Arugula—Rehashed: The Mean Streets of Culinary Translation

After 35 years as a translator, these two things I know: we translators love words, and we love a good meal. The more exotic the meal (or the words), the better. Need a good Burmese take-out in Oklahoma City? Ask a translator! A colleague and I recently had a discussion on the taxonomy of the world’s dumplings, from Russian pel’meni to Japanese gyoza. I had to own up that I had never sampled a Filipino siopao. Horrified, he explained the Chinese origins of the term, then procured a sample for me straightaway. Terminology management can be a delicious undertaking!

When I asked my translation students what market niches they wanted to study, it came as no surprise when they suggested culinary translation. What translator is not a subject-matter expert in this field? In preparing my first lecture on the topic—which grew into a presentation at ATA’s 2016 Annual Conference—I did, however, have to put the past behind me. I eventually called the ATA talk “Arugula by Any Other Name.” The choice of title was part of my professional therapy.

You see, a trauma had befallen me years ago, late one Friday afternoon, at my day job. After years of dealing with texts about pandemics and weapons of mass destruction, not to mention the finer points of tariff nomenclature, nothing should have fazed me. But that afternoon it happened: the career buster, in the form of an innocent menu translation for a VIP dinner, naturally a rush job. An outstanding colleague translated the menu swiftly into flawless Spanish, and since the office was clearing out for the weekend, he asked me to do the review. “But I don’t translate into Spanish,” I protested. We decided that the risks of having me step into the breach were minimal, so I proceeded to review. I could find nothing wrong. Perhaps to justify my newfound reviewer’s hat, I ventured that the translator might have found something “more Spanish-sounding” than “arúgula” for the salad green featured on the menu. Armed with my stack of dictionaries in that pre-Internet age, I hazarded a suggestion: use “oruga.”

The translator’s lips and eyelids tensed. He drew a deep breath, then explained that he was aware of the venerable term “oruga,” but that to the native ear, this first and foremost meant “caterpillar.” “Which, of course, would be unappetizing to most people in a salad,” he exclaimed. I will never forget how his tone dropped when he slowed to say, “Of course.” I wilted like a plate of baby mesclun under a restaurant heat lamp.

And—of course—I knew about the caterpillar thing, at some level of my brain. But in the zeal of the moment, I had forgotten it. I never reviewed into Spanish again! And I learned a valuable lesson: in culinary translation, being accurate is important, but being appetizing is perhaps even more so.

You have seen the botched menu translations as you travel the world. My favorite was the comical rendering of the emblematic Peruvian dish lomo saltado at an otherwise very decent restaurant in Arequipa. On a bilingual menu, the translator has some choices:

  • Sautéed loin: short and to-the-point, but very literal, and with no indication of what critter is being cooked. Is it pork, beef, or something else?
  • Stir-fried sirloin, with onions and tomatoes: this gives a nod to the dish’s East Asian origins, and a bit more information on its ingredients. And now at least we sense it is beef.
  • Stir-fry of sirloin, onions, and tomatoes, served with French fries and rice: gotta love English, where “stir-fry” can exist as a noun. Carb-conscious diners will appreciate this translation, which is almost a recipe, though it might not fit on a narrow menu column!

Unfortunately, whoever translated the menu I read that evening had neglected to ask for my sage advice. The menu listed the dish as “jumped loin.” Enough said. Culinary translation clearly merits serious study . . . and sensitivity training.

