Working at One of the World's Best Restaurant Reading Answers

Mar 4, 2023

Working at One of the World's Best Restaurant Reading Answers contains a write up about one of the best restaurant. Working at One of the World's Best Restaurant Reading Answers contains a total of 8 paragraphs. Related to the paragraphs are 12 questions. Candidates in this IELTS section will be shown various question types with clear instructions. The paragraphs contain information about the writer's experience working in a restaurant. He mentions all the amazing and fascinating features about the restaurant. Also, he mentions his own personal experience and the qualities of other chefs working there.

Working at One of the World's Best Restaurant Reading Answers is an IELTS Reading passage which comprises two types of question: complete the summary and associate the paragraph. Candidates must carefully and properly read each paragraph. It is necessary to interpret each text. In order to respond to the questions, you must identify the paragraph's main idea. It's vital to keep in mind the crucial facts. It is necessary to interpret and comprehend each text. The answer of the question must not exceed more than two or three words. To gain proficiency, candidates can practice from IELTS reading practice test.

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Section 1

Read the Passage to Answer the Following Questions

Working at One of the World's Best Restaurants

Catch-up with our intrepid Food Traveler as he spans the globe looking for the best restaurant kitchens

They say only a fool makes the same mistake twice. Well, consider me a fool. Five months ago, towards the start of my foodish adventure, I thought it wise to stay up eating and drinking wine with some chefs following my stint at Parsley Restaurant, in Stockholm, Sweden. The result? A missed flight to Los Angeles and a hefty chunk taken from the 'naughty fund', which is some money I set aside before my travels for such eventualities.
So why then, after completing my 26th restaurant job at Torreo, in Paraguay, did I think it wise to attend the opening of the sous chef's bar, The Garden, the night before my 6:30 a.m. flight to Buenos Aires? You can guess probably what happened next. With the 'naughty fund' now well and truly depleted, I found myself trying to charm the airline sales team to transfer my ticket to a later flight. I'm not sure how I managed it, but to my great surprise they did so at no extra cost. The only downside: I had to wait four hours before I could check in.
I. subsequently, did what every normal tired, slightly hungover chap would do: wrapped a towel around my head, found the nearest corner and tried to sleep on the marble floor. I'm sure this would have worked out beautifully if it wasn't for the fact I was a great source of amusement for everyone in the departures terminal. Every few minutes I was woken by the sound of an iPhone camera snapping away at the towel headed gringo'. If I ever appear on one of those' BuzzFeed lists, I will only have myself to blame.
But enough foolish boy and back to Foodish Boy. This whole situation arose after finishing a fantastic week inside one of Paraguay's best restaurants, Torreo, currently ranked 26 in Latin America's Top 50 restaurants by one British survey and 23 in an American publication. Their food, like many top restaurants in South America, employs heavy use of French techniques with a good helping of European influence. Despite this, head chef Marisol Binelli, one of the few females on the Top 50 list, maintains a distinct identity of Paraguay, with original dishes that highlight the best Paraguayan produce from across the country. Binelli spares no expense in travelling the country meeting producers and tasting the landscapes of her vast and varied homeland. She even presents all diners with a map to illustrate where she sources each of her ingredients.
The prawn course, for example, originates from the Puerto Padre, the algae from Tierra del Hielo and the peanuts from Cordova. In addition, seasonality heavily shapes the menu. I was fortunate enough to experience a menu change midway through my time at Torreo. The days before this, the kitchen had been a calm and relaxed environment with the chefs pausing between orders to teach me about their dishes. Then came Thursday and the new menu. The chefs and staff had just one afternoon to learn the new dishes and prepare for the evening dinner rush. The laughs and smiles stopped for a bit, as each chef became highly focused. I, in contrast, glowed with delight, as the new menu meant one thing: more tasters!
Like most of my restaurant experiences, I worked mainly in the pastry section. I think this happens, for I can do a limited amount of damage in this area, both to myself and the others around me. But I sometimes wonder if my personality encourages chefs to instruct me to play around with pretty sugary things. In contrast to myself, the blokes running the grill section wouldn't look out-of-place on the Puma's front row.
Working in the pastry section, however, gave me the privilege of working alongside one of the best pastry chefs I've met to date, Miranda. She is so talented that she even has a dish named after her on the menu, featuring an absolutely delicious sweet potato jam ice cream. But the real star of the show was her textures of lemon and lime - perhaps the tastiest dessert of my trip so far.
At the end of my week in the Torreo kitchen, I leapt out of the kitchen a rather jubilant man. This may well have been in part due to the copious amounts of sugar ingested from eating a bunch of Miranda's desserts, though I believe it was more the realisation that I had completed my 26th job and was now officially halfway through my project. I was in the mood to celebrate. Did someone mention a wine bar opening?

