361src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1928939/fullChild, Julia11/6/1996Child, JuliaTSPA_0037938F7605723248888src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1928941/fullApril Food Day4/2/1991Child, JuliaTSPA_0037939F7605724248889src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1928943/fullFans: Right, during Child's first public appearance in Toronto, about 350 people had cookbooks autographed by the author herself4/2/1991Child, JuliaTSPA_0037940F7605725248890src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1928945/fullBy the Book4/2/1991Child, JuliaTSPA_0037941F7605726248891src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1928949/fullNo fear of food4/1/1991Child, JuliaTSPA_0037942F7605727248892src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1928951/fullApril Food Day5/2/1991Child, JuliaTSPA_0037943F7605728248893src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1928953/fullBy the Book4/2/1991Child, JuliaTSPA_0037944F7605729248894src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1928955/fullChild's Portion. Mely Jumawang Jumarang, right, serves Far Eastern appetizers to Julia Child yesterday to mark the celebrity cook's Star-sponsored vis(...)3/31/1991Child, JuliaTSPA_0037945F7605730248895src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1928957/fullGalaxy of Cooks4/1/1991Child, JuliaTSPA_0037946F7605731248896src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1998918/fullNow he's cooking12/5/1989Faught, KenTSPA_0059448F7637348281242src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1998930/fullAt home: From left, Catherine Wise, Susur Lee and Jamie Kennedy3/28/1989Kennedy, JamieTSPA_0059449F7637353281247src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1998932/fullJamie Kennedy and Chicken Breast With Roast Sweet Potatoes And Corn Sauce9/28/1989Kennedy, JamieTSPA_0059450F7637354281248src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1998920/fullJamie Kennedy7/20/1998Kennedy, JamieTSPA_0059451F7637349281243src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1998924/fullJamie Kennedy7/20/1998Kennedy, JamieTSPA_0059452F7637350281244src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1998926/fullJamie Kennedy7/20/1998Kennedy, JamieTSPA_0059453F7637351281245src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1998928/fullJamie Kennedy9/20/1996Kennedy, JamieTSPA_0059454F7637352281246src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840642/fullMicke Nelson-Turner, Kim Cassar, Noel Higging, Daniel Beauregard, Antonia Young7/7/1993Stawicki, AndrewTSPA_0021030F7562204205081src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840644/fullToast of town4/19/1989McConnell, ColinTSPA_0021031F7562205205082src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840646/fullRoberto and Lucia Martella12/19/1992Lautens, RichardTSPA_0021032F7562206205083src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840650/fullLunch bunch3/27/1991Stawicki, AndrewTSPA_0021034F7562208205085src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840652/fullEveryday bluefish becomes poisson extraordinaire in the hands of Toronto chefs, from left, Jerry Kokorian, Charley Tay and Jose Delgado2/5/1981Olsen, Bob, 1931-2022TSPA_0021035F7562209205086src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840654/fullBanquet maestros: From left, chen Hai Di, Xu Cal Long, Zhao Ren Liang, Frank Hsu and Zhang Zhen Zinf helped create a 14-course Chinese banquet9/14/1990Gower, PattiTSPA_0021036F7562210205087src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840656/fullCreative 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 caviar5/13/1990Lautens, RichardTSPA_0021037F7562211205088src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840658/fullNita Hansoti (left), Anil Sethi and Achla Karla8/6/1997Goode, JeffTSPA_0021038F7562212205089src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840660/fullThe Canadian team at the World Culinary Olympics consists of, from right to left, Georges Chauvet, Hans-Ulrich Herzig, Pierre Pedeches, Joel Gaillot, Niels Kjeldsen and Tony Murikami9/22/1988Faught, KenTSPA_0021039F7562213205090src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840662/fullSesame supporters3/15/1991Gower, PattiTSPA_0021040F7562214205091src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840664/fullNative Chefs: From left, Andrew George, bertha Skye, Arnold Olson, David Wolfman and Brian Sappier6/5/1991Lautens, RichardTSPA_0021041F7562215205092src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840666/fullGolden winners10/3/1984Darrell, DickTSPA_0021042F7562216205093src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840668/fullGreat Pickings: Joanne Yolles of Scaramouche, Michael Stadlander of Nekha, centre, and Michael Olson of Liberty toss a salad of wild and organic greens4/17/1990Beaty, KeithTSPA_0021043F7562217205094src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840670/fullMetro is becoming a mecca for food lovers to rival New York and Lyons11/25/1987Bull, RonTSPA_0021044F7562218205095src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840672/fullEdible eagle3/8/1988Irish, PaulTSPA_0021045F7562219205096src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840674/fullHey, good cookin'5/16/1995Calleja, FrankTSPA_0021046F7562220205097src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840676/fullTasty preview8/25/1989Lennon, FrankTSPA_0021047F7562221205098src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840678/fullEscoffies Society Gala dinner5/13/1991Toronto Star (Firm)TSPA_0021048F7562222205099src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840680/fullGood