My goal is to provide the types of services and expertise my clients need to make achieving their goals easier. Let's talk about your needs and project goals, and how I can start helping you today.
For a full list of completed projects, please inquire . . .
French-to-English Translation
As a French-to-English translator, I consider myself the English author, meaning I share the source author's level of passion for the manuscript, so every word choice is important in conveying the original author's meaning and tone. I deliver accurate and on-time translation of all content cover to cover, including front and back matter and indices. I am passionate about the perfection of the text, so I make myself available during the project's entire life cycle—beyond translation.
When hired as your translator, my rate includes the following:
Expert and experienced translation
An in-depth quality management process
Fully tested ingredient conversions (customized to your in-house style guide)
Substitution suggestions for uncommon ingredients
Notation of important translation decisions within the margins of the text (this saves query and research time)
An organized style sheet created for the copyeditor and proofreader
Unlimited review of edited passes (as requested)
Ingredient Conversions
Today's baking, savory, or beverage-focused cookbooks benefit by providing both US-style and metric measures to ensure the work reaches the broadest audience. Performing such conversions for the entire manuscript, formatted per house style, is a unique service I offer when the author or editor may not have the time or expertise to do so. I have amassed a detailed ingredient conversion database of metric and US-measure equivalents with thousands of entries based on my personal testing and USDA data, making my conversion work efficient and precise.
With a keen eye for detail and extensive experience in writing and editing, I provide proofreading of manuscripts focusing on grammar, diction, mechanics, punctuation, consistency across the text and recipes, and adherence to in-house style guides. I am known for my ability to catch inconsistencies across large amounts of text. I am very familiar with The Chicago Manual of Style. My love of the distinction between dashes and hyphens makes me unique, too!
Proofreading
Whether it's a traditional home-style dish or a sophisticated presentation with rare ingredients by a Michelin three-star chef, I have experience with all levels of cooking and recipe writing. I have worked in the kitchen with well-known pastry chefs and chocolatiers, taught enthusiast- and expert-level chocolate courses, staged at La Petite Rose in Paris, taken professional cooking courses at The French Pastry School in Chicago, the Cordon Bleu in Paris, and The Chocolate Academy in Chicago. I have also contributed my experience to an IACP Cookbook of the Year. I understand a well-written recipe and the perspective of its intended audience.
Recipe Testing
