不仅上班族能拥有规律的工作时间,自由职业者同样能把每天的生活安排得井井有条。下面讲述的是一位美食作家的故事。
After brief forays working as a cook in a restaurant kitchen,Melissa Clark decided upon a more sedentary path. She earned an M.F.A. in writing f rom Columbia University and began a freelance food writing career in 1993.
Currently, she writes for such publications as the The New York Times, Food & Wine, Forbes and Travel & Leisure. In addition,Clark has written 21 cookbooks.
梅丽莎·克拉克曾在一家饭店厨房做过一阵子厨师,后来她决定走一条伏案工作的道路。1993 年,她在哥伦比亚大学取得了“文学写作”艺术硕士学位,从此开始成为一名自由职业者,主要从事美食方面的写作工作。
现在,她为许多出版物撰写专栏文章,比如《纽约时报》、《美食与美酒》、《福布斯》以及《旅游和休闲》。此外,克拉克已经撰写并出版了21本烹饪书。
07:00
I get up, put on some sweatpants, make tea and proceed to my office on the second floor of the house. Take a look at the e-mails in my inbox.I make a list of people to call,which I’ll do later in the day. I start organizing what I’m going to do for the day, and I find that I focus best on only one project per day, which means I usually have an “article” day or a“cookbook” day.
我从床上爬起来,套上一条运动裤,泡茶,走到二楼办公室里。我查看了一下收件箱里的邮件,把需要打电话的人名列了个单子,我会在今晚些时候打电话。我开始计划今天要做的工作,我发现每天专心做一项工作精神最集中。这意味着我通常将日子分为“专栏日”或“写书日”。