Get tips on how to prepare a resume to stand out from the crowd

After I became a hiring manager, I realized all the mistakes I had made in my resumes. I thought my resume was perfect just because I used nice fonts, a modern format, and premium paper. Candidates hardly ever realize that recruiters are screening hundreds of resumes and if the important information is not right there, in their face, a promising candidate resume could end up in the rejected resumes pile.

Based on our experience recruiting thousands of translators from all over the world, we designed this less than 3-minute long tutorial about how to prepare a resume for success that includes what localization companies, like Lionbridge, look for in a resume.

If you think it was useful, let us know by clicking on Like below. Give us your feedback so we can incorporate it in future tutorials we create. Don’t forget to share this with friends who could benefit from this information, and tweet to your followers.

6. Be efficient

“Never confuse motion with action.” Running around busy with tasks does not help you achieve anything. Turn your motion in actions that will lead to accomplishments.

7. Take chances

“Do not fear mistakes. You will know failure. Continue to reach out.” Fear of making mistakes paralyses you. Tell yourself it is OK to make mistakes.

8. Act quickly on opportunities

“To succeed, jump as quickly at opportunities as you do at conclusions.” Before thinking that something won’t work and cannot be done, take the opportunity to try and succeed.

9. Keep growing

“Be at war with your vices, at peace with your neighbors, and let every new year find you a better man.” Improving ourselves should be everyone’s goal.

10. Work hard and persevere

“Diligence is the mother of good luck.” Don’t fool yourself; you don’t need luck to be successful. Success comes with hard work and perseverance.

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1. Take action

“Well done is better than well said.” Stop talking about what you are going to do and take action and show what you did.  

2. Don’t procrastinate

“Never leave that till tomorrow which you can do today.” I bet your parents have repeated this to you many, many times as you were growing up. My parents did. I can see the value now. If you want to turn a vision into reality, you better not procrastinate.

3. Be prepared

“By failing to prepare, you are preparing to fail.” Planning is critical to success. Think of what you want to accomplish, how you can achieve it, have clear in your mind the approach you will take to get to the end result, be realistic and systematic.

4. Embrace change

“When you’re finished changing, you’re finished.” Change is inevitable and many times out of your control. The more you fight against the changes affecting you, the more time and energy you waste. Instead of resisting, be part of the change and try to make the best of it for you.

5. Move, take action, get things done

“All mankind is divided into three classes: those that are immovable, those that are movable, and those that move.” If you are wondering how other people can be so successful, then you are in the wrong group. Get up and move to the group of successful people, the group that moves. 

Don’t miss next week 5 more quotes. If you thought that this post was interesting, click on the like button below and share with your friends that could benefit from these wise words.

Boulder, Colorado, is an ideal place for a flurry of activity. The 94,000 inhabitant city is situated at 5,400 feet above sea level (over 2,000 meters), against the magnificent backdrop of the Rocky Mountains foothills, and only a short drive west of Denver.

Roof top of the student dormitories at the University of Colorado

Home to a renowned university and a center for spiritual pursuit, business and technology development, outdoor sports and environmental enthusiasm, Boulder actually works at a catalyst for diversity. Therefore it

should come as no surprise that a dessert rooted in Hispanic traditional can get new interpretation at the hand of one of our office “chefs.”  It represents the integration of cultures in our group in Boulder.

Among our 61 resident employees, you will find a project manager from France who enjoys rock-climbing, a Japanese technical translator who is also a tap-dancer, an Italian language lead who plays the cello, a Colombian translator who spends weekends mountain biking, a Brazilian account manager who doubles as a landscape painter, and an American salesperson who volunteers her free time to feed the elderly, to mention just some of our 14 nationalities.

Flan

Ingredients:

• 2 cans sweetened condensed milk
• 2 cans evaporated milk
• 6 eggs
• ½ cup sugar (heaping)

Cooking directions:

1. Heat the oven to 375 degrees Fahrenheit (190 degrees Celcius).
2. In a blender, at low speed, mix low speed, mix the eggs and milk (both types of milk), only until blended. Do not over-beat the eggs (until foamy) as that will cause bubbles in the flan.
3. Caramelize the sugar: Using a small double-boiler on the stovetop, add the sugar to the top saucepan (with water boiling underneath). If usually add a bit more sugar as I like a liberal amount with the flan.  Cook sugar on the stovetop at medium heat. Stir constantly, being careful not to burn the sugar. This should take no more than 2-3 minutes to melt the sugar to a “caramelized” stage.
4. Once the sugar is dissolved, coat a 9×13 inch pan-bottom and sides-with the caramelized sugar (a 9×13 inch glass serving pan is best). Then pour in the egg/milk mixture.
5. The flan is ready to be baked- and MUST be baked in a hot water bath. To do this, add 1-1 ½ inches hot water in a large “broiler” pan (water should cover the bottom of the pan, with a depth of approximately 1-1 ½ “). Then set the 9×13 pan of flan in the larger pan of water, being careful that the water does bot spill into the flan. Bake in the oven at 375 for one hour, uncovered. You may need to keep adding water to the bottom pan. Check with a toothpick for doneness of the flan. It may take up to 1 hour and 20 minutes to cook the flan, though start checking at 1 hour. Insert the toothpick into the flan. When the toothpick comes out clean, it’s ready! When the flan is done, remove from the water bath immediately and let it cool.

