シャドーイング練習: Gigi Hadid Makes Pasta Dinner | Now Serving | Vogue - 動画で英語スピーキングを学ぶ

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And then I'm making more and then we're all trying it.

No?

That's my French no. Hey Vogue, it's Gigi.

We are here today to make a couple of my favorite things, an Arnold Palmer and a pasta dish that I make more than most.

Can't wait to show you.

The ingredients for today's Arnold Palmer are pretty simple.

Black tea, honey, lemons, water.

You can always kind of mix and match flavors with this, so it's fun.

Let's start with boiling the water.

Now we wait it out.

The running theme here today is that Gigi doesn't measure a lot.

It's going to be a lot to taste.

You need a cook from the heart, people.

That looks good.

It's a huge pitcher.

Let's just say four for this.

We'll go about halfway up. That looks good.

That's a big cup of tea.

Just make sure again that the sugars from the honey are breaking down.

My first memory of modeling, it was a baby guess campaign.

I remember funny things like looking into the sun and thinking

that if I could keep my eyes open while looking at the sun, that made me a really good model.

I think that with experience and time,

you just start to really understand your place in the process and also how to make everyone's job easier.

And then of course just like being and becoming more confident in myself as I've gotten older, especially with a child now.

I think that so many life lessons come from obstacles

and getting through things and once you find those new confidences in yourself from your personal life.

I think that they kind of trickle into every part.

Our honey is dissolved in the bottom.

We're going to put this in the fridge so

that it starts to cool down and become the iced tea while we make lemonade.

Let's get our lemonade supplies.

How cute is that?

I mean, anything yellow just gets me.

And look at this.

You knew, Jess.

Did you know my favorite color was yellow?

You can just feel it.

We're gonna chop some lemons, halfsies.

Music when I shoot is really based on the creative of the day, the storytelling, the character, what she would listen to, what I want to feel,

what I want my eyes to show.

So I need to be excited about the creative.

I have half the time I used to.

I am so lucky to get my baby girl half the time.

And when she's with her dad is really when I work.

So I fit in jobs that inspire me that I'm creatively aligned with.

And that's kind of the non-negotiable these days.

All right, we're going to start juicing these babies.

Get everything you can.

It's really wild to think that I've been on 50 international Vogue covers or just like 50 covers at all.

When I really think about that, I think about like how many days I've spent with these teams.

Each day comes down to like an experience, right?

I don't see just the photo of the cover.

I remember the trip and the hotel we stayed at and just the personalities behind the image.

Okay, last one.

With our juice king here.

That's what it's called.

And me, the juice queen.

And that will be four cups.

Perfect.

All right, time to put it all together.

This is going to be a tasting situation.

Let's add some lemon and see how we go.

I'll just go faster.

You know, we get messy.

That's part of the fun.

We're going to add a little more water there.

You can add water.

You can't take it away, so it's like salt.

I'm going to put more honey in it, too.

All right, guys.

We're going bobbing for tea bags.

Well, I think one of the best things about being a

mom is just getting to experience all of life through little eyes.

How present they are, how excited they are, and the questions they ask makes you look at everything in a new way.

Did we put four in there or three?

Oh, four!

An amazing part about being a mom is

that at times we're all gonna feel like maybe it's something that we can't handle or can't get through, and the more that you do it,

the more confidence you have in yourself and it's just an amazing feeling.

That's really good.

A little one of these, a little one of that.

Heaven.

Pasta, shall we?

This recipe came into my life during COVID.

It was kind of towards the end when you could start traveling a bit.

And we hosted my mom's best friend and her husband who made us this recipe.

So now in our house, we call it Tim's Pasta.

Shout out, Tim.

It's Tim's Pasta, Gigi's version.

Prosciutto, tomatoes, cilantro, or parsley.

And spaghetti, you'll need Parmesan cheese, olive oil.

It's really an olive oil, garlic kind of sauce that then you crisp up the prosciutto in.

And red pepper flakes.

I think that's also one of my additions, but I love a little spice.

Add that too.

Let's start.

Chop up your tomatoes however you want.

100

I'm going to cube them, but tomatoes taste the same in any shape.

101

The natural chef in my household is my dad.

