(单词翻译:单击)
听力文本
Tim Ma's parents came to the United States from Taiwan in the 1970s. They opened a restaurant. It was not a success. They found success in America, however, in computers and engineering.
In part because of their own experiences, Ma's parents hoped he would study to become an engineer or doctor. They wanted financial security for their child.
Ma grew up in the southern U.S. state of Arkansas. He says the American South was a challenging place to live for a Chinese-American kid in the 1970s and 80s.
"There was definitely some racism there. I came up through a very non-equal, very non-Asian environment. One of the few things I remember is waking up in the middle of the night because someone had thrown a brick through me and my sister's window. I was the kind of the dopey Asian kid and I sometimes would be not punished for that, I would be bullied for that."
Growing up, Ma considered many professions – writer, fireman, even president. But he had a sense early on...
"I didn't want to be an engineer."
Ma did well in math and science classes in high school. And he ended up choosing to study electrical engineering in college.
Several engineering jobs later, though, Ma had a change of heart. He wanted to leave the engineering world behind and enter the restaurant business.
It was in his blood. After all, his parents had owned a Chinese restaurant in Arkansas. His uncle also owned one in New York.
Ma has a clear memory of when he decided to open his own restaurant.
"I was in Los Angeles eating in a simple sushi restaurant and sitting there with my sister and my brother-in-law and it's like ‘you know what I think I want to, like, do like Mom and Dad and Uncle Paul and I want to go and open a restaurant.'"
His parents, Ma says, could not understand why he would want to leave such a good job to open a restaurant. They had worked long hours but their own restaurant still failed.
They kept asking, "why?"
But Ma remained certain. He was going to do things differently than his parents. He was able to learn from their one major mistake as restaurant owners – they knew very little about the art of cooking.
He believes the mistake caused the restaurant to fail.
"My parents knew nothing about cooking and they knew nothing about owning a restaurant. They had this chef that was very, very good and he was making excellent food, but then the chef start(ed) to see a lot of money come in, the chef saw that and was like ‘OK, I'm going to go across the street and open a Chinese restaurant' and it really put my parents in a bad situation."
So, at age 30, Ma left engineering and returned to school – cooking school. He wanted to study the fundamentals of cooking so that he could work as a chef in his own restaurant.
Ma enrolled at the International Culinary Center in New York. He received training in French cooking.
"I got to culinary school with just a little bit of savings in the middle of New York City, not knowing how to hold a knife. I didn't know anything about cooking. Never cooked through my entire life up until this point."
Ma soon learned that he enjoyed cooking. He discovered it was similar to engineering.
"Professional cooking is consistency, efficiency, cleanliness and it's all about the process of things which you know my background in engineering was. Everything's a process everything's a theory."
In 2009, Ma opened his first restaurant in Virginia. It is called Maple Avenue. The restaurant serves American cuisine.
He set up the place with help from his wife, parents and friends. He used tables and chairs left behind from the previous owner of the restaurant space.
At Maple Avenue, Ma cooked, cleaned the ovens, fixed equipment and paid bills. He worked long hours, seven days a week.
"I don't have a repairman, so I'm the guy. I know way too much about plumbing, equipment repair," he says.
His long hours paid off. Ma opened his fourth restaurant last year, Kyirisan in Washington, D.C.
For Ma, Kyirisan is a special name.
It comes from his old family name, kyin, and the Chinese words for one, two, and three. The numbers represent his three children.
"And we just pushed it all together and called it Kyirisan."
He mixes his training in French cooking with his Chinese heritage to create new dishes. A popular dish is a seared scallops with coconut risotto and basil ice cream.
"We simply wanted to match basil and coconut. And we got to this point where we're like, well, let's just do something off the wall, and see what happens and the response was good."
Kyirisan's success is due to the creative menu and food, Ma says. But a lot of it just comes from "sheer hard work."
"I think in this country you can create your own success, just by working hard. Not because you're smarter than anybody, not because you're more creative than anybody, just by working hard. And that's I think that's why a lot of people end up coming to America."
重点解析
1.because of由于
His business went under because of competition from the large corporations.
由于大公司的竞争，他的生意陷入了困境。
2.end up doing以…而告终
Now, it appears that China may end up doing the same thing to the financially strained United States.
而今，似乎中国最终也会对财政紧张的美国做同样的事。
3.set up建立；开业
First, I will show you how to set up a standard socket connection.
首先， 我将向您展示如何建立一个标准的套接字连接。
4.similar to与……相似
You should end up with something similar to what I have below.
操作结束后，你应该会得到与下图相似的结果。
5.pay off取得成功
Will the investment of time and effort pay off?
时间和精力方面的投入能否得到回报？
6.be able to能够
It was anguishing for us, because as a doctor I would like to be able to help them in any way I can. But it was not the protocol we agreed to.
