WARM-UP VIDEO FOR 'THERE IS' AND 'THERE ARE'

Instructions. 'There is' and 'there are' might be difficult to catch, because sometimes they sound like 'thz' or 'the'. Listen and fill the gaps with one of these expressions.

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Exercise. Complete each gap with suitable words and expressions you hear from the video.

restaurants, I like to have something for everybody. And so, it kind of just depends what you're in the mood for really. You know, so it could be something like (1) ………….. vegetables inside the book, but (2) ………….. what I would say is like a ridiculous over the top American dish which is -- it's a barbecued meatloaf that has macaroni >> Interviewer: That sounds awesome. >> Andrew: Which is like. >> Interviewer: That's so wrong, it's right. >> Andrew: It's one of those dishes that's like so wrong it's right. So I have -- you know, (3) ………….. dish of organic red quinoa with wild rice and pecans and some other stuff and then (4) ………….. . >> Interviewer: Whiskey I believe is in there. >> Andrew: Whiskey. It's healthy and not healthy at the same time because it's all about balance. But I working at a three star Michelin restaurant or you're cooking, you know, whatever you're doing really I think you have you know I think (5) ………….. -- it doesn't matter if it's a Twix bar or it's a chocolate soufflé For me it's the same really. It's the same emotional response. do something French. >> Interviewer: All right. Are there any unexpected influences in your cuisine? >> Andrew: You know for example (6) ………….. Indian technique called tarka where you kind of will heat up ghee and then kind of bloom spices in it. Sometimes mustard whole molecular gastronomy trend. Your food is so much more like rustic. I think of it as rustic almost like home cooking but obviously elevated but (7) ………….. very approachable I guess about it. >> Andrew: You know, I had bring up ElBulli that's one of the stories in American flavor. I, in 1996 I was working and you make your perfect song and you put it on a CD or you put it in MP3 and you can play it ten years later and it's the same. (8) ………….. other factors. The fish came late. The temperature in the dining room is two degrees more. I'm in a bad mood; you're in a bad mood. (9) ………….. these other factors involved. So, you know, that kind of like immediate reaction to the thing pictures thing. It would bug me out in the beginning just translating older cook books to see kind of how things were done before so, you know, because some things get forgotten. You know, (10)………….. technique where you take -- I love pickled cherries. It's a thing we use a lot in the summer time or in June when sour cherries to get a slice up by Columbia, La Familia is fine because it's a slice joint. That's a New York phenomenon. So I, I'll enjoy one of those, too. But (11) ………….. excuse for bad pizza. [audience chuckles] There's absolutely no excuse for that. So Motorino. I like that Neapolitan style. I sweet and sour and sauce bases and many cuisines. Flavored oils, flavored vinegars not a big fan. Vinegar is -- good vinegar (12) ………….. replacing good vinegar. Even like red wine vinegar to have a good quality like aged French vinegar usually. We were making our own vinegar grill. How do you feel about that. >>Andrew: It depends what the application is really if you're going to -- like, in the book, in American flavor, we have -- (13) ………….. rib recipe that you put the spices all over the ribs and then you put it in the fridge for six hours. That is a certain So it's kind of about the natural minerality of the steaks and getting a really good char on the outside instead of trying to infuse it with other flavors. I don't think (14) ………….. reason to do a chili rubbed steak necessarily if you have a great piece of meat. If I'm going to eat a piece of steak, >> Andrew: It is true, you know, that the art of cooking is very different than the business of food. It's like very very -- they're different. And (15) ………….. road map to success. No one ever taught me how to do that. No one ever -- (16) ………….. book on it. They don't teach you that in school. (17)………….. -- it's a lot of mistakes I made. I made so many mistakes. The thing about mistakes I make ten a day but I try not to let everyone know about them. [audience chuckles] of just depends on how many times you've been there. Depends on the mood you're in. That's why what I try to do is always balance out the menu so (18) ………….. something kind of for everyone. So I have tripe on my menu but I also have a quinoa salad with squash and hazel mistakes are going to happen. Someone's going to, you know, they're going to open up their oyster and there's going to be a little sand in it. (19) ………….. salt in it. That's going to happen; that's the human aspect of it. Blatant attitude or just that just like drives me crazy. And you can feel it

