EXECUTIVE CHEF SERIES:BERNADETTE CALPITO
2013-06-06
Our executive chef series is back and we're welcoming the executive chefs: Bernadette Calpito of Kultura Restaurant; Carl Heinrich executive chef and owner of Richmond Station and Lora Kirk, executive chef of Ruby Watcho
During this series, get to know these talents chefs while enjoying a five course meal with wine.
Bernadette Calpito, Kultura
When: Thursday June 6, 6:00 - 8:00pm
Cost: $99.00 plus taxes (incl five course meal plus wine)
Where: Our kitchen, located on the upper west mezzanine in the south market
Carl Heinrich, Richmond Station
When: Thursday June 20, 6:00 - 8:00pm
Cost: $99.00 plus taxes (incl five course meal plus wine)
Where: Our kitchen, located on the upper west mezzanine in the south market
About Carl Heinrich.
Born in Calgary in 1985, Carl Heinrich clocked a lot of mileage as kid, living in Montreal, the North West Territories, and all over Vancouver Island. At 13, Carl started working as a dishwasher for his uncle and hasn’t left the kitchen since. An inspiring summer stint at the Sooke Harbour House in 2003, his first professional kitchen, proved to be the perfect learning ground for a young, ambitious cook.
Carl set off for the Stratford Chef School where he graduated with honours in 2005. After completing his diploma he accepted a job working for Daniel Boulud at DB Bistro Moderne in New York City, where he spent several years learning technique and building a passion for food. In 2008, Carl followed the company to Vancouver as sous-chef of their new location there. He left the company in 2009 and moved to Toronto where he reunited with butcher Ryan Donovan, an old friend from chef school, as sous-chef at Cowbell Restaurant. The two left in the Spring of 2010 to bring farm to table cooking to the new Marben, and eventually to their own venture Richmond Station, which opened October 2012.
Carl’s stages include time in the kitchens at Camille’s West Coast Fine Dining in Victoria, Marron Bistro in Toronto, Gramercy Tavern and Daniel in New York, Georges Blanc, La Regalade, and Le Comptoir in France and Alain Ducasse’ Le Louis XV in Monaco. His experiences working under many talented chefs and running reputable restaurants were great tools, helping Carl earn the title of the Food Network’s “Canada’s Top Chef” in 2012.
Carl’s cuisine is inspired by quality ingredients and driven by classic and modern techniques. He makes food that he knows his mom would like to eat and keeps flavours pure, never getting too complicated.
Lora Kirk, Ruby Watchco
When: Thursday September 19, 6:00 - 8:00pm
Cost: $99.00 plus taxes (incl five course meal plus wine)
Where: Our kitchen, located on the upper west mezzanine in the south market
Meet Chef Lora Kirk
Lora Kirk is regarded as one of Canada's leading chefs with over 15 years of international culinary experience. While growing up in Peterborough, Ontario, Lora was greatly influenced by working on her grandparent's farm and it was there that Lora learnt the importance of supporting local farmers and growers. She then set out to pursue her dream of becoming a professional chef. Chef Kirk graduated from Algonquin College's culinary program and soon after moved to London, England. She gained her culinary strength and knowledge by working with renowned Chefs Gordon Ramsey and Angela Hartnett at the famous Connaught Hotel for three years.
Chef Kirk continued to shine in the industry as an innovating chef and took on her next position as Truffle's Chef at the Four Seasons Hotel in Toronto. Chef Kirk received tremendous media attention and awards under her leadership, including the Five Diamond award for two consecutive years, four stars in Toronto Life. Other awards received include the “OHI Top 30 Under 30 Award,” and the “Nine of Dine Award 2010.” Chef Lora was invited to cook at the James Beard House in New York and in Kitchen Stadium on Iron Chef America.
Chef Lora continued her culinary journey and moved to New York City to take over the kitchen at Allen and Delancey as Chef de Cuisine. Chef Kirk received the Top 10 New Restaurants award in the New York Times and a very prestigious Michelin Star for her talents. Chef Kirk then went on to run the kitchens at the SOHO House, New York.
Chef Kirk returned home to Canada in 2010. She has become one of the most high-profile chefs in the country. Chef Kirk now shares her talents, fine culinary acumen, and expertise as Chef of Ruby Watchco and RubyEats in Toronto’s East End. Going back to her roots and passion for cooking, Chef Kirk is an advocate for supporting local farmers and growers, those who give top chefs the best quality products with which to cook: Locally grown, harvested and raised, cooked to perfection with heart. In additional you can find a wide range of over 100 of Chef Kirk’s homemade preserves and RubyEats’ product, the store opened to an instant fan base of food lovers and supporter of all things local.
