3 . 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.

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.”

5 . I was ten years old at that time. It was a hot, summer afternoon and I decided to _______ by swimming in the river where the water was cold. After a while I grabbed my _______ and headed back up to the house. I knew that _______ would be ready soon.

I _______ in slowly and saw my grandmother busy cooking. Two freshly baked loaves of Italian bread smelled wonderful. My grandmother was _______ her special sauce (调味汁) without noticing my arrival. It had been slowly _______ for hours. Potatoes, pieces of chicken, and meatballs had been quietly cooking in it. Grandma _______ a wooden spoon, stirred the sauce and brought up a bit for a _______. She made a face and shook her head. Something wasn’t quite _______. She added some salt. Then she shook in a little more garlic powder. She ________ stirred the sauce for a while longer. ________ she took another taste. This time her ________ widened and she nodded her approval of her ________. I smiled too. I knew it was going to be another ________ dinner.

Looking back I think grandmother was such a ________ cook because she not only seasoned (给……调味) her food with the right ________ but also seasoned it with her love. She was a true ________ when it came to cooking and truly wise when it came to living. I still ________ her every single day and I am so thankful for all the ________ she taught me. Life is so much tastier when you ________ it with joy. Be the chef of your own life then.

6 . 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 __________.

8 . I cook because it brings me joy. My career at Ruth’s Chris began in 1994 in San Juan where I started out as a dishwasher. The ______ I worked on was given the nickname (绰号) FILO (first in, last out) because we came in ______ and stayed late each day. It was in these hours that I ______ the workings (工作方式) of the kitchen.

Our founder, Ruth Fertel, had a(n) ______ for everything. She also had successful methods for ______, treating everyone like a family. This was part of the ______ of Ruth’s Chris. It gave me a sense of ______ later in my career. Just after my mother had ______, I had to take some time off to go to her funeral (葬礼). During that time, I ______ a bouquet (花束) of beautiful flowers from my team at Ruth’s Chris and one from Ruth Fertel herself. This ______ act of kindness ______ me how important family was. And that was more than a ______; it was a place I could call home.

I am Executive Chef now. I love making a connection with our guests and serving dishes that leave a lasting ______ on them. For me, cooking is about families, friends, laughing and ______ together. That is how my love for cooking came to life and I am ______ to do this for a living.

10 . 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.”