So, an inquiring and a questioning mind, 充滿好奇而且追根究底的頭腦，
that's what's pushing world-renowned chef Heston Blumenthal to some of his more daring gourmet creations. 這就是驅使世界知名廚師海斯頓．布魯門托爾設計出大膽菜色的動力。
Among his many culinary creations -- bacon and egg flavored ice cream. 在他的許多創新菜色當中，有一道是培根蛋口味的冰淇淋。
Now the self-described perfectionist shows us why passion is key in his World at Work. 接下來，這位自稱完美主義者的廚師要告訴我們，熱情在他的《工作世界》裡為什麼那麼關鍵。
In the early days, when I wasn't so known, 早期我還沒這麼出名，
people had heard about this strange bloke with a funny name out in the country doing weird food. 人們曾聽說個名字古怪的傢伙在鄉下做著詭異的餐點。
They would go, "Well, that's that scientist bloke, innit? That does that funny stuff?" 他們會說：「喔，就是那個搞科學的傢伙，對不對？做些怪東西的那個？」
And I'm not a scientist. I failed my chemistry O-level, so I learned through reading books and cooking. 但我不是科學家，我連化學的普通證書考試都不及格。我是藉著看書和做菜學會的。
I'm essentially a big kid, so I just want to know why things happen. 我基本上是個大小孩，只想知道事情為什麼會這樣。
And I... if someone shows me something, I will just go, "Why? Why?" 而我……如果有人給我看一個東西，我就會問：「為什麼？為什麼？」
Until somebody gives me the answer that's simplistic enough that somewhere in my head goes, "Bing!" 直到有人回答一個簡單不過的答案，然後我的腦袋裡會「叮」的一聲，
And I go, "Ha! That's brilliant!" 然後我會說：「哈！這答案太了不起了！」
To become a chef, you need to be of a very certain type of person. 要當主廚，你必須是某種特定類型的人。
One: you've got to put an awful lot of hours in. 第一點，你必須投入許多時間。
In that the hours are very, very long, so you absolutely have to understand the basics of classical French cooking. 工作時間非常、非常長，你必須懂得經典法式烹飪的基本知識。從基礎開始學。
Start from the bottom up. Be inquisitive. 凡事追根究底。
I would say if you do it as a job, it's one of the hardest jobs that you could do. 我認為，你如果把廚師當成一份工作，那會是一項你做起來非常辛苦的工作。
If you do it, if it gets under your skin and in your blood, then it's one of the best jobs in the world to do. 但你要是認真做，孜孜入迷、全心全意投入，那麼這就會是全世界最棒的工作。
I would say the British public's awareness about where ingredients come from, 我認為英國民眾對於吃的認知已經有了相當大的變化，
wanting to know where they come from and openness to try new things has changed drastically. 他們想知道食材是哪裡來的，也變得樂於嘗試新事物。
I met some historians over in the kitchens of Hampton Court Palace, and they're amazing... 我在漢普頓宮的廚房遇見一些史學家，他們非常了不起……
and then discovered there's unbelievable wealth of gastronomy. 後來我發現美食學的領域極為豐富博奧。
But what it made me think was that actually, creativity was abounds. 那我讓覺得，說真的，到處充滿了創意。
We think... we go back in history and people weren't creative then, 我們認為……我們回溯歷史，總覺得過去的人沒什麼創意，
but they didn't have computer games, televisions. They didn't have, you know, iPads, iPhones, whatever. 可是他們當時沒有電動玩具，沒有電視，也沒有iPad、iPhone等等。
So, the food at the top end was much more theatrical. 所以，當時的頂級菜餚比現在精彩得多。
Meat fruit is an old Tudor recipe where they put minced beef and veal, form it into a ball, onto a spit, 肉果是一道都鐸王朝的古老菜色，把牛肉與小牛肉的絞肉捏成球狀，插在烤肉叉上，
turn it in front of the fire and baste it with a green and savory custard. 放在火上轉動，還要刷上一種綠色的鹹香醬汁，
It looked like a rough apple. 看起來就像是一顆表皮凹凸不平的蘋果。
We changed it. 我們改變了作法。
We made a chicken liver parfait, really smooth mousse, into a ball, freeze it in nitrogen for a few seconds, 我們先做雞肝醬，很滑順的慕斯，弄成球狀，放進氮氣冷凍幾秒鐘，
out of the nitrogen straight into a bowl of mandarin jelly made with mandarin essential oil and gelatin. 拿出來之後直接放進一碗柑橘精油和明膠做的柑橘果凍裡。
And as the cold ball of parfait dips into the mandarin juice, it sets it. 冷卻的雞肝醬球在柑橘汁裡浸一下，就可以定型了。
You end up with basically what looks like a little mini-mandarin. 你最後得到的結果看起來就像是一顆迷你柑橘。
A few years ago, my maitre d' came upstairs and said, "There's a woman downstairs who wants to say hello." 幾年前，我的餐廳領班上樓來對我說：「樓下有一位女士想跟您打招呼。」
This very elegant woman stood up and she went, and she shake [shook] my hand and she went, 這位非常高雅的女士站了起來，和我握手，
"How wonderful! If only my husband were alive to see this, a real Willy Wonka." 說：「多麼美妙啊！要是我先生能夠活著見到這個就好了。你真是個活生生的威利‧旺卡。」
And it was Felicity Dahl, Roald Dahl's widow. And for me, to be called Willy Wonka is fantastic. 那位女士是費莉絲蒂‧達爾，羅德‧達爾的遺孀。對我來說，被人叫做威利‧旺卡實在太棒了。
I'm not a scientist. Give me Willy Wonka any day. 我不是科學家，叫我威利‧旺卡就對了。