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st- in business weekender apmlvl6wi p9 surviving in restaurant industry takes certain flair bruce stapley correspondent les broadbent is a purist a craftsman who has managed to maintain his standards despite economic times which have forced others in his business to compromise broadbent is the owner oper ator and gourmet chef at the corner house restaurant since opening up his main st stouffviiie eatery seven years ago he has introduced find din ing to an area once noted for jamily fare and takeout broadbent who at the age of 15 began a fiveyear appren ticeship in a four star york shire england hotel restau rant concocts his mainly french and italian specialities from within a cramped kitchen quarters these days but while his space may be limited his imagination is vast so is his ability to diversi fy his menu in an attempt to survive tough times without giving up any of the culinary flair which has become his trademark ever since i opened up qual ity and consistency have been the bottom line he said in a recent interview ive had to adapt a little im doing more pasta dishes and im making gourmet pizzas to try to keep the prices affordable but im not about to lower my stan dards the secret to being able to offer freshly prepared some times customized dishes lies in les broadbent ikherongate barn m dinner theatre altonard pickering wants to give you tons of money hilarious comedy opens april 8 1994 dinner show taxes 2995 for tickets information please call 905 4723085g 0m2i3l3ieeei2j2ieibi2l2jj2j2l5j0mm0ei5l5j3srcjbjl2l3je s i 1 1 1 1 1 1 1 1 i the academi ntre eligftment ltd the centtg tkfenatevery learner to perforitiatpotential 1 1 i summer programs individualized programs preschool to grade 8 remedial enrichment programs phonetic reading program written expression grammar spelling math french english as a second language organizational skills programs available throughout year low student teacher ratio educational assessments diagnostic testing and careful study by our highly trained professionals enable us to devise a complete program to suit every students individual academic needs 9054723820 markham 9059409768 unionville certified educational institution i i i i i l l advance preparation offered broadbent many of his soups stocks sauces and dressings all of which he makes personal ly are made up in the morning before opening for lunch veg etables are cut and readied for cooking while items such as rack of lamb are started in the oven ready to be cooked to the diners taste upon ordering as for his basic ingredients broadbent said its important to be mindful of trends especially as they pertain to the growing tendency towards health con sciousness hes always ready to apply his creativity to accom modate a vegetarian diner insisting that a meatless meal doesnt have to be boring he makes a point of going to the table to chat with patrons wishing to inquire about how their dish was made people are picking up on whats good or bad for them theyll ask that no salt be used or theyll ask whafs in everything theyre being served and if they ask how i did something ill give out the recipe overall however broadbent said gourmet trends have gen erally remained the same through the years in my opin ion it comes back to french and italian food theres always a please see page 11 s tundra summit arctic wolves by braiders sftssufipt 8601 warden ave at hwy 7 sale up to 50 off until saturday limited edition prints by bateman berry brenders christensen daly doolittle frace frederick hanks isaac lyman mayol morrissey olson romance seerey- lester smith townsend others gallery lib since 1982 tel 4167561345 h toronto 4163674080 come and compare our selection quality and workmanship call 905 4722036 vacm aster 172 bullock dr markham 9r0k