/ Register

Red Seal Certification in Ontario??

Discussion in 'Professional Chefs' started by surfed chef, Dec 12, 2010.

  1. Dec 12, 2010 #1
    surfed chef

    surfed chef

    Messages:
    1
    Likes Received:
    10
    Exp:
    Professional Chef
    Hi, I'm planning writing my Red Seal in Feb. Looking for the best books and/or guides to study from. I have been using Gisslen and On Cooking. 

    Please email any ideas. 

    Cheers
     
  3. Dec 12, 2010 #2
    prairiechef

    prairiechef

    Messages:
    229
    Likes Received:
    22
    Exp:
    Professional Chef
    Gisslen won't cover it all... especially the pastry section. They'll hit you with some old school terms that don't even appear in Gisslen. Ask me how I know. :p

    Check up on required reading for several schools and study as much as possible from all of it.
     
  4. Jan 25, 2012 #3
    chefjake

    chefjake

    Messages:
    7
    Likes Received:
    10
    Exp:
    Professional Chef
    Hello

    I will be written soon, can you please advice what areas I should be working on for red seal in ontario.
     
  5. Apr 22, 2012 #4
    justinchef

    justinchef

    Messages:
    1
    Likes Received:
    10
    Exp:
    Line Cook
    Good day all, I am writing my red seal exam This coming wednesday!! (April 25, 2012)

    Can anyone give me some advice, or perhaps some sample questions?

    Thanks all, its very much appreciated!
     
  6. Apr 30, 2012 #5
    hausfrau

    hausfrau

    Messages:
    24
    Likes Received:
    10
    Exp:
    Line Cook
    Congratulations to all of you for pursuing your papers.  I wrote my Red Seal just about a year ago.  The online study website was only moderately helpful, in my opinion.  The only advice I can give is to think in terms of procedures....what steps you would follow to prepare a specific item.  Eg....would the carrots be a)steamed, b)boiled, c)sauted

    On Cooking was the text used at school and covers a good quantity of the information but some things were NOT covered in the texts or in class so it is a process of elimination.

    Good luck to all of you
     
  7. Aug 5, 2012 #6
    channi

    channi

    Messages:
    1
    Likes Received:
    10
    Exp:
    Line Cook
    hi chefs,

    i heared that if you have a culinary management diploma then you can write red seal at any time, I mean before your hours completed too

    Can anyone tell me if not how many hours we need .

    Thank you
     
  8. Aug 5, 2012 #7
    foodpump

    foodpump

    Messages:
    5,078
    Likes Received:
    612
    Exp:
    Professional Pastry Chef
    Check the ITA website.
     
  9. Dec 27, 2012 #8
    cooknut

    cooknut

    Messages:
    2
    Likes Received:
    10
    Exp:
    Private Chef
    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???
     
  11. Dec 27, 2012 #9
    arugula

    arugula

    Messages:
    108
    Likes Received:
    12
    Exp:
    Owner/Operator
    I believe you only need 6000 hours to write your red seal.
     
  12. Dec 28, 2012 #10
    foodpump

    foodpump

    Messages:
    5,078
    Likes Received:
    612
    Exp:
    Professional Pastry Chef
    Uhh.....Folks?

    Please, please, pretty please check with the ITA website (industry training authority) for  what you need to "challenge" the Red Seal.

    Each province has different requirements, and these requirements change from time to time.