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

Mr. Mizuguchi, Teruaki
Mizuguchi Teruaki
With thinking what our customers want, configure the menu.

Born in 1977. Since He was in elementary school, he has liked cooking, and was to aspire to be a cook naturally. Workplace for the first time was the restaurant ship around the Tokyo Bay. Then he traveled around Europe for 3-4 months, feel culture and authentic cuisine in his skin and deepen the profound knowledge. He became the chef of the 'Ginza KAZAN' from in 2005. Because it is a shop has a large amount of female customer, he has been working thinking like incorporating the fruit to the menu, even stuck to the delicate dish and customer satisfaction at first.

レビュー ( 1 )

h-gruenbergはこの翻訳結果を"★★★"と評価しました 2014/05/23 03:23:24

元の翻訳
Mr. Mizuguchi, Teruaki
Mizuguchi Teruaki↵
With thinking what our customers want, configure the menu.

Born in 1977. Since He was in elementary school, he has liked cooking, and was to aspire to be a cook naturally. Workplace for the first time was the restaurant ship around the Tokyo Bay. Then he traveled around Europe for 3-4 months, feel culture and authentic cuisine in his skin and deepen the profound knowledge. He became the chef of the 'Ginza KAZAN' from in 2005. Because it is a shop has a large amount of female customer, he has been working thinking like incorporating the fruit to the menu, even stuck to the delicate dish and customer satisfaction at first.

修正後
Chief. Mizuguchi, Teruaki
Creat menu with care of what customers want.

Born in 1977. Since he was in elementary school, he has liked cooking, and was to aspire to be a cook naturally. Workplace for the first time was the restaurant ship around the Tokyo Bay. Then he traveled around Europe for 3-4 months, experienced culture and authentic cuisine which resulted in deepenied his knowledge. He became the chef of the 'Ginza KAZAN' in 2005. Because this restrant has a large amount of female customers, He is very particular about creating menu to incorporate with a lot of fruits and delicate dishes.↵

日本語の肌で感じるは日本での表現なので、experienced culture and authentic cuisine に直しました。