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This is Curtis Stone in his element -- in the kitchen and in front of the cameras.
這是柯提斯．史東在他最擅長的地盤——在廚房以及鏡頭前面，

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It's also how the Australian launched a hugely successful career as a master chef, TV celebrity and an entrepreneur.
這位澳洲人也似乎在此展開了極度成功的事業，擔任主廚、電視明星以及企業家的角色。

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After crossing the Pacific to successfully impress the famed Marco Pierre White in London in his early 20s,
史東在二十出頭的時候橫越太平洋，成功讓倫敦知名的馬可．皮耶．懷特對他另眼相看。

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Stone had his first small-screen break on the Australian traveling cooking show, Surfing the Menu.
後來，他獲得初次登上小螢幕的契機，在澳洲旅遊烹飪節目《雙廚上路》露臉。

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But it wasn't until he hosted the TLC program, Take Home Chef, in 2006 that he had gained notoriety in the U.S.
不過，直到二○○六年主持旅遊生活頻道的《帥哥主廚到我家》節目，他才在美國打出知名度。

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He's since battled Iron Chef Bobby Flay on the hit cooking series, Iron Chef America.
後來，他曾在熱門烹飪節目《真人秀：美國鐵人料理》與鐵人主廚巴比．福雷對決。

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He's used his business savvy with other American personalities on The Celebrity Apprentice with Donald Trump,
在唐納．川普主持的《誰是接班人明星賽》節目中，他曾和其他美國知名人物發揮商業頭腦，

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and has impressed Oprah with his barbequing skills on her 2011 trip to Australia.
也在二○一一年以烤肉手藝讓造訪澳洲的歐普拉印象深刻。

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We are here in Melbourne, your hometown.
我們身在墨爾本，你的故鄉。

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You've come a long way in your career from, you know, when you started growing up here to where you are now in L.A.
從你在這裡成長，到你現在住在洛杉磯的生活，你的事業已然經歷了長足進展。

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You've literally traveled across the globe to build up your career.
你確實橫越了地球來建立事業。

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How would you describe that journey so far?
你會怎麼描述你至今為止的旅程？

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It's been a beautiful journey.
這是一段很美妙的旅程。

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You know, I guess I fell in love with something really young in my life.
我想在我人生中還很小的時候就愛上了某樣東西。

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I was 18 years old when I started cooking, and it's taken me on such an incredible journey. I feel like I owe it a lot.
我十八歲開始烹飪，結果帶領我踏上了這趟如此難以置信的旅程。我覺得我深深受惠於烹飪。

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But, yeah, I started cooking when I was... much earlier than that,
不過，對啊，我開始做菜時仍……其實遠比那個年紀還早，

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when I was kid with my parents and my granny and started professionally cooking when I was... when I was 18.
是在我小時候，跟著我的父母和祖母，十八歲的時候則是開始以烹飪為職業。

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But then once I... you know, back then, in Australia, all of the great chefs were European.
不過曾經我……在當時的澳洲，所有傑出的廚師都是歐洲人。

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You know, they... even the Australian chefs that were getting recognition had worked in Europe.
他們……甚至連獲得肯定的澳洲廚師也都曾在歐洲工作過。

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So, you know, it was sort of very much of the idea [that] if you wanted to make it in the culinary world, you had to go and live and work in Europe, which I did.
所以，有個概念就是，你如果想要在料理界闖出名堂，就必須離開，到歐洲生活和工作，而我也確實這麼做。

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The interesting thing is television has changed the way cooking and the way chefs are today.
有趣的是，電視已改變了烹飪與廚師現今的型態。

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How do you think that's affected your, I guess, trajectory of your career?
你認為這點對你的，我想是，對你的事業軌跡吧，有什麼影響？

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It's certainly changed it.
這點無疑改變了我的事業。

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You know, I went and worked in the U.K. and was working in some of the best restaurants in the world and I was quite young to be doing what I was doing.
我到英國工作，在世界上數一數二的頂尖餐廳裡工作。當時，就我從事的工作而言，我算是相當年輕。

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I was one of Marco Pierre White's head chefs of one of his restaurants, which... when I was 25 years old, you know, so, quite young.
我是馬可．皮耶．懷特旗下一家餐廳的主廚之一，那時我才二十五歲，所以說，我還很年輕。

