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The Right Stuffing: Clockwise from top left, Wondifraw Beshir, chef at The Warehouse Grill, is hooked on tuna,
The Right Stuffing: Clockwise from top left, Wondifraw Beshir, chef at The Warehouse Grill, is hooked on tuna,

The Right Stuffing: Clockwise from top left, Wondifraw Beshir, chef at The Warehouse Grill, is hooked on tuna,

Date9/10/1991
Names
(photographer)
Alternate Title
  • The Right Stuffing: Clockwise from top left, Wondifraw Beshir, chef at The Warehouse Grill, is hooked on tuna,
  • The Right Stuffing: Clockwise from top left; Wondifraw Beshir; chef at The Warehouse Grill; is hooked on tuna;
FormatPicture
Notes
Original Toronto Star caption: The Right Stuffing: Clockwise from top left; Wondifraw Beshir; chef at The Warehouse Grill; is hooked on tuna;
Medium
Language
ProvenanceFrom the Toronto Star Archives
CollectionToronto Star Photograph Archive
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Call Number / Accession NumberTSPA_0021093F
Claudio Magris: Executive chef at both Panarello and Giannino, created a stuffing for Star readers with cornmeal, semolina, green onions, mushrooms and Parmesan
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The boss: Retiring chef Marcel Dider, top, gets a round of applause from five of his staff (above) Didier's first job at the hotel was as an apprentice in the pastry shop
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Bassen: What does a top chef nibble on at home?
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Top chef
Top chef
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Working together: Executive sous chef Snvano Kirisic (far right), who will take over from Didier in April, tastes sauce while Dominic Sousa is busy stirring
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Everyday bluefish becomes poisson extraordinaire in the hands of Toronto chefs, from left, Jerry Kokorian, Charley Tay and Jose Delgado
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