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  • Subject: Cooking
Sheryl Brooks & Brad Long
Sheryl Brooks & Brad Long
1/20/1998
Michael Bonacini
Michael Bonacini
8/17/1994
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,(...)
10/27/1976
The sensitive touch
The sensitive touch
8/4/1981
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
8/29/1995
Classic Dish: Chef Jim Andreou makes a simple, buttery Sole Meuniere
Classic Dish: Chef Jim Andreou makes a simple, buttery Sole Meuniere
11/28/1988
Terry Kennedy
Terry Kennedy
6/15/1993
Delicious samples: H. H. Lau often asks patrons of his restaurants to sample dishes to test customer reaction to new recipes. If the recipes pass the grade, they make it to his menu
Delicious samples: H. H. Lau often asks patrons of his restaurants to sample dishes to test customer reaction to new recipes. If the recipes pass the grade, they make it to his menu
2/17/1987
Nells Kjeldsen: Four Seasons Hotel executive chef won award form Escoffier Society
Nells Kjeldsen: Four Seasons Hotel executive chef won award form Escoffier Society
4/6/1983
Rigby Kwok
Rigby Kwok
5/15/1997
10.29 U.S. chef Pierre Franey started cooking at 10. Now he starts frying potatoes
10.29 U.S. chef Pierre Franey started cooking at 10. Now he starts frying potatoes
4/20/1981
10.59 Voila! Pierre Franey's gourmet meal assembled on heated serving platters in 59 minutes
10.59 Voila! Pierre Franey's gourmet meal assembled on heated serving platters in 59 minutes
4/20/1981
10.56 Wine, cognac and beef broth is reducing as a sauce for hamburgers
10.56 Wine, cognac and beef broth is reducing as a sauce for hamburgers
4/20/1981
Pierre Franey
Pierre Franey
n.d.
10.39 Hamburgers have been coated with crushed peppercorns and hit skillet
10.39 Hamburgers have been coated with crushed peppercorns and hit skillet
4/20/1981
10.43 The asparagus - peeled ahead of time - is added to a skillet of boiling water
10.43 The asparagus - peeled ahead of time - is added to a skillet of boiling water
4/20/1981
Pastry chef Renee Foote, left, trades her recipe for Hazelnut Biscotti for a taste of vegetarian Eggplant Lasagna from her mother, Ruth
Pastry chef Renee Foote, left, trades her recipe for Hazelnut Biscotti for a taste of vegetarian Eggplant Lasagna from her mother, Ruth
5/1/1992
Carlos Hernandez Xango
Carlos Hernandez Xango
1/19/1996
Melanie Hulle
Melanie Hulle
10/9/1997
Frank Hsu
Frank Hsu
12/19/1994
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