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Red Seal Inquirey

post #1 of 5
Thread Starter 

Hello I have been a cook in the city of Fredericton, NB for the last 6 years and I was wondering how I would go about getting my red seal.  All the hours, blood, sweat and tears is not worth much without the papers to back it up.

post #2 of 5

I think you need to put in something like 3600hrs and have a red seal certified chef sign off on your hours. I also know that of course you write a test. Beyond that I am not sure how it works.

post #3 of 5

Apprenticeship & Occupational Development
470 York Street
First Floor, Room 100, Chestnut Complex
Fredericton, New Brunswick
E3B 5H1
Telephone: (506) 453-2260
Fax: (506) 453-5317


Give them a call or talk to your chef.  If you've been working under a certified red seal chef for 6000 hours you can straight up challenge all three blocks and the red seal exam, I think maybe with 6 weeks of school.  Otherwise you have to find one who is willing to let you apprentice.  The other option is school but it's bloody expensive.  Sometimes the government will actually pay you to get your seal.  Look into it 

post #4 of 5

Every province is different.


Here in B.C. it used to be 8000 hrs and then you could "challange" the test.  The test was comprised of 200 -odd multiple choice questions.


As of Nov. 2009 things changed in B.C. and not only do you write the written component, but you also have to do a practical cooking component, as well as a practical pastry component.  Alberta hs been doing this for some time now.


While no Chef is actually impressed with a red seal, many HR people and non-cooking people are.  And these are the people who tell the Chef whether to hire or fire, for them the Red Seal is just another paper qualification to base salary on.


In the long term, it is financially better for you to get it.

...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #5 of 5

Foodpump....what a nice compliment to the "Red Seal"  what did you call it the "Red Shpeal" in a previous thread?


I worked hard to get mine in kitchens run by German , French , Austrian , Italian ,Irish, Chefs who took no nonsence and I became a better chef for it


6000 hours here in Ontario .....my advice to you ,get your papers....It's not the dinasour age where anything goes. The public is more educated these days and you gotta keep up with the times, Having your Red Seal gives you an extra edge...and waaaaay more money! Don't get me wrong ...the real learning is out in the feild under a dam fine experianced chef...who is willing to dedicate the time to train you properly.




My feet are firmly planted in mid air
My feet are firmly planted in mid air
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