I am a native Canadian English speaker with an MA in Translation Studies from the University of Ottawa and over 10 years' experience, both in-house and as a freelancer.
The focus of my thesis was on gastronomy and translation. That, combined with my love of great food and wine and my great location in the heart of Provence, have made me an expert in the field of food and wine translation.
I have worked with some of the top restaurants, chefs and sommeliers in France, ensuring that their web sites, menus, press releases and marketing materials are beautifully written and appetizing for an English-speaking audience. One of my more recent publications in this field is a beautiful book on vanilla and cocoa production in Madagascar, complete with stunning photography and mouth-watering recipes: Cocoa and Vanilla, The Black Gold of Madagascar, with Editions Agnes Vienot.
Another one of my fields of expertise is in art and museology. I have passed a series of rigorous tests to become a member of the Louvre translation team, attesting to the quality and accuracy of my work. Another gage of this quality is my certification for French to English translation through ATIO, the Association of Translators and Interpreters of Ontario.
My first love, however, has always been literary translation. Two of my recent publications are The Cuttlefish (English translation of La Seiche) by Prix Femina winner Maryline Desbiolles, and Tomato Sauce Love (English translation of L'Amour sauce tomate) by Sylvie Nicolas from Quebec.