Hi Chefs, Just wanted to write a quick thread on here to get some tips on what to really concentrate on and possibly some book suggestions to reference from to write my red seal. I attended culinary school back in 2006 but wasn't able to finished due to a family illness. I never returned due to taking care of my mom and having success in the kitchen in rolls as sous chef and now executive chef. I recently got granted acceptance to write my red seal in a couple weeks, huge accomplishment for me and just want a few pointers from fellow chefs. Thanks a lot everyone who responds to this thread.