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Nadav Katz
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Portfolio Sample translations submitted: 4
Chinese to English: Singpoli Group's third big experiment in the restaurant industry leaves the oven
General field: Art/Literary
Detailed field: Cooking / Culinary
Source text - Chinese
5/23/2016

誠保利跨足餐飲業 第三大品牌出爐 | 世界新聞網

網頁列印
內容來自網址: http://www.worldjournal.com/3791224/article­shortlink/

誠保利跨足餐飲業 第三大品牌出爐
記者陳光立/洛杉磯報導
March 2, 2016, 6:01 am 228 次

平價美食Chef Kini從零到有,本身為資深老饕的許堅四
處嘗試美食,最終找來三位經驗老道的主廚執掌重任。
(記者陳光立/攝影)

Chef Kini為與主流連鎖餐館一別苗頭,特聘專精中、韓、日美食的廚師掌理,打造只在Chef Kini才
能吃到的絕佳美味。許堅吃遍大江南北,最終找來Joseph Kwon這位經驗豐富的好手擔任主廚。許
堅對這位韓裔廚師讚譽有加,他說:「功力高低光看炒飯即知高下,中國菜博大精深,但Joseph
Kwon光用一盤炒飯就征服我。」
Joseph Kwon受訪表示,Chef Kini先以韓國人偏好為出發點,即使融會中國、日本兩地料理,但菜
單選擇與烹調手段上,仍偏向韓國風。舉例來說,一樣吃壽司,日本廚師將魚肉、醋飯長寬比例算
得很精準,但韓國壽司會把魚肉切得細長,務求完全覆蓋飯團本身。
除了韓國美食,許堅仍不忘推廣中華美食的重責大任,他把大旗交給張秉儀(Bini Chang)。張來
自於台灣,出身自廚師家族,父親從他15歲起傳授廚藝,張秉儀隨後與家人移民美國,在蒙市川菜
館掌廚。80年代他父親於聖蓋博谷創辦福星川菜,由張秉儀掌杓至今。
許堅之所以選擇張秉儀,就是相中其在川菜烹煮的造詣有口皆碑,舉凡宮保雞丁、蒜炒蝦、牛肉麵
等川味美食,均讓人讚不絕口。按照許堅所規畫,他要讓重口味的人造訪Chef Kini也能心滿意足。
管控日式料理的主廚,Chef Kini委由韓裔廚師Kenny Kang Ho Lee接手。他資歷相當豐富,曾在
ShoKum、Hurusato和Chapman Japanese餐館擔任壽司師傅,也在Zen Sushi、New Kyoto當過
大廚,自己曾開一家名為Marita的日式料理店,對製作韓國風的日本料理很有一套。

Copyright 2016 世界新聞網­北美華文新聞、華商資訊. All rights reserved. | 切換桌面版

http://www.worldjournal.com/3791224/article­%e8%aa%a0%e4%bf%9d%e5%88%a9%e8%b7%a8%e8%b6%b3%e9%a4%90%e9%a3%b2%e6%a5%ad­%e7%ac%ac%e4%b8%89%e5%a4%a7%e5%93%81%e7%… 1/1

Translation - English
Singpoli Group's third big experiment in the restaurant industry leaves the oven
Reporter Guangli Chen / Reporting from Los Angeles

March 2, 2016, 6:01 am

Caption:
Chef Kini's Kin Hui traveled everywhere in search of great cooking before he finally found three seasoned chefs up to the task. (Reporter Chen Guangli / Photograph)


Chef Kini, in line with a developing trend among mainstream chain restaurants, has hired chefs specializing in Chinese, Korean, and Japanese cuisines to run its kitchens, creating delicious food that can only be eaten at Chef Kini. Kin Hui sampled food from everywhere and eventually chose the experienced Joseph Kwon to serve as head chef. Kin Hui praised the chef of Korean descent, saying: "I was able to judge his level of skill just by trying his fried rice. Chinese cuisine is great and profound, but Joseph Kwon won me over with only one plate of fried rice."

Joseph Kwon said in an interview that Chef Kini preferred to hire a Korean chef as a starting point. Even with a mix of Chinese and Japanese dishes, he still favored the Korean style due to the menu selections and cooking methods. For example, when making sushi, the Japanese measure the ratio between the length and width of the fish and rice very precisely, but the Koreans cut the fish very finely, making sure that the rice is covered entirely.

In addition to Korean food, Kin Hui still did not forget his great responsibility to promote Chinese cuisine, which he entrusted to Zhang Bingyi (Bini Chang). Zhang hails from a cooking family in Taiwan. His father taught him cooking since he was fifteen years old. Later, Zhang Bingyi emigrated to the US with his family and became a chef in a Monterey Sichuanese restaurant. In the1980s, his father founded the Fuxing Sichuanese restaurant in the San Gabriel Valley, which Zhang Bingyi runs to this day.

