Naomi Hužovičová: language reflects professionalism

We’re delving into the making of The Cocktail Balance 2.0, revealing the secrets, struggles, and attention to detail that go into making a book.

Learn about the glassware design in the book from Eva Polgary, the book design from Dávid Tlčimuka, the stunning photography from Adrián Chrzan, all about recipe prep from Katarína Nékiová, and now copy editing the book with Naomi Hužovičová.

When Naomi moved to Slovakia right after university, without speaking Slovak, working with English was the obvious job direction. Since then, she has taught English at all levels, done proofreading and copy editing, and employed the written word on a variety of topics, often related to food.

What aspect of copy editing do most people not think about or realise?

That it’s needed from a native speaker. I’ve come across so much promotional material that has horrible grammar and nobody seemed to care, or realise that the language accuracy also reflects the professionalism of a company. Of course, people will usually understand what the point is even with incorrect text, but it is distracting to the (potential) customer.

One time I covered a brochure in red ink and the owners were shocked. They said they had given the copy to a company and had assumed the translation would be correct - they had no way to know if it wasn’t. Always ask if a native speaker has reviewed the text.

Of course, AI is changing the editing scene dramatically. In a few years, I’m sure my job will be obsolete, but AI is not there yet. Grammar and spelling are correct, yes, but it will write or add logically consistent but bland and/or excess copy. For example, in The Cocktail Balance 2.0 I asked Stan about some reoccurring text that seemed unnecessary. It turned out that when he had corrected the grammar, AI had added in these paragraphs.

Was editing a cocktail book an interesting job?

I love editing for two reasons. One is that someone has something to say, and I can help them do it more effectively. In college I was a peer editor, and students would bring me papers to correct; the worse the paper was, the more I enjoyed it. A lot of people have something in their head but struggle to put it on paper, and I love helping them organise thoughts or wording so other people can understand it.

The second reason is that I get to learn something. I love reading, I’m a total bookworm, and I love finding out new things, especially related to gastronomy. I’m not a bartender, and before I joined The Cocktail Balance I had no idea bartending was so complex. So, even though I’ve never shaken a cocktail shaker, I loved learning about the art and science of bartending.

Did you learn something you weren’t expecting from a cocktail book?

I’ve spent many years working in service and hospitality. From my first job at 13 cooking breakfast at my grandmother’s B&B to more recently cooking in an open kitchen and interacting with guests for three years.

But the chapter on hospitality truly was a mind-changer. Or rather, I already viewed hospitality in a similar way, but reading the book put it into words and even elevated my concept of it, spelling out how much dignity there is in hospitality work.

When I was at the restaurant, Slovaks would ask what I was doing for a job; when I responded that I was cooking, they would ask “why?” with an incredulous look on their face. I felt like I had just said I was cleaning toilets. Why would I cook when I could teach English?

I wish everybody - customers and workers alike - could read the hospitality chapter and realise how much influence for good a service worker can have, how important personal connection is, especially in a world that is becoming increasingly digital and isolated.

What was the best and worst thing about editing The Cocktail Balance 2.0?

The worst part was the fear of print. Most of my work is online and fixable, but once printed in a book, if I didn’t catch something it is there for all to see forever.

The best part about editing The Cocktail Balance is how inclusive the team is. Most of the time a copy editor exists in the background and isn’t acknowledged that much. So it’s nice to be included as part of the team. And I really enjoy being a part of a project of such high caliber, everyone I work with is so good at what they do.