When I gave that ATA talk in 2016, I was surprised how many attendees mentioned that they work in this niche. Together, we explored the mean streets of culinary translation. What makes it so hard to translate innocent-looking menus, not to mention restaurant reviews, or other gastronomic prose? I came up with five reasons:

  1. Ornate Names: A century ago, the dining room at the Hotel Marlborough, one of the finest in New York City, featured a dish it labeled simply as “Broiled sweetbread on toast, with mushrooms and peas.” However rarefied the dish, it wore a fairly plain moniker. One century later, the Inn at Little Washington, one of the best restaurants in the DC area, proudly served sweetbreads in a dish it dubbed “Bourbon-glazed crispy veal sweetbreads with pappardelle pasta and Blenheim apricots.” We describe the hell out of our food today, and naming dishes becomes as much of an art as plating them. Imagine translating the name of the latter-day dish into French or Spanish. Then imagine translating it into Urdu, or Korean!
  2. Concern for Freshness, Health, and the Environment: I dine out enough to be unfazed by phrases such as “heirloom tomatoes,” “pole-caught tuna,” and “locally sourced radishes.” But when I dine with visitors from other countries, I see how these labels—which remind us how far from the land and the sea we can be in the US—can actually be a turnoff for my guests. I have seen them read the words “fresh-cracked eggs” on a menu and swear they would never eat an egg in the US again, disconcerted as they were by the reminder that any other kind of egg could possibly be served. These competing food concerns make the translator’s job a lot more difficult. How would you translate this menu announcement: “Game may contain shot”? Is this a case of TMI—one that might cause you to pass on the medallions of the venison, in any language?
  3. The Transnational Palate: It struck me, as I was recently offered a dollop of “sriracha aïoli,” that we live in an odd and fascinating world—one in which Thai and Provençal condiments commingle on our plates, and menus assume we are prepared for this. The name of a single dish these days can send the translator scurrying through three or more languages and cultures, with forays into botany, zoology, geography, and history.
  4. Culinary Culture Clashes (or C3 as the cognoscenti say): I once worked at an Inter-American conference at which the US hosts vowed to serve chili con carne—a proud dish that I enjoy—to their Latin American visitors. The organizer handed me the menu in English and assured me that “chili con carne” was one term that would certainly need no translation into Spanish. How could he know that for much of South America, a chile (note final vowel!) is an ají? And that the dish is virtually unknown to most Dominicans, Argentines, Colombians, and even Mexicans! How about this translation: Guiso picante de carne de res? Is it accurate? Appetizing? One translator said, “Don’t they know?—one should always serve chicken.”
  5. Exotic Ingredients: A leading restaurant in Lima, Astrid y Gastón, now serves dishes featuring a trendy herb called “sacha culantro.” The name reflects Peru’s Quechua-speaking heritage. Few diners are aware that what is often called “cilantro” can either be an old-world plant (Coriandrum sativum), or a new-world plant (Erygium foetidum). Sacha culantro belongs to the latter strain. Again, the translator becomes a botanist, and is left to find a space-conscious way to reconcile accuracy and appetite.

I grew up in 1960s US suburbia. Exotic dishes (mostly from my Polish and Italian grandparents) were generally limited to weekends and holidays. Most weekdays, plainer fare prevailed. Indeed, a typical midweek menu item at my house would have read: “Meat and potatoes, with overcooked hybrid vegetables, indifferently sourced, un-sauced, seasoned with salt and pepper.” My father had a different name, somewhat more exotic: “yeiayli” (“You’ll eat it and you’ll like it”). What a happy life we grown-up translators lead, ambling down the mean streets of culinary translation, able to explore the taxonomy and etymology of every dish we encounter. And filling our hungry termbases along the way.

Image source: Pixabay

Author bio

Joe Mazza (mazzajp2@state.gov), a 1984 graduate of the George Washington University (BA in International Affairs), joined the State Department’s Office of Language Services (LS) in 1989 as a translator of Romance languages, following five years as a translator of Russian and Romance languages with the Navy Department. In 2006, he became Chief of LS’s Translating Division, with responsibility for most State Department translations. In 2015, he began teaching Spanish/English translation at the University of Maryland’s Graduate Studies in Interpreting and Translation (GSIT) program. He currently serves as Administrator of the ATA Government Division. Joe’s first job was washing dishes at La Bonne Auberge in New Hope, PA, where his boss smoothed out his high-school French and taught him to appreciate a good plate of coquilles Saint-Jacques à l’armoricaine.

