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THE LIBERAL, Richmond Hill, Ontario, Wednesday, Sept. 4, 1974 Route No.3 and No. 4 Oakridges Richvale to remain as scheduled Hourly Service commencing 7:00 am. South â€" 8:00 am. North Last run South at 6:00 pm. RICHMOND HILL BUS SERVICE GO Station 6:30 7:00 7:30 8 :00 8:30 9:00 9:30 10:00 10:30 11:00 11:30 12:00 12:30 1:00 1:30 2:00 2:30 3:00 3:30 4:00 4:30 5:00 5:30 6:00 6:30 7:00 7:30 8:00 8:30 G0 Station i-l [ASAIVVWLLE T:â€" 10 11 11 12 I Route No. u “SM/WILL: W P 5 LdSv: :30 :00 :30 :00 :30 :00 :30 '200 Lz30 i:00 H30 ’:00 ':30 L:00 1:30 n( unvnaom .[ Hams-in ,nugnnu AM EFFECTIVE SEPTEMBER 3rd, I974 Bayview Plaza 6:35 7:05 7:35 8:05 8:35 9:05 9:35 Yonge & Centre. 6:35 7:05 7:35 8:05 8:35 9:05 9:35 10:05 10:35 11:05 11:35 12:05 12:35 1:05 1:30 2:05 2:35 3:05 3 :35 4:05 4:35 5 :05 5 :35 6:05 6:35 7:05 7:35 8:05 8:35 ):05 ):35 [:05 [:35 2:05 3:35 [:05 1:35 2:05 2:35 3:05 3:35 4:05 4:35 5:05 5:35 6:05 6:35 7:05 7:35 8:05 8:35 SCHOOL ELG/N MILLS York Central Hospital 6:40 7:10 7:40 8:10 8:40 9:10 9:40 10:10 10:40 11:10 11:40 12:10 12:40 1:10 1:40 2:10 2:40 3:10 3:40 4:10 4:40 5:10 5:40 6:10 6:40 7:10 7:40 8:10 8:40 Crosby ~& Newkirk 10:10 10:40 11:10 11:40 12:10 12:40 1:10 1:40 2:10 2:40 3:10 3:40 4:10 4:40 5:10 5:40 6:10 6:40 7:10 7:40 8:10 8:40 6 :40 7:10 7:40 8:10 8:40 9:10 9:40 0:10 .0240 .1 :10 Richmond Heights Plaza 6:45 7:15 7:45 8:15 8:45 9:15 9:45 10:15 10:45 11:15 11:45 12:15 12:45 1:15 1:45 2:15 2:45 3:15 3:45 4:15 Yonge & Markham Rd. 6:45 7:15 7:45 8:15 8:45 9:15 9:45 10:15 10:45 11:15 11:45 12:15 12:45 1:15 1:45 2:15 2:45 3:15 3:45 4:15 4:45 5:15 5:45 6:15 6:45 7:15 7:45 8:15 8:45 10 11 11 12 4:45 5:15 5:45 6:15 6:45 7:15 7:45 8:15 8:45 90V!) Essex & Markham 6:50 7:20 7:50 8:20 8 :50 9:20 9:50 10:20 10:50 11:20 11:50 12:20 Richmond & Trench 6:50 7:20 7:50’ 8:20 8:50 9:20 9:50 10:20 10:50 11:20 11:50 12:20 12:50 1:20 1:50 2:20 10:20 10:50 11:20 11:50 12:20 12:50 1:20 1 :50 2:20 2:50 3:20 3:50 4:20 4:50 5:20 5 :50 6:20 6:50 7:20 7:50 8:20 8:50 2:50 3:20 3 :50 4:20 4:50 5 :20 5:50 6:20 6:50 7:20 7:50 8:20 8:50 Bayview & Markham 6:55 7 :25 7:55 8:25 8:55 9:25 9 :55 10:25 10:55 11:25 11:55 12:55 12:55 1:25 1:55 2:25 2:55 3:25 3:55 4:25 4:55 5:25 5 :50 6:25 Centre & Yonge 6 :55 7:25 7:55 8:25 8 :55 9 :25 9:55 10 :25 ' 10:55 11:25 11:55 12:25 12:55 1:25 1:55 2:25 2:55 3:25 3 :55 4:25 4:55 5:25 5:55 6:25 6:55 7:25 7:55 8:25 8:55 :55 :25 :55 :25 Thirty-Hour Work Week Suits “Retired” Chef, 72 By MARGARET LADE To Charles Cherpaw, 72, of Richmond Hill. retire. ment means working just six hours a day insstead of ris~ ing with the sun and workâ€" ing through well into the evening. When Charles. a chef for nearly 50 years in prestige resort hotels in Muskoka. came to Richmond Hill he thought he had left commer- cial kitchens and quantity cooking behind him. How- ever, the Richmond Inn on Yonge Street was looking for a capable person to prepare for the lounge. A friend per- suaded Charles to take the inlb. A room at the Inn went with the job, and the long days of retirement were be- ginning to pall for the bachelor chef. He took the “It’s been like learning the business all over again." he admits, “from preparing huge buffets to shortcrder cook. but it keeps me busy and I have every weekend off." UXBRIDGE NATIVE Charles was born in Ux‘ bridge where his grand- father, Joseph Cherpaw, operated a general store and bakeshap for over 50 years. As a young lad, he was fas- cinated by the artistry of the bakers as they created their pastries. and at home en- joyed helping prepare the family meals, job In his teens he worked as a caddie and even consid- ered a career as a golf pro. As caddie master at the local club he was chosen to caddie for two of the pro- fessionals who were going to Cedar Rapids Golf and Country Club in Ohio. The club steward noticed Charles‘ gift in preparing fine foods and he was given the opportunity to work in the kitchen and observe a real chef in action. He had found his vocation. RICHMOND HILL’S DEAN 0F CHEFS 10549 YONGE STREET RICHMOND HILL Every morning at the crack of dawn he would rise and travel