Caption
The pastry tube is dear to the heart of the dessert chef and he wields it with the speed and finesse of a master swordsman. Veteran chefs can decorate a 3-tier wedding cake in 40 minutes.
Release Date
March 12, 1957
Materials
Typescript with illustrations
Collection
CMCP fonds
Credit Line
Canadian Museum of Contemporary Photography fonds, National Gallery of Canada Library and Archives
Caption
Recent years have seen the emergence in Canada of that old world gastronomical hero, the master chef: disciple of the grand and glorious art of haute cuisine. One of the few men in the world today who isn't in a hurry, the good chef scorns the ready mix, abhors the instant pudding, rejects the can opener. He is a man dedicated to the art of good eating, fine living. His appearance marks the formal disappearance of the frontier.
Date
April 1, 1953
Accession Number
LAC-NFB73492
Materials
Black and white negative
Photographer
Enumber
e011176050
Collection
National Film Board of Canada
Credit Line
Library and Archives Canada, Mikan no. 205928
Caption
The perfect loaf: golden-brown to the eye, sweet aroma to tantalize the nostrils, crisp crust embracing a melt-in- the-mouth softness. Students at the school learn how it's done from a master.
Date
October 1, 1956
Accession Number
LAC-NFB78980
Materials
Black and white negative
Photographer
Enumber
e011176395
Collection
National Film Board of Canada
Credit Line
Library and Archives Canada, Mikan no. 205928
Caption
When they have completed the 2-year course, students are employed by hotels and restaurants as junior chefs. The good ones move up fast; a head chef may command up to $1000 a month.
Date
October 1, 1956
Accession Number
LAC-NFB78982
Materials
Black and white negative
Photographer
Enumber
e011176396
Collection
National Film Board of Canada
Credit Line
Library and Archives Canada, Mikan no. 205928
Caption
Good chefs are made, not born, and years of apprenticeship go into the making. In Montreal, a school for chefs, sponsored by the Quebec government, is helping to meet the high culinary standards created by the increasing sensitivity of the Canadian palate. Above, a teacher-chef extols the virtues of the thrifty cut: simple food blessed with imagination and a pinch of spice may emerge a gourmet's delight.
Date
October 1, 1956
Accession Number
LAC-NFB78986
Materials
Black and white negative
Photographer
Enumber
e011176397
Collection
National Film Board of Canada
Credit Line
Library and Archives Canada, Mikan no. 205928
Caption
Gaspé salmon en Bellevue is laid out with magnificent artistry. The master chef does not consider the time involved nor the transitoriness of his creation.
Date
October 1, 1956
Accession Number
LAC-NFB78987
Materials
Black and white negative
Photographer
Enumber
e011176398
Collection
National Film Board of Canada
Credit Line
Library and Archives Canada, Mikan no. 205928
Photostory #96: The Man in the High White Hat: Dedicated to Good Eating
Photographers
,
Maker
National Film Board of Canada
Release Date
March 12, 1957
Collection
CMCP fonds
Credit Line
Canadian Museum of Contemporary Photography fonds, National Gallery of Canada Library and Archives
Main Text
The pastry tube is dear to the heart of the dessert chef and he wields it with the speed and finesse of a master swordsman. Veteran chefs can decorate a 3-tier wedding cake in 40 minutes.
