What does Steve show his audience on his TV programmer? [br] [originaltext]You

You will hear part of a radio interview with Steve Thomas, a young chef who has his own cookery series on television. For questions 11 to 15, choose the best answer A, B or C.
W(Interviewer): With us today is Steve Thomas, a 23-year-old chef who delights TV audiences with his imaginative cooking programme. Steve, what’ s the secret of your success?
Steve: Well, I think I’ m different from other TV chefs in that I want people to see how I prepare a dish from the word go, so I don’t present them with a dish that’ s half prepared already. If anything should go wrong during the programme, you know, suppose something gets burned, well, that’ s part of the experience. When they try preparing it themselves, then they’ 11 see the beauty of the finished product, but not on the screen.
W: So how did you come to get your own TV series?
Steve: I was working in a restaurant called the Gala in December last year when some people came to make a documentary about the place. I didn’ t even look at the camera. I was too busy making pasta and cooking fish. But the producer spotted me, and the following week they phoned and offered me a job. The Gala owner wished me all the best and let me go without complaint.
W: Wow’. Now, is it true that you come from a family of cooks?
Steve: Well, you could say that. I started cooking at the age of eight. My mum and dad have a restaurant and Dad used to do all the cooking back then. My mum was too busy looking after us. Dad insisted that if I wanted some money, I should work for it. And it seemed a lot more interesting to help out in the kitchen and see how things were made than to earn my money washing Dad’ s car.
W: You took a catering course at college. How did you like that?
Steve: At school I wasn’ t very good at anything much. At the time, my mind wasn’ t on anything other than cooking. I found sitting in a classroom trying to pay attention to things very, very trying. I managed to get into college, though, and there I was fine, because when it came to the actual cooking, I knew what I was doing. I realised that a bit of academic work didn’ t do you any harm either and I found it much easier when I was interested in the subject, and so I’ ve no regrets, really.
W: And now you have a TV programme and several cooks working under you. How do you get on with them?
Steve: Oh, I love working with them. On my programme everyone has to be really special. They need to have gone through college training before they even apply for a job with me. I suppose the problem is that fairly frequently I tend to raise my voice if they don’ t work efficiently , but I’ m just as likely to praise them if they do well. What I say to them is, ’ We want the audience to say we are the best, so we need to make a special effort.
W: Well, thank you, Steve. I look forward to trying some of your recipes.