Last Update

2011-08-07T00:00:00.000Z

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Background Information

Employment History

Chef

Chalet Swiss Restaurant

Chef of Chalet Suisse Restaurant

Swiss-born

Chef

$resume.company.value

Web References (46 Total References)


So successful, in fact, that Konrad ...

joyofbaking.com [cached]

So successful, in fact, that Konrad Egli of the Chalet Swiss Restaurant in New York invented the Chocolate Fondue in the early 1960s as a way to get his diet conscious customers to buy dessert.


Konrad Egli of the ...

www.seriouseats.com [cached]

Konrad Egli of the Chalet Swiss Restaurant in New York helped popularize cheese fondue in America in the 1950s. Egli was also responsible for introducing chocolate fondue as a dessert, and in the 1960s and '70s fondue parties were all the rage; fondue sets became a best-selling gift for new neighbors and the just-married.


The Frederick News-Post Online - Frederick County Maryland Daily Newspaper

www.fredericknewspost.com [cached]

It did not reach its heyday until 1952, when chef Konrad Egli of New York City's Chalet Swiss Restaurant introduced a fondue method of cooking meat cubes in hot oil.


Geja's Café - Romantic Fondue Dining in Chicago - Dining

www.gejascafe.com [cached]

In the 1960s, Konrad Egli, the Swiss-born chef of Chalet Suisse restaurant, created the dish to help promote the launch of a new Swiss chocolate bar.


Chef Konrad Egli at New ...

columbiametro.com [cached]

Chef Konrad Egli at New York's defunct Chalet Suisse restaurant served it first on July 4, 1964. He used the legendary Toblerone Swiss Chocolate with Honey & Almond Nougat, still available in the classic, triangular shape that resembles the Matterhorn.

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