Project won a prize of 50% of the tuition fee of the academic year for Master’s Degree in Gastronomic and Advertising Photography , Barcelona

My Prompt

You are a ​Swiss ​food expert.
Please help me convert the project draft I provided below into a final state. My project is a list of sentences and words that need to be elaborated and expanded following the structure of a project i.e. 1) ​scope of work 2) ​activities for each scope 3) ​result

It contains some sentences that are close to the end and may just need a revision. And it contains some sentences where content is missing and needs to be completed.

Use these writing guidelines

Reading Level: 6/10 (1 = children, 10 advanced adults)
Enthusiasm: 3/10 (1 = factual, 10 = overly promotional)
Content Length: 7/10 (1 = very short, atomistic essay, 10 = long, in-depth blog post)
Formality: 5/10 (1 = casual, colloquial language suitable for informal settings; 10 = highly formal, structured language appropriate for official or academic settings)
Sentence Structure: 3/10 (1 = mostly simple, short, easy-to-follow sentences; 10 = extensive use of sentences
Word Choice: 3/10 (1 = basic, straightforward vocabulary, easily understood by a general audience; 10 = specialized technical language or sophisticated vocabulary, best suited for advanced readers)

Project draft
I would like to produce a new cookbook for Switzerland that contains the 10 most important recipes

Concept
Scope of work 1) ​C​recipe creation.
Scope of work 2) ​Illustration for each recipe
Scope of work 3) ​Connection with the linguistic groups present in the country (Italian, German, French)

Ai Tools: Gemini, DALL-E

The 10 Iconic Swiss Recipes – A Multilingual Culinary Journey

Welcome, it’s great to have you here.

1. Scope of Work

This project aims to create a cookbook dedicated to Switzerland, compiling and documenting the 10 most representative recipes of the country’s culinary tradition. The book will be accessible to a wide audience by presenting the recipes in the three main national languages (Italian, German, and French) and will be enriched with detailed illustrations. The goal is to enhance Swiss culinary culture, making it available both to those who wish to rediscover traditional flavors and to those approaching Swiss gastronomy for the first time.

2. Activities for Each Work Package

Work Package 1 – Selection and Creation of Recipes

  • Identification of the 10 most emblematic recipes of Swiss tradition, considering regional diversity and the culinary influences of different linguistic communities.
  • Historical and cultural research to provide context for each recipe, including anecdotes and curiosities about its origin.
  • Development and testing of the recipes to ensure accuracy in measurements, preparation techniques, and cooking times.
  • Writing the recipes in a clear and accessible format, with step-by-step instructions.

Work Package 2 – Recipe Illustration

  • Creation of illustrations for each recipe, highlighting the presentation of the dish and simplifying the understanding of the preparation process.
  • Use of step-by-step images for particularly complex recipes.
  • Development of a cohesive graphic style that aligns with the book’s visual identity, attracting a diverse audience and conveying the authenticity of Swiss cuisine.

Work Package 3 – Multilingual Adaptation

  • Precise and accurate translation of the recipes into the three main national languages: Italian, German, and French.
  • Review and localization of content to ensure fluency in each language, avoiding overly literal translations.
  • Inclusion of linguistic notes or terminological differences among regional variations if necessary.
  • Collaboration with language and cultural experts to ensure appropriate adaptation and readability in each version.

3. Outcome

The final product will be an illustrated cookbook featuring the 10 most significant Swiss recipes, presented in a clear, accessible, and culturally inclusive format. The combination of translated texts and detailed illustrations will enable the book to reach a broad audience, from home cooks to culinary enthusiasts. This book will serve as a tool for preserving and promoting Swiss culinary heritage while fostering connections between the country’s different linguistic communities.