Inbox Zero: Forever in pursuit of “No new mail!”

There is nothing more satisfying than seeing those three little words: “No new mail!” My Gmail app announces, “You’re all done!”, and I especially love the accompanying image because, yes, I do want to be sitting in the sun reading a book right now.

The elusive Inbox Zero is indeed attainable, but I have a little help. I use Unroll.Me, Boomerang, and Gmail filters to help me manage my inbox so that I can spend more time doing what I love (i.e., translating, reading, sleeping) and less time stressing out about all the emails filling up my inbox.

Unroll.Me

Subscription emails were cluttering my inbox. Even the ones I could have sworn I had unsubscribed from several times kept arriving and choking out the important emails. Unroll.me offers a free product to clean up your inbox. You can sign up by signing in with your email provider in your browser. Once you sign in, you do have to give the app access to your email account, allowing it to view, manage, and delete your mail. It then looks through your email for subscriptions. For each subscription, you can decide if you want to “Keep in Inbox,” “Unsubscribe,” or “Add to Rollup.” You can also have Unroll.Me notify you when it detects new subscriptions, so you can log in and decide what action to use.

The Rollup is a digest email that compiles all the subscriptions you want to keep. You can also decide what time of day you want to receive the Rollup email. I choose the morning because I would rather skim it while I am drinking coffee than have to deal with another email popping into my inbox when I’m trying to shut down for the day. Currently, I have six subscriptions that I keep in my inbox and 29 that appear in a Rollup. I also make sure my Rollup emails are labeled when they come into my inbox so I can archive them for future reference (more on that below). This app is a great organizational tool, and it makes Inbox Zero much more attainable.

Boomerang

Boomerang helps you keep your inbox clear while tracking important emails and making sure you do not forget about them. I often find it difficult to get to Inbox Zero because there are still items that I need to check off the to-do list. Simply archiving them in a specific folder may not suffice since I would be running the risk of forgetting about them. Boomerang allows you to remove the emails from your inbox and schedule them to return whenever you choose: in an hour, tomorrow, or next week. There are some additional features of Boomerang that I also find helpful, like Inbox Pause, Read Receipts, and Send Later, but Email Reminders is the feature I use most often for Inbox Zero.

Gmail Filters

For those of you who use Gmail, creating filter rules can also help you manage your inbox. This required some time to organize initially, but now my system runs smoothly. First of all, I created labels for each of the clients or agencies I work with. I also have one folder for each organization or group I am involved in, one for taxes, one for bank statements, etc. You can even get fancy and have labels within labels. For some clients, I have separate sublabels for POs and portal notifications. Once you have your label system set up, you can use the filter rules to tell Gmail how to categorize emails when they enter your inbox.

For example, if Client A emails me, the message in my inbox will already have the label assigned to that client, so once I respond, I can simply click “Archive,” and the email goes directly to that label and out of my inbox. I can also set certain emails to come into my inbox as “Marked as Read.” This is especially helpful for those automated notifications I receive to let me know that I accepted or delivered a project in a client portal.

To create your label system, go to Settings > Labels

To create filters for your email, go to Settings > Filters and Blocked Addresses > Create a new filter

I create filters based on the email addresses of the project managers, but for some companies who have multiple PMs, I include the company name in the “Has the words” field.

Then you can check the appropriate box to decide what happens to that email. If you choose to apply a particular label to that project manager, every time the PM emails you, the message will arrive in your inbox with that label. After you have dealt with the email, click “Archive,” and boom… Inbox Zero!

But, look, I know: Inbox Zero is not all about just dragging and dropping emails into folders and hitting “Archive.” One of the reasons we find the goal so hard to attain is that our list of tasks to accomplish is always growing, and archiving an email does not mean the task is complete.

