N31 : Thirty-first lesson S00-TITLE : The celebrity chef (From "Epicure Magazine") S01 : James Rhodes, a leading light in the hospitality industry, has been hailed as the most exciting chef of his generation. S02 : He is the man who is credited with putting British cooking back on the map almost single-handedly. S03 : Jimmy was brought up in Worcester, surrounded by people with a love of good food and drink. S04 : He fell into the catering profession by accident after waiting tables to pay his way through university. S05 : He trained under several well known chefs, working his way up the ranks to become sous-chef, coincidentally, at the Worcestershire Hotel. S06 : His big break came when he was asked to take over the reins at Canon's, then London's top fine-dining venue. S07 : It was there that he developed his trade-mark style and several of the signature dishes that have made him famous. S08 : He is now the executive chef at two top-notch restaurants and a food consultant to several airlines. S09 : Epicure caught up with him between two services at his latest venture, Jimmy on the Strand. S10 : How did you get into this business in the first place, Jimmy? S11 : Pure fluke, really. I was basically a meat and two veg man until I got to know Rick David, who took me on as a pot-washer. S12 : He was a self-taught chef and a brilliant teacher - but a tough taskmaster and a hard man to get on with. S13 : One time, I was sitting in the back of the kitchen on my day off, sipping a nice cuppa. S14 : when a huge crash followed by a tinkling of broken glass announced David's arrival. S15 : He had thrown an empty tray straight through a window! S16 : His eyes were popping out of his head and a few wisps of grey hair were peeping out from under his toque. S17 : Why the hell has no one peeled the spuds, he yelled at me. And why aren't the stoves on? S18 : Then he grabbed a carving knife and hurled it across the kitchen, but it clattered harmlessly to the ground. S19 : I darted from behind the counter and headed quickly for the exit. S20 : The door inched open and one of the cleaners sidled into the kitchen. S21 : He gaped at the scene, then his mouth twitched into a smile: - But chef, today's Sunday and we're closed today, he chuckled. S22 : Like I say, brilliant but a bit of a nutter. T00-TRANSLATE : Exercise: Translate T01 : She's credited with putting British cooking back on the map all by herself. T02 : My dad worked his way up through the ranks to become an officer. T03 : Steve was born in Worcester and, by pure fluke, ended up working at the Worcestershire Hotel. T04 : I waited tables to pay my way through university. T05 : He got his big break when he was asked to compose the music for John Ford's first film.