Translator Reviews ( Japanese → English )

Additional info: Dear Translator,

This is an introduction profile piece and menu for an up and coming restaurant chef.

Please kindly reference the original text when translating for better context:
http://hitosara.com/0003014086/person.html

Japanese

水口　輝昭 氏 ミズグチ　テルアキ
お客様が望むものを考えながら、メニューを構成

1977年生まれ。小学生の頃から料理が好きで、自然と料理人を志すように。初めての職場は東京湾を巡るレストラン船。その後、3～4カ月にわたってヨーロッパ各地を旅し、本場の料理や文化を肌で感じ、造詣を深める。2005年より【銀座KAZAN】の料理長に就任。女性客が多い店なので、メニューにフルーツを取り入れたり、繊細な盛りつけにこだわったりと、お客様に喜ばれることを第一に考え、日々取り組んでいる。

English

Teruaki Mizuguchi
Menu planned on customer' wish

I was born in 1977. I loved cooking from childhood and wanted to be a chef. My first job was in the restaurant of a cruiser around Tokyo Bay. Then I travelled extensively in Europe for three or four months so had firsthand knowledge of European cook and culture. I became a kichen shef of "Ginza KAZAN" in 2005. Everyday I give top priority to customers and think about menu, for example a menu with fruit or fine ane delicat arrangement.

Reviews ( 1 )

aus744 rated this translation result as ★★★★ 22 May 2014 at 16:08

original
Teruaki Mizuguchi
Menu planned on customer' wish

I was born in 1977. I loved cooking from childhood and wanted to be a chef. My first job was in the restaurant of a cruiser around Tokyo Bay. Then I travelled extensively in Europe for three or four months so had firsthand knowledge of European cook and culture. I became a kichen shef of "Ginza KAZAN" in 2005. Everyday I give top priority to customers and think about menu, for example a menu with fruit or fine ane delicat arrangement.

corrected
Teruaki Mizuguchi
Menu planned on customer' wish

I was born in 1977. I loved cooking from childhood and wanted to be a chef. My first job was in the restaurant of a cruiser around Tokyo Bay. Then I travelled extensively in Europe for three to four months so had firsthand knowledge of European cuisine and culture. I became a kitchen chief of "Ginza KAZAN" in 2005. Sine we have many female guests, I give top priority to customers everyday thinking about the menu with fruits or fine and delicate dish arrangements.