演讲是技能，是精确到“的”和“了”的刻意练习

Dialogue with Deepak Bhattarai

Deepak Bhattarai - Chef De Cuisine of The Glasshouse at Park Hyatt Shenzhen

Chef Deepak Bhattarai from Nepal has over 12 years of culinary experience in numerous luxury hotels and prestigious fine dining establishments in large cities across Asia. Deepak has developed his unique culinary style of serving French and Italian cuisine with Asian influences, bringing simple, elegant, beautifully balanced.

2018 was a career turning point for Deepak as he joined the team at Azur by 3 Michelin Star Chef Mauro Cologreco, Shangri-La Beijing as sous chef. Having the opportunity to work with world-renowned Chef Mauro who’s restaurant Mirazur in France was crowned #1 Worlds best restaurant in July 2019 was a dream come true. Promoted to the chef in charge of the restaurant in 2019, Deepak played a role in the creation of new dishes prepared with his own philosophy.

“I am me when I cook”, answered Deepak when he was asked why he fell in love with the culinary arts. “While I love to communicate with people, it’s not my greatest strength, but I can express my personality and creativity with my dishes”, he said. One way to get inspiration for dishes is to go searching in local markets. “Nowadays, thanks to globalization, supermarkets sell different ingredients from all over the world across different seasons, however, the freshest natural ingredients come from local markets. I enjoy the time I spend in local markets when I search for ingredients I have never seen before.  I try to create a special taste while balancing ingredients”, said Deepak, sharing his experience about searching for ingredients.

本期嘉宾：奢华五星级酒店首席调酒师BEN

历史长河中的伟大智识多以对话的形式产生、传承。

HISTORICALLY, GREAT WISDOM WAS FOUND AND INHERITED IN THE FORM OF DIALOGUE.

如果说影像聚焦的是方寸瞬时之美，那么音频便是收录了瞬息里的「万变」。

A PODCAST HAS THE POWER TO CONNECT US AND REMIND US OF THE ONE THING THAT TRULY MATTERS WHEN WE ARE TALKING TO INTERESTING SOULS — WE ARE NOT ALONE.

对话开始前，小酌一杯，熟悉又陌生的味道，而探索它背后的源头内里更使我兴趣盎然。

BEFORE THE DIALOGUE BEGINS, THE FIRST TASTE OF THIS FAMILIAR AND STRANGE TASTE REALLY TRIGGERED INTERESTS TO EXPLORE THE STORY BEHIND IT.

OUTLINE OF PODCAST｜ 本期导览

-    THE ATTIC新系列鸡尾酒配料竟是炸薯条、酸辣粉...？

THE INGREDIENTS OF THE COCKTAILS ARE FRENCH FRIES AND HOT-AND-SOUR RICE NOODLES…?

以日常食品为灵感，Ben将“熟悉又陌生”的精髓融入包罗万象的基酒中，某些遗忘已久的味觉被再次唤醒。

INSPIRED BY COMFORT FOOD, BEN INTEGRATES THE ESSENCE OF "FAMILIAR AND UNFAMILIAR" INTO THE COMPREHENSIVE BASE COCKTAILS AND TASTEBUDS ARE REAWAKENED FOR SOME LONG-FORGOTTEN TASTE

-    炫酷技艺背后的辛酸苦辣——刻意练习的当下与更广阔的未来均藏在日积月累的沉淀里。

COOL MIXING SKILLS AND A HINT OF BITTERNESS — THE PRESENT AND THE BROADER FUTURE OF DELIBERATE PRACTICE ARE HIDDEN IN THE ACCUMULATED PRECIPITATION.

-    不懂历史的烹饪家不是一个好的调酒师。

BARTENDERS NEED A WEALTH OF KNOWLEDGE, SUCH AS COOKING, HISTORY, ETC

-    在信息过载、诱惑横行的时代，调酒师们如何保持初心不改?

IN THE ERA OF INFORMATION AND IMPETUOUS TEMPTATION, HOW SHOULD BARTENDERS ADHERE TO THEIR ORIGINAL INTENTION?

-    对新入门的调酒师的忠告。

ADVICE FOR NEW BARTENDERS

-    理论和实际相结合才是发挥创造力的关键。

THE COMBINATION OF THEORY AND PRACTICE IS THE KEY TO CREATIVITY.

-    是匠人精神与榜样的力量触发了每一次启程的勇气。

IT IS THE STRENGTH OF THE CRAFTSMAN'S SPIRIT AND EXAMPLE THAT TRIGGERS THE COURAGE OF EACH DEPARTURE. 

对话之后 再次品尝，

唇齿间又多了一层醇厚与隽永，

收听愉快，各位。

AFTER THE DIALOGUE, TASTING AGAIN, THERE IS A LAYER OF MELLOWNESS AND STRENGTH BETWEEN THE LIPS AND TEETH.