Hello fellow Chefs,
I am new to this site and am hoping that I can get some advice or mock tests to write the red seal exam in Canada. I am re-reading the Professional Cooking for Canadian Chefs textbook I studied in culinary school but don't have any other sources of information.
I have heard that a lot of the questions on the test are based on hands on experience. The chef that I work with has had his certificate for quite some time so he doesn't have a lot of input on this.
Also, does anyone know if the Cook Apprenticeship book has to be completely filled out and signed. I have all of the required hours but don't have the book completed signed off.
Any help is greatly appreciated,