翻訳者レビュー ( 日本語 → 英語 )

備考: 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

日本語

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。

英語

Mizuguchi Teruaki
He makes menus thinking what guests want.

He was born in 1997. He likes cooking since he was a child, so he aimed to be a cook spontaneously. He firstly works at a restaurant ship cruising Tokyo bay. After that, he traveled extensively in Europe for three to four months to be exposed to cuisine and culture. He has an appreciation for them. He has engaged in Ginza KAZEN as a master chef since 2005. He has a strong commitment to customer satisfaction, such as including many fresh fruits in menus and serving foods with fragile beauties as most of its guests are women.

レビュー ( 1 )

[削除済みユーザ]はこの翻訳結果を"★★★"と評価しました 2014/05/23 07:59:02

元の翻訳
Mizuguchi Teruaki
He makes menus thinking what guests want.

He was born in 1997. He likes cooking since he was a child, so he aimed to be a cook spontaneously. He firstly works at a restaurant ship cruising Tokyo bay. After that, he traveled extensively in Europe for three to four months to be exposed to cuisine and culture. He has an appreciation for them. He has engaged in Ginza KAZEN as a master chef since 2005. He has a strong commitment to customer satisfaction, such as including many fresh fruits in menus and serving foods with fragile beauties as most of its guests are women.

修正後
Mizuguchi Teruaki
He makes menus thinking what guests want.

He was born in 1977. He likes cooking since he was a child, so he aimed to be a cook spontaneously. He first worked at a restaurant ship cruising Tokyo Bay. After that, he traveled extensively in Europe for three to four months to be exposed to cuisine and culture. He has an appreciation for them. He has been working at Ginza KAZEN as a master chef since 2005. He has a strong commitment to customer satisfaction, such as including many fresh fruits in menus and serving foods with delicate arrangement as most of its guests are women.

Needs to be more careful