Digital Archive

Chef Tony Roldan. Makes creamy crepes for brunch

Order Reproduction

Chef Tony Roldan. Makes creamy crepes for brunch

Date9/26/1975

Names

Combs, Erin (photographer)

Roland, Gilbert (subject)

Toronto Star (Firm) (publisher)

Format

Picture

Notes

Original Toronto Star caption: Chef Tony Roldan. Makes creamy crepes for brunch

Medium

Photographs

Language

ProvenanceFrom the Toronto Star Archives

CollectionToronto Star Photograph Archive

Usage Rights Copyright (Learn More)

Copyright HolderToronto Star (Firm)

Call Number / Accession NumberTSPA_0077090F

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Henry Capri, a Maitre D' at the Royal York was born in Italy and retains a love of the food of his native land. On Sundays he makes a special meal for this family. The sauce for crepes suzette he makes at hotel is famous around the world. Here he demonstrates the ease with which he makes it.

Henry Capri, a Maitre D' at the Royal York was born in Italy and retains a love of the food of his native land. On Sundays he makes a special meal for this family. The sauce for crepes suzette he makes at hotel is famous around the world. Here he demonstrates the ease with which he makes it.

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Development new recipes interests chef Tony Roldan

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Chef Roldan in action. Favorite recipes are given here

Chef Roldan in action. Favorite recipes are given here

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Chef Joseph Vonlanthen puts finishing touches on Ham, The Constellation, like several other Metro hotels offers special brunch

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