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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

No trifle: Niels Kjeldsen, executive chef at the Four Seasons Hotel, will display the $360 (wholesale, $750 retail) French truffle until January

Date10/27/1982
Names
(photographer)
Format
Notes
Original Toronto Star caption: No trifle: Niels Kjeldsen; executive chef at the Four Seasons Hotel; will display the $360 (wholesale; $750 retail) French truffle until January.
Medium
Language
ProvenanceFrom the Toronto Star Archives
CollectionToronto Star Photograph Archive
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Call Number / Accession NumberTSPA_0021212F
A tea first: Ninth-generation heir to the Twining tea dynasty, Sam Twining is served one of the elaborate courses containing tea by Niels Kjeldsen, executive chef of the Four Seasons hotel, at Truffles
A tea first: Ninth-generation heir to the Twining tea dynasty, Sam Twining is served one of the elaborate courses containing tea by Niels Kjeldsen, executive chef of the Four Seasons hotel, at Truffles
3/24/1981
Sutton Place executive chef Niels Kjeldsen doles out the decaf to coffee aficionados Lino Almeida, Ruth Phelan, Hector Vergara and Michael Bonacini. Their verdict: There isn't much difference
Sutton Place executive chef Niels Kjeldsen doles out the decaf to coffee aficionados Lino Almeida, Ruth Phelan, Hector Vergara and Michael Bonacini. Their verdict: There isn't much difference
4/20/1990
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
Neils Kjeldsen: Executive chef of the Four Seasons Yorkville will take part in the World Cup
Neils Kjeldsen: Executive chef of the Four Seasons Yorkville will take part in the World Cup
1/21/1986
Our Judges: From top, Dinah Koo, Tony Aspler, Jacques Marie and Niels Kjeldsen rated coffees
Our Judges: From top, Dinah Koo, Tony Aspler, Jacques Marie and Niels Kjeldsen rated coffees
11/3/1989
The 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 Murikami
The 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 Murikami
9/22/1988
Chief Chef: Susan Weaver, executive chef at Yorkville's Four Seasons Hotel, credits years of training in the school of hard knocks for her success
Chief Chef: Susan Weaver, executive chef at Yorkville's Four Seasons Hotel, credits years of training in the school of hard knocks for her success
5/8/1992
Full Plate: French chef-entrepreneur Roger Verge, in Toronto for a special promotion, holds a fricassee of lobster, left and zucchini blossom stuffed with truffles
Full Plate: French chef-entrepreneur Roger Verge, in Toronto for a special promotion, holds a fricassee of lobster, left and zucchini blossom stuffed with truffles
2/12/1990
Selwyn Stoby: The pastry chef at the Four Seasons puts finishing touches to a fruit flan
Selwyn Stoby: The pastry chef at the Four Seasons puts finishing touches to a fruit flan
10/15/1988
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
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
Patrick Lin Truffle's Chef
Patrick Lin Truffle's Chef
10/7/1998