Makes 12 (single) servings

This dish can easily be made in advance of a meal and will keep well for days in the refrigerator.  Best served at room temperature.

I was never a tech-savvy person or an early adopter of technologyuntil I got an iPad for mother’s day. All I wanted was an eBook reader but my son thought that an iPad was much cooler, lucky me. I discovered that many tasks related to work (and personal too) had become less cumbersome and, of course, more mobile. This experience opened my eyes to the smartphones and I got an Android. I reached the next level of independency and I cannot see myself going back to life before mobile devices.

Here are 4 basic apps that keep me organized and help me juggle with some level of sanity my family (with 2 kids) and work life:

1. Dropbox is my cabinet in the cloud. I can access it from any of my devices or a computer at an internet café. Every file goes in there, pictures and videos that I take with my phone or documents that I want to read or work on at my convenience. By creating the habit of saving in Dropbox, I have what I need at my fingertips, and all my files backed up. It is a simple folder system, easy to use. 2 pluses: the folders are identical on any device you add Dropbox to and the files get uploaded automatically when you connect to the app. You can also share the folders you choose with other people. Liberating.
2. Adobe Reader on my Android, and GoodReader on the iPad are must have apps to read PDF files. They allow you easy access to your files, help you manage the files for offline reading, and allow you to annotate and share these types of files. Both are free.
3. Evernote on both devices. This is a great note-taking app that I often see people recommend. I can add pictures and recording to my notes, and, in addition to my stuff in Evernote, the pictures I take with my phone get backed up automatically on its server and are accessible on other devices. You can have up to 40 Mb of storage for free.
4. Astrid on both devices. This is my to-do list app. Nothing fancy except that it reminds me of my tasks, like a personal assistant.

These are my favorite apps and seem to be very popular based on the reviews I read. You may prefer other apps for these tasks, but you got the point: a reader, a note-taker, a task manager, and storage are what you need to get organized. Tell me what your favorite apps are, and share with the Global Reach community on Facebook by clicking “Like” below.

What translation tools do for you

CAT tools are software applications that break the text to be translated into segments (sentences). The translation of each segment is saved together with the source text in a translation memory. This translation memory, or TM, “suggests” a translation for segments similar to the one stored in the memory from previous translations. If the suggested translation fits the new segment, you can just accept it or make the necessary changes to the translation, without having to translate from scratch. The tool jumps from one segment to another by highlighting what you need to translate. It also indicates a percentage (“fuzzy match”) that indicates how close the segment to translate is to the one it is finding in the memory. You can assign colors to the highlighted segment to translate to give you a visual clue whether it is a perfect match to the one in the memory, that way you don’t need to spend too much time comparing the segments.

6 advantages of CAT tools

1. Short segments to be translated at a time.
2. Clear view of the segment to be translated. The tool isolates the segment and brings it to the forefront of the interface.
3. Move from one segment to the next preventing you from skipping a segment and leaving it untranslated.
4. Populate the translation field with the suggestion in the memory. This saves a lot of time especially when there are expressions that are repeated throughout the text.
5. Helps to translate expressions and technical terms consistently. You don’t need to memorize or go back in the translation to see how you translated them before.
6. Embedded glossary that provides the translation of most frequent terms in the source text.

CAT tools can be downloaded to your computer and the translation is saved on your hard drive. Most tools on the market have an online version. The source text is stored on the server and the translation is saved in the same place. Nothing is stored on your computer. Online CAT tools allow collaboration because the translation memory can be shared by other translators connected to the tool. At Lionbridge, we work with a proprietary tool called Translation Workspace, which offers many features that make translation easy and simple.

Does it still sound complicated?

So I decided to post the infographic here in the Global Reach blog. Here it is:

If you say yes to any of these questions, then you are in the cloud:

1) Do you have an online e-mail like gmail, hotmail, yahoo, or an email address from your internet service provider?

2) Do you use social media – Facebook, Twitter, Google+ – or write a blog?

3) Do you upload files to a website like videos to YouTube, use Google Docs or any other media sharing service?

4) Do you check your bank accounts using your bank website?

Please let me know if you like it and think it is useful. If you do, simply like us in Lionbridge Global Reach page in Facebook.

Thanks!

Oven Baked Sope with Zucchini-Cor Filling

Feedback from our blog readers: recipes are delicious but they would like to see vegetarian and more dishes on the healthier side. You got it. This week we will publish a vegetarian dish that I tried from the book “Healthy Recipes from Around the World – Cooking with Global Reach”, published by Vegetarian Times. Enjoy and let me know how you like it.

