Sentence examples for culinary group from inspiring English sources

PAGE C1 Culinary Figure Admits Theft The former president of the James Beard Foundation pleaded guilty to stealing tens of thousands of dollars from the culinary group.

Tanya Steel, who spent years with Condé Nast and worked with Michelle Obama, has big plans to bolster the culinary group Julia Child helped start.

She was a founding member of both the American Institute of Wine and Food and the Chicago branch of Les Dames d'Escoffier, a culinary group.

PAGE A15 Ex-Foundation Chief Indicted Leonard F. Pickell Jr., the former president of the James Beard Foundation, an influential culinary group, was charged with stealing thousands and with forging receipts.

The community sponsors frequent weekend festivals, farmers' markets and other events, including an annual November fundraiser for Les Dames d'Escoffier International, the women's culinary group, that attracts foodies from across the region to sample the area's best chefs.

Several early indicators have attested to the effectiveness of the Democratic machine, which draws on the state party, powerful unions like the culinary group Mr. Reid spoke to last week, and the staff members and resources the Obama campaign dispatched to this state.

Elite cutting-edge culinary groups were an ideal research setting in which the general process mechanism of negotiated joining was clearly observable.

While the pattern of practices associated with negotiated joining in elite culinary groups reported here is setting-specific and unlikely to generalize, the underlying negotiated joining process has broader applicability for managing membership in elite groups.

I describe how nine elite high-end, cutting-edge culinary groups in the U.S. and Europe, ranging from innovative restaurants to culinary R&D groups, use negotiated joining a previously undocumented process to systematically construct and fill these emergent, open-ended roles.

Among high-end culinary groups, innovation has become a key differentiating factor and source of competitive advantage, the latest stage in the constantly evolving identity work that has characterized the institutionalization of high-end culinary work in recent history (Rao, Monin, and Durand, 2003).

Respondents' locations were about evenly divided between North America (48) and Europe (40), and their gender and age makeup was approximately representative of cutting-edge, high-end culinary groups: 74 respondents were male, and 68 were in their 20s and 30s (two were in their late teens, and 18 were in their 40s and 50s).