Kin Hui chose Zhang Bingyi, because he is very accomplished in Sichuanese cuisine, making delicious Sichuanese dishes which have garnered endless praise, such as kungpao chicken, garlic fried shrimp, and beef noodles. According to Kin Hui's plans, he intends to satisfy the connoisseurs who will visit Chef Kini.

Chef Kini will give control over the Japanese cuisine to the Korean chef Kenny Kang Ho Lee. Lee has abundant experience. He served as the Master Sushi Chef of ShoKum, Hurusato, and Chapman Japanese restaurants, as well as the main chef at Zen Sushi and New Kyoto. He also opened a restaurant named Marita with a Japanese-style cuisine, so he is very skilled at making Japanese cuisine with a Korean twist.
1/1
Chinese to English: Culinary 2
General field: Art/Literary
Detailed field: Cooking / Culinary
Source text - Chinese
5/23/2016

Chef Kini 味美新鮮份量足 | 世界新聞網

網頁列印
內容來自網址: http://www.worldjournal.com/3791227/article­shortlink/

Chef Kini 味美新鮮份量足
記者陳光立/洛杉磯報導
March 2, 2016, 6:02 am 577 次

裝在紅酒杯的冰鎮生活甜蝦。(記者陳光立/攝影)

韓式冰淇淋麻糬。(記者陳光立/攝影)

用海膽聖裝的海膽飯是Chef Kini獨家料理。(記者陳光
立/攝影)

以房地產生意起家的誠保利集團,近年來積極多元化經營,從新媒體轉戰餐飲業,Triple 8 China
Bar & Grill、Chef Kini、Monkee Restaurant & Bar,是集團主席許堅規畫的三大品牌,今後將立
足洛城、放眼西岸,最終是以全國性連鎖品牌,遍布各個城鄉都會。
許堅日前暢談個人的美食版圖,他表示:「我的三大品牌分別攻佔高、中、平價路線,遴選最佳食
材並延聘名廚料理,走進店門就可吃到心滿意足的大餐。」其中,Monkee Restaurant & Bar屬於
高價路線,看管品質是掌釣魚台國宴的重量級大廚,年過六旬仍精神飽滿,在廚房裡變化出一道道
名菜,滿足老饕們的胃。Triple 8 China Bar & Grill屬中價位,上門者多為鄰近L.A. Live的族群,
他們有的看完球賽或表演,特別登門嚐鮮,店內均為具代表性的中國美食,口味較偏西方,至今客
源穩定、口碑盛傳。
今年2月14日,隸屬誠保利集團的第三號品牌Chef Kini出爐,第一家店位於韓國城第八街。許堅認
為,能征服挑剔的韓國饕客,就可輕易站穩洛杉磯,今後方能規畫拓展大業。因此,他不計成本找
來三位大廚聯手,並斥資添購全新的器材與生鮮海產,價格盡可能壓到最低,包括一塊錢的韓國燒
酒、15元壽司拼盤,多數料理均為9.99元且份量十足。
由於韓國城為美食第一戰線,對此Chef Kini規畫自己的一套。首先,他們價位偏低、食材維持高水
平,其次是以名廚當看板宣傳,第三是開發美味的菜色,滿足愛酷耍炫的年輕族群。舉例來說,只
要拿出智慧手機在店內打卡、購買啤酒或燒酒一瓶,即可獲贈韓式麻糬點心一份。同時,該店還努
力經營各類社群媒體如微信、臉書、Instagram等,務求增加其網路知名度。
終極秘技是前所未聞的菜單,主廚Joseph Kwon別出心裁,將各類不同食材組合搭配,創造出一道
道新鮮菜色,譬如裝在海膽內的義大利麵跟飯、以紅酒杯盛裝的生鮮甜蝦、口感獨特色香味俱全的
陳皮牛,還有概念源自於割包的中式塔可餅(Chinese Taco),實驗性高但美味滿點的菜餚上桌,
Chef Kini的名字正在饕客間快速傳遞中,店址2748 W. 8th St. Ste107, Los Angeles,附設免費地
下停車場,營業時間上午11時30分至晚上10時,電話213­388­8985。
http://www.worldjournal.com/3791227/article­chef­kini­%E5%91%B3%E7%BE%8E%E5%B9%B3%E5%83%B9%E4%BB%BD%E9%87%8F%E8%B6%B3/?ref=%E6%8E%A8%E8%96%A6%E9%96%B1%E8%AE… 1/2

