Fraud Blocker Skip to main content

Chef Collection

"Unveiling the Culinary Maestros

Background imageChef Collection: Chef Keith Floyd at The Maltsters Arms, Tuckenhay April 1992

Chef Keith Floyd at The Maltsters Arms, Tuckenhay April 1992

Background imageChef Collection: Between Two Fires, c1892, (1938). Artist: Francis Davis Millet

Between Two Fires, c1892, (1938). Artist: Francis Davis Millet
Between Two Fires, c1892. Painting held at the Tate Britain, London. From World-Famous Paintings edited by J. Greig Pirie [W. & G. Foyle, Ltd, London, 1938.]

Background imageChef Collection: Auguste Escoffier

Auguste Escoffier
AUGUSTE ESCOFFIER French Chef. Director of Kitchen for many large Hotels. Known for his culinary innovations

Background imageChef Collection: Quick Lunch and Snack Bar at Paddington Station, 1936

Quick Lunch and Snack Bar at Paddington Station, 1936
An interior view of Paddington station showing a busy snack bar, which probably opened soon after the modernisation of the station in the 1930s

Background imageChef Collection: Chef Andrew Schillar gives a dog a bone from the side entrance of his kitchen. undated

Chef Andrew Schillar gives a dog a bone from the side entrance of his kitchen. undated

Background imageChef Collection: Television Chefs 'The Two Fat ladies'Jennifer Paterson

Television Chefs "The Two Fat ladies"Jennifer Paterson
Television Chefs " The Two Fat ladies" Jennifer Paterson and Clarissa Dickson-Wright pictured on motorbike with side car in Edinburgh before the launch of their book. 14th March 1997

Background imageChef Collection: 12458362

12458362
Group photo, Claridges Hotel kitchen staff, Mayfair, London W1. Date: 1908

Background imageChef Collection: Galley, Zeppelin LZ 127 Graf Zeppelin, 1933

Galley, Zeppelin LZ 127 Graf Zeppelin, 1933. The Graf Zeppelin was the most successful airship ever built. Between its first flight in 1928 and retirement in 1937

Background imageChef Collection: The Gentleman Who Asked the Carver - H. M. Bateman

The Gentleman Who Asked the Carver - H. M. Bateman
The Gentleman who asked the carver at Simpson s-in-the-Strand whether the meat was English or foreign. A curious and innocent question from a diner at the famous English restaurant causing more than

Background imageChef Collection: Staff cooks at King George Military Hospital, London, England, 1915

Staff cooks at King George Military Hospital, London, England, 1915
A group portrait of staff cooks at King George Military Hospital, London, England. Two military personnel are sitting in the front row, 1915

Background imageChef Collection: A chef at work in a London kitchen. 1947

A chef at work in a London kitchen. 1947

Background imageChef Collection: A. H. Cadier, senior chef at the Brighton Pavilion is handed fake chickens by junior

A. H. Cadier, senior chef at the Brighton Pavilion is handed fake chickens by junior
A.H. Cadier, senior chef at the Brighton Pavilion is handed fake chickens by junior chef Lloyd Payne to demonstrate the operation of the huge open fireplaces of 1825 in the kitchens at the Royal

Background imageChef Collection: Spanish Matador Buffet

Spanish Matador Buffet
A Spanish matador waits in front of a buffet, while the chef dishes up and a man in a suit swigs wine from a porron! Date: 1960s

Background imageChef Collection: Chef; Le Cuisinier, (oil on canvas)

Chef; Le Cuisinier, (oil on canvas)
653335 Chef; Le Cuisinier, (oil on canvas) by Lebasque, Henri (1865-1937); 64.7x54.5 cm; Private Collection; (add.info.: Chef; Le Cuisinier. Henri Lebasque (1865-1937). Oil on canvas

Background imageChef Collection: Kippers were back on the menu on the Brighton Belle this morning

Kippers were back on the menu on the Brighton Belle this morning, but Sir Laurence Olivier, one of the regular patrons of the car dining, preferred scrambled egg on brown toast

Background imageChef Collection: The kitchen of Delmonicos Restaurant, New York City. Photographed by Joseph Byron, 1902

The kitchen of Delmonicos Restaurant, New York City. Photographed by Joseph Byron, 1902
DELMONICOs RESTAURANT. The kitchen of Delmonicos Restaurant, New York City. Photographed by Joseph Byron, 1902