These tools will not give you more hours in the day to work, and they will not clear your inbox for you, but they can help you manage the clutter and approach the inbox in a systematic way, without all the stress. I just hope that some Friday afternoon you get to see “You’re all done!” and then go outside and read in the sun.

Resources
How to Filter Your Gmail Like a Pro
Boomerang
Unroll.Me

Author bio

Victoria Chavez-Kruse is currently a freelance translator specializing in the life science, medical, and legal fields. She received the M.A. in Spanish Translation in 2013 from Kent State University’s Institute of Applied Linguistics. She is a member of the American Translators Association and the Northeast Ohio Translators Association. In 2016 she helped launch the Black Squirrel Translator Collective along with three other Kent State University alumni; the collective functions as a small agency for Spanish-into-English projects, and the four translators manage translation, editing, proofreading, and machine translation post-editing projects. You can follow her on Twitter or visit her website for more information.

9 Useful Questions by New Professional Translators

Training and earning credentials in translation are a massive part of becoming a successful professional translator. But once you’ve finished your training course, then what? In this article, I’ll share nine of the most popular questions that budding professional translators ask me when they complete my Spanish-to-English translation course.

  1. Should I Think about Working In-house?

If you like the idea of being an employee and you’re in a suitable location, this option is worth considering. By working in-house you get solid experience, guaranteed work from the get-go, and ongoing technology training. You learn methods for dealing with clients and managing projects, not to mention how to perform proper quality control.

  1. Do People Actually Make it as Freelance Translators?

Yes. After singing the praises of in-house, I should disclose that I’ve never actually done it. I went into freelancing from TEFL (teaching English as a foreign language) in 2009, and am still a freelance translator today. You have to work hard and be self-disciplined. You also have to learn to run a business. So, besides your translation, specialization, and technology skills, you’ll need training on digital marketing, selling, negotiating, customer service, accounting, and time management.

  1. How Do I Choose a Specialization?

Three words: follow the money. If you have a degree or work experience in another subject, then that may be a good place to start. It’s essential to make sure that there’s market demand for your chosen subject. Look for industries where you know the end clients are profitable. That means they’ll have the budget to work with professional translators.

  1. Should I Join a Translation Association?

Yes. As I wrote about in this article on how accredited translators get more work, being a member of a translation association, like the ATA, is a great way of showing your dedication to the profession. It’ll also help you network with other translators, which can result in new projects.

  1. How Do You Get Your First Clients?

Start by making a great CV and building strong online profiles on ProZ.com, LinkedIn, and your translation association. Most freelance translators begin by looking for work with translation agencies. It’s best to go after a client who has a job in hand. So, if they’re putting out ads on translation sites like ProZ.com, or advertising on LinkedIn, you know they need somebody right now.

If you can’t find any immediate opportunities, send out your CV while you keep looking. You must have a good cover letter, realistic prices, and a CV that contains the information the agency needs. For guidance on this, read How Do Translators Showcase Their Talent to Translation Agencies?, which was reblogged on The Savvy Newcomer.

  1. How Much Should I Charge?

Translation agencies will have price brackets they accept for each language combination. They pay at the lower end of the bracket for less-experienced translators and non-specialists, and at the higher end for specialists with more experience. You can get pricing guidance by asking a sample of agencies you would consider working with what they pay freelancers in your combination. You could also try asking a sample of professional translators working in your combination.

Remember that when you set your rates you need to consider all your business costs and the time you spend working. That way you can make sure you offer prices that are competitive and sustainable.

  1. How Do I Learn How to Quote and Invoice?

If you’re talking to good translation agencies, they won’t mind guiding you. Before you quote, read the agency’s terms and conditions, to make sure you’re happy to work under them.

The project manager will normally agree prices with you by email. Mention whether your price includes sales tax, and any other details you want to state, e.g. USD X.XX per source word + sales tax.

There will be official requirements in your country of residence on what an invoice has to contain. You could consult the tax authorities, or visit freelancer forums to find out the requirements. The agency will probably check your invoice to make sure it’s legal for tax purposes, and ask you to make amendments if necessary.

