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agricrew crews are out in force you may have noticed an agricrew at work sign along area roadsides this sum mer the markers are part of a student work project that is again in full swing throughout the province agricrew a summer program spon sored by the ministry of agriculture and food attempts to provide farmers with an inexpensive summer labor force while at the same time creating student employ ment farmers pay 90 a day to have a four- member crew on their farm for a full eight- hour day crews provide their own lunch and transportation the agricrews have been on the job for about a month now per forming such jobs as haying hoeing weed ing painting pruning and barn cleaning four crews are located in york and durham regions two crews are located at uxbridge one consists of esther giles kim hazelwood ryan rieck and anne marie ginn these uxbridge crews cover the north ern sections of durham and york the oshawa agricrew covering southern durham region is made up of lionel de knecht maureen mccoy al ryan and jenny babcock the final crew is located at toronto and it covers the southern york region area hans zundel stephanie sienko andy johnston and morgan smith make up this crew farmers interested in hiring an agric rew are advised to book one or two weeks in advance paul risebrough is this years local youth employment coordinator and i he can reached at the canada farm labor pool office in port perry at 9853831 or 1- 8002533825 when we opened in markham one year ago you folks thing for the entire family so come on down this really rolled out the welcome wagon saturday july 20th in no time at all you made us feel like weve always been part of this community its our way of saying thank you for making har- so now that its our first anniversary we want to show veys first year here such a beautiful thing and for our appreciation were doing it by having a party letting swiss chalet know you think everythings and youre all invited itll be lots of fun with some- okay harveys harvevsmakeswrihmbimgr chickenribs abetouthing weekender july 20 1985 p15 do they cook chickens 8000 hungry people fed by nancy hoskin can you imagine cooking over 10000 lbs of chicken 1500 lbs of ribs 7500 lbs of potatoes and hundreds of chocolate eclairs for over 8000 hungry people every week there is one restaurant in markham that does just that swiss chalet began in downtown toron to 1954 and in 31 years has expanded their operations to include over 60 restaurants from coast to coast along with 14 in the united states concentrated in florida jack simms opened markhams swiss chalet franchise on highway 7 march 5 1984 after having a very successful start with harveys located in the same plaza cara operations limited the parent com pany for both restaurant chains had de cided that the two restaurants will be neighbors but hadnt planned for having the same owner indeed a wonderful union of restaurants location and owner after 10 years with cara operations as corporate senior vicepresident jack simms decided to branch into restaurant franchising beginning a semiretirement dreams of retirement are gone once you become involved in franchising laughs simms with a wonderfully enthusiastic perso nality simms makes everyone feel like theyre at home he oversees the opera tions greeting guests making sure food is properly presented served quickly and that every dish is tasty swiss chalet prides itself on the fact that their chickens are always fresh and never frozen the chickens are cooked over a char coal fire simms explained the first spit each morning taking ivz houfs to pre pare and heat the kitchen remains busy as the chick ens are being prepared the racks of ribs are being basted with barbeque sauce the potatoes are being chipped by hand and the lettuce chopped for the chicken salad bowl a popular summer menu item though the restaurants menu is limited to chicken and ribs swiss chalet has be come one of the most popular chains in canada dinners range from 370 a favo rite the side rib combo is 695 and a chil drens dinner is offered for 325 ribs were first introduced on the menu four years ago restaurants in western canada are now testing the optional baked potato with meals a gourmet hamburger and chopped steak if they prove to be suc cessful they too will be offered on menus in ontario swiss chalets takeout section easily accessed by driving in the back of the pla za offers full menu selection markhams takeout service accounts for 35 of the restaurants gross sales business in both restaurants has ex ceeded my expectations everything is great now but the future will be phenomen al said simms jack simms swiss chalet owner 0ti dialer 270 wellington st west markham