Alumni Feature: Ryan Donovan (Richmond Station, Toronto) - 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.

 

What Sets Stratford Chefs School Apart

 

 

Innovative Program

Our unique program model is method-based, hands-on, experiential, work-integrated learning.

High Quality Program

An enriched, immersive curriculum with exceptional standards and small classes.

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.

Applications are now open for our 32 Week Professional Diploma Program!
Classes start October 22, 2019

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