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Scriptum ab Angelola - English

    • motivation oral for entering a cooking school

    • Hello, This is a text I wrote trying to translate my motivation to enter a cooking school.
    • It will be an oral, but i want to practice grammar and vocabulary before the exam. Thanks.
    • Since my childhood I've been dreaming of opening a restaurant, but I loved school and studying so I delayed my entry into a cooking school until now.
    • That was a great chance for me, because during those years I was able to better identify why I liked this activity area and what I wanted to do with it.
    • I also took the time to discover other facets of food through geography of food and sociology of food.
    • But now I can't differ anymore practice because this is realy what I want to do.
    • Cooking is the extension of eating.
    • My palate isn't that educate but I hope I will also learn how to taste and recognize products and plates here.
    • I pay more attention to the texture and the sensation than the taste (even if it is a very important part that I don't ignore).
    • On this point I think I am closer to japanese approach of cooking.
  • Indeed they have lots of words that can't be translate in french because we are less attentive to the sensation than them.
  • I hope this school will help me improve my sensibility to.
  • That doesn't mean that I like less french cooking, of course, this is my whole education to food.
  • Speaking of wich, what I love in cuisine, is the moment that is created, the gathering, the smile, the discussion, the genrosity.
  • And I don't mind being in kitchen for that.
  • I mean, i am very influenced by family reunion such as Christmas eve and Easter, when my grandfather, who were patissier, cooks for everyone, and cooks classics of french gastronomy such as Christmas turkey or head of veal or his pâté.
  • Emotions that can be transmitted or created by food and by the moment of dinner is what interest me the most.
  • Indeed, even if for now, I have small competencies in kitchen, I tried two experiences that I plan to reiterate.
  • The concept is a show (because beside I love theater and practiced it a lot) meanwhile people are eating.
  • But the meal intend to touch the public.
  • Either the food reinforces the emotions of the scene or the character, either it comes in contradiction with the character.
  • In fact, the influences of each plate, that are eaten at specific moments of the show, influences on the public emotion and is consider as one of the actor.
  • I have tried this experience two times with a dozen of spectators.
  • One based on some poems by J.Prevert and another about cabbage.
  • But my lack of technique limited me a lot and I am sure I can go further in that with more skills that I hope learn here with your classes and with the various internships that I will do during these three years.
  • I always try to find the best to learn and I think this is the good place, because I can work with great teachers and great chefs.
  • In order to obtain this capicity to move the client I think I can learn a lot here, indeed, the few times I could taste great cuisine, such as in OKA by Raphael Rego or at Clamato by Bertrand Grébaut, I felt dumbfounded and suddenly I felt a dozen of various sensation in one plate.
  • This is my aim, to be able one day to both : cook great repasts wich gather people and pleases them, and cook meals that move them, that disturb them and lead them to be more mindful of the impact of food on them, on their humor, on their life.

PLEASE, HELP TO CORRECT EACH SENTENCE! - English

  • titulus
  • Sententia 1
  • Sententia 2
  • Sententia 3
    • Since my childhood I've been dreaming of opening a restaurant, but I loved school and studying so I delayed my entry into a cooking school until now.
      Elige nunc !
    • SI have dreamed since my childhood I've been dreaming of opening a restaurant, but Imy loved school and studying so I delayed my entry into of other academic interests interfered, thus delaying until now my decision to enroll at a cooking school until now.. ¶

    • ADDE NOVAM EMENDATIONEM! - Sententia 3ADDE NOVAM EMENDATIONEM! - Sententia 3
  • Sententia 4
    • That was a great chance for me, because during those years I was able to better identify why I liked this activity area and what I wanted to do with it.
      Elige nunc !
    • That was a great chance for me, because during those years I was able to better identify why I liked this activity area and what I wanted to do with it.is delay proved to be beneficial, as it gave me the time to think about my interests in this area of endeavor.¶

    • ADDE NOVAM EMENDATIONEM! - Sententia 4ADDE NOVAM EMENDATIONEM! - Sententia 4
  • Sententia 5
  • Sententia 6
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  • Sententia 8
    • My palate isn't that educate but I hope I will also learn how to taste and recognize products and plates here.
      Elige nunc !
    • MWhile my palate isn't that educate but I hope I will also learn how to taste and recognize products and plates hereerribly sophisticated, I hope, through education and experiencing a variety of dishes, to broaden my palate and knowledge of a variety of dishes.
    • ADDE NOVAM EMENDATIONEM! - Sententia 8ADDE NOVAM EMENDATIONEM! - Sententia 8
  • Sententia 9
    • I pay more attention to the texture and the sensation than the taste (even if it is a very important part that I don't ignore).
      Elige nunc !
    • I pay more attention to the texture and the sensaWhile flavor is an extremely important element and must not be ignored, I pay closer attention thano the taste (even if it is a very important part that I don't ignore)exture and the sensation of foods.
    • ADDE NOVAM EMENDATIONEM! - Sententia 9ADDE NOVAM EMENDATIONEM! - Sententia 9
  • Sententia 10
  • Sententia 11
  • Sententia 12
  • Sententia 13
  • Sententia 14
  • Sententia 15
  • Sententia 16
    • I mean, i am very influenced by family reunion such as Christmas eve and Easter, when my grandfather, who were patissier, cooks for everyone, and cooks classics of french gastronomy such as Christmas turkey or head of veal or his pâté.
      Elige nunc !
    • ADDE NOVAM EMENDATIONEM! - Sententia 16ADDE NOVAM EMENDATIONEM! - Sententia 16
  • Sententia 17
  • Sententia 18
  • Sententia 19
  • Sententia 20
  • Sententia 21
  • Sententia 22
    • In fact, the influences of each plate, that are eaten at specific moments of the show, influences on the public emotion and is consider as one of the actor.
      Elige nunc !
    • ADDE NOVAM EMENDATIONEM! - Sententia 22ADDE NOVAM EMENDATIONEM! - Sententia 22
  • Sententia 23
  • Sententia 24
  • Sententia 25
    • But my lack of technique limited me a lot and I am sure I can go further in that with more skills that I hope learn here with your classes and with the various internships that I will do during these three years.
      Elige nunc !
    • ADDE NOVAM EMENDATIONEM! - Sententia 25ADDE NOVAM EMENDATIONEM! - Sententia 25
  • Sententia 26
  • Sententia 27
    • In order to obtain this capicity to move the client I think I can learn a lot here, indeed, the few times I could taste great cuisine, such as in OKA by Raphael Rego or at Clamato by Bertrand Grébaut, I felt dumbfounded and suddenly I felt a dozen of various sensation in one plate.
      Elige nunc !
    • ADDE NOVAM EMENDATIONEM! - Sententia 27ADDE NOVAM EMENDATIONEM! - Sententia 27
  • Sententia 28
    • This is my aim, to be able one day to both : cook great repasts wich gather people and pleases them, and cook meals that move them, that disturb them and lead them to be more mindful of the impact of food on them, on their humor, on their life.
      Elige nunc !
    • ADDE NOVAM EMENDATIONEM! - Sententia 28ADDE NOVAM EMENDATIONEM! - Sententia 28