2 . My career as a chef started at the age of 25, but my ______ for cooking started at an early age, when I was about 5 years old — by watching my grandmother and my mom in the kitchen ______ daily meals for the family. I was also ______by going with my grandfather to markets to ______ the freshest ingredients. My grandfather taught me the art of picking and recognizing “the ______.”

From my youth, I have had this passion for food. Growing up in Morocco, I witnessed the most amazing hospitality and ______ through my grandparents. They opened their ______ to everybody, and fed and sheltered the poor, travelers, family and friends.

I remember as a young kid coming home from school to the ______ of fragrant (芳香的) fresh bread coming out of the oven. Those smells stimulated (刺激) my senses at a young age. The ______were fresh and seasonal — they were very simple dishes but delightfully ______.

Food is almost as ______ as it is necessary. Food makes people feel things. I really think that food tastes its best when there is a ______ behind it. It shapes cultures, religion, politics and health. Food brings people together, and goes straight to the ______.

In my kitchen, I try to duplicate (复制) smells and flavors that make me think about more than what I’m actually smelling or ______ — it makes me think of life, my family, and my history. I love to cook food that ______ people’s emotions and memories; my philosophy is to “keep food real and simple.”

3 . My mother used to say that when your mother was really good at something, you didn’t learn to do it. What she said was ________. My grandmother was skilled in baking and cooking, but my mother was a barely ________ cook for our family of seven. We didn’t ________; we had meat, potatoes and another vegetable at every meal out of a can.

Baking was not Mom’s ________, so on Saturday mornings, she would ________ us to the bakery for fresh cake. Mom did learn to make the ________ Dad loved — bacon and eggs, spare ribs (排骨) and, ________, potato salad. Potato salad was my mom’s major ________ to every summer, ________ eating such a dish on a hot July day wasn’t a good idea. Mayonnaise (蛋黄酱) in it could be difficult to ________ and you might have to go to the bathroom frequently.

Case in point: the time my uncle and aunt and their six kids ________ at the lake with us. The ________ included burgers, burnt or slightly raw, lots of pop, and Mom’s potato salad. We spent hours at the lake. Unfortunately, so did the salad.

________, I realize that polishing off Mom’s potato salad may have been the reason that Dad finally built us a second bathroom, which ________ that everything can have a bright side. My mother didn’t ________ in the kitchen, but I miss her cooking so much.

4 . 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 . Ahmad was lying on his back under two coconut (椰子) trees. He was sleeping. “Boom!” A coconut fell onto his head, waking him up. As he felt pain on his head he heard his mother calling out to him to pick up something for dinner.

Suddenly, he had a good idea. He brought the coconut home with a plan to cut it open for all its flesh (果肉). Ahmad was cooking when he heard a stranger speaking outside. Ahmad went to check and saw an old gentleman, who greeted him and _______ he was passing by when it rained and that the only shelter (避雨处) in _______ was this house. After serving tea to the guest, Ahmad _______ his food was boiling and quickly rushed back.

Ahmad’s mom explained her son was preparing dinner and _______ cooking ever since young. The old guy was interested and asked to _______ what he was cooking. When they went to the kitchen, the old man was _______ by what Ahmad was doing. After a while, the dinner was ready, so Ahmad’s mom invited the man to enjoy it with them.

After _______, the old man said it was the most delicious food he’d eaten. He told them his name and _______. He was one of the famous cooks in Hong Kong and his _______ of visiting here was to ________ a person to help him win the ________ called Iron Cook. The old man said Ahmad was gifted and could cook ________ dishes.

Little did Ahmad know that would be the turning point in his ________. The dishes helped the old man ________ the competition. Ahmad is now an important ________ in the old man’s restaurant in Hong Kong.

7 . When I moved to Washington, D.C., I left everything behind._________new acquaintances with home-cooked meals was my best attempt at making new friends and curing my _________. I don’t want to_________, but my food is pretty good. Soon enough, everyone was asking me for the _________, which is how Bun Bo Bae, my cooking blog, came to be.

I _________ most of my childhood in the kitchen with my mom. As a kid , I’d sit and watch her cook. My _________ and love for cooking started with _________ her the ingredients during the cooking process. Soon, I was on my way toward kitchen mastery. _________, I left for college before 1 could learn her best dishes.

I went to study in France, I was living alone and _________ homesick. So, I started calling my mom and asking for the recipes for my __________ dishes. It __________ that my mom didn’t have any recipes. She grew up in the __________ with her mom too, and my grandma passed on her knowledge __________. Now it was my turn. My mom taught me how to cook and “measure with my heart.”

My blog was originally a space to __________ what I learned into writing. Later, I didn’t want the secret knowledge behind dishes to __________ one day if the oral tradition ended. I wanted to write down what I was given, to make sure people could keep these dishes as __________ as my mom did.

As my food blog and follower count grew, I became more __________ in the kitchen. My blog has given me a space to write about what I love and __________ me to countless new friends. I have learned to __________ what I’ve been taught with my own experiences, and cook up something entirely __________.

9 . 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.