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Freelance translator and/or interpreter, Verified site user
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Sample translations submitted: 1
English to Chinese: Rene a Journal General field: Other Detailed field: Food & Drink
Source text - English It’s an important moment. We’re walking around in circles, operating in a vacuum at the tail-end of winter. We either switch on autopilot until nature deigns to turn up, or we stay alert, crank the engine, and keep moving. ‘Guys, come on, let’s keep going,’ I said as I threw a couple of crates on the table. I’ve been sensing during the last couple of days that we’re about to enter the ‘spring stumble’, as we’ve begun to call it. ‘While we’re just standing around, let’s finish going through the Dried Kitchen.’ I lined up an array of small round containers holding powders of all colours. ‘Well, it really looks like a spice market now,’ Sam said, grinning as he began to remove the 100 or so plastic lids. The dried cauliflower that I had such high hopes for,was just OK. The beetroot looked amazingly magenta, but had none of the rich earthiness that we’re looking for. The celery was odd, with a faint green tone, then a mustard flavour that popped out of nowhere. All of the Allium family tasted like pizza seasonings. ‘I thought it would be better,’ Torsten muttered sourly after two or three hours. Here we were, tasting all these reminders of winter, but our bones were crying out for something else. It was an unfair appraisal, I realized. We moved outside. ‘Shit, chef. Try this one!’ Sam handed me one of the containers, wide-eyed. It was labelled as cucumber. Really? I thought, without many expectations; cucumbers are the vegetable version of the water balloon. Sam handed me a little spoonful of powder: it was intense, Middle Eastern in tone, complex like ras-el-hanout, with a bit of caramel sweetness. ‘Have you put anything else in this?’ I asked. ‘Surely there’s something besides cucumber?’ There wasn’t – nothing but peeled cucumbers, dried at 50 C for more than thirty hours. It turns out that removing the peel makes a big difference, it makes it more rounded and caramelized when dried over long periods of time. I was totally flabbergasted – a new flavour out of cucumber – something in the fridge of every Danish home.
Translation - Chinese 但这是很重要的时刻。现在的我们在原地打转，在冬目的尾声与世隔 绝。我们要不就打开自动巡航模式，等大自然屈尊俯就，要不就保持警觉，打开引擎，继续前行。“兄弟们，加油，继续工作。”我往桌子上扔了几个木箱说道。最近几天我感觉到，我们快要进人我们所谓的 “春绊”了。“反正都站着，让我们来完成‘烘干厨房，的项目吧” •我把装有各种颜色的小國形容器一字排开。“好吧，这看起来还真像个香料市场〝萨姆说道，并打开100个左右的容器盖。我奇子很高希望的干花椰菜品质很好。甜菜根有着惊人的洋红色，但没有我们需要的那种浓厚的大地的风味。西芹很奇怪，色调呈淡绿色，还有一点芥末的风味。所有的葱属植物尝起来都像比萨调味料。“我以为会好—些的。”2~3小时后，托尔斯縢沮丧地嘟囔着现在我们试吃着所有冬天的残留物，但我们从骨子里寻求其他东西。我发现这种评价很不公平。我们淮备到外面去。“天哪，老大。试试这个！”萨姆睁大眼睛，递给我一个容器。容器上标记着黄瓜。真的假的？我心想同时也没抱大高希望。萨姆递给我一小勺干黄瓜粉：味道浓郁，且有点儿中东的风味，味道复杂得就好像北非综合香料，还带点儿焦糖的甜味。“你里面放了别的东西吗？〝我问。“显然除了黄瓜还有别的东西吧？〞但其实真的没有放别的食材，单纯只有削了皮的黄瓜，在50摄氏度干燥了30小时。结果，去皮的黄瓜的味道就完全不同了，在长时间的千燥过程中，它们的味道更圆滑、更焦糖化。我简直哑口无言。从黄瓜里尝出了一种新的风味——它可是每个丹麦家庭冰箱里都有的东西。
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Bachelor's degree - University of International Relations
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Years of experience: 8. Registered at ProZ.com: Jul 2016.
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An award-winning graduate from the University of International Relations in English literature, I entered the Culinary Institute of America, hyde park for professional culinary training. After graduation with the winner of the Young Professional’s Medal of Merit, Académie Brillat-Savarin scholarship,2017, I have been devoting myself to the food and beverage industry for almost 5years. However, translation and writing have always been my great interest, so I have been a contractor translator for BOOK and BEAUTY as well as a contributor to Guanzhou media, <Nan Feng Chuang>. So far, one book has been published, and four more books are under editorial process. I wish to provide a unique point of view towards food/hospitality industry by combining my specialities, thus elevating people`s sensory entertainments into something more involving.
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