102

He can cook for 50 people like that, and the biggest thing I learned from my dad is cook with your heart.

103

He's not a big measurer either.

104

It's really about tasting and smelling and feeling it out and just cooking as another form of being creative.

105

So let's just get all our tomatoes together.

106

I've just been a student of television cooking for my entire life.

107

Any day I was home from school, if I wasn't watching Forensic Files, I was watching cooking.

108

I remember when I first came to New York, one of my biggest goals besides anything in modeling is that I wanted to be on cooking shows.

109

Over the years since learning this recipe I've cut prosciutto a lot of different ways.

110

I'm going to show you my technique of how I've figured

111

out a way to get different kind of like stacks

112

and thinness on the prosciutto you'll see because

113

when it then fries up you'll have kind of like thicker chewier parts

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and then thinner crispier parts and all of those coming together is really great.

115

So I call this my prosciutto flower.

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We are going to start taking them singularly

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and as we put them down on the board we're going to rotate them into a flower.

118

Don't ask me more about why this works

119

because I don't fully even know why I came up with this but it's just what I do.

120

Whenever I land in New York there's a couple things

121

that I can eat at any time of day regardless of my jet lag.

122

One of them is the Soondale North bean and cheese burrito.

123

I also can get a acai bowl from Sun Life which is an OG Malibu spot

124

and was also my sister Bella's first job.

125

She worked at the smoothie counter so I used to get friends

126

and family discount on that and that acai bowl is nostalgic for me.

127

So first we go here And now we go the opposite.

128

So in the middle here, you're getting kind of like chunkier pieces.

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And then on the edges, they're thinner.

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Usually if I have time to cook, it's when I'm on mom duty.

131

So there's a lot of yapping with a five-year-old.

132

Sometimes she wants to help.

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Sometimes she just wants to see the food appear.

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In which case we do a lot of art on the countertop.

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So I'll be cooking here she'll be watercoloring crayons play-doh

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that kind of stuff on to our cilantro i do not have the the genetic disadvantage of cilantro tasting like

137

so oh i've also done it with arugula before

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when i've been out of this stuff that's also good it's kind of anything

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that gives it like a peppery freshness start my first chop

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we're gonna get into the flames of it all i'll see you assume.

141

All right, time for pasta.

142

So there's a method to the madness.

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Let's start with getting the pasta cooking because we really want that done before our prosciutto is done.

144

Shooting the Vogue France cover is always exciting.

145

Willie Vanderpere is someone who I've had amazing experiences with.

146

Load our pasta in there.

147

Willie shot my first Prada campaign.

148

I've done some wonderful creative

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editorials with him and I just find him to be such a calm lovely spirit

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and I can't wait to see it we're gonna toast our pine nuts this is something

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that you want to stay close to pine nuts can

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burn quickly a lot of my dad's cooking is beautiful Palestinian food

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that of course my teta cooked a lot and she was the chef

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that taught him

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so anytime we're making Middle Eastern food Palestinian food um she's with us it's comforting to me

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and i love an eggs and zaatar

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and i have a huge uh jar of zaatar in my kitchen

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that i cook with a lot please hold on the pine nuts

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but don't hold too much like you you can get a

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little bit distracted you can be like oh those need more time

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and then you'll turn around they're burnt okay i can kind of start smelling oh these are browning There we go.

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Olive oil.

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Let's go like half a cup depending on how much you're making.

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Please hold again.

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You want to make sure

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that it looks like however much oil you put could really coat all of the pasta you're making.

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We're going to let that start to heat up

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and then i always take a little piece of prosciutto

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and see if it starts to sizzle that's

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when you know it's ready let's try the pasta huh yeah that's perfect

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so we will see this when the prosciutto is done okay that's starting to bubble

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and crisp up so let's add our prosciutto two utensils can also be two forks whatever you got

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and kind of start to break up the parts that are too stuck together.

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We're getting different textures, different chunkiness, chewiness.

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This is the piece that I added first so it's a little bit more red, brown and that's how you know it's getting to the right texture.

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I do not wear an apron when I'm cooking.

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I don't usually look like this when I cook at home.

