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Grand hotel
Grand hotel

Grand hotel

Date10/22/1979
Names
(photographer)
Format
Notes
Original Toronto Star caption: Grand hotel: A blend of 200 pounds of marzipan plus liberal amounts of patience are the key ingredients in executive pastry chef Heinz Ackermann's recipe for this work of culinary art standing in the lobby of the Royal York. I like to see how far I can go with my skills; he says.
Medium
Language
ProvenanceFrom the Toronto Star Archives
CollectionToronto Star Photograph Archive
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Call Number / Accession NumberTSPA_0021078F
Pierre Pedeches: Chef at Montreal's Grand Hotel was captain of Quebec team in 1980
Pierre Pedeches: Chef at Montreal's Grand Hotel was captain of Quebec team in 1980
1/21/1986
Gunter Gugelmeier The Westbury, Grand Marnier Souffle'
Gunter Gugelmeier The Westbury, Grand Marnier Souffle'
8/15/1990
Expecting 1,500 guests for dinner at the Royal York Hotel tomorrow, executive chef Marcel Didier puts finishing touches on a whole, poached salmon for(...)
Expecting 1,500 guests for dinner at the Royal York Hotel tomorrow, executive chef Marcel Didier puts finishing touches on a whole, poached salmon for(...)
12/23/1974
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
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
2/21/1980
Essex Park Hotel chef George Correia uses Barbados sauce for heat in his Red Snapper Nu Bajan
Essex Park Hotel chef George Correia uses Barbados sauce for heat in his Red Snapper Nu Bajan
7/29/1988
Sweet 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 cakes
Sweet 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 cakes
7/16/1996
Patrick Alleguede, executive chef at the Plaza II Hotel, gives fruit a french flavor
Patrick Alleguede, executive chef at the Plaza II Hotel, gives fruit a french flavor
7/21/1983
No trifle: Niels Kjeldsen, executive chef at the Four Seasons Hotel, will display the $360 (wholesale, $750 retail) French truffle until January
No trifle: Niels Kjeldsen, executive chef at the Four Seasons Hotel, will display the $360 (wholesale, $750 retail) French truffle until January
10/27/1982
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
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
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
Sweet it is to be a pastry chef when you enjoy your work as much as David Miller of London's Park Tower Hotel does
Sweet it is to be a pastry chef when you enjoy your work as much as David Miller of London's Park Tower Hotel does
1/13/1975