Wow, I am glad to know that there are lots of people like me out there. I am over 50 and got comfortable with life as a private chef, I procrastinated for too long to take my Red Seal, I guess I am ready... one question, is it worth taking the Red Seal Ready program? (George Brown) . I took Chef Training Program at George Brown, have a diploma in HRM in the 90s, I do private gigs in the Dominican Republic (Casa de Campo) and work part time at an Italian Catering Company as menu consultant. Been cooking for almost 20 years..do I need more hours to prove???