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Changing Times

机译：变化的时代

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Fortunately, Ted Stolk, executive chef at Walter Reed Army Medical Center in Washington, D.C., is a highly adaptable gentleman. Born and raised in Holland, he learned to prepare heartier soups, such as split pea and potato-based recipes, that reflected both the climate and the availability of produce. When he and his wife relocated to New Orleans in 1989, Stolk quickly adjusted to the pizzazz, color and comparative lightness of the city's culinary fare. Having "survived five Mardi Gras," he notes, he moved north, working in various hotels and restaurants until joining the staff at Walter Reed in 2001. Here, popular "mainstream" soups, priced at 85 cents per bowl, are often simple broths such as chicken and rice, although Stolk remains open to the varied tastes of his customers, which include 135 room service patients as well as dining room guests, who account for the approximately 4,500 meals he serves each week, Monday through Friday.
机译：幸运的是，华盛顿特区沃尔特·里德陆军医疗中心的行政总厨特德·斯托克（Ted Stolk）是一位适应力很强的绅士。他在荷兰出生并长大，学会了准备更丰盛的汤，例如豌豆和土豆制成的食谱，这些汤既能反映气候，又能反映出农产品的可用性。 1989年，他和他的妻子搬到新奥尔良时，斯托克迅速适应了这座城市烹饪美食的琐碎，色彩和相对轻盈的特点。他指出，在“五个狂欢节”中幸存下来之后，他向北迁移，在各种酒店和餐馆工作，直到2001年加入沃尔特·里德（Walter Reed）的工作人员那里。这里流行的“主流”汤每碗定价85美分，通常是简单的汤诸如鸡肉和米饭，尽管Stolk仍然对他的顾客开放，包括135名客房服务患者和餐厅客人，这些顾客占他每周（周一至周五）提供的大约4,500餐饭。

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