  1. Can I Start Sending Out My CV Without a Translation Qualification?

If you’ve not yet completed your translation qualification exam or program, you can still start marketing yourself. Include your translation studies on your CV and say the results are pending. That’ll give you an excuse to follow up with the potential client a few months later when the results come out, hopefully with good news. I help translators prepare for the UK’s IoLET DipTrans exam, which has three papers. Sometimes candidates fail to get the qualification, but get a letter of credit. Include anything like that on your CV, as it will differentiate you from unqualified translators.

  1. Do I Need to Buy a CAT Tool and Learn About Machine Translation?

CAT (computer-assisted translation) tools are the norm in the industry and serious professional translators own at least one. You may like to read this CAT tool digest published on The Savvy Newcomer for more details.

Machine translation is growing and is set to get bigger. So, it’s definitely worth learning about it. My guest post 10 Things Translators Need to Know About Machine Translation on ProZ.com is a good place to start.

All this may feel overwhelming when you’re starting out. But if you break it down into a to-do list and work through your priorities, you’ll be surprised how quickly you get a handle on it all. None of these issues are worth worrying about. Enjoy the challenges of climbing the learning curve.

Image source: Unsplash

Author bio

Gwenydd Jones is a freelance Spanish-to-English translator and translator trainer. She has two MAs, the first in translation studies and the second in legal translation, and the IoLET DipTrans. A freelance translator since 2009, Gwenydd specializes in legal, business, and marketing translation. She is also a copywriter. You can read her blog and discover her Advanced Spanish-to-English Translation Course, which includes DipTrans exam preparation, at translatorstudio.co.uk. Twitter: @Gwenydd_Jones.

Dear Savvy: I Want to Work in Culinary Translation

Recently, our inbox has seen a number of thoughtful questions from readers. In lieu of shipping off worthy advice to lone recipients, we decided these exchanges could benefit a broader audience. Without further ado, we are pleased to inaugurate our new question-and-answer series à la “Dear Abby,” titled “Dear Savvy” (get it?).

Our first reader question is on how to break into the culinary translation sector. To answer the question, we recruited Claire Cox, a fellow translation blogger who counts food-and-drink translation among her specializations, and who also happens to be the creator of the bustling Foodie Translators Facebook group. Read on for some fresh-baked advice!

Dear Savvy,

I keep hearing that translators should specialize. I was thinking of going into medical translation, which I heard is in demand and pays well, but after reading your blog post titled “How (Not) to Be a Professional Translator” and “Specialisation according to Rose Newell,” I realized I’m actually interested in culinary translation. I haven’t been able to find any resources on this specialization online. Is there demand for culinary translation? Where do I start?

– Hungry for a Specialization

Dear Hungry,

There is definitely considerable demand for translation in the field of food and drink. The problem is, as you will realize from the countless examples of poorly translated menus, that everyone and their cousin thinks they can do it! Translating menus, recipes and cookbooks often involves a great deal of research, so it can take a long time to translate just a couple hundred words and it’s hard to get clients to understand that charging on an hourly, rather than per-word, basis is fairer in such cases.

That said, it can be a very rewarding field to work in, especially if, like me, food is one of your personal passions. There are good, decent-paying opportunities out there: the problem is finding them! You need to make sure that food is listed on your CV/résumé/directory listings/agency forms. If you use sites such as ProZ, make sure that food is mentioned under various keywords—gastronomy, food, cooking, nutrition, restaurants, catering, etc., in your source and target languages, to make you more searchable. You could always write to restaurants if you feel their menus are particularly bad, although in my experience that rarely pays off—I suspect the person who opens the letter may well be the person responsible for the inadequate translation (or at the very least their best friend!). Writing to publishers is another option, although again it can be difficult to get a foot in the door from a standing start.