5/23/2016

Chef Kini 味美新鮮份量足 | 世界新聞網

將義大利麵與海膽混合裝盤,Chef Kini把西方料理重新
變化上桌,展示廚師們的創意和巧思。(記者陳光立/
攝影)

單價十元以內的生魚片沙拉備受好評,加上一點韓國風
辣醬風味十足。(記者陳光立/攝影)

Copyright 2016 世界新聞網­北美華文新聞、華商資訊. All rights reserved. | 切換桌面版

http://www.worldjournal.com/3791227/article­chef­kini­%E5%91%B3%E7%BE%8E%E5%B9%B3%E5%83%B9%E4%BB%BD%E9%87%8F%E8%B6%B3/?ref=%E6%8E%A8%E8%96%A6%E9%96%B1%E8%AE… 2/2

Translation - English


Chef Kini: Ample Servings of Fresh and Delicious Asian Cuisine

Reporter Chen Guangli / Los Angeles



Cheng Baoli Group, which started off in the real estate business, has diversified its operations in recent years, moving from new media to the restaurant industry. Triple 8 China Bar & Grill, Chef Kini, and Monkee Restaurant & Bar are Chairman Jian Xu’s three large brands in the making. The Group plans to gain a foothold in Los Angeles, has its eyes set on the west coast, and eventually hopes to become a fully national chain, spreading to both urban and rural areas.

In a talk yesterday about his business strategy, Jian Xu said: "My three brands have separately captured the high, medium, and low-price markets, by selecting the best ingredients and inviting famous chefs, so when you can walk into the shop you can eat a large, satisfying meal." Among them, Monkee Restaurant & Bar is in the high price range. Quality control is in the hands of a heavy-weight chef, who was in charge of the Diaoyutai Islands state banquets. He is over sixty years old, but is still full of energy, creating all kinds of famous dishes to satisfy the demands of connoisseurs.

Triple 8 China Bar & Grill is in the medium price range. Customers are mostly coming from the neighboring LA Live area. They have just finished watching a ball game or performance, and wish to eat something fresh. The store is full of food that is representative of Chinese fine cuisine, with flavors that suit Western tastes. It has a stable source of customers, and has been praised widely.

On February 14 of this year, Chef Kini, Cheng Baoli’s third big brand, came out. The first outlet is located on 8th Street in Koreatown. Jian Xu believes that if he could win over picky Korean diners, he would be able to easily take over all of Los Angeles. Afterwards, he could expand the business further. Therefore, regardless of the combined costs from the three big brands, and the money to be spent on new equipment and fresh seafood, the prices will have to be lowered as much as possible, including offering Korean soju for $1, sushi platters for $15, and most dishes with a full portion size for $9.99.

As Koreatown is its first ‘food front’, Chef Kini is devising its own unique battle plan. First, it will lower the prices, while maintaining a high standard for ingredients. Second, it will use famous chefs to serve as human billboards. Third, it will develop delicious dishes that will cater to the hip, flashy tastes of younger age groups. For example, by taking out their smart phones in the store to order a bottle of beer or soju, customers will be able to receive a free serving of Korean mochi dessert. At the same time, the store also strives to operate various types of social media, such as WeChat, Facebook, and Instagram, in order to increase its web visibility.

The restaurant’s secret weapon is its unheard of menu. Chef Joseph Kwon adopted an original approach, using different combinations of ingredients to create a seemingly endless number of original dishes, such as the pasta and rice dressed in sea urchin sauce, the sweet shrimp in red wine glasses, the uniquely flavored and scented orange beef, as well as concepts derived from Guapo such as the Chinese Taco cake, all highly-experimental but delicious dishes brought right to the table.

Chef Kini's name has already become widely known among gourmands. The shop is located on 2748 W. 8th St., Ste 107, Los Angeles, CA. There is an adjacent free underground parking lot, hours of operation are 11:30 to 22:00, and the phone number is 2133888985.

