1 . 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 __________.

3 . 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.

4 . 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.”

5 . 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.