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  • Subject: Chefs
Expecting 1,500 guests for dinner at the Royal York Hotel tomorrow, executive chef Marcel Didier puts finishing touches on a whole, poached salmon for(...)
Expecting 1,500 guests for dinner at the Royal York Hotel tomorrow, executive chef Marcel Didier puts finishing touches on a whole, poached salmon for(...)
Griffin, Doug
12/23/1974
Nettie Cronish
Nettie Cronish
Toronto Star (Firm)
9/26/1996
Fresh Taste
Fresh Taste
Stawicki, Andrew
3/13/1989
Gilberto Smith serves sea food to Mrs. Lillian Borgas, The Cuban chef brought tasty recipes to Toronto
Gilberto Smith serves sea food to Mrs. Lillian Borgas, The Cuban chef brought tasty recipes to Toronto
Barkley, Harold
8/31/1971
Bassen: What does a top chef nibble on at home?
Bassen: What does a top chef nibble on at home?
Olsen, Bob, 1931-2022
1/5/1981
Nells Kjeldsen: Four Seasons Hotel executive chef won award form Escoffier Society
Nells Kjeldsen: Four Seasons Hotel executive chef won award form Escoffier Society
Loek, Dick
4/6/1983
Proud Winner: Fred Kolar shows off the gold medal he won at the World Culinary Olympics in Frankfurt
Proud Winner: Fred Kolar shows off the gold medal he won at the World Culinary Olympics in Frankfurt
Stuparyk, Michael
10/31/1988
Creative Cuisine: Mike Davies, chef at The Keystone Alley Cafe, shows off medallions of veal with squid linguine, gravad lox, and bittersweet chocolate flan
Creative Cuisine: Mike Davies, chef at The Keystone Alley Cafe, shows off medallions of veal with squid linguine, gravad lox, and bittersweet chocolate flan
Faught, Ken
8/9/1989
Culinary experience: Chefs who cooked up treats for Taste of the Nation included, from left, Hiro Yoshida, Susur Lee, Roberto Florindi and Steven Potovsky
Culinary experience: Chefs who cooked up treats for Taste of the Nation included, from left, Hiro Yoshida, Susur Lee, Roberto Florindi and Steven Potovsky
Beaty, Keith
4/6/1993
No trifle: Niels Kjeldsen, executive chef at the Four Seasons Hotel, will display the $360 (wholesale, $750 retail) French truffle until January
No trifle: Niels Kjeldsen, executive chef at the Four Seasons Hotel, will display the $360 (wholesale, $750 retail) French truffle until January
Combs, Erin
10/27/1982
From Left Ruth Tal, Shing Tong & Jolly Bader
From Left Ruth Tal, Shing Tong & Jolly Bader
Lautens, Richard
8/12/1994
Sinfully sweet: Because they're produced in the Metro area, chocolatier Jean Yves Vendeville's Easter novelties need no preservatives to extend their shelf life
Sinfully sweet: Because they're produced in the Metro area, chocolatier Jean Yves Vendeville's Easter novelties need no preservatives to extend their shelf life
Stawicki, Andrew
3/9/1989
Chef Patrick Laurent
Chef Patrick Laurent
Bull, Ron
5/25/1979
Country fare: Chefs Brad Long, left, of 360 Revolving Restaurant, Southern Accent's Elena Embrioni and John Baby of Cafe' La Gaffe whip up organic delights this weekend
Country fare: Chefs Brad Long, left, of 360 Revolving Restaurant, Southern Accent's Elena Embrioni and John Baby of Cafe' La Gaffe whip up organic delights this weekend
Loek, Dick
8/29/1995
Eating and singing go together, says chef Pasqualino Carpino, whose 30-minute, thrice-weekly program on cooking appears on one of Metro's cable televi(...)
Eating and singing go together, says chef Pasqualino Carpino, whose 30-minute, thrice-weekly program on cooking appears on one of Metro's cable televi(...)
Bull, Ron
5/1/1975
Chefs - S
Chefs - S
Griffin, Doug
n.d.
Chef Christopher Murphy serves up Irish recipes for St
Chef Christopher Murphy serves up Irish recipes for St
Bull, Ron
3/9/1988
Gary Hoyer
Gary Hoyer
Power, Peter
8/24/1994
Andre Walker
Andre Walker
Beaty, Keith
6/13/1996
Kai Juel Nielsen, chef at the Engineers Club, has started a new kind of cooking course
Kai Juel Nielsen, chef at the Engineers Club, has started a new kind of cooking course
Geo, Mario
10/23/1970
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