Chef interview: defining clauses (B1)
Entrevista a chef con más de 25 oraciones especificativas. Lectura B1 con traducción.
Interview With a Chef Who Runs a Tiny Restaurant
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Reporter: Today I speak with Elena Marin, who opened a restaurant that seats only twenty guests. Welcome.
Elena: Thank you. The room that we designed feels intimate because tables that stand close together encourage conversation that larger venues often lose.
Reporter: What inspired the menu that you serve?
Elena: I grew up in a village where recipes that women exchanged at markets defined seasons more clearly than calendars that hung in schools. Dishes that I recreate here use ingredients that suppliers who farm nearby deliver each dawn.
Reporter: Tell us about the kitchen that your team uses.
Elena: It is a space that demands discipline because counters that hold prep bowls leave little room for staff who move quickly during service. Ovens that we installed last year maintain heat that older models that I trained on could not guarantee.
Reporter: How do you choose staff who work with you?
Elena: I hire people who respect ingredients that cost more than customers who dine casually might guess. Trainees who listen to feedback that sounds blunt during busy nights usually become cooks that I trust on stations that require precision.
Reporter: Is there a dish that defines the place?
Elena: The stew that simmers for hours contains beans that absorb flavours from herbs that grow in pots which line our back wall. Regulars who order it every Friday say it reminds them of meals that grandparents who emigrated from the south prepared on Sundays.
Reporter: What challenges does a small business that depends on reputation face?
Elena: Reviews that appear online can amplify praise that we earn but also criticism that one bad evening might produce. Suppliers who raise prices force choices that affect portions that we serve without lowering standards that our name represents.
Reporter: Where do guests who celebrate birthdays sit?
Elena: We reserve the corner table that faces the open kitchen so they can watch plates that leave the pass during moments that feel festive. Candles that we place on desserts create photos that visitors who share images on social media tag with our address.
Reporter: Any plans that you can share?
Elena: We hope to open a workshop that teaches techniques that home cooks who love our bread often request during conversations that happen after dessert. Space that we are searching for must allow classes that accommodate twelve students who learn hands on.
Reporter: Thank you for describing a place that many readers who love food will want to visit.
Elena: We welcome anyone who arrives hungry and leaves with memories that flavour can create as surely as music that fills a room where friends gather.
Elena: Thank you. The room that we designed feels intimate because tables that stand close together encourage conversation that larger venues often lose.
Reporter: What inspired the menu that you serve?
Elena: I grew up in a village where recipes that women exchanged at markets defined seasons more clearly than calendars that hung in schools. Dishes that I recreate here use ingredients that suppliers who farm nearby deliver each dawn.
Reporter: Tell us about the kitchen that your team uses.
Elena: It is a space that demands discipline because counters that hold prep bowls leave little room for staff who move quickly during service. Ovens that we installed last year maintain heat that older models that I trained on could not guarantee.
Reporter: How do you choose staff who work with you?
Elena: I hire people who respect ingredients that cost more than customers who dine casually might guess. Trainees who listen to feedback that sounds blunt during busy nights usually become cooks that I trust on stations that require precision.
Reporter: Is there a dish that defines the place?
Elena: The stew that simmers for hours contains beans that absorb flavours from herbs that grow in pots which line our back wall. Regulars who order it every Friday say it reminds them of meals that grandparents who emigrated from the south prepared on Sundays.
Reporter: What challenges does a small business that depends on reputation face?
Elena: Reviews that appear online can amplify praise that we earn but also criticism that one bad evening might produce. Suppliers who raise prices force choices that affect portions that we serve without lowering standards that our name represents.
Reporter: Where do guests who celebrate birthdays sit?
Elena: We reserve the corner table that faces the open kitchen so they can watch plates that leave the pass during moments that feel festive. Candles that we place on desserts create photos that visitors who share images on social media tag with our address.
Reporter: Any plans that you can share?
Elena: We hope to open a workshop that teaches techniques that home cooks who love our bread often request during conversations that happen after dessert. Space that we are searching for must allow classes that accommodate twelve students who learn hands on.
Reporter: Thank you for describing a place that many readers who love food will want to visit.
Elena: We welcome anyone who arrives hungry and leaves with memories that flavour can create as surely as music that fills a room where friends gather.
Sobre el artículo
Nivel B1Enfoque de lectura
Qué aprenderás
Oraciones de relativo especificativas; 25+ ejemplos
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