0:00 - Background, food culture growing up in the Bronx and Hartford CT., parents and the dishes they cooked, working with his hands, school and going to college 背景介绍、在布朗克斯和康涅狄格州哈特福德成长过程中的饮食文化、父母和他们做的菜、动手工作、学校和上大学
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7:05 - Introduction into working in kitchens and restaurants, falling in loves with cooking, books where he learned technique, enrollment at FCI, internship at Blue Hill, farm to table cooking and seasonality of ingredients 厨房和餐厅工作介绍、爱上烹饪、学习技术的书籍、被FCI录取、在Blue Hill实习、农场到餐桌的烹饪和食材的季节性
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17:52 - Staging, daily schedule, doing small tasks as an apprentice to work up to cooking in a kitchen, moving back to Connecticut and working in kitchen there, first fine dining experience, moving to France to stage there, specialties of the region, differences between France and the U.S., cooking techniques 驻扎、每日计划、做小任务作为学徒到厨房做饭、搬回康涅狄格州并在那里的厨房工作、第一次美食体验、搬到法国在那里驻扎、该地区的特色菜、法国和美国之间的差异，烹饪技术
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33:11 - Seafood, fish butchery, unique experience, going to Madrid to cook there, learning spices and foods from the area, moving back to New York, working at Geisha, entrée into Per Se and then experience working there 海鲜，杀鱼，独特的体验，去马德里做饭，学习当地的香料和食物，搬回纽约，在Geisha工作，进入Per Se，然后体验那里的工作
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51:12 - Leaving Per Se, moving to Italy, techniques learned there, native specialties, seafood, coming back to New York again 离开 Per Se，移居意大利，在那里学到的技术，当地特产，海鲜，再次回到纽约
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57:01 - Learning to cook Chinese food from his mom, specific dishes from his childhood, learning to use Chinese ingredients, appealing to Chinese customers, his influences and inspiration for Fung Tu 跟妈妈学做中国菜，小时候的特色菜，学用中国食材，吸引中国顾客，他对 Fung Tu的影响和灵感
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62:49 - Concept of Fung Tu starting out, philosophy of the business, pride in Chinese cooking, techniques Fung Tu的创业理念、经营哲学、对中国烹饪的自豪、技术
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76:23 - One dish that most represents philosophies of cooking, parents feedback on the restaurant, cooking as an expression of identity 最能代表烹饪哲学的一道菜，父母对餐厅的反馈，烹饪作为身份的表达
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82:01 - Fung Tu and its location in Chinatown, hometown culture Fung Tu及其在唐人街的位置，家乡文化
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