Search Details

Word: kester (lookup in dictionary) (lookup stats)
Dates: during 2000-2009
Sort By: most recent first (reverse)


Usage:

...many of our cases are turning into glorified problem sets,” says Chair of the MBA Program W. Carl Kester in Galvin’s Harvard Magazine article. “They have a methodological line of attack and a single, preferred, right answer. They are exercises in applied analysis...

Author: By Lauren A.E. Schuker, CRIMSON STAFF WRITER | Title: Business School Strategy Snags Younger Stars | 11/6/2003 | See Source »

There are a lot of different factors Micheale Kester has to juggle when she invents your next scoop of ice cream. Right now she's not as concerned about flavor or texture--although those are important--as she is about architecture. Kester, a food technologist in the Burbank, Calif., labs of ice cream giant Baskin-Robbins, has been fooling around with an idea for a flavor she calls Cinnamon Bun, but first she has to make sure the stuff will hold together. If you're not careful with the size and number of your chips, nuts or bun bits--what...

Author: /time Magazine | Title: Inside the Food Labs | 10/6/2003 | See Source »

...Kester doesn't really have the luxury of guessing. Baskin-Robbins' trademark list of 31 flavors has expanded to almost 1,000 since the company was founded nearly 60 years ago. To keep that number growing, eight food technologists in the Burbank facility each come up with about 20 new flavor brainstorms a year; of all those, perhaps three or four make it to the big leagues. The shelves of canisters filled with Oreos, M&M's and other colorful inclusions that line the laboratory walls certainly keep the ideas flowing. So too does the dream of being the person...

Author: /time Magazine | Title: Inside the Food Labs | 10/6/2003 | See Source »

...course, play, as Kester is the first to admit, is only part of it. The food trade is a $500 billion industry in which uncounted new products jostle for space on overstocked shelves. Fully 25% of all meals are now consumed in restaurants, and of those eaten at home, two-thirds are either prepared entrees or restaurant takeout. With all that, Big Food has had to become Big Science. Companies that want to stay in the game can't afford to drift along with the same product line year after year until someone in R. and D. dreams up another...

Author: /time Magazine | Title: Inside the Food Labs | 10/6/2003 | See Source »

...Committee on Calendar Reform will include Provost Steven E. Hyman, Travelstead Professor of Architecture George P. Baird, Thomas Professor of Divinity Harvey G. Cox, Maier Professor of Political Economy Benjamin M. Freidman, Wolfson Professor of Jewish Studies Jay M. Harris, Industrial Bank of Japan Professor of Finance Walter C. Kester, Professor of Education Daniel Koretz, Lecturer on Public Health Practice Leonard J. Marcus, Professor of Law Harry S. Martin, Stanton Professor of the First Amendment Frederick Schauer and Adams University Professor Christoph J. Wolff...

Author: By Ebonie D. Hazle and Rebecca D. O’brien, CRIMSON STAFF WRITERSS | Title: Committee Could Reshape Academic Year | 9/26/2003 | See Source »

Previous | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | Next