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  • Subject: Cooking
Henry Marcan
Henry Marcan
8/20/1993
J. Paul Maxwell
J. Paul Maxwell
12/1/1995
Eric Navs Sr & Jr Jockey yart
Eric Navs Sr & Jr Jockey yart
6/5/1995
The fudge party
The fudge party
1908
Full Plate: French chef-entrepreneur Roger Verge, in Toronto for a special promotion, holds a fricassee of lobster, left and zucchini blossom stuffed with truffles
Full Plate: French chef-entrepreneur Roger Verge, in Toronto for a special promotion, holds a fricassee of lobster, left and zucchini blossom stuffed with truffles
2/12/1990
Alan Voves of Alice Fozooli
Alan Voves of Alice Fozooli
10/11/1994
The most delicious soup that I have ever tasted was the pumpkin soup at the Sheraton Hotel on Queen St
The most delicious soup that I have ever tasted was the pumpkin soup at the Sheraton Hotel on Queen St
9/21/1987
High living
High living
11/21/1979
Looking good: Stephen Young, chef-owner of the cosy neighborhood-type 26-seat trattoria
Looking good: Stephen Young, chef-owner of the cosy neighborhood-type 26-seat trattoria
6/15/1989
Festival Fare: Native chef/caterer David Wolfman displays some of the traditional Indian dishes - bannock and corn - he will be cooking at the Earth Spirit Festival
Festival Fare: Native chef/caterer David Wolfman displays some of the traditional Indian dishes - bannock and corn - he will be cooking at the Earth Spirit Festival
6/21/1991
Fun but fattening
Fun but fattening
11/8/1979
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
3/9/1989
Chef Joseph Vonlanthen puts finishing touches on Ham, The Constellation, like several other Metro hotels offers special brunch
Chef Joseph Vonlanthen puts finishing touches on Ham, The Constellation, like several other Metro hotels offers special brunch
4/9/1974
Delicious handful: Cornelius Vreeker, ace pastry chef and operator of the Lakeview Pastry and Tearoom in Burlington, uses nothing but the freshest ingredients for his customers
Delicious handful: Cornelius Vreeker, ace pastry chef and operator of the Lakeview Pastry and Tearoom in Burlington, uses nothing but the freshest ingredients for his customers
8/27/1980
Passing Grades: John Tomassoni, a graduate student in Humber College's culinary arts program, won a gold medal in a cooking competition
Passing Grades: John Tomassoni, a graduate student in Humber College's culinary arts program, won a gold medal in a cooking competition
7/4/1991
Cooking is a family affair with Pierre Troisgros and his brother, Jean, who operate what has been called the perfect restaurant in Roanne, France. Vis(...)
Cooking is a family affair with Pierre Troisgros and his brother, Jean, who operate what has been called the perfect restaurant in Roanne, France. Vis(...)
8/4/1976
From Denmark
From Denmark
10/12/1988
Serving up: Bittner company chef Klaus Theyer carves a slice of beef for visitor Bonnie Meisel Cox to sample
Serving up: Bittner company chef Klaus Theyer carves a slice of beef for visitor Bonnie Meisel Cox to sample
5/21/1980
Terry Seed, executive chef of Stratford's Church Restaurant, researched typical Christmas recipes from the 1870s and updated the spices for 1982 palat(...)
Terry Seed, executive chef of Stratford's Church Restaurant, researched typical Christmas recipes from the 1870s and updated the spices for 1982 palat(...)
12/3/1982
Steve Song
Steve Song
10/10/1997
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