For me, the best option is networking. There are translation groups out there: the Institute of Translation and Interpreting (ITI) in the UK has a Food & Drink Network, although it doesn’t see a lot of traffic, just the occasional food query. I heard an excellent talk about food translation at the ATA Conference in San Francisco in 2016 by the very entertaining Joe Mazza , entitled “Arugula by Any Other Name: Coping with Translation in the Culinary Arts” (see link to my brief summary here), so I’m sure there must be similar groups in the US.

I set up the Foodie Translators group on Facebook just over two years ago, and it’s now grown to a lively and supportive group of over 2,600 colleagues with an interest in all things food-related. Not all of us translate in the field all the time, but we do share a passion for food, so you will see recipes, fabulous food pictures, questions about ingredients or culinary equipment, cries for help, and requests for recipe and restaurant suggestions from across the world. We’re also happy to accept food translation queries and related job postings. Most of all, we’ve become a real community, and members even arrange to meet up in person at translation events worldwide. This, in turn, gives you a very good feel for colleagues you can trust if you suddenly need to pass on a request for translation in this field. I personally ended up being offered a very large project to translate recipes and related material for a new restaurant opening precisely because a colleague had seen that I’d set up the group and knew that I was interested in food translation. You never know what may come of the smallest pebble you throw…

Good luck—and do come and join us online!

Claire

In search of more resources for culinary translation? Savvy stumbled upon this upcoming AulaSIC course on culinary translation for English-Spanish and English-French translators (site in Spanish; contact cursos@aulasic.org for more information). Comment if you are familiar with any other resources of interest. Now, time to get your hands dirty cooking up your résumé!

Do you have a question of your own ripe for an answer? We would love to hear from you! Leave a comment below or shoot us an email: atasavvynewcomer@atanet.org.

Image source: Pixabay

Author bio

Claire Cox is a UK-based translator from French and German into English. She works primarily in the fields of energy, nuclear technology and health & safety, but has a soft spot for translations in the fields of food and horticulture too, as these reflect her own private passions. She has been translating professionally for over 30 years and is a qualified member of the Institute of Translation and Interpreting.

Website: http://www.cctranslations.co.uk/
E-mail: claire@cctranslations.co.uk
Twitter: Claire_Cox16
Blog: http://www.clairecoxtranslations.wordpress.com/

Year-one chronicle: My first twelve months as a professional translator

A few days before Christmas I got a thick, imposing envelope in the mail from the Washington State Department of Revenue.

“ACTION REQUIRED: Business Tax Return due January 31” it shouted in bold, red font across the front. Yikes! What have I gotten myself into?

Inauspicious beginnings

Two years ago, I didn’t even know that document translation was a real profession. I still remember where I was in late August 2016—surfing the web in a friend’s living room in Manaus, Brazil—when I stumbled across a blog post describing the qualities of a successful translator. I thought, People actually make a living doing this? From then on things kind of snowballed.

I immediately began digging deeper. It didn’t take long to discover Corinne McKay’s award-winning blog about all things translation, and the podcast she co-hosts with Eve Bodeux. I soaked it all in.

By mid-November I was back in the U.S. and taking Corinne’s course, Getting Started as a Freelance Translator. I had found my calling and I wasn’t looking back.

Baby steps

I formalized my business, Language of the Americas, in Washington State in January 2017.

Aside from a one-off gig for a neighbor when I lived in Colombia, I had never translated for pay before. I felt like a high school freshman on the first day of class all over again. Undaunted, and with Corinne’s counsel, I began prospecting for work by:

  • verifying potential agency clients on Payment Practices;
  • sending out warm emails or—my favorite—paper letters to those prospects, including a polished resume;
  • fine-tuning my LinkedIn profile; and
  • creating a business website.

I also started a blog about trends in Latin American agriculture, thinking that would attract clients while keeping me current on terminology in my niche of agriculture. It was a fun exercise, but it wasn’t catching anyone’s attention, or so I thought. But more on that later.