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okay this is getting nice and crispy but see how like there's pieces

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that are chunkier like this those get really chewy

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and then the smaller pieces get really crispy it's

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so delicious we're almost here with the crispiness

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so we're gonna add garlic per person let's add like a clove

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and a half we're doing this for about four people i'm gonna say that's oh

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so so good and gonna go like a good pinch

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that will start to get the oil spicy now it's time

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for the pasta we're gonna turn the heat off go for it coating all the pasta in the oil

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if you just pour it in

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and leave it right in there then the pasta will start to get crispy

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so we're gonna start to add our parmesan We going in with the big guns.

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Then I like to add my pine nuts.

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There's crispiness and then there's a lot of freshness with the greens.

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I've definitely made this for my man.

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He loves this.

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Okay, we can plate this.

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All right, guys, let's taste it.

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You want to give your guests, obviously, the pasta, but the best part and what everyone will come back for are these crunchies, I'm telling you.

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They're heaven.

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A little tomato on top.

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A little more greens.

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A little pine nuts.

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A little cheese.

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It's good every time.

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I swear.

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Can I make more bowls?

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You guys ready?

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Dimitri!

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Oh my god.

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See?

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Oh my god, this is so good.

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Mmm.

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Pardon my thingies, but they're clean.

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Ladies' voice good right girl talk about the textures what we getting what we getting that tomato girl

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period cheers cheers cheers cheers cheers maria cheers thanks everybody we're gonna finish this off camera

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so you don't have to watch us all right guys

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that was so fun thank you

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so much for joining me my dream come true of hosting

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my own cooking show i loved it i hope i don't have cilantro in my teeth, but please make your own version of me and Tim's pasta

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and let me know if you add any cool substitutes to it.

219

Cheers.

220

Love you all.

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FOR YOU

この動画は誰におすすめ？

日常会話のリズムや自然な発音を学びたい中級レベルの学習者にぴったりです。Gigi Hadidのくつろいだトーンや、料理や仕事、育児についてのリアルな話し方は、英語スピーキング練習に最適です。特にshadow speech（シャドーイング）の練習に使えるので、発音と同時に会話の流れを身につけられます。IELTS スピーキング対策にも、日常的なトピックの語彙や表現力を養うのに役立ちます。

覚えておきたいフレーズとイディオム

mix and match：「組み合わせる」「自由に合わせる」。食材の組み合わせに使われていますが、ファッションやアイデアにも使えます。
cook from the heart：「心を込めて料理する」。比喩的に「真心を持って取り組む」とも使えます。
trickle into：「しみ込んでくる」「徐々に影響する」。個人生活の自信が仕事にも影響する様子を表しています。
non-negotiable：「譲れない条件」「絶対に必要なもの」。育児と仕事のバランスで譲れないことを指しています。

発音のコツをつかもう

Gigiの発音は明るく自然で、アメリカ英語の特徴的なリズムがあります。特に注意すべき点は弱読みです。例えば「and then we're all trying it」の「and then」は「アンドゼン」ではなく「ンドゼン」と弱めて発音されます。また、「I think that」の「that」は「ザット」ではなく「ザt」と軽く言います。動画で英語学習する際は、これらの弱読みを聞き取り、shadowspeaksの練習で真似してみてください。また、疑問文のイントネーションも重要で、「No? No? That's my French no.」のように、軽く上がるイントネーションで相手の反応を促しています。これらのポイントを押さえると、より自然な会話ができるようになります。

この動画の文法

話し手がよく使っている文型を、動画の実際の表現とともに紹介します。

文型	動画での表現
現在完了形 have/has + 過去分詞 — 過去の出来事が今も関係している	I've gotten · I've been · I've spent
受動態 be + 過去分詞 — 誰がするかより、何が起きるかに焦点を当てる	is dissolved · is really based
関係詞節 who / which + 節 — 人や物について情報を加える	Life which is · someone who I

シャドーイングとは？英語上達に効果的な理由

シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。

シャドーイングのやり方: ステップ別の完全ガイドを読む →

シャドーイング練習: Gigi Hadid Makes Pasta Dinner | Now Serving | Vogue - 動画で英語スピーキングを学ぶ

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覚えておきたいフレーズとイディオム

発音のコツをつかもう

この動画の文法

シャドーイングとは？英語上達に効果的な理由