Name: トップの女性シェフは、この小さな道端の宿にいます。 (The Top Female Chef is in This Tiny Roadside Inn)
Uploaded: 2021-01-14T10:48:09.000Z
Duration: 4 min 52 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

In the countryside, there's no culture for fine dining.

to 不定詞

People eat because they need to feed themselves.

in a place that doesn't have this tradition is really very difficult.

That was not a touristic area, there were no restaurants around.

and for us, the motivation was a struggle to survive,

and the goal is being good enough that people are willing to travel to you

Ana Roš took over Hiša Franko with her husband Valter

after the two fell in love and inherited the house from Valter's parents.

and dishes that people travel thousands of miles to try.

Hiša Franko in all its history, even before we took over the house,

has been a kind of a center of local life somehow.

People have been getting married here, they were celebrating births.

but people still come because they bring in ingredients

which get into transformation through our hands.

It means that we are ambassadors of our land.

But, at the same time, for people who travel to us,

we can show not only our culture and history

We actually change the social aspect of the area.

Young people see the success of Hiša Franko as an example that

you can live, survive and be successful  in such a remote valley.

When I was a child there were a few moments in my life

We had a little red boat, named after my sister,

and we would be going up on the open sea.

She would be throwing them on the boat and then my father was opening them

just like that, without lemon, without adding anything.

I think it influences a lot the way I cook.

Because I always go somehow back to those flavors.

Being self-taught gives you a different point of view on the material.

Our way of seeing the food, our way  of seeing the service,

because it gave me a possibility to establish a kitchen

that has a completely different perspective from a lot of other chefs.

There is a lot of intelligent chefs around the world who think

This means listen to the nature, respect the nature,

and use it only in a season when it grows.

We follow it very strictly, we still have a lot to learn

There is so much around us that people don't use and understand.

And I believe that in Hiša Franko, we are opening these new doors.

And this requires from us really a lot of work.

I really believe that a good chef, a great chef,

is a chef who believes that he has a lot of things