2 . As a well-recognized chef, television star, and restaurant owner, Joyce Chen introduced Chinese food to America. She made such a(n) ________ impact on American culture that her photo was included on a US stamp.

Joyce Chen was born in a ________ family and discovered her enthusiasm for cooking at a very early age. Her father ________ a family chef that cooked all of their meals. Chen ________ Chinese cuisine simply by watching their chef cook in their home kitchen. By the time she was 18 years old, she organized and cooked her first ________ dinner. This was the beginning of her career in the ________ industry.

In 1949, Chen and her family moved to Massachusetts. While ________ near Harvard University and Massachusetts Institute of Technology, she frequently met Chinese students that ________ the food they’d grown up with. Chen’s children attended Buckingham School and she would often cook food to be served at ________ events. Her meals quickly became popular among the students. This ________ Chen to open her first restaurant in 1958. At this restaurant, she often served “buffet-style (自助式的)” meals, allowing customers to ________ samples of everything.

Chen rose to fame as a(n) ________ and began holding cooking classes. She released her first cookbook and ________ in “Joyce Chen Cooks”, her own cooking show that aired world wide. However, she began to ________ her brand by marketing various cooking items as well as ________ and selling Chinese sauces to supermarkets. In the early 1980s Chen began to suffer from Alzheimer’s disease (阿尔茨海默病) and passed away in 1994.

3 . Sean Sherman, aged 49, has dedicated his career as a _________ to celebrating Native American cuisine. For his efforts, he received the 2023 Julia Child Award, which _________ those who make a difference in how people cook and eat. He is the first Native American to be _________ with the award which comes with a $50,000 grant.

Sherman, a member of the Oglala Lakota tribe, was born and raised in South Dakota on the Pine Ridge Indian Reservation. When he was a teenager, his family _________ the reservation to Spearfish, South Dakota. He began working in local restaurants and fell in love with cooking.

_________ working as a cook early in his career, Sherman noticed that the food of _________ people was not featured on menus and that native American restaurants were not _________. He dedicated himself to studying his culinary _________, including learning to use clay grills, grow corn, and source local ingredients. He used what he learned to _________ The Sioux Chef’s Indigenous kitchen and to start a(n) __________ organization to teach others about indigenous food for free.

In 2021, Sherman opened Owamni, a restaurant in Minneapolis, Minnesota, that __________ modern indigenous dishes, such as venison tartare, smoked whitefish, and mushroom stew. The restaurant quickly became __________ and was named Best New Restaurant in the US in 2022 by the James Beard Foundation.

In his __________ statement on receiving the Julia Child Award, Sherman said he is a longtime __________ of Julia Child (1912-2004), a beloved chef for whom the award is __________. “I saw the impact food can have on the world through Julia,” he said. “I’m excited to continue her legacy through my work.”

6 . The time invested in kids learning how to cook is time well spent! From mixing and baking cookies to making and cooking fresh pasta, kids will be led by a professional chef throughout the entire class. With safety at the forefront, your chef will turn the kitchen into the classroom as kids learn valuable life skills, such as critical thinking, creativity and cooperation.

In this interactive cooking class designed for kids, Chef Jordan will teach fundamental kitchen skills, including the art of pasta making, while creating a classic spaghetti dinner. This class is recommended for ages 5-15.

Explore the art of pasta-making in this hands-on cooking class for kids. Chef ShaSha will guide you by using fresh ingredients and authentic techniques to make a handful of kids’ favorite dishes. This class is recommended for ages 8-18.

In this hands-on cooking class intended for kids, Chef Christmas will guide you in making non-traditional sushi. The rolls you make will have the authentic taste and texture of traditional sushi, but with a unique shape! This class is recommended for ages 5-15.

In this hands-on baking class with Chef Adolf, your kids will be on their way to feeling like the finest of chefs. Chef Adolf will show them how to mix, beat and fold ingredients into eats that everyone will love at a kid’s birthday party. This class is recommended for ages 8-15.

Robot Chef Learns to Twirl (旋转) Pizza Like a Pro

Pizza has a proud history of fueling late-night lab work, and scientists in Naples—an Italian city famous for its pizza—have easy access to some of the world’s tastiest take-out. But what inspires engineer Bruno Siciliano is not that first bite     1     much as how the dish is made.

“Preparing a pizza involves an extraordinary level of agility and dexterity (敏捷和灵巧),” says Siciliano, who directs a robotics research group at the University of Naples Federico Ⅱ. Stretching a deformable object like a lump of dough (面团) requires an accurate and gentle touch. It is one of the few things humans can handle, but robots cannot—yet.

Siciliano’s team     2     (develop) a robot able to make a pizza pie. RoDyMan (short for Robotic Dynamic Manipulation) is a five-year project     3     (support) by a €2.5-million grant from the European Research Council. Like a human chef, RoDyMan must throw the dough into the air to stretch it,     4     (follow) it as it spins and anticipating how it will change shape.

RoDyMan has been working this spring toward a milestone: stretching the dough     5     tearing it. To guide the robot, Siciliano’s team asked master pizza chef Enzo Coccia to wear a suit of movement-tracking sensors. “We learn [Coccia’s] motions, and we copy them with RoDyMan,” Sciliano says.

RoDyMan uses visual sensors in its head to track the dough in real time. Using software, it can train     6     to handle the pizza like a chef would. The robot     7     (map) the dough’s position and tracks how it moves. Through practice, the robot     8     get better—much like humans develop “muscle memory.” Researchers hope RoDyMan’s technology can lead to a new generation of robots that will perform tasks in ways     9     are accurate and responsive, if not more lifelike.

Yet Siciliano admits that     10     compares with a traditional chef. “I would never eat a pizza made by a robot,” he says. “It would not have the taste a real pizzaiolo, with his soul, would put in it.”