Hi, I'm planning writing my Red Seal in Feb. Looking for the best books and/or guides to study from. I have been using Gisslen and On Cooking.
Please email any ideas.
Congratulations to all of you for pursuing your papers. I wrote my Red Seal just about a year ago. The online study website was only moderately helpful, in my opinion. The only advice I can give is to think in terms of procedures....what steps you would follow to prepare a specific item. Eg....would the carrots be a)steamed, b)boiled, c)sauted
On Cooking was the text used at school and covers a good quantity of the information but some things were NOT covered in the texts or in class so it is a process of elimination.
Good luck to all of you
Wow, I am glad to know that there are lots of people like me out there. I am over 50 and got comfortable with life as a private chef, I procrastinated for too long to take my Red Seal, I guess I am ready... one question, is it worth taking the Red Seal Ready program? (George Brown) . I took Chef Training Program at George Brown, have a diploma in HRM in the 90s, I do private gigs in the Dominican Republic (Casa de Campo) and work part time at an Italian Catering Company as menu consultant. Been cooking for almost 20 years..do I need more hours to prove???