Alumni Feature: Eric Robertson, 2019 Canadian Guest Chef (SCS Class of 2011) - Stratford Chefs School

Alumni Feature: Eric Robertson, 2019 Canadian Guest Chef (SCS Class of 2011)

Chef Eric Robertson joined Pearl Morissette in April 2017, the result of a friendship cultivated with Daniel Hadida, whom he met while working in Belgium. The two had kept in touch throughout their time in Europe and beyond, sharing experiences as Canadian chefs with similar culinary backgrounds and passions. Robertson spent time cooking in France and then in Belgium, first working as a cook at the Michelin-starred In deWulf in Dranouter and later, he lead the kitchen at De Vitrine in Ghent.

After returning to Toronto, and working as sous chef at Langdon Hall, Robertson later joined Hadida at Pearl Morissette. Originally from Brantford, Eric has always had an agrarian passion, and brings his international influences and passion for creating dishes from locally sourced foods to his role as Chef at The Restaurant at Pearl Morissette.

 

 

What is your favourite restaurant?

The Sportsman in Seasalter, England.

 

What is your favourite cookbook?

The Art of Cooking with Vegetables, by Alain Passard.

 

What is your guilty pleasure food?

Medium chicken wings, preferably all drumsticks.

 

What food did you think was over-rated until you tried it?

I’ve always been pretty easy when it came to food, I find some food trends over-rated, but I never find actual food overrated.

 

Favourite knife or kitchen tool?

Digital scale.

 

What restaurant dish seemed the most intimidating, but is actually really easy to make?

Souffles? Every dish should always leave you a little bit intimidated since it can always be done faster or better.

 

Favourite ingredient you can’t get enough of right now?

Bread miso, we make it with our leftover bread and a barley koi.

 

What is a new technique/flavour you are experimenting with currently?

Not really a new technique but Garums are finding their way into a lot of different savoury sauces on our menus.

 

Are there any recipes from SCS you still use?

I wish I still had some of Chef Bex’s pastry recipes!

 

What is your best SCS memory?

Working with Ricardo Camanini, his energy and respect for his profession were immeasurable. Something I always hoped to emulate.

 

 

Chefs Eric Robertson and Daniel Hadida will be our Canadian Guest Chefs on Tuesday, February 26Click for details!

Summer 16 Week Diploma Course

Earn your Cookery Diploma this Summer!

 

 

 

 

You’ll learn the basics of classical cookery and pastry in five hands-on classes per week.

Cookery and pastry classes are coupled with theory classes in subjects related to the culinary and hospitality fields including: communications, writing, food costing, food history, sanitation, nutrition, wine and kitchen management.

The program runs from June 3 – September 20, 2019.

Successful students will graduate with a Cook: Basic – Level 1 Diploma.

Learn More / Apply Now

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