也正是这一点让我们感到很苦恼，因为作为医生，我理应尽我所能去帮助患者，但是那样的话，就会违反之前我们与国防部的协定。
参考译文
1970年，蒂姆·马的父母从台湾来到美国。他们开了一家餐厅，可是并不成功。但是，在美国，他们在计算机和工程领域取得了成功。
部分是出于自身经历的考虑，蒂姆·马的父母希望自己的儿子能学习成为一名工程师或医生。他们希望自己的孩子在经济上有保障。
蒂姆·马在美国南部的阿肯色州长大。他说，在上世纪七八十年代，对于一个美籍华人孩子来说，美国南部是一个充满挑战的地方。
“那里肯定有一些种族歧视。我在一个非常不平等，跟亚洲非常不一样的环境成长起来。我记得的为数不多的几件事之一就是，我们会在半夜醒来，因为有人向我和妹妹的窗户扔砖头。我是那种迟钝的亚洲孩子，有时我不会因此受到惩罚，我会因此受到欺负。”
从小到大，蒂姆·马考虑过很多职业——作家、消防员，甚至总统。但他很早就感觉到……
“我不想当工程师。”
蒂姆·马在高中的数学和科学课上表现很好。最后他选择在大学里学习电气工程。
但是，蒂姆·马做了几年工程师工作后，他改变了主意。他想离开工程师的世界，进入餐饮业。
他注定要做这个。毕竟，他的父母在阿肯色州开了一家餐厅，他的叔叔也在纽约开了一家餐厅。
蒂姆·马清楚地记得他什么时候决定要开自己的餐厅。
“当时我和姐姐姐夫一块在洛杉矶一家简单的寿司店吃饭，感觉就像“你知道我想要什么吗，我要像父母和叔叔一样，我想开一家餐厅。”
蒂姆·马说，他的父母不理解他为什么要放着这么好的工作不做，而要去开餐厅。他的父母当时每天都工作很长时间，但是餐厅生意还是失败了。
他们一直想知道原因。但是蒂姆·马很坚定。他想做些跟父母不一样的事情。他知道父母开餐厅时犯的一个重大的错误，那就是，父母对烹饪的艺术知之甚少。
他相信是这个错误导致了餐厅的失败。
“我的父母对烹饪一无所知，他们对开餐馆也一无所知。他们有一个非常非常棒的厨师，他做的菜非常棒，但是这个厨师开始发现开餐厅很赚钱，厨师意识到这个后就说，‘好吧，我要去街对面开一家中餐馆。’这让我父母的处境很糟糕。”
所以蒂姆·马在30岁的时候，离开了工程师行业，来到烹饪学校学习。他想学习烹饪的基础知识，这样他就可以在自己的餐馆里当厨师了。
蒂姆·马就读于纽约的国际烹饪中心。他接受了法式烹饪的训练。
“我在纽约市中心上烹饪学校的时候，只有一点点积蓄，我不知道如何持刀。我对烹饪一窍不通。在这之前，我从来没有煮过饭。”
蒂姆·马很快就知道他喜欢烹饪。他发现烹饪类似于工程学。
“专业烹饪讲究的就是一致性、效率、清洁度，所有这些都与制造事物的过程有关，我的工程学背景帮助我认识到这一点。”一切事物都是一个过程，一切都是一个理论。
2009年，蒂姆·马在弗吉尼亚州开了他的第一家餐厅。餐厅的名字叫枫树大道。这家餐厅供应美国菜。
他在妻子、父母和朋友的帮助下开了这家餐厅。他使用的桌椅都是餐厅前主人留下的。
在枫叶大道餐厅，马负责做饭、清洁烤箱、修理设备和支付账单。他每周工作七天，工作时间很长。
“我没有雇用修理工，所以修理的工作由我来做。”我对管道和设备维修知道得太多了。
他的长时间工作得到了回报。去年，蒂姆·马在华盛顿特区开了他的第四家餐厅——Kyirisan。
对蒂姆·马来说，Kyirisan是一个特殊的名字。这个名字来自他以前的家族姓氏，余，还有意思为数字一、二、三的汉语。这些数字代表着他的三个孩子。
“我们把他们放到一块，把餐厅取名为“Kyirisan”。
他把法国烹饪和中国传统烹饪结合起来，创造新的菜肴。一道很受欢迎的菜是烤扇贝配椰子意大利调味饭和罗勒冰淇淋。
“我们只是想搭配罗勒和椰子。我们到了这一步，我们就想，好吧，让我们做一些非常规的事情，看看会发生什么，结果人们反响挺好的。
”蒂姆·马说，Kyirisan的成功的原因是创意的菜单和食物。但很多都来自“纯粹的努力工作”。
“我觉得在这个国家，通过努力工作，你就可以创造自己的成功。而不是你比别人更聪明，不是你比别人更有创意，就是通过努力工作。我认为这就是为什么很多人来美国的原因。”
译文为可可英语翻译，未经授权请勿转载！