Section 2

Solution with Explanation

Questions 29-35

The text has eight paragraphs, A-H. Which paragraph contains the following information?

Write the correct letter, A-H, in boxes 29-35 on your answer sheet.

Explores the writer's experience in preparing desserts.

Answer: G
Supporting statement: Working in the pastry section, …… was her textures of lemon and lime - perhaps the tastiest dessert of my trip so far.
Keywords: pastry section, real star
Keyword Location: Paragraph G
Explanation: As per paragraph G, it has been clearly mentioned that I had the pleasure of working with Miranda. One of the top pastry chefs I've encountered to date, while I was employed in the pastry department. She is so brilliant that she even has a dish on the menu named after her, which includes an ice cream with a sweet potato jam that is to die for. However, her lemon and lime textures stole the show. They may have been the best dessert I've had so far on my trip. So, the correct answer is G as per the explanation provided and the information given in the paragraph.

References how the head chef finds the ingredients for her restaurant's dishes.

Answer: D
Supporting statement: head chef Marisol Binelli, one …… of her vast and varied homeland.
Keywords: head chef, ingredients
Keyword Location: Paragraph D
Explanation: As per paragraph D, it has been clearly mentioned that one of the few female chefs on the Top 50 list. Head chef Marisol Binelli, preserves the unique personality of Paraguay with inventive recipes. It showcases the greatest Paraguayan products from all around the nation. Binelli spends as much money as possible around the nation to meet producers and sample the diverse and expansive landscapes of her native country. She even gives a map to every restaurant to show where she gets each of her ingredients. So, the correct answer is D as per the explanation provided and the information given in the paragraph.

Introduces the idea of how the writer manages his financial resources.

Answer: A
Supporting statement: Five months ago, …… which is some money I set aside before my travels for such eventualities.
Keywords: foodish adventure, naughty fund
Keyword Location: Paragraph A
Explanation: As per paragraph A it has been clearly mentioned that five months ago, at the beginning of my culinary journey. I decided it would be prudent to stay up late with some cooks to eat and drink wine after my employment at Stockholm, Sweden's Parsley Restaurant. As a result, I missed my flight to Los Angeles and had to take money out of my "naughty fund,". Which I had set aside before my trip to cover such occurrences. So, the correct answer is A as per the explanation provided and the information given in paragraph A.

Mentions how the time of year influences the restaurant's offerings.

Answer: E
Supporting statement: seasonality heavily shapes the menu. ….. and prepare for the evening dinner rush.
Keywords: seasonality, dishes
Keyword Location: Paragraph E
Explanation: As per paragraph E, it has been clearly mentioned that seasonality has a big impact on the food. Midway through my visit to Torreo, I had the good fortune to notice a menu update. The days prior to this had been peaceful and laid-back in the kitchen. With the chefs taking the time in between orders to instruct me on their delicacies. The redesigned menu then debuted on Thursday. Just one afternoon was given to the chefs and employees to study the new recipes and get ready for the supper rush. So, the correct answer is E as per the explanation provided and the information given in the paragraph.

Infers how the writer made the same mistake twice in managing his time.

Answer: B
Supporting statement: With the 'naughty fund' …….. I had to wait four hours before I could check in.
Keywords: airlines, naughty fund
Keyword Location: Paragraph B
Explanation: As per paragraph B, it has been clearly mentioned that after completely exhausting the "naughty fund,". I found myself pleading with the airline sales staff to switch my ticket to a later trip. I'm not sure how I accomplished it, but much to my amazement, they did it without charging me extra. The only drawback was that I had to wait four hours to check in. So, the correct answer is B as per the explanation provided and the information given in the paragraph.

Describes how the blogger spent his time waiting for his flight at the airport.

Answer: C
Supporting statement: I'm sure this would have …… will only have myself to blame.
Keywords: iPhone camera
Keyword Location: Paragraph C
Explanation: As per paragraph C, it has been clearly mentioned that probably would have worked out perfectly. If it weren't for the fact that I made everyone in the departures terminal laugh a lot. The sound of an iPhone camera taking pictures of the gringo with the towel on his head would wake me up every few minutes. I will only be responsible for myself if I ever wind up on one of those BuzzFeed lists. So, the correct answer is C as per the explanation provided and the information given in the paragraph.