Cause: From left, Dinah Koo, Jamie Kennedy, Simon Kattar and Allison Cumming are among top cooks and caterers providing a meal to help AIDS research10/23/1989Stawicki, AndrewTSPA_0021049F7562223205100src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840682/fullMovable feast8/26/1992Lautens, RichardTSPA_0021050F7562224205101src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840684/fullGrowing concern: Chefs Jamie Kennedy, left, Keith Froggett and Allison Millar are part of group of chefs hoping to set up a permanent organic farmers' market8/21/1989Faught, KenTSPA_0021051F7562225205102src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840686/fullChef's choice2/13/1981Bull, RonTSPA_0021052F7562226205103src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840688/fullShowing off: Church chef Terry Seed (left) and Rundels chef Neil Baxter with hams on their Baxter with hams on their platters - symbolizing some of the action in the Festival Theatre behind?6/5/1982Combs, ErinTSPA_0021053F7562227205104src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840690/fullVancouver bound7/6/1987Griffin, DougTSPA_0021054F7562228205105src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840692/fullOriental approach8/14/1987Lautens, RichardTSPA_0021055F7562229205106src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840694/fullCulinary experience: Chefs who cooked up treats for Taste of the Nation included, from left, Hiro Yoshida, Susur Lee, Roberto Florindi and Steven Potovsky4/6/1993Beaty, KeithTSPA_0021056F7562230205107src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840696/fullFirst night feast, First Night celebration is a New Year's Eve fest that promises to be a feast12/22/1992Power, PeterTSPA_0021057F7562231205108src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840698/fullFest quests5/25/1993Stawicki, AndrewTSPA_0021058F7562232205109src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840700/fullFeast of fields9/8/1993Bull, RonTSPA_0021059F7562233205110src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840702/fullIn good hands7/8/1980Olsen, Bob, 1931-2022TSPA_0021060F7562234205111src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840704/fullKosher creations4/22/1998Beaty, KeithTSPA_0021061F7562235205112src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840706/fullChefs - Misc and Groups10/27/1998Beaty, KeithTSPA_0021062F7562236205113src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840708/fullTrans-Canada cuisine6/10/1998Beaty, KeithTSPA_0021063F7562237205114src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840710/fullFrom Left Ruth Tal, Shing Tong & Jolly Bader8/12/1994Lautens, RichardTSPA_0021064F7562238205115src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840712/fullAmazing graze8/28/1997Bull, RonTSPA_0021065F7562239205116src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840714/fullMeat-free lifestyles1/29/1997Stawicki, AndrewTSPA_0021066F7562240205117src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840716/fulll-r Ingrid von Cube Susan Lee & Martin Kouprie5/26/1997Beaty, KeithTSPA_0021067F7562241205118src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840720/fullChefs - Misc and Groups9/29/1994Beaty, KeithTSPA_0021069F7562243205120src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840722/fullFrom Left - Philip Che, Ruedi Blattler, Yiu Hung Chiu Chinese Cooking1/27/1994Gower, PattiTSPA_0021070F7562244205121src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840724/fullHats off to these chefs8/23/1995Stawicki, AndrewTSPA_0021071F7562245205122src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840726/fullPeter Li Pietro Saullo7/26/1996Russell, SteveTSPA_0021072F7562246205123src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840728/fullCountry 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 weekend8/29/1995Loek, DickTSPA_0021073F7562247205124src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840730/fullSweet victory: Hotel pastry chefs, from left, Sunil Seneviratne of Royal York, Nicolette Thomas of The Sutton Place and Wai-Man chan of Delta Chelsea Inn decorated Hotelympiad cakes7/16/1996Bull, RonTSPA_0021074F7562248205125src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840732/fullVitterio galloro, Kumar Pannuthurai2/16/1999Toronto Star (Firm)TSPA_0021075F7562249205126src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840734/fullBirthday bash: George Brown School of Hospitality staff and students, clockwise from back left, Roger Maurer, Stephen Langley, Alan Caldwell and Avalon King with venison entree for Escoffier dinner10/31/1996Mahler, JohnTSPA_0021076F7562250205127src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840736/fullService: 578,000 openings11/20/1978Bezant, GrahamTSPA_0021077F7562251205128src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840738/fullGrand hotel10/22/1979Cooper, DavidTSPA_0021078F7562252205129src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840740/fullChef Deborah butterfield, She progress food right in client's home8/10/1972Geo, MarioTSPA_0021079F7562253205130src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840742/fullApprentice chefs on their way to Frankfurt to compete in the Olympics for Canada watch George Brown College Chef Willie Brand prepare fish. From left,(...)10/27/1976Loek, DickTSPA_0021080F7562254205131src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840744/fullThe sensitive touch8/4/1981Loek, DickTSPA_0021081F7562255205132src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840746/fullFernand Boulanger, Chef, Family