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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

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

Date8/29/1995
Names
(photographer)
FormatPicture
Notes
Original Toronto Star caption: 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.
Medium
Photographs
Language
ProvenanceFrom the Toronto Star Archives
CollectionToronto Star Photograph Archive
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Call Number / Accession NumberTSPA_0021073F
Elena Embrioni
Elena Embrioni
Beaty, Keith
9/23/1996
Growing concern: Chefs Jamie Kennedy, left, Keith Froggett and Allison Millar are part of group of chefs hoping to set up a permanent organic farmers' market
Growing concern: Chefs Jamie Kennedy, left, Keith Froggett and Allison Millar are part of group of chefs hoping to set up a permanent organic farmers' market
Faught, Ken
8/21/1989
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
Great Pickings: Joanne Yolles of Scaramouche, Michael Stadlander of Nekha, centre, and Michael Olson of Liberty toss a salad of wild and organic greens
Great Pickings: Joanne Yolles of Scaramouche, Michael Stadlander of Nekha, centre, and Michael Olson of Liberty toss a salad of wild and organic greens
Beaty, Keith
4/17/1990
Apprentice chefs on their way to Frankfurt to compete in the Olympics for Canada watch George Brown College Chef Willie Brand prepare fish. From left,(...)
Apprentice chefs on their way to Frankfurt to compete in the Olympics for Canada watch George Brown College Chef Willie Brand prepare fish. From left,(...)
Loek, Dick
10/27/1976
John Schmied, national president of the Canadian Federation of Chefs, looks over a special buffet display with Chef Fred Staheli of the Park Plaza. St(...)
John Schmied, national president of the Canadian Federation of Chefs, looks over a special buffet display with Chef Fred Staheli of the Park Plaza. St(...)
Geo, Mario
7/29/1968
Chefs - S
Chefs - S
Toronto Star (Firm)
n.d.
Everyday bluefish becomes poisson extraordinaire in the hands of Toronto chefs, from left, Jerry Kokorian, Charley Tay and Jose Delgado
Everyday bluefish becomes poisson extraordinaire in the hands of Toronto chefs, from left, Jerry Kokorian, Charley Tay and Jose Delgado
Olsen, Bob, 1931-2022
2/5/1981
Chef: Toronto is blessed with fine restaurants and even finer chefs, but one of the newest stirring pots and excitement around town is young Mark McEwan, executive chef at the Sutton Place Hotel
Chef: Toronto is blessed with fine restaurants and even finer chefs, but one of the newest stirring pots and excitement around town is young Mark McEwan, executive chef at the Sutton Place Hotel
Bull, Ron
1/19/1984
Georges Chauvet: Chefs' president joins the national team as its manager
Georges Chauvet: Chefs' president joins the national team as its manager
Innell, Reg, 1926-2018
1/21/1986
Chefs Jean Pierre Capelle, Andre Daguin and Dominique Toulousy, known as The Musketeers are in town to promote their in cuisine
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Toronto Star (Firm)
3/2/1983
Creative cooks: Four Seasons chefs, from left, Patrick Lin, Phillippe Egalon and Kerry Sear have come up with some bold new dishes, including veal with grapefruit and caviar
Creative cooks: Four Seasons chefs, from left, Patrick Lin, Phillippe Egalon and Kerry Sear have come up with some bold new dishes, including veal with grapefruit and caviar
Lautens, Richard
5/13/1990