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Hi from Nanaimo, BC

post #1 of 16
Thread Starter 
Hey all. Looks like a great place. Can't wait to check it out.

Me-33, married, 3kids, fulltime kitchen worker. My title is a little fuzzy right now. I'm waiting for the results of my ITA exam.

So, for now, i'll say cook.

I work at a great golfcourse & i'm a golf fanatic, so it works out pretty well. I'm fairly proficient at my job, although i'm just starting to delve into the baking world now.

Rantrantrant...anyways i look forward to reading & posting in the future.:lips:
post #2 of 16
Bon Jour & welcome!!!:chef:
You will love this site! Have fun!
cgrox
:bounce:
post #3 of 16

Hi,from BC

I am from BC as well. Have a good time here!
post #4 of 16
Thank you for introducing yourself, Chef33. Good luck on your ITA exam!

We hope you take some time to explore all the great features of this board and enjoy taking part in the community.

Welcome!
Mezzaluna
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post #5 of 16
Thread Starter 
Well, i passed my ITA exam & have a red seal now.

I'm not entirely sure what my next move is, but i'm betting it will pay better now.:)
post #6 of 16
Congatulations!!:chef:
:bounce::beer:

cg!
post #7 of 16
Congratulations!:chef:
:beer:

cg
post #8 of 16

Good for you!!
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post #9 of 16
Did you bring a round of Nanaimo Bars for the group?

I used to live in Vic, love the island!

CatMAN
post #10 of 16

congrats

I'm from duncan bc and i'm in the culinary arts certificate program. I'm going for my red seal. is the red seal exam hard or easy:smiles:
post #11 of 16
Thread Starter 
It wasn't bad. I mean, you've gotta know your stuff. But alot of it is straight out of the line guides, gisslen, on cooking, etc. Most of it i found was general knowledge.

A couple of the dessert questions killed me, though. Peach melba & cherries jubilee are not part of my everyday life.:look:

& study the poultry cuts, too. I overlooked that one...:chef:
post #12 of 16
Hi a little fuzzy right now,

Well done with the exam results Chef 33 the worlds your oyster
All the best
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #13 of 16
Welcome Chef33, and congrats!!!!

This is a great site, definitely not just another usual chat place.
post #14 of 16

Congrats on yr Exma from Montreal.

Hello to All,
Hurray on yr Exam.:bounce:....I'm from Montreal, and ready to Jump.....for the second time...back to school.

I have been looking at some school in BC and Ontario,any recommandations???? I'm searching for a good technical school, some people have been telling me about the Community College in Vancouver????.

I have looked at some $$$$$ school, and it's nothing personal ,however some of them it's more for the name then the program they offer.

What about the Art institute or the Malaspina University-College. I had a bad experience with George Brown College..... and I'm not getting any younger, I would really appreciate some feed back from all of you guy's , Chef, Student, ect.....
Tk's.
2sweet
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post #15 of 16
Thread Starter 
Malaspina is fairly renown for their program. Heck, i went there a long time ago. Nothing bad to say about it, for sure.

Recently i've been working with various people that went to Camosun in Victoria that think the world of that program.

It really depends on what aspects of cooking you're looking to concentrate on or where a person is in terms of development.
post #16 of 16

school in BC

Tk`s for the info,i will take a look at that school.

2sweet.
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