Key: Look at the key and say aloud the script from the video to improve your English.

restaurants, I like to have something for everybody. And so, it kind of just depends what you're in the mood for really. You know, so it could be something like (1) (there's a lot of) vegetables inside the book, but (2) (there's also) what I would say is like a ridiculous over the top American dish which is -- it's a barbecued meatloaf that has macaroni >> Interviewer: That sounds awesome. >> Andrew: Which is like. >> Interviewer: That's so wrong, it's right. >> Andrew: It's one of those dishes that's like so wrong it's right. So I have -- you know, (3) (there's a) dish of organic red quinoa with wild rice and pecans and some other stuff and then (4) (there's also) . >> Interviewer: Whiskey I believe is in there. >> Andrew: Whiskey. It's healthy and not healthy at the same time because it's all about balance. But I working at a three star Michelin restaurant or you're cooking, you know, whatever you're doing really I think you have you know I think (5) (there's no) -- it doesn't matter if it's a Twix bar or it's a chocolate soufflé For me it's the same really. It's the same emotional response. do something French. >> Interviewer: All right. Are there any unexpected influences in your cuisine? >> Andrew: You know for example (6) (there's an) Indian technique called tarka where you kind of will heat up ghee and then kind of bloom spices in it. Sometimes mustard whole molecular gastronomy trend. Your food is so much more like rustic. I think of it as rustic almost like home cooking but obviously elevated but (7) (there's something) very approachable I guess about it. >> Andrew: You know, I had bring up ElBulli that's one of the stories in American flavor. I, in 1996 I was working and you make your perfect song and you put it on a CD or you put it in MP3 and you can play it ten years later and it's the same. (8) (There are so many) other factors. The fish came late. The temperature in the dining room is two degrees more. I'm in a bad mood; you're in a bad mood. (9) (There's always) these other factors involved. So, you know, that kind of like immediate reaction to the thing pictures thing. It would bug me out in the beginning just translating older cook books to see kind of how things were done before so, you know, because some things get forgotten. You know, (10) (there's one) technique where you take -- I love pickled cherries. It's a thing we use a lot in the summer time or in June when sour cherries to get a slice up by Columbia, La Familia is fine because it's a slice joint. That's a New York phenomenon. So I, I'll enjoy one of those, too. But (11) (there's no) excuse for bad pizza. [audience chuckles] There's absolutely no excuse for that. So Motorino. I like that Neapolitan style. I sweet and sour and sauce bases and many cuisines. Flavored oils, flavored vinegars not a big fan. Vinegar is -- good vinegar (12) (there's no) replacing good vinegar. Even like red wine vinegar to have a good quality like aged French vinegar usually. We were making our own vinegar grill. How do you feel about that. >>Andrew: It depends what the application is really if you're going to -- like, in the book, in American flavor, we have -- (13) (there's a) rib recipe that you put the spices all over the ribs and then you put it in the fridge for six hours. That is a certain So it's kind of about the natural minerality of the steaks and getting a really good char on the outside instead of trying to infuse it with other flavors. I don't think (14) (there's a) reason to do a chili rubbed steak necessarily if you have a great piece of meat. If I'm going to eat a piece of steak, >> Andrew: It is true, you know, that the art of cooking is very different than the business of food. It's like very very -- they're different. And (15) (there's no) road map to success. No one ever taught me how to do that. No one ever -- (16) (there's no) book on it. They don't teach you that in school. (17) (There's no) -- it's a lot of mistakes I made. I made so many mistakes. The thing about mistakes I make ten a day but I try not to let everyone know about them. [audience chuckles] of just depends on how many times you've been there. Depends on the mood you're in. That's why what I try to do is always balance out the menu so (18) (there's a little) something kind of for everyone. So I have tripe on my menu but I also have a quinoa salad with squash and hazel mistakes are going to happen. Someone's going to, you know, they're going to open up their oyster and there's going to be a little sand in it. (19) (There's too much) salt in it. That's going to happen; that's the human aspect of it. Blatant attitude or just that just like drives me crazy. And you can feel it

Sources: 

Channel: Talks at Google. Chefs@Google: Andrew Carmellini: https://www.youtube.com/watch?v=-bsS7FczPas

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Compiled by Top Grade Edu