Ryan Donovan, Co-owner of Richmond Station in Toronto, graduated from the Stratford Chefs School in 2005. He returns every year with Richmond Station Chef (and fellow SCS Alumnus), Carl Heinrich, to close out our Canadian Guest Chef dinner series.
What is your favourite restaurant?
Grand Electric (Toronto)
What is your favourite cookbook?
Cooking By Hand- Paul Bertolli
What is your guilty pleasure food?
Nachos and Cheese
What food did you think was over-rated until you tried it?
Tomatoes
Favourite knife or kitchen tool?
What restaurant dish seemed the most intimidating but is actually really easy to make?
Fresh Pasta (P.S: Learn how to make your own at our Open Kitchen classes!)
Favourite ingredient you can’t get enough of right now?
Organic Hen’s Eggs
What is a new technique/flavour you are experimenting with currently?
Gluten Free + Dairy Free Baking
Are there any recipes from SCS you still use?
Chef Neil‘s Lemon Tart!
What is your best SCS memory?
Martin Picard (from Au Pied de Cochon, Montreal) using 20lbs of Foie Gras in 2 dinner labs.