It was Jimmy's fifth birthday. He got quite a lot of nice birthday presents from his family, and one of them was a beautiful big drum(鼓).

    “Who gave him that thing?” Jimmy's father asked when he saw it.

    “His grandfather did,” answered Jimmy's mother.

    “Oh,” said his father.

     Of course, Jimmy liked his drum very much. He made a terrible noise with it, but his mother did not mind. His father was working during the day, and Jimmy was in bed when he got home in the evening, so he did not hear the noise.

    But one of the neighbours did not like the noise at all. So one morning a few days later, she took a knife and went to Jimmy's house while he was playing his drum. She said to him, “Hello, Jimmy. Do you know there's something very nice inside your drum? Here's a knife. Open the drum and let's find it.”

    Wonder what it is like to be a chef(厨师)? This weekend you will have your chance to find out. Two local chefs, Monica Sallier and Andrew Gleason, will hold an "open kitchen" at their restaurants this Saturday.

    Monica's restaurant, The Blue Hen, is small but comfortable. Wooden tables and chairs cover the dining area, and sweet music is always on. "I like to laugh and always tell jokes while I cook," Monica said. "Cooking brings people together. The cooks who work with me have become my best friends."

    At Monica's "open kitchen", she plans to teach her guests how to prepare country­style fried chicken. For it, she will use her family's secret spice(香料). She learned how to make it from her father. Monica seldom uses a measuring cup(量杯)when cooking. By doing so, she hopes to offer her guests a special dining experience. "If you come to my restaurant, you'll never get the same dish twice, "she said.

    Also opening his kitchen this Saturday in Shreveport is Andrew Gleason. He is the head chef at Quarter Bistro. "I am not the most talkative chef in the business," Andrew said. "Mostly because I prefer to give my full attention to the food. Every ingredient(食材)must be carefully measured. "

    Andrew's food also makes the dining experience special. He makes every dish look like a piece of art. At his "open kitchen", Andrew plans to teach his visitors how to prepare blackened catfish, a dish of his that has won much praise throughout the city.