Posts by Laprise

To my knowledge, there is not JUST ONE international certification, but more like Canada and USA, many diferent ones. All the qualified people on this TREAD from all sides of the business have made good constructive positive points....

Like I mentioned, 15 years with Victorinox, and one day I hire this cook who uses Sanelli. SO, I borrowed it and voila! I went to the store after work and bought one... The blade holds very well, and it is light... I like light if you...

Yes, I am with you on that one... one thing I really hate, is deep fried fresh herbs as garnishes... man I hate that! If I did that 20 years ago, my chef would have chewed me up pretty badly:):)

I used Vistorinox for 15 years, and 5 years ago I switch to Sanelli... Light, strong and easy to keep sharp... it's an Italian brand and they have all the shape you can think, I use a Japanese style:)

Well, I think everyone agree, this is a hot button for many people. Profit does run the world, and restaurants are no diferent:crazy: This will most likely never happen because we are finding out that it would be EXTREMALY COMPLEX...

I agree logghib, maybe the culinary trade should stay the way thing are right now! I do like the idea to have open doors for un-certified cooks, but unfortunately, it does not help our trade:rolleyes: I do have issues with...

Ok, I am NOT saying that a cook with paper is better! I am saying everytime you hire someone without papers, you are part of the problem at the base of this question which is; wage will never go up if anyone can do the job. If only...

A certfication... A culinary art diploma, a technical culinary art diploma, a cooking school diploma, certifcation from AFC, Red Seal, or any international certifications... If the cook went to a culinary school, whether it is an...

Hey Dan, don't worry, to each his own:rolleyes: I do think that when you hire a veteran, you hire experience and skills. Papers or not...A veteran runs on acquired rights! BUT when you hire a young cook without papers, you do...

A greate way to help this situation is for head chefs to only hire certified cooks in their kitchens. The more restaurants hires non-certified cooks, the more it undermine our industry and skills. I am all for hiring apprentices, but...