Background imageChef Collection: Too Many Cooks

Too Many Cooks -- photograph of four chefs (possibly French). circa late 19th century

Background imageChef Collection: Chef with Snails

Chef with Snails
A French chef preparing snails for eating. Date: early 1930s

Background imageChef Collection: Chef Strirring It

Chef Strirring It
A chef stirring a large bowl with a huge spatula. Date: early 1930s

Background imageChef Collection: WW2 - Chef cooking in a bombed-out street - Blitz, London

WW2 - Chef cooking in a bombed-out street - Blitz, London
WW2 - His restaurant and kitchen destroyed by German bombing, a Chef continues to cook al fresco in a bombed-out street - Blitz, London. Date: circa 1941

Background imageChef Collection: Black Waiter with Thanksgiving Turkey

Black Waiter with Thanksgiving Turkey
A jovial black waiter in America raises aloft the Thanksgiving Turkey on this Greetings card

Background imageChef Collection: Restaurant Chef / Marchett

Restaurant Chef / Marchett
Restaurant chefs at work

Background imageChef Collection: M Latry, the famous chef at the Savoy Hotel, with haggis in readiness for the

M Latry, the famous chef at the Savoy Hotel, with haggis in readiness for the St Andrews night celebrations. 29 November 1929

Background imageChef Collection: Jules Harder, the first chef at San Franciscos Palace Hotel. Oil on canvas by Joseph Harrington

Jules Harder, the first chef at San Franciscos Palace Hotel. Oil on canvas by Joseph Harrington, 1874
PALACE HOTEL CHEF. Jules Harder, the first chef at San Franciscos Palace Hotel. Oil on canvas by Joseph Harrington, 1874

Background imageChef Collection: Doggy Birthday Cake

Doggy Birthday Cake
A doggy chef with a birthday cake with lots of candles on it. Date: early 1930s

Background imageChef Collection: Reform Clubs kitchens, Westminster, London, 1842. Artist: John Tarring

Reform Clubs kitchens, Westminster, London, 1842. Artist: John Tarring
View of the Reform Clubs kitchens, Westminster, 1842; with a plan and key below. The principle kitchen is in the centre; staff are busy at work in the kitchen and there is an area for meat preparation

Background imageChef Collection: Regent Palace Hotel Kitchens, London

Regent Palace Hotel Kitchens, London
Regent Palace Hotel Kitchens, Piccadilly, London - The Brigade in action. The Hotel opened in 1915 and closed in 2006. Over 50 people can be seen working in the kitchen in this shot

Background imageChef Collection: Poster advertising Pettijohns breakfast food

Poster advertising Pettijohns breakfast food, showing Red Riding Hood -- or is it Goldilocks? -- and a family of bears sharing an outdoor breakfast together in the woods

Background imageChef Collection: MAYs COOKERY BOOK 1685

MAYs COOKERY BOOK 1685
The Accomplished Cook, or the art and mystery of Cookery : a seventeenth century guide to success in the kitchen by Robert May

Background imageChef Collection: Design by Bruce Bairnsfather

Design by Bruce Bairnsfather
Design by the famous World War I Bystander cartoonist, Bruce Bairnsfather for what looks like a club or restaurant menu or invitation

Background imageChef Collection: Auguste Escoffier

Auguste Escoffier French Chef

Background imageChef Collection: The Tasting (oil on canvas)

The Tasting (oil on canvas)
473290 The Tasting (oil on canvas) by Sani, Alessandro (1856-1927); 51.4x61.6 cm; Private Collection; Photo eChristies Images; Italian, out of copyright

Background imageChef Collection: Julie Christie, actor, pictured on the set of the film 'Darling'

Julie Christie, actor, pictured on the set of the film "Darling"
Julie Christie, actor, pictured on the set of the film " Darling". Also pictured on the right is Fanny Cradock. Darling is a 1965 British drama film written by Frederic Raphael

Background imageChef Collection: Italian cooks preparing a meal, 1500s

Italian cooks preparing a meal, 1500s
Cooks preparing food in an Italian kitchen, 1500s. Hand-colored 19th-century woodcut reproduction of an earlier illustration

Background imageChef Collection: Hotel chefs relaxing, Central London

Hotel chefs relaxing, Central London
Chefs outside a Central London hotel take a break from their labours, in the fresh air. Date: circa 1950s