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And I guess, at that point, I sort of was presented with an option to do a little television and write a cookbook and all of that sort of stuff
我想，在那個時候，我面臨了一個選項，一方面是參與一些電視節目、寫寫食譜以及其他種種事情，

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or, you know, carry on in that, you know, high-end restaurant world.
或是繼續下去，待在那個高級餐廳的世界裡。

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And I, for a little while, did both of those things,
我有一小段時間同時從事這兩方面的工作，

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and then eventually the television and books and all that stuff became so intensely busy that that's where I sort of put my focus.
可是後來電視與寫書等等其他那些事情變得極為忙碌，於是我就把我的焦點放在那邊了。

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So, you know, the media has played a huge role in food more recently.
所以，就比較近期而言，媒體在餐飲當中扮演了非常重大的角色。

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What do you believe has been the biggest misconception about chefs or anyone who is striving to be a chef?
你認為一般人對於廚師或是任何一位努力想要成為廚師的人士所懷有的最大誤解是什麼？

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Yeah, I think the industry's so different now, compared with what it was.
我認為，相較於過去，現在這個產業已經變得非常不同。

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And when I joined the industry, it... there was nothing cool about being a chef.
我剛進到這個產業的時候，這……當個廚師根本一點都不酷。

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You know, it was before the days of celebrity chefs, and we had to wear these big silly white hats and long white aprons down to the floor.
那是名廚出現之前的時代，我們都必須戴著那種又大又蠢的白色帽子，還得穿上長度及地的白色圍裙。

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And as a young man, growing up in Australia, I played Australian rules football.
年輕的時候，在澳洲成長時期，我曾經打過澳式橄欖球。

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I'd go to the footy ground after my shift and I'd still have my uniform, and my mates would laugh at me.
我下班後就直接到橄欖球場去，身上還穿著廚師制服，當時我的朋友都會笑我。

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You know, there's nothing cool about it.
所以，那時候當廚師根本不酷。

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Nowadays, it's become quite glamorous, and people do see that sort of sexy side of the restaurant business and the TV shows that we've all watched.
現在，廚師已變成頗為光鮮亮麗的職業，而且大眾確實看到餐廳業以及大家都看過的電視節目迷人的一面。

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And I think people come into it with a very different attitude.
我覺得現在大家都以一種非常不同的態度踏進這個產業。

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And the truth is, if you want to be good in it,
但事實是，你如果想要在這領域中出類拔萃，

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you still have to cut those boxes of onions and you have to peel those boxes of carrots before you get to the point where you can even do your preparation right.
還是必須先切一箱箱的洋蔥、為一箱箱的胡蘿蔔削皮，才能夠把備料工夫做好。

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What do you think makes a very good... a top chef? What do you think it is about? What quality in their being?
你認為怎麼樣才算是非常優秀……頂尖的廚師？你認為重點是什麼？頂尖廚師有什麼特質？

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I think it's somebody that's really disciplined, somebody that's not scared of hard work, somebody that has a real passion for food, somebody that loves to eat.
我認為必須是非常有紀律的人，不怕辛苦的工作的人，對於食物懷有真正的熱情的人，而且要很愛吃。

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It's very rare that you see a chef cook beautifully and then you say,
你很少會看到一個廚師做出很美妙的菜，然後你問：

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"What do you like about crab?" And they say, "I don't eat crab, don't like it."
「你喜歡螃蟹的哪一點？」結果他們回答：「我不吃螃蟹，我不喜歡螃蟹。」

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You always do... you always cook really well what you like to eat, I think.
你總是……你對於自己喜歡吃的東西都能夠煮得很好，我想。

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So, if you find a great pastry chef, they usually have a sweet tooth.
所以，你要是碰到很傑出的糕點師傅，他們通常很喜歡吃甜食；

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If you find, you know, a great sauce chef, they usually are a bit of a hard-ass and they like to eat roast beef.
要是碰到傑出的醬料廚師，他們通常有點一板一眼，而且喜歡吃烤牛肉。

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That's just been my experience. You've gotta love it.
這是我的經驗。你必須真心熱愛食物。