Skip to main content
Digital Archive Ontario Homepage
Richard Weiss: The 38-year-old Toronto cook prepares the Hard Knock Life recipe for The Star, based on the musical Annie, by giving chicken breasts some hard knocks
Richard Weiss: The 38-year-old Toronto cook prepares the Hard Knock Life recipe for The Star, based on the musical Annie, by giving chicken breasts some hard knocks

Richard Weiss: The 38-year-old Toronto cook prepares the Hard Knock Life recipe for The Star, based on the musical Annie, by giving chicken breasts some hard knocks

Date2/28/1984
Names
(photographer)
Format
Notes
Original Toronto Star caption: Richard Weiss: The 38-year-old Toronto cook prepares the Hard Knock Life recipe for The Star; based on the musical Annie; by giving chicken breasts some hard knocks.
Medium
Language
ProvenanceFrom the Toronto Star Archives
CollectionToronto Star Photograph Archive
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Call Number / Accession NumberTSPA_0021357F
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
Jean Troisgros lifts the salmon gently from the pan as he prepares his favorite recipe salmon with sorrel sauce, in The Star Kitchen. Jean says having(...)
Jean Troisgros lifts the salmon gently from the pan as he prepares his favorite recipe salmon with sorrel sauce, in The Star Kitchen. Jean says having(...)
8/4/1976
Head Cook: Peter Autzen prepares dinner for 850 at Salvation Army's Harbor Light centre
Head Cook: Peter Autzen prepares dinner for 850 at Salvation Army's Harbor Light centre
12/25/1979
Keep it simple: Chef Kyle Mohr of the Elmwood Dining Room offers cuisine fraiche, such as chicken breast stuffed with spinach, dried tomatoes, topped with kiwi-rum sauce
Keep it simple: Chef Kyle Mohr of the Elmwood Dining Room offers cuisine fraiche, such as chicken breast stuffed with spinach, dried tomatoes, topped with kiwi-rum sauce
12/20/1985
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
Chef Kam Ing prepares barbecued duck, Chinese say new laws spoil taste of food
Chef Kam Ing prepares barbecued duck, Chinese say new laws spoil taste of food
3/31/1975
A properly sanded surface will help give furniture a finish that will survive hard knocks
A properly sanded surface will help give furniture a finish that will survive hard knocks
10/23/1969
Dominic Zoffranieri: Delta Chelsea Inn's executive chef offers Star readers recipes that give new appeal to cheaper cuts such as stewing beef, wieners, sausages and pot roast
Dominic Zoffranieri: Delta Chelsea Inn's executive chef offers Star readers recipes that give new appeal to cheaper cuts such as stewing beef, wieners, sausages and pot roast
10/7/1983
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
Jamie Kennedy and Chicken Breast With Roast Sweet Potatoes And Corn Sauce
Jamie Kennedy and Chicken Breast With Roast Sweet Potatoes And Corn Sauce
9/28/1989
Brent Makohn: La Bastille chef uses colorful red pepper in chicken salad
Brent Makohn: La Bastille chef uses colorful red pepper in chicken salad
4/7/1986