Suggests how the blogger's disposition shapes where he works in a restaurant.

Answer: F
Supporting statement: I worked mainly in the ……..grill section wouldn't look out-of-place on the Puma's front row.
Keywords: chef, pastry section
Keyword Location: Paragraph F
Explanation: As per paragraph F, it has been clearly mentioned that the blogger primarily worked in the pastry department. I believe this is the case because there is a limit to the harm I can cause in this space to both myself and those around me. Nonetheless, there are occasions when I ponder whether my nature makes cooks want to give me instructions to experiment with sweet foods. The guys running the grill section, in contrast to me, would fit right in on the front row of the Puma. So, the correct answer is F as per the explanation provided.

Questions 36-40

Complete the summary below. Choose NO MORE THAN TWO WORDS from the text for each answer.

Write your answers in boxes 36-40 on your answer sheet.

The food writer spans the globe as part of a culinary 36.....................to find the best restaurants in the world. He has traveled throughout six continents looking for the best of the best. His decadent experience in the capital city of Sweden, Stockholm, had, as a result, a(n) 37................. to the United States.

The blogger's personality leads him to often work in 38....................section of most

The blogger's personality leads him to often work in restaurants. In the establishment in Paraguay, the chef there was so talented that she had a dish 39...........................her on the menu. The writer also admired the focus and discipline of the chefs in preparing food, despite constant menu changes. The sweet 40....................jam ice cream was one of his favorite desserts.

Question 36)

Answer: Adventure
Supporting statement: Five months ago, ….. set aside before my travels for such eventualities.
Keywords: foodish, flight
Keyword Location: Paragraph A
Explanation: As per paragraph A it has been clearly mentioned that five months ago, at the beginning of my culinary journey. I decided it would be prudent to stay up late with some cooks to eat and drink wine after my employment at Stockholm, Sweden's Parsley Restaurant. As a result, I missed my flight to Los Angeles and had to take money out of my "naughty fund,". Which I had set aside before my trip to cover such occurrences. So, the correct answer is 'adventure' as per the explanation provided.

Question 37)

Answer: Missed Flight
Supporting statement: The result was A missed flight to Los Angeles and a hefty chunk taken from the 'naughty fund', which is some money I set aside before my travels for such eventualities.
Keywords: flight, Los Angeles
Keyword Location: Paragraph A
Explanation: As per paragraph A it has been clearly mentioned that five months ago, at the beginning of my culinary journey. I decided it would be prudent to stay up late with some cooks to eat and drink wine after my employment at Stockholm, Sweden's Parsley Restaurant. As a result, I missed my flight to Los Angeles and had to take money out of my "naughty fund,". Which I had set aside before my trip to cover such occurrences. So, the correct answer is 'missed flight' as per the explanation provided.

Question 38)

Answer: The Pastry
Supporting statement: I worked mainly in the pastry section. I think this happens, for I can do a limited amount of damage in this area, both to myself and the others around me. But I sometimes wonder if my personality
encourages chefs to instruct me to play around with pretty sugary things.
Keywords: worked, amount of damage
Keyword Location: Paragraph F
Explanation: As per paragraph F, it has been clearly mentioned that the blogger primarily worked in the pastry department. I believe this is the case because there is a limit to the harm I can cause in this space to both myself and those around me. Nonetheless, there are occasions when I ponder whether my nature makes cooks want to give me instructions to experiment with sweet foods. So, the correct answer is 'the pastry' as per the explanation provided.

Question 39)

Answer: Named After
Supporting statement: Working in…… featuring an absolutely delicious sweet potato jam ice cream.
Keywords: pastry chef, talented
Keyword Location: Paragraph G
Explanation: As per paragraph G, it has been clearly mentioned that working in the pastry department allowed me to collaborate with Miranda. One of the top pastry chefs I've seen so far. She is so talented that she even has
a dish on the menu named after her, complete with ice cream made with the most amazing sweet potato jam. So, the correct answer is 'named after' as per the explanation provided and the information given in paragraph G.

Question 40)

Answer: Potato
Supporting statement: Working in…… featuring an absolutely delicious sweet potato jam ice cream.
Keywords: jam ice cream
Keyword Location: Paragraph G
Explanation: As per paragraph G, it has been clearly mentioned that working in the pastry department allowed me to collaborate with Miranda. One of the top pastry chefs I've seen so far. She is so talented that she even has a dish on the menu named after her, complete with ice cream made with the most amazing sweet potato jam. So, the correct answer is 'potato' as per the explanation provided and the information given in paragraph G.

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