奶奶和外婆都很了不起，她们的厨艺都很棒，我一直很好奇她们怎么把食物做得这么好吃，一位是埃及人，一位是中国人。离开华尔街之后,我想做有一点创意的事。而我对厨师的看法和以前大不相同，他们穿着白上衣，就像医生一样。以前我妈妈希望我当医生，所以这是我能做的最接近的一种工作。而且他们可以对大家发号施令，像是这个小空间里的神一样，指使人"给我这个，给我那个。"我喜欢像那样的世界以及可以发挥创造的能力。
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?
《亚洲名人聊天室》安姿丽：现在外面有很多名厨，你如何让自己与众不同?你又如何知道你真的和别人不一样?
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.
大厨鲍比·秦：每个人都有自己的风格，吉米·奥利弗善于营造邻家男孩的形象，他亲切且知识丰富，善于烹调非常简单的食物，大家都喜欢他。戈登·拉姆齐，我想你找不出比他更适合上电视的大厨。安东尼·波登，有点纽约风格……像滚石乐团吉他手基斯·理查兹。我则有点像是个混血儿，像是非主流出身的人。人们会看到我，然后叫着， "哦而且我也可以是很迷人的，我猜的……我的种族背景、成长经历和所受的教育者让我和其他人有不同的地方，我想这就是我的独特之处。
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?
《亚洲名人聊天室》安姿丽：你有时候会被说成是个盛气凌人、乐于曝光的大众万人迷，你觉得这样的描述对真正的你来说公平吗?
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.
大厨鲍比·秦：我不知道，我也!人们总是在找新面孔，一直以来都没有什么亚洲大厨可讲，而我可以制造话题。不过，我也不知道，其实就像有台机器要让我这种人去发动，等把我消耗殆尽，就把我吐掉，反正就从善如流吧。
ANJALI RAO, TALK ASIA: So, three top Bobby Chinn tips for anybody that's at home and wants to make Vietnamese food.
《亚洲名人聊天室》安姿丽：那么，给那些想在家自己做越南菜的人提供三个鲍比·秦的烹饪秘诀吧。
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.
大厨鲍比·秦：要有很棒的鱼露，鲜榨的，就像橄榄汹一样。别用染色的、放得太久的食物，这是重点。新鲜食材很重要。新鲜的香料。要用正确的容器来烹调食物，你不会想拿装面包和奶油的盘子来装蛋奶酥吧。你一定要有适当的器皿，如果你需要用一个砂锅做菜，那就用砂锅;如果你需用一个砂锅做菜，那就用砂锅来做。
ANJALI RAO, TALK ASIA: Bobby, it has been a great treat meeting you. Thank you very much, indeed.
《亚洲名人聊天室》安姿丽：鲍比，很高兴认识你，真的很谢谢你。
BOBBY CHINN, CHEF: Thank you.
大厨鲍比·秦：谢谢!
