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Grand hotel
Grand hotel

Grand hotel

Date10/22/1979
Names
(photographer)
Format
Notes
Original Toronto Star caption: Grand hotel: A blend of 200 pounds of marzipan plus liberal amounts of patience are the key ingredients in executive pastry chef Heinz Ackermann's recipe for this work of culinary art standing in the lobby of the Royal York. I like to see how far I can go with my skills; he says.
Medium
Language
ProvenanceFrom the Toronto Star Archives
CollectionToronto Star Photograph Archive
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Call Number / Accession NumberTSPA_0021078F
Pierre Pedeches: Chef at Montreal's Grand Hotel was captain of Quebec team in 1980
Pierre Pedeches: Chef at Montreal's Grand Hotel was captain of Quebec team in 1980
1/21/1986
Gunter Gugelmeier The Westbury, Grand Marnier Souffle'
Gunter Gugelmeier The Westbury, Grand Marnier Souffle'
8/15/1990
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
Chef: Toronto is blessed with fine restaurants and even finer chefs, but one of the newest stirring pots and excitement around town is young Mark McEwan, executive chef at the Sutton Place Hotel
Chef: Toronto is blessed with fine restaurants and even finer chefs, but one of the newest stirring pots and excitement around town is young Mark McEwan, executive chef at the Sutton Place Hotel
1/19/1984
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
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
1/13/1975
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
The most delicious soup that I have ever tasted was the pumpkin soup at the Sheraton Hotel on Queen St
The most delicious soup that I have ever tasted was the pumpkin soup at the Sheraton Hotel on Queen St
9/21/1987
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
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
10/27/1982
King Edward crowns new chef, The king Edward Hotel officially changed chefs this week when Jean-Francois Casari (left) tossed in the toque to open a n(...)
King Edward crowns new chef, The king Edward Hotel officially changed chefs this week when Jean-Francois Casari (left) tossed in the toque to open a n(...)
8/27/1984
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
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
7/16/1996
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