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My translation work focuses, in particular, on culinary, tourism/travel, art and general fields. However I also translate websites, menus and culinary texts, cookbooks, a wide range of general texts, corporate social responsibility reports, research papers and academic studies.
Some of the clients I have worked for via translation agencies are:
Museums and cultural bodies:
Patronato de la Alhambra y el Generalife, National Sculpture Museum (Valladolid), Museum of America (Madrid), Museum of Decorative Arts (Madrid), Museum of Romanticism (Madrid), Casa Árabe (Madrid), Sephardic Museum (Toledo), FNMT (the Spanish Mint), Musée de Meaux (France)
Grub Street (Vegan Bible by Marie Laforêt), Planeta (a book on the restaurant Elkano), Lonely Planet, Condé Nast, Montagud (Apicius gastronomic magazine), Ojo de Pez (photography magazine)
Jesuit Refugee Service, Action Against Hunger
Madrid Fusión, Alain Ducasse (books, courses, etc.), École Nationale Supérieure de la Pâtisserie (courses for the School of French Pastry Arts), restaurants of the Oter Group, Cervezas Moritz
Universities: University of Barcelona, University of Zaragoza
Cosentino, Porcelanosa, Botín Foundation, Meliá, Sheraton and Barceló Hotels, AENA (a book on the origins of aviation in Spain), McKinsey, Enagás, Gas Natural Fenosa, etc.
My own clients include:
Miguel Ángel Blanco Foundation, Juan Carlos University (Madrid), University of Jaén, EUPHARLAW European Pharmaceutical Law Group, Compass Group, Làpety, Ibertech, Gigas Cloud Hosting, Cámara Oscura gallery, and individual projects on a variety of topics from: translating the text for a course on ‘How to be a Leader’; translating texts for expert researchers and academics whose work centres on victims of terrorism; technology regarding clean water for developing countries; etc.
For the two-Michelin-starred chef Paco Roncero (for a gastronomic tapas-tasting event organised by Madrid Experience)
Having lived on four continents and travelled extensively has enriched my background and given it a very international feel. This experience has given me an insight into different cultures and ways of life and this enables me to imbue a better cultural understanding and sensitivity into many areas of my translation work.
I co-authored and translated ‘3000 Años de Cocina Española’ and have a huge interest in the history of food and ingredients as well as the myriad ways they can be transformed. I have a diploma in graphic design from the Nanyang Academy of Fine Arts (Singapore) and a mini Master’s degree in jewellery design from the IED in Madrid.
Email: [email protected]
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