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We Challenged four metro chefs to work culinary wonders with a familiar blu and yellow box of Kraft Dinner, also known as macaroni au fromage. We'll c(...)
We Challenged four metro chefs to work culinary wonders with a familiar blu and yellow box of Kraft Dinner, also known as macaroni au fromage. We'll c(...)

We Challenged four metro chefs to work culinary wonders with a familiar blu and yellow box of Kraft Dinner, also known as macaroni au fromage. We'll c(...)

Date10/15/1980
Names
Format
Notes
Original Toronto Star caption: We Challenged four metro chefs to work culinary wonders with a familiar blu and yellow box of Kraft Dinner; also known as macaroni au fromage. We'll chanllenge other chefs with other everyday products from time to time.
Subject
Medium
Language
ProvenanceFrom the Toronto Star Archives
CollectionToronto Star Photograph Archive
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Call Number / Accession NumberTSPA_0007611F
Three Metro chefs put their talents to work trnasforming that old, cheap, reliable macaroni and cheese dinner into taste sensations
Three Metro chefs put their talents to work trnasforming that old, cheap, reliable macaroni and cheese dinner into taste sensations
1/18/1988
Culinary experience: Chefs who cooked up treats for Taste of the Nation included, from left, Hiro Yoshida, Susur Lee, Roberto Florindi and Steven Potovsky
Culinary experience: Chefs who cooked up treats for Taste of the Nation included, from left, Hiro Yoshida, Susur Lee, Roberto Florindi and Steven Potovsky
4/6/1993
Students initiate R.C.A.F. chefs into culinary art. Women are already teaching R.C.A.F. the fine art of turning out tasty food in the Macdonald instit(...)
Students initiate R.C.A.F. chefs into culinary art. Women are already teaching R.C.A.F. the fine art of turning out tasty food in the Macdonald instit(...)
3/3/1941
Chef Paul Bocuse, centre, swiftly works his culinary magie in The Star test kitcher day, as Chef Marcel Didier, of the Royal Y and Chef Francis Vanden(...)
Chef Paul Bocuse, centre, swiftly works his culinary magie in The Star test kitcher day, as Chef Marcel Didier, of the Royal Y and Chef Francis Vanden(...)
9/30/1975
Executive chef George McNeill checks with sous-chefs as they prepare 500 appetizers for a dinner banquet
Executive chef George McNeill checks with sous-chefs as they prepare 500 appetizers for a dinner banquet
5/18/1990
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
3/2/1983
The wonders of the human body : being a familiar introduction to a knowledge of its anatomy and physiology : for the use of students, and young persons of both sexes
The wonders of the human body : being a familiar introduction to a knowledge of its anatomy and physiology : for the use of students, and young persons of both sexes
1810
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
Bartley Higgins wonders how we can criticize the U.S. for its treatment of blacks, while towns such as Armstrong exist in our own backyard
Bartley Higgins wonders how we can criticize the U.S. for its treatment of blacks, while towns such as Armstrong exist in our own backyard
7/9/1970
Chefs - C - E
Chefs - C - E
8/4/1979
Well done! Volunteers helping to sort and box food at a Pacific Ave
Well done! Volunteers helping to sort and box food at a Pacific Ave
4/20/1987
The British youth's instructor, or, A new and easy guide to practical arithmetic : wherein the rudiments of common arithmetic, vulgar and decimal fractions, the extraction and use of the square and cube roots, &c. are so easily treated of, and so plainly demonstrated, that any person may, of himself (in a short time) become acquainted with every thing necessary to the knowledge of business : to which is added a postcript for the use of country youths in particular, shewing how to measure any regular piece of timber, tyling, thatching, brick-work, or piece of land, as also how to gauge any cistern, piece of malt, or common cooler, tub, &c. : the whole designed for such as have hitherto neglected or have not had opportunity of being acquainted with figures and attempted in natural and familiar dialogues in order to render the work more easy
The British youth's instructor, or, A new and easy guide to practical arithmetic : wherein the rudiments of common arithmetic, vulgar and decimal fractions, the extraction and use of the square and cube roots, &c. are so easily treated of, and so plainly demonstrated, that any person may, of himself (in a short time) become acquainted with every thing necessary to the knowledge of business : to which is added a postcript for the use of country youths in particular, shewing how to measure any regular piece of timber, tyling, thatching, brick-work, or piece of land, as also how to gauge any cistern, piece of malt, or common cooler, tub, &c. : the whole designed for such as have hitherto neglected or have not had opportunity of being acquainted with figures and attempted in natural and familiar dialogues in order to render the work more easy
1770