"culinary design" is correct and usable in written English.
You can use it when you are referring to the art of designing or creating dishes or recipes in the culinary arts. For example: "The textbook provides detailed lessons on the key fundamentals of culinary design."
Giving a thought to the Emergency Economic Committee, let us suspend the rococo in culinary design.
The traditional wavy, rounded wire masher is "really quite useless," Michelle Sohn, director of culinary design for the utensil maker Oxo, said last week, confirming my suspicion based on my arm-exhausting experience.
Melissa Hamilton and Christopher Hirsheimer, founders of Canal House, a culinary, design and photography studio in Milford, N.J., and authors of the James Beard Award-winning "Canal House Cooks Every Day," host dinners and gatherings four to five times a month, including for each other's families.
Chef Diane Weber presents "Edible Culinary Design" at 7 p.m. at the Newport Beach Central Library, 1000 Avocado Ave.
I was fortunate to be able to share work-in-progress from Culinary Designs at the "Critical Consumption: The Future of Food Studies" conference organized last spring at Princeton by Anne A. Cheng, as well as at the "Regionalizing American Studies" conference hosted by the U.S. Studies Centre at the University of Sydney over the summer.
"Everyday I get to see powerful women excel in various roles, from sales and business development to culinary innovation to graphic design and e-commerce".
The next installment of Dose is scheduled for Sept. 25 and will feature a fresh mix of vendors from across the culinary and design spectrums.
She left the United States Ski and Snowboard Team, deferred her acceptance to the University of Rhode Island and talked about attending culinary or design school.
She is the real deal, and known for her Midwestern style, customer service, culinary creativity, design excellence, deep catering background, and strong leadership sensibility.
The labels on our supermarket cuts of meat work hard to reassure us that our chosen steaks and joints are "farm-assured" or "locally sourced", while the menus of Britain's gastropubs are cluttered with a collection of culinary buzzwords designed to make us feel happy about where their flesh comes from.
Chef Oliver Glowig, one of Rome's most celebrated culinary leaders, designed the menu and the staff supplies the world-class service.
