Nick Schweizer Collection
The collection consists of correspondence, magazine articles and newspaper clippings, certificates and awards, trophies and statues, medals and plaques, sculptures made from suet, photograph albums and scrapbooks (dismantled), and biographical material. Photographs include pictures of Nick Schweizer, early family photos, food presentations, buffet displays, food sculptures and sculpting, medal winners and food displays at various competitions and Culinary Olympics, group photos, chefs, kitchens, banquets and events, and of Schweizer's retirement.
Nick Schweizer worked in several hotels throughout Austria after apprenticing at the Hotel Karntnerhof. He also learned the art of butter carving as an apprentice chef in Southern Austria. heSchwiezer immigrated to Canada in 1954 and started employment with the Old Mill Restaurant in Toronto. In 1955, he began working at the Royal York Hotel and worked through various areas of the kitchen during his many years there. These included Assistant Banquet Chef, Chef of Buffet in the Imperial Room, and ended with Chef Garde Manager. His speciality was the decoration and presentation of restaurant dishes. Over the years, Schwiezer received several chef awards and medals, as well as plaques and ribbons from various corporate entities. He was also a member of Team Canada during the Culinary Olympics in 1972 and 1976, winning a combined total of 40 gold medals. He was the team manager in the 1980 Culinary Olympics, winning 2 gold, 2 silver and 1 bronze medal, and also won several gold medals and awards in the 1984 Culinary Olympics. In 1982, he was awarded the honour of "Master of Culinary Arts" by the Toronto Escoffier Society. As a sculptor, his works of art consisted of life-like figures carved from lamb suet which decorated the buffet table. He retired in 1989.
1.44 m of textual records
1 oversize file, 4 oversize items