VOA常速英语:Renowned Chefs Use Ment’or to Coach Next Generation(翻译)

Daniel Boulud is arguably one of the best chefs in New York City,with seven restaurants in Manhattan, six James Beard awards and countless other culinary accolades.But today, he’s leaving the cooking to someone else.
丹尼尔·布鲁可以说是纽约最优秀的厨师之一，在曼哈顿拥有7家餐馆，获得了6次詹姆斯比尔德奖以及无数个其他餐饮类荣誉。但是如今，他把烹饪留给了别人。

Someone like 18-year-old Mimi Chen, who is among the aspiring chefs competing for a chance to attend the premiere Bocuse d’Or, the cooking competition.
这之中就包括18岁的米米·陈，众多有抱负的厨师竞争参加博古斯烹饪大赛（Bocuse d’Or）首轮机会，她是其中之一。

“The Bocuse d’Or is basically the world championships of cooking.So it’s essentially 60 countries vying for 24 spots at a final that’s held every two years in Lyon, France.”
“博古斯烹饪大赛可以说是一项世界级的比赛，其中主要有60个国家在法国里昂每两年举行的决赛上竞争24个席位。”

Chen is among the young finalists who have a shot at traveling and working with Team USA.The once-in-a-lifetime opportunity is made possible by Ment’or,a noNPRofit started by chefs Boulud, Thomas Keller and Jérome Bocuse.
米米·陈是与美国队一同工作和参赛的年轻决赛选手，Ment’or让这个一生只有一次的宝贵机会成为可能，Ment’or是由厨师布鲁，托马斯·凯勒以及热罗姆·博古斯共同创立的非营利性机构。

“For every grant we give to a young chef to be able to take a sabbatical from his job …to be able to experiment [in] other people’s places ... and yet go back to their job and come back energized, come back inspired ...that’s what we’re looking for, helping the next generation to be better than us.”
“我们给予年轻厨师的每一份资助都将让他们能够有假期，能够在其他地方实习，然后以活力充沛、富有想法的状态回到工作中，这就是我们所追求的，帮助下一代年轻厨师比我们更优秀。”

It’s hard to imagine anyone better than the chefs who recently assembled to institute of culinary education in New York.But the road to culinary greatness starts young and early.
很难想象，还有比这些最近在纽约参加烹饪培训学校的厨师还要优秀的人，但是通往厨艺精湛的道路往往从很早的年轻时期开始。

“I was 17. I went to culinary school and then graduated when I was 19.It’s about pushing yourself to work for the best.Finding the right chefs to work for, and then sticking it out.”
“我17岁的时候，去了烹饪学校，19岁毕业，这就是要激励自己要为最好的大厨工作，找到一个正确的大厨，并且为之工作，然后坚持下去。”

Brendan Scott is only 20, but already has big plans.
布兰登·斯科特只有20岁，但是他已经胸怀大志。

“I want to be a chef, I want to compete in the Bocuse, I want to open up my own restaurant. ... I want to do all these things. ...but no matter what, I think it’s just gonna take time.”
“我想成为大厨，我想参加博古斯大赛，我想开我自己的餐厅，我想做所有这些事，但是无论什么，我认为都要花时间。”

According to the National Restaurant Association, industry sales for commercial restaurants are projected at $720 billion this year.For young chefs hoping to make their mark, mentorships can be crucial.
根据美国全国餐饮协会称，业内商业餐厅的营业额今年预计将达到7200亿美元，对于想要有所贡献的年轻厨师来说，师徒制是很关键的。

“There’s restaurants that you just can’t make that leap to sometimes on your own,and this is our way of recognizing talent and connecting it to opportunity.”
“有时你靠你自己单独的力量，是不能进到某个餐厅的，这就是我们认识自己天赋以及将天赋连接到机会的方式。”

That opportunity just paid off for Mimi Chen, who in the end won the commis or an apprenticeship competition.A victory perhaps not only for her, but for the culinary world.
这一机会对于米米陈来说，确实有收获，她在学徒比赛（法语词：commis）中笑到最后。这一胜利或许不仅仅是她的，更是整个烹饪界的。

Tina Trinh, VOA NEWS, New York.
VOA新闻，蒂娜·郑，纽约报道。