Captions:

Iced, sweet shrimp in red wine glasses. (Reporter Chen Guangli / Photography)

Korean mochi ice cream. (Reporter Chen Guangli / Photography)

Sea urchin rice dressed in sea urchin sauce, one of Chef Kini’s exclusive dishes. (Reporter Chen
Li / photography)

The richly-flavored Sashimi Salad with a little Korean-style sauce, priced at less than $10, has won critical acclaim. (Reporter Chen Guangli / Photography)

The Pasta mixed with sea urchin dressing. Chef Kini’s cuisine creates something new from Western cuisine, showcasing its chefs’ creativity and ingenuity. (Reporter Chen Guangli / Photography)

Hebrew to English: Contract Law Theory
General field: Law/Patents
Detailed field: Law: Contract(s)
Source text - Hebrew
Please contact me for original.
Translation - English
aGabriela Shalev
A. Introduction

Several years ago, I wrote an article entitled, “What Remains of Freedom of Contract” ? That title, like titles in general, was intended to interest the reader and draw his attention to the article. It even indicated that not much was left of freedom of contract. Nonetheless, in that article, I wanted to argue that the principle of freedom of contract is the most important principle in contract law, and despite the onset of its erosion, it remains an illuminating and organizing principle in the contract law of Western states. And thus, I wrote in the second edition of my book, Contract Law: “Despite the notable drop in its status, the strength of the principle of freedom of contract has yet to diminish. We must make it match, as we would any other long-standing principle, a new social order with a dynamic economy and commerce as prevail in the State of Israel” .
Much ink has been spilled since those words were written, in verdicts and in the legal literature, on different principles that trump the principle of freedom of contract, and thus, the principle of freedom of contract is fading away before our eyes. The most prominent and significant trend recently in contract law is the undermining of the principle of freedom of contract and its rejection in favor of principles based on other values. In this short article, we will deal with the manifestations—both numerous and complex--of this trend.

B. What is the principle of freedom of contract?

The principle of freedom of contract is still the most significant principle in contract law. This principle not only determines the freedom to enter into contracts and design their content, but also their periods of validity and their power and the defense provided to them by the legal system. The principle of freedom of contract validates the free will of both sides and requires abstention from involvement in a contract made with this intention.
The principle of freedom of contract was described in a verdict, even before the legislation of the Basic Laws, as one of the foundational principles of our legal and social frameworks . Although the Basic Laws: Human Dignity and Liberty doesn’t explicitly mention freedom of contract, and thereby doesn’t contain an explicit defense of freedom of contract, in the verdict regarding the Mizrahi Bank, the Supreme Court adopted the loose interpretation that Prof. Weisman granted the term “property” in Article 3 of the Basic Laws: Human Dignity and Liberty (which determines that “it is not permitted to infringe upon man’s right to property”) that it also includes contractual rights that contain the right to property .
Professor Aharon Barak, in his book on legal interpretation and in his articles, draws the principle of freedom of contract directly from Human Dignity and Liberty, as he views the autonomy of the individual will as “…an essential foundation of human dignity and liberty” . In his view, both freedom of entering contracts and freedom of design—the two essential sides of the principle of freedom of contract —are integral parts of human dignity and liberty, and thus the freedom of contract is a basic constitutional right.
That position—according to which the freedom of contract is anchored in the Basic Laws: Human Dignity and Liberty—was also adopted by Supreme Court verdicts . Professor Hillel Somer voices an alternative, contrasting position in his article on rights that aren’t enumerated. He believes that freedom of contract isn’t a constitutional right: “The meaning of freedom of contract is very far from the original meaning of the term ‘human dignity,’ such that it makes no sense to expand the meaning of ‘human dignity’ to encompass freedom of contract” .
Anyhow, whether the freedom of contract is a fundamental constitutional right or not, everyone agrees that the principle of freedom of contract is an important principle, second to none, in the field of contract law. This principle embodies many important values and interests: the value of fulfilling contracts, the value of honoring promises; the value of legal certainty and stability; free will; and legitimate authority and expectations.
The various aspects of the principle of freedom of contract have been recognized by Israeli law, both in Clause 24 of the Law on Contracts (General Section), 1973 (“The General Law on Contracts” from here on,) in explicit form, and Article 3 of the Basic Laws: Human Dignity and Liberty, in implicit form. The courts have also recognized time and again the principle of freedom of contract as establishing a fundamental constitutional right . In a long series of verdicts, the Supreme Court declared the principle of freedom of contract a guiding principle and implemented it in its broad recognition of contracts that were made in free will and its enforcement of the obligations entailed in them .
Chinese to English: Singpoli Proposes Investment in Monterey Park Towne Center
General field: Art/Literary
Detailed field: Construction / Civil Engineering
Source text - Chinese
Please ask me for original as it as a newspaper clipping.
Translation - English
Article 1
Text in the box at the top of the page:
LOCAL NEWS
Wednesday, August 12, 2015

Text in the bubble above the picture:
Monterey Park Towne Center Project. Cheng Baoli Group hopes to become a shareholder. (Reporter: Gao Xinyuan / Photo)

Heading: Cheng Baoli Proposes Investment in Monterey Park Towne Center
Subheadings:
Developer waits for approval
In negotiations for business partner
Hopes to start work by October