Oven-Baked Sopes

Masa harina-based sopes are smaller and thicker than corn tortillas, with pinched sides.  Traditionally fried on a griddle, here, sopes are baked to keep them light.  Top with Zucchini-Corn Filling or fresh Pico de Gallo. Serve individually as appetizers or in trios as a delicious finger-food entrée. 

Ingredients:

3 cups masa harina

¼ cup grated Parmesan cheese, optional

1 ½ teaspoon baking powder

1 teaspoon salt

1 large egg, lightly beaten

3 tablespoons vegetable oil or olive oil

1 cup grated Monterey Jack cheese

Cooking Directions:

1.  Preheat oven to 350 degrees F.  Line 2 baking sheets with parchment paper.

2.  Whisk together masa harina, Parmesan cheese (if using), baking powder, and salt in bowl.  Stir in 2 ½ cups of hot water until mixture forms soft dough.  Let stand 5 minutes.  Stir egg, then oil, into dough.

3.  Roll ¼ cup dough into ball.  Press into 3-inch disk on prepared baking sheet, pinching together any cracked edges.  Press indentation in center of disk using small drinking glass, then shape ½-inch edge around indentation with your fingers.  Repeat with remaining dough.

4.  Bake 10 minutes, or until sopes begin to look dry.  Sprinkle each indentation with 2 teaspoons of grated Monterey Jack cheese.  Return to oven, and bake 5 minutes more, or until cheese has melted.

Zucchini-Corn Filling

This versatile filling works just as well in tacos, enchiladas, and quesadillas as it does in Oven-Baked Sopes.

Cooking Directions:

3 Tablespoons Vegetable Oil

1 small onion, chopped (1 cup)

6 cloves garlic, peeled and thinly sliced

2 medium zucchini, cut into ½-inch cubes (2 cups)

½ cup fresh or frozen corn kernels

½ cup cooked black beans

¼ cup coarsely chopped cilantro

2 Tablespoons lime juice

½ cup crumbled queso fresco or feta cheese, optional

Chili powder, for sprinkling

Cooking Directions:

Heat oil in skillet over medium-high heat.  Add onion and garlic, and sauté 7 minutes.  Add zucchini and corn and sauté 7 minutes more.  Stir in beans and cook 2 minutes.  Stir in cilantro and lime juice.  Sprinkle with cheese, if using, and chili powder.

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Estelle Martin

Life Sciences Vendor Manager at Lionbridge. It is Canard Roti, an ellaborated duck dish with pear poached in a medieval wine (Ypocras), spiced sauce, and potatos. You need to start preparing this dish 3 days before you intend to serve it. Bon Appétit!

The Lionbridge Valbonne office

Valbonne Central Square By Cédric Puisney

It is located in the southeastern part of France.  It is a beautiful, tranquil area surrounded by trees and villages, but not far from the bigger, more bustling towns of Nice and Monaco.  The architecture of the community is very appealing and fits in well with the surrounding nature. 

Our office employs 81 people of French nationality, all with different cultural backgrounds, which makes it a very interesting place to work.  We enjoy spending time together and will occasionally organize office parties to celebrate various occasions.  Our hobbies include running (some people compete in races), football (we have our own office team), and raising money for research and charitable organizations.

The recipe – Canard Roti (Duck, Pear Poached in Ypocras, Cameline Sauce & Gratin Dauphinois)

Ingredients:

Duck (Sauté)

Ypocras

• 40 grams cardamom                                                           
• 10 grams cinnamon                                              
• 10 grams ginger                                                                   
• 10 grams nutmeg                                                  
• 10 aniseed                                                              
• 10 cloves                                                                 
• 250 grams sugar                                                    
• 1 liter red wine 

Pear poached in ypocras

• Pear
• Ypocras

Cameline sauce

• 50 grams raisins
• 80 grams almonds
• 80 grams honey
• 6 ginger slices
• Nutmeg
• Bread crumbs
• Ypocras

Gratin dauphinois  

• 1 kilogram potatoes                                             
• ½ liter milk
• 1 egg
• 100 grams grated cheese
• Nutmeg
• Salt
• Bread crumbs
• Pepper

Cooking Directions:

Ypocras, Medieval Wine

Crush spices into powder.  Take 15 grams of this mixture; add sugar and 1 liter of wine. Leave to infuse (2-3 days). Filter.

Pear Poached In Ypocras

Peel the pears and boil gently in Ypocras until they are soft.

Cameline Sauce

The day before: soak raisins in Ypocras.

On cooking day: Mix almonds, spices, sugar, then raisins & bread crumbs.  Add ¼ liters of Ypocras.  Boil gently, stirring continually for 10 minutes.  Add wine if needed to obtain a very fluid sauce.

Gratin Dauphinois

Dispose a layer of finely sliced potatoes, topped with grated cheese.  Pour half the milk.  Add a second layer of potatoes, salt, pepper.  Bake 30 min. (210 degrees Celsius).  In a bowl, stir egg, nutmeg and remaining milk.  Pour on gratin, add remaining grated cheese.  Bake 15 minutes.