2 . I’m now the cook and owner of a restaurant. Nothing in my early years led me to _______ my life would connect to food and cooking deeply. My family did eat together often: we had a _______ that my grandmother cooked the weekly big meal on weekends, but food was hardly the _______ of my family’s story. After I entered college. I was still _______ about what I wanted to do. I was “supposed” to _______ my family, getting a degree in medicine at graduate school or something similar.

When accepting the job assisting cooks after finishing college, I just _______ to pay my rent. That didn’t _______ any big life plans. However, as I worked longer, the food world showed me amazing _______.

Too little salt, and a dish is _______ to be “tastelss”. A bit lemon juice helps prevent cut apples and peaches from turning brown and ________ their appealing colors. The lesson that small things matter reminds me to never ________ tiny stuff in all parts of life.

Also, working with food teaches me to really taste, smell and touch. I learn to observe my ________, watching ways birds land, the growth of trees along roads… and ________ wonders in everyday life. ________, I head down my own path, which is ________ from going to medical school as my parents did, but gives my life purpose and direction.

Yours,

Li Hua

6 . 你校上周六举办了一场面向全体学生的厨艺大赛，请你为校英文报写一篇报道，内容包括：

1. 活动时间和地点；   2. 活动过程及获奖情况；   3. 活动反响。

注意：1. 写作词数应为80左右；

2. 请按如下格式在相应位置作答。

A Cooking Competition Successfully Held

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8 . Growing up in Philadelphia, Lieberman started cooking with his stay-at-home dad when he was seven. His food-loving family had two kitchens, and he quickly learned what was the best way to bake his cakes. Lieberman improved his kitchen skills greatly during a year abroad before college, learning from a cook in Italy and studying local specialties (地方特色菜) in Germany, Spain and France. At Yale, he was known for throwing dinner parties, single-handedly frying and baking while mixing drinks for dozens of friends. Just for fun, he and some friends decided to tape a show named Campus Cuisine about his cooking. Lieberman was a real college student showing his classmates how to do things like making drinks out of dining-hall fruit. That helped the show become very popular among the students. They would stop Lieberman after classes to ask for his advice on cooking. Tapes of the show were passed around, with which his name went beyond the school and finally to the Food Network.

Food Network producer Flay hopes the young cook will find a place on the network television. He says Lieberman’s charisma is key. “Food TV isn’t about food anymore,” says Flay. “It’s about your personality and finding a way to keep people’s eyeballs on your show.”

But Lieberman isn’t putting all his eggs in one basket. After taping the first season of the new show, Lieberman was back in his own small kitchen preparing sandwiches. An airline company was looking for someone to come up with a tasteful, inexpensive and easy-to-make menu to serve on its flights; Lieberman got the job.

9 . Good Morning Britain’s Susanna Reid is used to grilling guests on the sofa every morning, but she is cooking up a storm in her latest role — showing families how to prepare delicious and nutritious meals on a tight budget.

In Save Money: Good Food, she visits a different home each week and offers top tips on how to reduce food waste with the help of chef Matt Tebbutt, while she is preparing recipes for under £5 per family a day. And the Good Morning Britain presenter says she’s been able to put a lot of what she’s leant into practice in her own home, preparing meals for sons, Sam, 14, Finn, 13, and Jack, 11.

“We love Mexican churros, so I buy them on my phone from my local Mexican takeaway restaurant,” she explains. “I pay £5 for a portion (一份), but Matt makes them for 26p a portion, because they are flour, water, sugar and oil. Everybody can buy takeaway food, but sometimes we’re not aware how cheaply we can make this food ourselves.”

The eight-part series (系列节目), Save Money: Good Food, follows in the footsteps of ITV’s Save Money: Good Health, which gave viewers advice on how to get value from the vast range of health products on the market.

With food our biggest weekly household expense, Susanna and Matt spend time with a different family each week. In tonight’s Easter special they come to the aid of a family in need of some delicious inspiration on a budget. The team transforms the family’s long weekend of celebration with less expensive but still tasty recipes.

10 . Advice for Cooking on a Tight Schedule

From my experience, there are three main reasons why people don’t cook more often: ability, money, and time.

    1    Money is a topic that I’ll talk about another day. So today I want to give you some advice about how to make the most of the time in the kitchen. Here are three tips for great cooking on a tight schedule:

Think ahead. I usually think cooking is a pain when I’m already hungry and there is nothing ready to eat. So think ahead of the coming week. When will you have time to cook? Do you have the right materials already?    2    

Make your time worth it. When you do find time to cook a meal, make the most of it and save yourself time later on. Are you making one loaf of bread?    3    It takes around the same amount of time to make more of something. So save yourself the effort for a future meal.

    4    This may surprise you, but one of the best ways to make cooking worth your time is experimentation. It gives you the chance to hit upon new ideas and recipes that can work well. The more you learn and the more you try, the more ability you have to take control of your food and your schedule.

Hopefully that gives you a good start.    5    And don’t let a busy schedule disappoint you and stop you from making some great changes in your life!