Weaver, William - Revision history

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'''NAME: WILLIAM WEAVER'''

'''Biography:'''

Bill Weaver came to Philadelphia from Hughesville, PA, by way of New Haven CT, where he graduated from the Culinary Institute of America. One of six children, he grew up on the family farm, where he showed an interest in cooking and a fascination with restaurants at a very early age. His sister Connie recalls that he frequently played "restaurant," using an out-building appointed with gingham curtains as the site to serve his mud pies.

His arrival in Philadelphia coincided with what would later be termed the "Restaurant Renaissance. He brought with him a small town warmth that he would retain even after he had acquired a knowledge of and a taste for things urbane. He was a family man, a tolerant family man whose family members were from all walks of his life.

It was at the urging of his college roommate, George Pechin, that Billy accepted a psoition athe the very popular Les Amis. His talents soon came to the attention of the owner of Friday, Saturday & Sunday. The relatively new venture, just off Rittenhouse Square, was in need of a chef. Seizing this opportunity, Billy found a niche and created a menu that was elegant and appealing in its simplicity. This collaboration would last for 15 years.

A peerless orchestrator of parties, Billy loved to entertain. He recognized the importance of the creative component in cooking and truly loved his work. If nothing else, Billy taught us that cooking is fun.

Picture: (Insert picture if available)

Date of Birth: April 17, 1951

Date of Death: March 4, 1990

Age at Death 38

Employment: Les Ami, Friday, Saturday and Sunday

Social/Political Groups he attends/attended:

Bars/Clubs he attends/attended:

His friends include: (type your name here, or names of others)

Testimonials to him (add a space before a new testimonial):
[[Category:Les Amis]]
[[Category:Friday Saturday Sunday and Thursday Too]]
[[Category:1990 deaths]]
[[Category:age 38]]

@@ Line 8: / Line 8: @@
 '''Biography:'''
-Bill Weaver came to Philadelphia from Hughesville, PA, by way of New Haven CT,he graduated from the Culinary Institute of America. One of six children, he grew up on the family farm, where he showed an interest in cooking and a fascination with restaurants at a very early age. His sister Connie recalls that he frequently played "restaurant," using an out-building appointed with gingham curtains as the site to serve his mud pies.
+Bill Weaver came to Philadelphia from Hughesville, PA, by way of New Haven CT, he graduated from the Culinary Institute of America. One of six children, he grew up on the family farm, where he showed an interest in cooking and a fascination with restaurants at a very early age. His sister Connie recalls that he frequently played "restaurant," using an out-building appointed with gingham curtains as the site to serve his mud pies.
-His arrival in Philadelphia coincided with what would later be termed the "Restaurant Renaissance. He brought with him a small town warmth that he would retain even after he had acquired a knowledge of and a taste for things urbane. He was a family man, a tolerant family man whose family members were from all walks of his life.
+His arrival in Philadelphia coincided with what would later be termed the "Restaurant Renaissance." He brought with him a small town warmth that he would retain even after he had acquired a knowledge of and a taste for things urbane. He was a family man, a tolerant family man whose family members were from all walks of his life.
-It was at the urging of his college roommate, George Pechin, that Billy accepted a psoition athe the very popular Les Amis. His talents soon came to the attention of the owner of Friday, Saturday, Sunday. The relatively new venture, just off Rittenhouse Square, was in need of a chef. Seizing this opportunity, Billy found a niche and created a menu that was elegant and appealing in its simplicity. This collaboration would last for 15 years.
+It was at the urging of his college roommate, George Pechin, that Billy accepted a psoition at the the very popular Les Amis. His talents soon came to the attention of the owner of Friday, Saturday, Sunday. The relatively new venture, just off Rittenhouse Square, was in need of a chef. Seizing this opportunity, Billy found a niche and created a menu that was elegant and appealing in its simplicity. This collaboration would last for 15 years.
@@ Line 21: / Line 21: @@
 from ''Philadelphia Stories: a Dining Out for Life Cookbook'', 1993
@@ Line 50: / Line 47: @@
-=<span style="background-color: #ffffff;">[[#By Ralph Cipriano, Inquirer Staff Writer]]<span style="font-family: Georgia,Palatino,'Times New Roman',serif; font-size: 32px;">By Ralph Cipriano, Inquirer Staff Writer</span></span>=
+=<span style="background-color: #ffffff;"><span style="font-family: Georgia,Palatino,'Times New Roman',serif; font-size: 32px;">Billy Weaver; Chef Had Flair And A Following</span></span>=

@@ Line 29: / Line 29: @@
 Date of Birth: April 17, 1951
-Date of Death: March 4, 1990
+Date of Death: March 4, 1991
-Age at Death 38
+Age at Death 39
 Employment: Les Ami, Friday, Saturday, Sunday

← Older revision		Revision as of 11:57, 26 June 2012
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−	from ~~the~~ ''Dining Out for Life ~~Recipes and Remembrances~~''	+	from ''Philadelphia Stories: a Dining Out for Life Cookbook'', 1993

← Older revision		Revision as of 21:37, 25 June 2012
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−	It was at the urging of his college roommate, George Pechin, that Billy accepted a psoition athe the very popular Les Amis. His talents soon came to the attention of the owner of Friday, Saturday & Sunday. The relatively new venture, just off Rittenhouse Square, was in need of a chef. Seizing this opportunity, Billy found a niche and created a menu that was elegant and appealing in its simplicity. This collaboration would last for 15 years.	+	It was at the urging of his college roommate, George Pechin, that Billy accepted a psoition athe the very popular Les Amis. His talents soon came to the attention of the owner of Friday, Saturday, Sunday. The relatively new venture, just off Rittenhouse Square, was in need of a chef. Seizing this opportunity, Billy found a niche and created a menu that was elegant and appealing in its simplicity. This collaboration would last for 15 years.


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−	Employment: Les Ami, Friday, Saturday ~~and~~ Sunday	+	Employment: Les Ami, Friday, Saturday, Sunday

← Older revision		Revision as of 21:37, 25 June 2012
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	A peerless orchestrator of parties, Billy loved to entertain. He recognized the importance of the creative component in cooking and truly loved his work. If nothing else, Billy taught us that cooking is fun.		A peerless orchestrator of parties, Billy loved to entertain. He recognized the importance of the creative component in cooking and truly loved his work. If nothing else, Billy taught us that cooking is fun.
		+
		+
		+	from the ''Dining Out for Life Recipes and Remembrances''

@@ Line 1: / Line 1: @@
 '''NAME: WILLIAM WEAVER'''
 '''Biography:'''
-Bill Weaver came to Philadelphia from Hughesville, PA, by way of New Haven CT, where he graduated from the Culinary Institute of America. One of six children, he grew up on the family farm, where he showed an interest in cooking and a fascination with restaurants at a very early age. His sister Connie recalls that he frequently played "restaurant," using an out-building appointed with gingham curtains as the site to serve his mud pies.
+Bill Weaver came to Philadelphia from Hughesville, PA, by way of New Haven CT,he graduated from the Culinary Institute of America. One of six children, he grew up on the family farm, where he showed an interest in cooking and a fascination with restaurants at a very early age. His sister Connie recalls that he frequently played "restaurant," using an out-building appointed with gingham curtains as the site to serve his mud pies.