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Word: alessandra (lookup in dictionary) (lookup stats)
Dates: during 2000-2009
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Usage:

...Stanley, Alessandra • public humiliation of - "a television critic with a history of errors [who] wrote hastily and failed to double-check her work" - by New York Times ombudsman aghast at the number of errors in Cronkite appraisal dashed...

Author: /time Magazine | Title: This Preposterous Week! Paul Slansky's News Index | 8/7/2009 | See Source »

...modeling bookings began taking off the summer before senior year, when she was slotted for a photoshoot for V magazine alongside some of the top models at Elite New York, including Alessandra Ambrosio and Coco Rocha...

Author: By Manning Ding and Jessie J. Jiang, CRIMSON STAFF WRITERSS | Title: Harvard Models Work Runways, Classrooms | 5/15/2009 | See Source »

...climactic show, which everyone seems to know is his last, his admirers shed tears as they congratulate him. Karl Lagerfeld, another king designer-dinosaur, tells Valentino, "Compared to this, the rest of us are making rags." Shortly after the show, Permira announces that the 35-year-old Alessandra Facchinetti will be the new couturier for the house of Valentino...

Author: /time Magazine | Title: Ode to a Fashion Legend, Valentino: The Last Emperor | 3/18/2009 | See Source »

Victoria’s Secret’s top model Alessandra Ambrosio doesn’t need a Harvard degree to rock our 17th-century insignia. For the fall of 2008, Harvard participated in Victoria’s Secret “Pink” limited edition collegiate line, requiring the Harvard trademark office to allow the panty company permission to use the Ivory Tower logos on a limited amount of goods. Harvard allows pretty much anything from glassware to backpacks to be licensed, but obtaining rights to the trademark is not easy. In order to acquire trademark licenses, companies...

Author: By Stephanie M. Woo, CONTRIBUTING WRITER | Title: Harvard Explained: How to Get Veritas on Your Ass | 10/29/2008 | See Source »

...night for the dinner shift. After a brief tour of the kitchen, he introduced me to the other cooks in the kitchen. There was one person on each station—antipasti, primi, secondi, and dolci—and I was to shadow the chef’s girlfriend Alessandra on sweets. Working 14 hours a day, six days a week, in a kitchen that spoke exclusively Italian, I started to question why I ever thought this apprenticeship had been a good idea. And when Alessandra switched to reception on the third night, leaving me solely responsible for the desserts...

Author: By Rebecca A. Cooper, CONTRIBUTING WRITER | Title: Learning to Make Food—Italian Style | 9/18/2008 | See Source »

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