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Who made Roger Rabbit? Bjarne Smedsrud, that's who
Who made Roger Rabbit? Bjarne Smedsrud, that's who

Who made Roger Rabbit? Bjarne Smedsrud, that's who

Date3/26/1990
Names
(photographer)
Format
Notes
Original Toronto Star caption: Who made Roger Rabbit? Bjarne Smedsrud, that's who. The chef at the Toronto Harbour Castle Westin won a gold medal at the recent Culinary Artshow in London, Ont., for his version of the cartoon character, made out of cleverly colored fat.
Medium
Language
ProvenanceFrom the Toronto Star Archives
CollectionToronto Star Photograph Archive
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Call Number / Accession NumberTSPA_0021318F
Debro Hrana! That's Yugoslav for good food - and it captures the sentiment in this photo as Royal York executive chef Silvano Krisic (centre) administ(...)
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A taste tells Susan Brown, a student at George Brown College, that chef Jean Delaunay has prepared another omelet that's masterpiece. The French chef,(...)
A taste tells Susan Brown, a student at George Brown College, that chef Jean Delaunay has prepared another omelet that's masterpiece. The French chef,(...)
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Full Plate: French chef-entrepreneur Roger Verge, in Toronto for a special promotion, holds a fricassee of lobster, left and zucchini blossom stuffed with truffles
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Roger Tremblay
Roger Tremblay
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Birthday bash: George Brown School of Hospitality staff and students, clockwise from back left, Roger Maurer, Stephen Langley, Alan Caldwell and Avalon King with venison entree for Escoffier dinner
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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
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Cooking is a family affair with Pierre Troisgros and his brother, Jean, who operate what has been called the perfect restaurant in Roanne, France. Vis(...)
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Working together: Executive sous chef Snvano Kirisic (far right), who will take over from Didier in April, tastes sauce while Dominic Sousa is busy stirring
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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
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Simone Beck, (right), the authority on French cooking who is in Toronto this week
Simone Beck, (right), the authority on French cooking who is in Toronto this week
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Hot Stuff: Chef Julie Robitaille shows her hearty potato salad made with spicy Italian sausage
Hot Stuff: Chef Julie Robitaille shows her hearty potato salad made with spicy Italian sausage
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Tempting: Traditional desserts from France, made by patisserie-chocolatier Alain Pelleray of Passions, have brought a little of Paris to Kingston Rd
Tempting: Traditional desserts from France, made by patisserie-chocolatier Alain Pelleray of Passions, have brought a little of Paris to Kingston Rd
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