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Trata chef Sasan Mirab with his favorite dishes
Trata chef Sasan Mirab with his favorite dishes

Trata chef Sasan Mirab with his favorite dishes

Date8/8/1988
Names
(photographer)
Format
Notes
Original Toronto Star caption: Trata chef Sasan Mirab with his favorite dishes
Medium
Language
ProvenanceFrom the Toronto Star Archives
CollectionToronto Star Photograph Archive
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Call Number / Accession NumberTSPA_0021240F
Festival Fare: Native chef/caterer David Wolfman displays some of the traditional Indian dishes - bannock and corn - he will be cooking at the Earth Spirit Festival
Festival Fare: Native chef/caterer David Wolfman displays some of the traditional Indian dishes - bannock and corn - he will be cooking at the Earth Spirit Festival
6/21/1991
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
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
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
2/17/1987
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
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
Hot cook-off: A gold medal decorates the outfit of chef Niklaus Stockli, 22, who poses amid the tools of his trade at Humber College yesterday after winning a competition
Hot cook-off: A gold medal decorates the outfit of chef Niklaus Stockli, 22, who poses amid the tools of his trade at Humber College yesterday after winning a competition
1/24/1988
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
8/27/1980
Chief Chef at Rideau Hall in Ottawa, home of Canada's Governor-General, surveys his kingdom, the kitchen
Chief Chef at Rideau Hall in Ottawa, home of Canada's Governor-General, surveys his kingdom, the kitchen
n.d.
They're not banished: Daniel Dunas, Hazelton Lane executive chef, holds one of his specialities, Eggs Elba, backgrounded by a poster advertising the 1927 film epic, Napoleon
They're not banished: Daniel Dunas, Hazelton Lane executive chef, holds one of his specialities, Eggs Elba, backgrounded by a poster advertising the 1927 film epic, Napoleon
3/5/1982
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
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
2/21/1980
Essex Park Hotel chef George Correia uses Barbados sauce for heat in his Red Snapper Nu Bajan
Essex Park Hotel chef George Correia uses Barbados sauce for heat in his Red Snapper Nu Bajan
7/29/1988
Hauer: Shares his recipe, Here's a recipe from Chef Werner Hauer of Glossops Restaurant for putting a chicken special to its most tasty advantage
Hauer: Shares his recipe, Here's a recipe from Chef Werner Hauer of Glossops Restaurant for putting a chicken special to its most tasty advantage
4/27/1979