WARM-UP VIDEO FOR LINKING BETWEEN WORDS

Instructions. What do expressions 'thinks so', 'sees someone' and 'last summer' have in common? The sound /s/! In fast speech, these expressions might be difficult to catch because they last sound of the first word links with the first sound of the second word, and so they sound more like 'thinkso', 'see someone' and 'lasummer'. Listen and fill the gaps with two words that link together.

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

>> Female Interviewer: Thanks everyone for coming. It (1) ………….. a pleasure to have Chef Andrew Carmellini here at Google New York. Welcome. >> Andrew: Good to be here. Thanks for having Michelin star and a James Beard Award nomination for Best Restaurant in 2007. And in 2008 he published his first book of recipes and stories with his wife, Urban Italian. And (2) ………….. cookbook, American Flavor, just came out this week -- which, hopefully, you all got in the audience. Chef Carmellini also owns two going to be a chef. You know, in the late -- I've started cooking when just kind of this is a little bit cliché but I (3) ………….. cooking with my mom, my grandmother. I really liked it. In the 70s when I grew up, you know, there was that whole health food thing going on. You liked cherry pie. [chuckles] That was like you know I grew up in the Midwest and it's kind of like that iconic. You know it's (4) ………….. very satisfying about it. That's why Dutch that restaurant was built just for pie. At the time no one was doing pies anymore. And so, out the frozen log and you kind of wrap it around it. You bake it you glaze it with this homemade barbecue sauce and it (5) ………….. other stuff in it too, but it works out with the temperature of the macaroni and cheese just oozes out perfectly as the meatloaf is cooked. kitchen and so I tried to like maybe -- I remember with Urban Italian, my first book, I'm fortunate enough at the restaurant that I don't have to do dishes anymore. When I (6) ………….. in the restaurant business, I was definitely washing dishes. And you have to remember that when you're a chef of pasta and a glass of wine and split or you can come on Saturday night with your wife or friends or whoever and go crazy or you can (7) ………….. by at 6 with clients. I like that idea restaurants have -- it's like a tie to the community and just becomes all day kind of, you know, was special about -- apart from. >> Andrew: It's funny because one restaurant the Dutch is in Soho and Locanda Verde is in Tribeca. Tribeca (8) ………….. different from Soho. And I didn't even realize that. Didn't even notice the difference really until I opened up the Dutch and of oatmeal with your -- maybe not oatmeal. [laughter] I'm sorry, I take that back. That was completely off. >> Interviewer: So what do you think of the whole molecular gastronomy trend. Your food (9) ………….. much more like rustic. I think of it as rustic almost like home cooking but obviously elevated but there's something very great restaurants and almost every menu was the same. So I had that experience very early on but I didn't -- it didn't speak to me (10) ………….. I wanted to replicate or come back because really the soul there was kind of a certain soul that I really liked about cooking and inspiration in old Fanny Farmer cookbooks and you know just translating older cook books to see kind of how things were done before so, you know, (11) ………….. things get forgotten. You know, there's one technique where you take -- I love pickled cherries. It's a thing we use a >> Andrew: It goes back to that technology question, what restaurant haven't you heard about. >> Interviewer: That's probably true. >> Andrew: As soon (12) ………….. is discovered. >> Interviewer: Somebody's tweeting about it. >> Andrew: Somebody's tweeting about it. It's great at the same time it's -- what is that place? Maybe we'll go to Japan and fish, I think, is what the next thing I'd like to do. I want to get on a -- I want to see what fishing is in Japan. (13) ………….. -- Japan, it's such an amazing place to eat and I think I'd like to go on a boat and catch some octopus with like a Japanese -- and

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

>> Female Interviewer: Thanks everyone for coming. It (1) (is such) a pleasure to have Chef Andrew Carmellini here at Google New York. Welcome. >> Andrew: Good to be here. Thanks for having Michelin star and a James Beard Award nomination for Best Restaurant in 2007. And in 2008 he published his first book of recipes and stories with his wife, Urban Italian. And (2) (his second) cookbook, American Flavor, just came out this week -- which, hopefully, you all got in the audience. Chef Carmellini also owns two going to be a chef. You know, in the late -- I've started cooking when just kind of this is a little bit cliché but I (3) (just started) cooking with my mom, my grandmother. I really liked it. In the 70s when I grew up, you know, there was that whole health food thing going on. You liked cherry pie. [chuckles] That was like you know I grew up in the Midwest and it's kind of like that iconic. You know it's (4) (just something) very satisfying about it. That's why Dutch that restaurant was built just for pie. At the time no one was doing pies anymore. And so, out the frozen log and you kind of wrap it around it. You bake it you glaze it with this homemade barbecue sauce and it (5) (has some) other stuff in it too, but it works out with the temperature of the macaroni and cheese just oozes out perfectly as the meatloaf is cooked. kitchen and so I tried to like maybe -- I remember with Urban Italian, my first book, I'm fortunate enough at the restaurant that I don't have to do dishes anymore. When I (6) (first started) in the restaurant business, I was definitely washing dishes. And you have to remember that when you're a chef of pasta and a glass of wine and split or you can come on Saturday night with your wife or friends or whoever and go crazy or you can (7) (just stop) by at 6 with clients. I like that idea restaurants have -- it's like a tie to the community and just becomes all day kind of, you know, was special about -- apart from. >> Andrew: It's funny because one restaurant the Dutch is in Soho and Locanda Verde is in Tribeca. Tribeca (8) (is so) different from Soho. And I didn't even realize that. Didn't even notice the difference really until I opened up the Dutch and of oatmeal with your -- maybe not oatmeal. [laughter] I'm sorry, I take that back. That was completely off. >> Interviewer: So what do you think of the whole molecular gastronomy trend. Your food (9) (is so) much more like rustic. I think of it as rustic almost like home cooking but obviously elevated but there's something very great restaurants and almost every menu was the same. So I had that experience very early on but I didn't -- it didn't speak to me (10) (as something) I wanted to replicate or come back because really the soul there was kind of a certain soul that I really liked about cooking and inspiration in old Fanny Farmer cookbooks and you know just translating older cook books to see kind of how things were done before so, you know, (11) (because some) things get forgotten. You know, there's one technique where you take -- I love pickled cherries. It's a thing we use a >> Andrew: It goes back to that technology question, what restaurant haven't you heard about. >> Interviewer: That's probably true. >> Andrew: As soon (12) (as something) is discovered. >> Interviewer: Somebody's tweeting about it. >> Andrew: Somebody's tweeting about it. It's great at the same time it's -- what is that place? Maybe we'll go to Japan and fish, I think, is what the next thing I'd like to do. I want to get on a -- I want to see what fishing is in Japan. (13) (Because seeing) -- Japan, it's such an amazing place to eat and I think I'd like to go on a boat and catch some octopus with like a Japanese -- and

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