Word: high-end
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...here because he's been hailed as the father of "molecular gastronomy" (a term that does not appeal to him), having invented the technique of reducing foods to their essence, and then transforming the form in which they're presented - flavored foams and the like - techniques now common in high-end restaurants everywhere. Still, if Adria is accustomed to the adulation of foodies, he stood staring, arms akimbo, in happy disbelief at the hall packed with science students. (Read TIME's Top 10 food trends...
Brace yourself. Recently booted M.B.A.s are already out there flooding the market with applications. Heidrick & Struggles, a Chicago-based executive-recruiting firm, is receiving 50% more unsolicited contacts from those seeking high-end jobs than in previous years, says Jory Marino, who heads the firm's North American office. And in case it's not painfully obvious, says Mickey Matthews, who directs North American operations for Stanton Chase International, a global executive-search firm based in Dallas, "the supply-demand imbalance certainly favors employers...
...flexible. Some investment bankers are switching into financial planning or selling insurance. "When those looking for high-end jobs are struggling, they become amazingly tolerant," says Douglas Klein, president of Sirota Survey Intelligence, a New York City--based research firm. "They'll take work for which they're underpaid and overqualified." For some, that flexibility means a willingness to accept a transitional position below the salary they're accustomed to--what's often called a survival or fallback job. Legendary investor Warren Buffett has said he would never take a job he wouldn't want to keep. And he stayed...
This doesn't mean Muji isn't aiming for bigger profits; the team also creates high-end furniture. But Yasui doesn't see it as a contradiction with the Muji brand. "We think of what we want and why it doesn't exist. That's where we begin...
...alginic acid and calcic to create the spherification of tiny caviar-like balls. The use of scientific techniques—often referred to as molecular gastronomy or molecular cooking—has formed a basis for the cuisine Adrià serves at elBulli. “In Spain, in high-end cuisine, this is starting to be normal,” he said with the aid of a translator. “It is a new language, and people understand it or they don’t.” Roberto G. Kolter, a professor of microbiology and molecular genetics...