Peaks and valleys

Initial email and snail mail prospecting was overwhelmingly successful—at least in terms of engaging prospective clients. My response rate was around 50%. This was starting to look easy!

But nobody wanted to send me work. A few “saved my resume for future reference,” but, as the days stretched into weeks and the weeks into months, my inbox was still empty. My problem seemed to be a lack of experience. But how do I get that experience?

I had been knocking on the virtual door of one of the larger agencies out there, as I knew they had loads of work and a lower bar of entry. I finally heard back from them after my third application in as many months, and tested onto their roster as a translation editor in the life sciences department. This was my chance to get the experience I needed. I thought of it as an apprenticeship.

As time went by, I learned how to communicate with project managers, how to negotiate bids, how to make tight deadlines, and how to invoice. Everything was so new.

As an editor, I also learned how to research hard terminology, and I found out a lot about the mistakes translators are prone to make, and how to catch them. As a bonus, I was being exposed to Spanish from all over the world, and that, along with floods of technical terminology unique to the life sciences, kept my language skills moving forward. I worked my way up the pay scale within the agency by doing thorough work and being dependable.

Work was steady (by jerks) and interesting, and I was learning lots. That’s when I decided to revisit South America.

Remote (im)possibility

Twice in prior months I had successfully travelled with my office on working vacations, visiting family on the other side of the state. On these trips, I had a nice table to work at in a relatively quiet setting. I was digging the ‘free’ in ‘freelance’.

Soon, I had visions of doing the same in South America. In July 2017, I flew to Peru and began what would become a two-month stay in the southern hemisphere. But I soon found I couldn’t work reliably.

I needed at least a full day of preparation to get in the ‘zone’ and a space to call my own, with minimal distractions. During those two months spent in Peru and Brazil, I was simply on the road too much and too often to be able to buckle down and do quality work. And, except in bigger cities, internet was sparse.

Thankfully, my project managers at the large agency (almost) didn’t bat an eye when I came back online two months later, and work picked up faster than ever. But it started feeling like time for a change.

The time is write

The Latin American agriculture blog languished while I was away. In a lull after my return, I hammered out a new post about the need for collaboration between the world’s agricultural researchers.

As I sometimes do (to ensure that somebody reads my blog!), I emailed the post’s URL to the sources whose work I had used to write it. This time, I was in for a surprise.

One of these sources shared the post with his colleagues, one of whom happened to be a communications coordinator for a large, international organization. She read the post, liked my style and grasp of the subject, and asked if I’d like to write freelance for them on an ongoing basis. I thought, People actually make a living doing this?

Ah yes. And so it’s back to the freshman books for me.

Goals for year two

In 2018, I’d like to achieve the following:

  • Secure at least two additional quality clients, both for translation and writing. Diversity in work activities and revenue stream is always a good thing.
  • Develop a better portfolio of translations that I can share with potential clients to prove that I know what I’m doing, even though I’ve only been doing it for one year.
  • Keep learning and keep improving! I’ve got some good books to read, in addition to staying current on the top blogs and podcasts out there on writing and translation. (I have benefited much from Carol Tice’s blog for freelance writers.)

Over to you…

What were some of the notable highs and lows in your first year of translating or interpreting? Do you have any tips to share with readers (and me!) for making that second year a bang-up success? Please comment below!

Image source: Pixabay

Author bio

Paul Froese is a freelance Spanish to English translator and writer specializing in agricultural and life sciences content. A native of Walla Walla, Washington, he holds an undergraduate degree in plant science and biotechnology and a graduate degree in crop science focused on plant breeding and genetics. He enjoyed the challenges of his first year (2017) as a freelance translator and writer and is looking forward to continued growth in 2018!

You can visit Paul’s website at www.lotamtranslations.com and his blog about trends in Latin American agriculture at www.latinagtrends.com. E-mail him with any thoughts at paul@lotamtranslations.com.