Red Seal study infomation needed please???

Discussion in 'Professional Chefs' started by remotechef, Sep 27, 2010.

  1. remotechef

    remotechef

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    Professional Chef
    Hello all,

    Fantastic site BTW......

    I've been cooking in kitchen for the last 20 years.I graduated from Culinary School 10 years ago and i've been cooking professionally since then for a remote catering company in the arctic. I've been procrasting on writting my Red Seal exam.....its something that i've always wanted to write and i think its TIME!! However, do to moving around so much I've lost all my theory study material except my culinary text book. I was wondering if anyone would have some study material or put me in contact with someone who would have some study material for the inter-provincial exam?

    I tried contacting my old theory prof....but to no-avail.....

    Any information would be greatly apprciated...

    Nick
     
  2. foodpump

    foodpump

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    Professional Pastry Chef
    Which province?

    Here in B.C. things have changed a bit since last year, there is now a real, actual, live,  cooking practical as well as a baking practical.  Most of the written stuff is taken from "On Cooking" and various other textbooks like CIA's "Professional Chef.

    Good luck