Alumni Feature: Ryan Donovan (Richmond Station, Toronto) • Stratford Chefs School
Stratford Chefs School

Alumni Feature: Ryan Donovan (Richmond Station, Toronto)

 

 

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?

Boning Knife

 

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.

 

Testimonials

Summer JL Baird

Summer JL Baird

Stratford Chefs School, Class of 1998 | Owner, The Hintonburg Public House, Ottawa

“The Stratford Chefs School provided me with the tools needed to excel in the restaurant industry. The small-scale class sizes and hands-on approach attributed to my accomplishments today. Not only did I gain a solid foundation of culinary skills, but also the discipline and knowledge required to open and run my own restaurants. From the budget and design to creating quality food and drink, the courses cover everything you need to get started and the clout and connections to get you where you want to go.

The students are fortunate to work alongside world-renowned chefs and professionals who are active in the industry. I feel this ‘real life’ exposure compliments the training and is rare to find. SCS is the perfect recipe for success in the industry and why so many graduates go on to have such exciting and impressive careers.”

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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