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阅读理解(共两节，满分分) (共小题;每小题分，满分分) 阅读下列短文，从每题所给的四个选项(A、B、C、和D)中，选出最佳选项，并在答题卡上将该项涂黑。 Marc Briol started his career at the age of 17 as an apprentice (学徒) at a hotel in Germany, but his experience in the kitchen started at 12, when he had to cook his own meals after school. The young chef with Belle-Vue, the European restaurant at the Grand Hyatt Shenzhen, believes a chef has to be honest and true to his food. "If you look at the plate, it says exactly what I have done. You cannot cheat. If you try to take a shortcut, you will affect the taste," he says. "It is also what I appreciate in my job ---- direct communication with my customers." At just 23, Briol was appointed chef of Belle-Vue in September, when his enthusiasm and inspiration won recognition. "I am so pleased to welcome Marc to lead the culinary (烹饪) team at Belle-Vue. His creativity and passion will bring new inspiration to the restaurant, and create exciting dining experiences that are approachable and fun," says Martin Riehl, executive chef of the hotel. Briol creates and combines classic dishes with his own understanding and his signature dishes are featured in the Best of Belle-Vue selection. Most of the dishes are presented in two colors ---- green and red. | 
