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(46 Total References)
So successful, in fact, that Konrad ...
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 ...
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
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
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 ...
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.