You’ve had an idea, written a letter, essay or even a book and now you want to present it to a wider public – in a language that is not your own. You could just run what you’ve written through an online translation programme. But you want it to be perfect, don’t you?
Whether it’s a private message, official correspondence, specialist text or postmodern prose, the translation has to be fluent, accurate in terms of content, grammatically flawless and true to your style. Therefore it is best done by a translator who is not only in command of her mother tongue (into which she translates) and the source language, but who also has profound understanding of the society, culture and history of both countries. Only then will the translated text be of adequate quality.
By living and working in both the UK and Italy I am perfectly fluent in English and Italian. I have also completed extensive language studies at university (MA in English, Italian and Norwegian).
Work experience in marketing, publishing and tourism has provided me with the insight necessary to translate English and Italian texts pertinent to these areas perfectly into German.
My area of expertise, however, is the translation of food related texts, including books on patisserie, restaurant reviews, cookbooks and wine columns. This is not only because I am passionate about food. I have a Patisserie Diploma from Le Cordon Bleu Culinary Institute in London and subsequently worked as a pastry chef in England and Germany. Therefore I not only have specialist knowledge of culinary terms, but also am an expert in proofreading and translating recipes.