tradition12/20/1977Combs, ErinTSPA_0021082F7562256205133src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840748/fullChef Paul Bocuse, centre, swiftly works his culinary magie in The Star test kitcher day, as Chef Marcel Didier, of the Royal Y and Chef Francis Vanden(...)9/30/1975Combs, ErinTSPA_0021083F7562257205134src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840750/fullSimone Beck, (right), the authority on French cooking who is in Toronto this week9/20/1976McConnell, ColinTSPA_0021084F7562258205135src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840752/fullSecond-Rising Souffle with tarragon cream sauce is inspected by Simone Back after it's been reheated9/21/1976Bull, RonTSPA_0021085F7562259205136src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840754/fullWilly Brand7/19/1995Power, PeterTSPA_0021086F7562260205137src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840756/fullChristopher Boland, co-owner of Trapper's restaurant on Yonge St5/4/1987Russell, JimTSPA_0021087F7562261205138src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840758/fullBe pre-prepared12/18/1979Combs, ErinTSPA_0021088F7562262205139src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840760/fullChef Werner Bassen4/27/1979Innell, Reg, 1926-2018TSPA_0021089F7562263205140src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840762/fullPatrick Alleguede, executive chef at the Plaza II Hotel, gives fruit a french flavor7/21/1983Combs, ErinTSPA_0021090F7562264205141src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840764/fullBob Bermann of The Avocado Club Bean Burritos2/28/1991Stawicki, AndrewTSPA_0021091F7562265205142src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840766/fullAristedes of Ouzeri Hummus2/28/1991Stawicki, AndrewTSPA_0021092F7562266205143src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840768/fullThe Right Stuffing: Clockwise from top left, Wondifraw Beshir, chef at The Warehouse Grill, is hooked on tuna,9/10/1991Toronto Star (Firm)TSPA_0021093F7562267205144src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840770/fullClassic Dish: Chef Jim Andreou makes a simple, buttery Sole Meuniere11/28/1988Loek, DickTSPA_0021094F7562268205145src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840772/fullCreating a stir12/1/1986Lennon, FrankTSPA_0021095F7562269205146src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840774/fullNo Matter, what the field, there are probably openings1/6/1986Bull, RonTSPA_0021096F7562270205147src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840776/fullHere's how9/10/1987Nethercott, DianaTSPA_0021097F7562271205148src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840778/fullMichael Bonacini1/6/1986Bull, RonTSPA_0021098F7562272205149src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840780/full'I won!' : Mahmoud Abobaker of Egypt gives compatriot Ashraf Mohamed Ohmed a bearhug after winning a gold medal at the Taste of Canada competition for student chefs5/1/1985Bull, RonTSPA_0021099F7562273205150src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840782/fullTrappers Restaurant8/29/1988Dunlop, AlTSPA_0021100F7562274205151src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840784/fullHead Cook: Peter Autzen prepares dinner for 850 at Salvation Army's Harbor Light centre12/25/1979Bezant, GrahamTSPA_0021101F7562275205152src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840786/fullClaude Bouillet, Cleared out the kitchen4/13/1978Lennon, FrankTSPA_0021102F7562276205153src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840788/fullThe combination of eggplant, cheese and mint in chef Roman Trutiak's salad at Joe Allen's is not just eye-catching4/3/1986McConnell, ColinTSPA_0021103F7562277205154src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840790/fullWarm pink lamb and well-dressed greens are the outstanding features of the main-course spring lamb salad devised by Beaujolais chef Bob Bermann. Addin(...)4/7/1986McConnell, ColinTSPA_0021104F7562278205155src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840792/fullFenton's chef Werner Bassen: 'I wanted to go to art school'7/20/1979Darrell, DickTSPA_0021105F7562279205156src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840794/fullBassen: What does a top chef nibble on at home?1/5/1981Olsen, Bob, 1931-2022TSPA_0021106F7562280205157src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840796/fullA week, of cooking lessons in France from Simone Beck was Elie Cass' birthday present to his wife, Devy7/30/1976Darrell, DickTSPA_0021107F7562281205158src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840798/fullMelva Buell6/1/1994Toronto Star (Firm)TSPA_0021108F7562282205159src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840800/fullSheryl Brooks & Brad Long1/20/1998Loek, DickTSPA_0021109F7562283205160src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840802/fullClaude Bouillet8/3/1994Toronto Star (Firm)TSPA_0021110F7562284205161src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840804/fullJennifer Andreoli4/23/1996Mahler, JohnTSPA_0021111F7562285205162src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840806/fullSam Azar3/24/1997Dexter, BrianTSPA_0021112F7562286205163src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840808/fullDaniel Bresca3/6/1997Dexter, BrianTSPA_0021113F7562287205164src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840810/fullMichael Bonacini8/17/1994Loek, DickTSPA_0021114F7562288205165src: https://digitalarchive.tpl.ca/internal/media/dispatcher/1840812/fullJoe Brancatella4/6/1998Toronto Star (Firm)TSPA_0021115F7562289205166