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Delicious handful: Cornelius Vreeker, ace pastry chef and operator of the Lakeview Pastry and Tearoom in Burlington, uses nothing but the freshest ingredients for his customers
Delicious handful: Cornelius Vreeker, ace pastry chef and operator of the Lakeview Pastry and Tearoom in Burlington, uses nothing but the freshest ingredients for his customers

Delicious handful: Cornelius Vreeker, ace pastry chef and operator of the Lakeview Pastry and Tearoom in Burlington, uses nothing but the freshest ingredients for his customers

Date8/27/1980
Names
(photographer)
Format
Notes
Original Toronto Star caption: Delicious handful: Cornelius Vreeker; ace pastry chef and operator of the Lakeview Pastry and Tearoom in Burlington; uses nothing but the freshest ingredients for his customers.
Medium
Language
ProvenanceFrom the Toronto Star Archives
CollectionToronto Star Photograph Archive
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Call Number / Accession NumberTSPA_0021343F
Pastry temptress: Pastry chef Daphna Rabinovitch, 25, has helped make the bakery counter one of the busiest and tastiest stops in the David Wood Food Shop on Yonge St
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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
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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
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Shi Ping Ma: Fon San's pastry chef with the dough that he turns into two miles of noodles, by hand
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Berried treasure: Lesia Kohut, Pastry chef at All the Best Fine Foods, laces her yummy pudding with cranberries
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Henri Feasson - Pastry Chef
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Deft touch of pastry chef Ernest Frehner gives a rich Christmas cake the royal treatment it deserves with marzipan (almond paste). The Windsor Arms Ho(...)
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Pastry chef Renee Foote, left, trades her recipe for Hazelnut Biscotti for a taste of vegetarian Eggplant Lasagna from her mother, Ruth
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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
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Selwyn Stoby: The pastry chef at the Four Seasons puts finishing touches to a fruit flan
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Delicious samples: H. H. Lau often asks patrons of his restaurants to sample dishes to test customer reaction to new recipes. If the recipes pass the grade, they make it to his menu
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Essex Park Hotel chef George Correia uses Barbados sauce for heat in his Red Snapper Nu Bajan
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