Alumni Feature: Carl Heinrich (Richmond Station, Toronto) | Canadian Guest Chef 2018 • Stratford Chefs School
Stratford Chefs School

Alumni Feature: Carl Heinrich (Richmond Station, Toronto) | Canadian Guest Chef 2018

Carl Heinrich, Executive Chef and Co-owner of Richmond Station in Toronto (and Top Chef Canada Season 2 Winner), graduated from the Stratford Chefs School in 2005. We welcome him back every year to close out the season, and this year is no different as he joins us on March 1st and 2nd for our Canadian Guest Chef series. Find out how you can make a reservation at the bottom of this page.

 

What is your favourite restaurant?
Actinolite in Toronto, Gramercy Tavern in NYC

 

What is your favourite cookbook?

Cooking By Hand- Paul Bertolli

 

What is your guilty pleasure food?

RS burger bun just out of the oven with too much cold salted butter

 

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

“espuma”

 

Favourite knife or kitchen tool?

Spectank

 

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

Charcuterie

 

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

Fresh Tongue of Fire Beans

 

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

Lactic Fermentation

 

Are there any recipes from SCS you still use?

The Ethnic Cuisine recipes

 

What is your best SCS memory?
I served Jim Morris pizza for an exam and paired it with Coca Cola

 

RESERVATIONS

These dinners are both sold out but you can be placed on a waiting list by calling the office at 519.271.1414 or send us an email.

Testimonials

Eric Robertson

Eric Robertson

Stratford Chefs School, Class of 2011 | Chef, The Restaurant at Pearl Morissette, Niagara

“I found my time as a student at Stratford Chefs School instrumental in providing me with the tools and knowledge for success in the early stages of my career. It gave me a strong foundation which I was able to build upon through my experiences abroad.”

What Sets Stratford Chefs School Apart

Innovative, World-class Program*

Our unique program model is method-based, hands-on, experiential, work-integrated learning, safely adapted to Covid-19 protocols.

High Quality Program*

An enriched, immersive curriculum with exceptional standards and small classes. Collaborative, experiential learning through practical classes, Dinner Labs, and Dinners To Go, with strict adherence to Public Health requirements.

Expert Instructors

Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.

Not-for-Profit Model

Profits are reinvested into our program and facilities; fundraising helps keep tuition costs realistic.

Alumni

SCS is widely recognized for training cooks who become the best chefs. Our reputation is built on Alumni success stories.

 

*This Employment Ontario Apprenticeship In-Class Training is funded in part by the Government of Canada and the Government of Ontario.  

 

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