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Chef's choice
Chef's choice

Chef's choice

Date2/13/1981
Names
(photographer)
FormatPicture
Notes
Original Toronto Star caption: Chef's choice: On the chef's night out; most Toronto chefs opt for the simple pleasures of Chinese food. Our models are Chef Henry Wong and Tasio Lepidas who were too busy to leave their posts at Wednesday's Child; Queen's Quay E.
Medium
Language
ProvenanceFrom the Toronto Star Archives
CollectionToronto Star Photograph Archive
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Object NumberTSPA_0021052F
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
8/21/1989
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
1/19/1984
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
King Edward crowns new chef, The king Edward Hotel officially changed chefs this week when Jean-Francois Casari (left) tossed in the toque to open a n(...)
King Edward crowns new chef, The king Edward Hotel officially changed chefs this week when Jean-Francois Casari (left) tossed in the toque to open a n(...)
8/27/1984
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(...)
7/29/1968
Lots of chefs
Lots of chefs
2/17/1987
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
2/5/1981
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
5/13/1990
Native Chefs: From left, Andrew George, bertha Skye, Arnold Olson, David Wolfman and Brian Sappier
Native Chefs: From left, Andrew George, bertha Skye, Arnold Olson, David Wolfman and Brian Sappier
6/5/1991
Culinary experience: Chefs who cooked up treats for Taste of the Nation included, from left, Hiro Yoshida, Susur Lee, Roberto Florindi and Steven Potovsky
Culinary experience: Chefs who cooked up treats for Taste of the Nation included, from left, Hiro Yoshida, Susur Lee, Roberto Florindi and Steven Potovsky
4/6/1993
Chefs - Misc and Groups
Chefs - Misc and Groups
10/27/1998
Chefs - Misc and Groups
Chefs - Misc and Groups
9/29/1994