Background imageChef Collection: The Proverbs, 1939. Artist: Tom Chadwick

The Proverbs, 1939. Artist: Tom Chadwick
The Proverbs, 1939. From The Studio Volume 119. [The Studio Ltd, London & New York, 1940]

Background imageChef Collection: Two 19Th Century Chefs. From L illustration Published 1897

Two 19Th Century Chefs. From L illustration Published 1897

Background imageChef Collection: Vintage World War II poster of a chef holding an onion with a tear in his eye

Vintage World War II poster of a chef holding an onion with a tear in his eye. It reads, Know your onions, make all the food go all the way, food is ammunition don t waste it

Background imageChef Collection: Alexis Soyer

Alexis Soyer
ALEXIS SOYER noted chef and authority on gastronomy Date: 1800 - 1858

Background imageChef Collection: The Famous Dolma Maker, Constantinople

The Famous Dolma Maker, Constantinople
A Famous Dolma maker. Dolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions. The stuffing may or may not include meat

Background imageChef Collection: Alexis Soyer Cooking

Alexis Soyer Cooking
ALEXIS SOYER noted chef and authority on gastronomy, seen cooking amid the ruins of the Parthenon at Athens en route to the Crimea

Background imageChef Collection: Group photo, Carlton Hotel kitchen staff, London

Group photo, Carlton Hotel kitchen staff, London, posing on the hotel roof in November 1908. Date: 1908

Background imageChef Collection: French kitchen (b / w photo)

French kitchen (b / w photo)
2796989 French kitchen (b/w photo) by French Photographer, (20th century); Private Collection; (add.info.: French kitchen. Postcard, early 20th century.); © Look and Learn

Background imageChef Collection: Preparations for a Feast, 1575-1625. Creator: Unknown

Preparations for a Feast, 1575-1625. Creator: Unknown
Preparations for a Feast, 1575-1625

Background imageChef Collection: COOK, 19th CENTURY. Pen and ink drawing, late 19th century

COOK, 19th CENTURY. Pen and ink drawing, late 19th century

Background imageChef Collection: Racing Illustrated - Putting on the Stakes

Racing Illustrated - Putting on the Stakes A jolly French Chef working in a large restaurant kitchen puts an order of beef steaks under the grill. One could say this card was medium rare

Background imageChef Collection: Silhouette, To Have a Finger in the Pie

Silhouette, To Have a Finger in the Pie
To Have a Finger in the Pie -- silhouette of a man in a tall hat (probably a chef) tasting a pie

Background imageChef Collection: Dogs as Chefs

Dogs as Chefs
Three doggy chefs in their hats. Date: early 1930s



All Professionally Made to Order for Quick Shipping

"Unveiling the Culinary Maestros: A Glimpse into the World of Chefs" Step into the enchanting realm of culinary artistry as we explore the captivating journeys and remarkable talents of chefs throughout history. From Chef Keith Floyd's delightful creations at The Maltsters Arms in Tuckenhay, April 1992, to Auguste Escoffier's groundbreaking contributions to French cuisine, these culinary virtuosos have left an indelible mark on gastronomy. Transport yourself to a bygone era with Francis Davis Millet's mesmerizing painting "Between Two Fires" from c1892, capturing the intensity and passion that fuels every chef's soul. Travel further back in time to 1936 when bustling energy filled Paddington Station's Quick Lunch and Snack Bar, where hungry travelers savored delectable delights crafted by skilled hands. Witness heartwarming moments like Chef Andrew Schillar giving a bone to a lucky pup through his kitchen's side entrance – a testament to chefs' compassion beyond their craft. Marvel at the ingenuity aboard Zeppelin LZ 127 Graf Zeppelin in 1933 as galley cooks deftly navigated high altitudes while preparing exquisite meals for adventurous souls. In times of adversity, chefs have risen above challenges; such was seen during World War I when staff cooks at King George Military Hospital in London nourished wounded soldiers with love-infused dishes. Fast forward to post-war Britain in 1947 as a dedicated chef tirelessly worked amidst London kitchen chaos, ensuring palates were delighted despite rationing hardships. Humor finds its place too within this world of culinary mastery – behold A. H. Cadier, senior chef at Brighton Pavilion receiving fake chickens from mischievous juniors; laughter is indeed an essential ingredient in any successful kitchen.