"It took me about a month to get the fish I want for my cooking. We had to call Shanghai or Hong Kong to ship the food here," he says. "When I worked in London, the process was much easier." 

He gets much of his inspiration from food blogs and friends. 

"About 80 percent of my friends come from restaurants, and they are bakers, chefs. We will meet and talk to get new ideas for food." Other sources of inspiration are traveling and cookbooks. 

During his day off, he will also try to explore new restaurants in Shenzhen. 

"Food is all my life. You have to pay lots of effort to get it done, to improve yourself."

1. Marc Briol has ever worked in _________ according to the article.

A. France, Germany and China              B. Germany, England and China

C. France, China and England               D. Germany, England and France