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Teacher Igor Sokur says Etobicoke college only one to offer courses for confectionary industry
Teacher Igor Sokur says Etobicoke college only one to offer courses for confectionary industry

Teacher Igor Sokur says Etobicoke college only one to offer courses for confectionary industry

Date6/28/1979
Names
(photographer)
FormatPicture
Notes
Original Toronto Star caption: Teacher Igor Sokur says Etobicoke college only one to offer courses for confectionary industry
Medium
Photographs
Language
ProvenanceFrom the Toronto Star Archives
CollectionToronto Star Photograph Archive
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Object NumberTSPA_0021312F
Chef Ignor Sokur
Chef Ignor Sokur
12/8/1979
Eating and singing go together, says chef Pasqualino Carpino, whose 30-minute, thrice-weekly program on cooking appears on one of Metro's cable televi(...)
Eating and singing go together, says chef Pasqualino Carpino, whose 30-minute, thrice-weekly program on cooking appears on one of Metro's cable televi(...)
5/1/1975
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
Oyster Sauce: Chef Manuel Medores of La Pentola restaurant offers of creamy mushroom that highlights the taste of veal and shrimps
Oyster Sauce: Chef Manuel Medores of La Pentola restaurant offers of creamy mushroom that highlights the taste of veal and shrimps
1/23/1989
Chef Joseph Vonlanthen puts finishing touches on Ham, The Constellation, like several other Metro hotels offers special brunch
Chef Joseph Vonlanthen puts finishing touches on Ham, The Constellation, like several other Metro hotels offers special brunch
4/9/1974
Dominic Zoffranieri: Delta Chelsea Inn's executive chef offers Star readers recipes that give new appeal to cheaper cuts such as stewing beef, wieners, sausages and pot roast
Dominic Zoffranieri: Delta Chelsea Inn's executive chef offers Star readers recipes that give new appeal to cheaper cuts such as stewing beef, wieners, sausages and pot roast
10/7/1983
Banquet maestros: From left, chen Hai Di, Xu Cal Long, Zhao Ren Liang, Frank Hsu and Zhang Zhen Zinf helped create a 14-course Chinese banquet
Banquet maestros: From left, chen Hai Di, Xu Cal Long, Zhao Ren Liang, Frank Hsu and Zhang Zhen Zinf helped create a 14-course Chinese banquet
9/14/1990
Warm pink lamb and well-dressed greens are the outstanding features of the main-course spring lamb salad devised by Beaujolais chef Bob Bermann. Addin(...)
Warm pink lamb and well-dressed greens are the outstanding features of the main-course spring lamb salad devised by Beaujolais chef Bob Bermann. Addin(...)
4/7/1986
Kai Juel Nielsen, chef at the Engineers Club, has started a new kind of cooking course
Kai Juel Nielsen, chef at the Engineers Club, has started a new kind of cooking course
10/23/1970
Mexican-style cook Kathy Sortwell went with her Mexican husband to Puebla in the '50s and had a three-month immersion course in Spanish and cooking. Now she even pours chills on her Big Macs
Mexican-style cook Kathy Sortwell went with her Mexican husband to Puebla in the '50s and had a three-month immersion course in Spanish and cooking. Now she even pours chills on her Big Macs
9/18/1979
Jean Troisgros lifts the salmon gently from the pan as he prepares his favorite recipe salmon with sorrel sauce, in The Star Kitchen. Jean says having(...)
Jean Troisgros lifts the salmon gently from the pan as he prepares his favorite recipe salmon with sorrel sauce, in The Star Kitchen. Jean says having(...)
8/4/1976
Chef Catherine Wise, left, says her favorite butter tarts come from mom Verna's recipe, Verna enjoys Catherine's roasted lamb
Chef Catherine Wise, left, says her favorite butter tarts come from mom Verna's recipe, Verna enjoys Catherine's roasted lamb
4/29/1992