Sentence examples for high-end culinary from inspiring English sources

This is high-end culinary innovation, after all.

For more than 20 years he has been the face of high-end culinary dazzle in his adopted Canadian hometown.

Mr. Curtas, a lawyer, belongs to the old school of restaurant criticism, which dictates that a certain amount of high-end culinary experience is a necessary education.

But Scarpetta has little in common with the oversexed lounges and high-end culinary theme parks (Del Posto, Craftsteak, Morimoto) that dominate the neighborhood.

Ms. Dupree was referring to the recent gains made by what is called the New Southern Cooking, a high-end culinary movement that celebrates the ingredients of the region — but not the kind found in sealed bags at the Piggly Wiggly.

The molecular cooking of the Israeli-born chef Moshik Roth has alternately delighted adventurous locals and ruffled the feathers of those accustomed to the old-school formality of the Gallic-style dining that has long dominated the city's high-end culinary scene.

The room graciously adds subtlety to the ultra-high end- culinary and liquid-driven amusements, and adds a bright of shining light to this formerly working-class neighborhood.

From the rap-centric lineup to the high-end L.A. culinary offerings, pop-up boutiques, mind-bending digital art installations and immersive brand experiences creating social-media-ready backdrops across the manicured grounds, after nearly two decades, the festival is built for share-worthy moments as much as it is musical diversity.

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.

Of the nine groups, five operated a single restaurant, two conducted R&D for restaurant groups, and two conducted R&D independently reflecting three distinct models of high-end, cutting-edge culinary work.

Probably the main enabling condition in this setting is that high-end, cutting-edge culinary groups and workers are part of a community of practice in which the norm is for aspirants' roles to be provisional and in which recruitment is almost universally managed through negotiation-dominant joining processes.