我在喜来登指挥官酒店工作,这是我的第一份酒店工作。他们正在做新式菜肴,所以这是我第一次看到松露和我从未想到过的配料。这确实开阔了我的视野。
(I worked at the Sheraton Commander Hotel, which was my first hotel job. They were doing nouvelle cuisine so it was the first time I had seen truffles and ingredients I never thought of. It really broadened my horizon.)