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Chefs Jean Pierre Capelle, Andre Daguin and Dominique Toulousy, known as The Musketeers are in town to promote their in cuisine
Chefs Jean Pierre Capelle, Andre Daguin and Dominique Toulousy, known as The Musketeers are in town to promote their in cuisine

Chefs Jean Pierre Capelle, Andre Daguin and Dominique Toulousy, known as The Musketeers are in town to promote their in cuisine

Date3/2/1983
Names
(photographer)
Format
Notes
Original Toronto Star caption: Chefs Jean Pierre Capelle; Andre Daguin and Dominique Toulousy; known as The Musketeers are in town to promote their in cuisine.
Medium
Language
ProvenanceFrom the Toronto Star Archives
CollectionToronto Star Photograph Archive
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Call Number / Accession NumberTSPA_0021133F
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
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
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
Creative Cuisine: Mike Davies, chef at The Keystone Alley Cafe, shows off medallions of veal with squid linguine, gravad lox, and bittersweet chocolate flan
Creative Cuisine: Mike Davies, chef at The Keystone Alley Cafe, shows off medallions of veal with squid linguine, gravad lox, and bittersweet chocolate flan
8/9/1989
Keep it simple: Chef Kyle Mohr of the Elmwood Dining Room offers cuisine fraiche, such as chicken breast stuffed with spinach, dried tomatoes, topped with kiwi-rum sauce
Keep it simple: Chef Kyle Mohr of the Elmwood Dining Room offers cuisine fraiche, such as chicken breast stuffed with spinach, dried tomatoes, topped with kiwi-rum sauce
12/20/1985
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
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
Chefs - C - E
Chefs - C - E
8/4/1979
Our Man Mosimann: Metro chefs, above from left, Marc Thuet, Albert Schnell and Michael Bonacini, are big fans of famous colleague Anton Mosimann, left
Our Man Mosimann: Metro chefs, above from left, Marc Thuet, Albert Schnell and Michael Bonacini, are big fans of famous colleague Anton Mosimann, left
7/15/1996
Chefs - Misc and Groups
Chefs - Misc and Groups
9/29/1994
Hats off to these chefs
Hats off to these chefs
8/23/1995
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