So I've been looking online for some advice on the Red Seal Pastry Exam.
I have seen a few threads on people who did the Chef's Exam...but nothing on the Pastry.
Just wondering if anyone out there has done it,
Can give me some pointers on what I should focus on to prepare.
How did you find it in terms of ease/difficulty?
Did you pass on the first try?
Any advice is really appreciated!