Reporter: Gao Xinyuan / Reporting from Monterey Park City
Work on the proposed development in Monterey Park Towne Center, in the heart of Monterey Park’s Central District, was originally expected to start in September, when procurement of the construction permit was revealed. However, the developer hasn’t obtained the permit yet, and progress on the project has apparently slowed down.
On August 11, developers and municipal officials replied that the project is still moving forward, but that the two sides were in disagreement in the close-out phase of payment on a bill. The municipal government is currently reviewing the issue, and the Chinese-owned Cheng Baoli Group is also very interested in the project. Currently, both sides are already in negotiations over collaboration, and both sides are optimistic about their outcome.
Project Manager Dave Jiang revealed that in the past few years, there has been continuous preparatory work and progress on the project due to active cooperation between the developer and the municipal government. The developer might have gotten the permit last month, but because of disagreement on a bill to the municipal government, the two sides had to restart negotiations.
He said that the municipal bill the developer received totaled about $1.5 million, including various fees and expenses for construction permits. Because the developer believes that it might have been double-charged, the municipal government is currently reviewing the details of the bill. Due to the relatively large number of departments involved, progress has been rather slow. At the present time, as the city government reviews the bill, the developer is looking for a contractor, and has a few options, but a final deal requires further exploration.
Michael Huntley, the Director of the Monterey Community Department of Economic Development, indicated that progress on the project is currently completely on course, and that the municipal government and the developer have continuously maintained a close relationship, communicating via mail the previous day. The municipal government is currently doing a comprehensive audit of the developer, and believes that it will be completed soon. Furthermore, the developer is also waiting for Edison Co.’s certificate of approval to remove the transformer box.
Presently, there is a community rumor that Cheng Baoli Group, the Chinese-funded developer, is very interested in the project, and that it might become a joint shareholder. Cheng Baoli Chairman Mr. Jian Xu, Monterey Department of Development Director Huntley, and the current Towne Centre Development Project Manager Dave Jiang have all directly stated that negotiations are taking place, and are optimistic about their outcome.
Mr. Jian Xu, currently in mainland China, replied that while the two sides are indeed in negotiations over the Towne Centre Project, there was no outcome and he would not comment further. Mr. Huntley said that he heard that Cheng Baoli Group is currently negotiating with the current developer, but that that there is no written indication yet that the two sides have reached an agreement. He pointed out that Cheng Baoli Group’s reputation and strength were impressive, and that the municipal government was optimistic about this cooperative venture.
When discussing the possibility of cooperation with Cheng Baoli Group, Dave Jiang indicated that discussions with Cheng Baoli Group have been ongoing for over a month, and that both sides would become joint shareholders upon success of the negotiations. Cheng Baoli group has abundant experience in construction, and its construction teams work extremely fast. If negotiations will succeed, he believes that after receiving the building permit, the first stage of the project could be completed before the rainy season at the start of October. Even if cooperation fails, the developer will have the construction tem start work as soon as possible.
The Monterey Park Towne Centre Project has been under development for the ten years since 2005, and is Monterey downtown’s showcase project. Each serving city councilman hopes that the project will be successfully carried out. Dajian Lin, a Monterey City Councilman elected this year, indicated that the Monterey Park Town Centre can be considered the ‘face of the city’, and that seeing an empty piece of land in the center of a prosperous commercial district makes each happy resident of Monterey feel uncomfortable.
This time, he really hopes that the developer will obtain the permit soon, and is facilitating cooperation between Cheng Baoli Group and Mr. Huang, so that the project will be carried out as soon as possible.



.




Experience Years of experience: 11. Registered at ProZ.com: Jun 2016.
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Bio
I am a professional translator who helps his clients achieve their aims by bridging the cultural and linguistic divide between interlocutors. I offer top-tier translation at reasonable rates and great flexibility in terms of deadlines and pricing.

I am the rare translator with a mastery of languages that belong to three different language families. I am a seasoned interpreter of the following languages: English, Hebrew, and Mandarin Chinese. I am also an experienced translator of materials in a diverse array of subjects from Hebrew, Mandarin Chinese, and Spanish into English. I recently joined the American Translators Association.
I have a BA Magna cum Laude in International Relations from an Ivy League University and an MA in Diplomacy Studies from a university that is ranked among the top two hundred universities in the world.

I have translated for dozens of clients, including China Beige Book International, Two Key Language Services, Access Multilingual, Alliance Business International, Wagner International, the Israeli Chamber of Commerce, and the Israeli Court System.
Keywords: Mandarin, Chinese, Hebrew, Spanish


Profile last updated
Aug 4, 2019



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