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Freelance translator and/or interpreter, Verified site user
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Portfolio
Sample translations submitted: 2
English to Spanish: Derecho societario General field: Law/Patents Detailed field: Law: Contract(s)
Source text - English In the election of directors (Proposal Number 1), you may vote “FOR” all or some of the nominees or your vote may be “WITHHELD” with respect to one or more of the nominees. For the other items of business, you may vote “FOR,” “AGAINST,” or “ABSTAIN.” If you elect to “ABSTAIN,” the abstention has the same effect as a vote “AGAINST.” If you provide specific instructions with regard to certain items, your shares will be voted as you instruct on such items. If no instructions are indicated on a properly executed proxy card or over the telephone or Internet, the shares will be voted as recommended by the board of directors.
Translation - Spanish En la elección de directores (Propuesta Número 1), usted debe votar “POR” todos o algunos de los nominados o su voto debe ser “SECRETO” en lo que respecta a uno o más de los nominados. Para los otros puntos de negocio, usted debe votar “A FAVOR”, “EN CONTRA” o “ABSTENERSE”. Si decide “ABSTENERSE”, la abstención tiene el mismo efecto que un voto “EN CONTRA”. Si usted proporciona instrucciones en relación a ciertos puntos, sus acciones serán votadas tal y como lo indicó en tales puntos. Si no hay instrucciones debidamente indicadas en una tarjeta de apoderados o mediante teléfono o internet, las acciones se votarán del modo que recomienda el comité de dirección.
English to Spanish: Cocina creativa Detailed field: Cooking / Culinary
Source text - English With a wealth of experience between them – Jarvis’s CV includes stints at Belmond Le Manoir aux Quat’Saisons and Texture, while Cashmore has worked under restaurateur Sat Bains in Nottingham before he headed to In De Wulf in Belgium – their influences are certainly diverse. Dishes such as red mullet with carrot, sea beet and seaweed butter and aged Hereford beef with cep mushrooms and glazed shallots have clearly been the result of much careful consideration, and Jarvis cites his time at Le Manoir as a huge influence. “We were encouraged to really push ourselves as chefs and be creative,” he says, “from analysing different flavours to inspecting dishes and cooking the seasons.”
Translation - Spanish Con una gran trayectoria en el sector –Jarvis cuenta con experiencia en el Belmond Le Manoir aux Quat’Saisons y en el Texture, y Cashmore trabajó con el restaurador Sat Bains en Nottinham antes de estar al mando del In De Wulf en Bélgica- sus aportaciones son bastante distintas. Platos como el salmonete con zanahoria, la mantequilla de acelgas silvestres y algas y la carne añeja de Hereford con boletus y chalota glaseada son claramente el resultado de un meticuloso trabajo, y Jarvis lo atañe al tiempo que pasó en Le Manoir. “Nos animaban a creernos unos verdaderos chefs y a ser creativos,” dice, “ya fuese analizando diferentes sabores, estudiando platos y hasta cocinar las estaciones”.
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Translation education
Master's degree - Universitat Autònoma de Barcelona
Experience
Years of experience: 7. Registered at ProZ.com: Aug 2015.
My name is Sandra and I'm a freelance translator from English and Italian to Spanish and Catalan, my two mother languages.
I have a bachelor's degree in Translation and Interpretation, a master's degree in Legal Translation and a course in gastronomic and culinary translation.
My two passions are languages and cooking, and I've found the perfect match in gastronomic translation, even though my specialisation is legal translation.
I'm a hard-working person, and very meticulous with my job.
I use SDL Trados and Office, but I can also use MemoQ and WordFast.
Expertise 