with the steward to market to buy vegetables, seafoods and other commodi- ties. Under direction of the club staff he learned to in- corporate his newly acquired skills with his own ideas in developing buffet tables. VARIED EXPERIENCE Charles spent two winters working‘ at Cedar Rapids. studying under the staff, and during the summer super- vised the recreation depart- ment at the Britannia Hotel on the Lake of Bays. Then from 1922 to 1957 he alter- nated between organizing the entertainment and pre- paring meals for the thous- ands of guests who visited the hotel each summer. Between seasons he travelled to centres across Canada and the US, in- creasing his experience M'th varying types of culinary creations. broadening his background and experience. During World War II he broke from the tourist in- dustry to supervise the operation of the kitchens at St. Catherines General Hos- pital and St. Catherines catering service. . From Britannia, Charles went to the Northemaire Hotel in Glen Orchard. His stay there was cut short when the 'building was des- troyed by fire in May. 1960. Charles was first to notice the blaze. Fortunately the tourist season had not begun and he was able to rouse the occupants in time. No lives were lost, but Charles lost all his possessions. He com- pleted the season at Tama- rack Lodge. From there he went on to Deer Lodge, then was in- vited by new owners of Sher- wood Inn to join the staff there. COOKED FOR ROYALTY At Sherwood Inn, Charles had to satisfy the discrimi- he nating palates of a wide variety of connoisseurs, in- cluding members of the Royal Family, a former prime minister. a marquis, lords. knights and political and public personalities too numerous to mention. Today, at the Richmond Inn, the working hours are shorter, the kitchen and staff smaller, and the menus much less elaborate. And for the most part the clientele is made up of businessmen in a hurry, not tourists savoring a leisurely meal. Meals are served from 12 to 2 pm and from 5 to 8 pm. But Charles has not low- ered his standards. He still turns out a homemade soup. fried chicken with honey breaded shrimps. shrimp cocktails. New York steaks. fillets, broiled ham steaks Hawaiian and a selection of desserts for those who want a full meal. There are salads. a variety of sandwiches on bread or in a Kaiser, a variety of veget- a'bles and chef's salads, salad plates with cold cuts, and a daily special, all in a la carte. Charles has been offered full-time jobs. including an invitation to return to the Sherwood Inn. “But I don't Want to work full-time," he says. “Buying food today is too difficult." LIKES TO TRAVEL He likes to travel, has RI“"**iida ( «45% 230m Systemy 130 YONGE ST. NORTH AURORA TO PLACE A ‘LIBERAL’ REAL ESTATE AD CALL 884-1105 â€" 884-8177 we promise our customers a better deal...and we deliver! 884-7887 Holiday Bent-A-car Featgnng fine products. engineered by Chrysler 9700 YONGE ST. I‘ IMPERIAL OIL SERVICE CENTER RICHMOND HILL â€" gone on four cruises, includ- ing one on the Queen Eliza- beth, and is looking forward to a trip to England and Spain. He is also a lover of the outdoors. In Muskoka he used to make his own maple syrup. Now he enjoys week- end hunting and fishing trips with friends. A CANADIAN COMFANV “I've always been too busy to get married." Charles de- clares. “but I have some good friends and they take me everywhere." He still gets Christmas cards and post cards from people he met during his years in Muskoka. The old 15-hour work days did him no harm, says Charles. Wiry and spry, he describes himself as "fit as a fiddle." He drinks lots of juices, gets plenty of rest. eats few sweets and goes easy on the salt. FRESH FISH FRY One of his favorite dishes is fresh-caught fish fried over an open fire. “I always take oil with me for cooking. It doesn‘t burn like butter." The fish is dipped in beaten egg and seasoned flour. then fried in the sizzling oil. “You can't beat pan-fried trout," Charles opines. Hall- but and salmon he poaches and eats with lemon butter. And although he has many fond memories of the past. he lives for the present, and the future.