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Red Seal Cook Br.2 vs Red seal Chef exam

post #1 of 12
9/19/11 at 12:53pm
Thread Starter 

Just curious, but how many papered chefs out there actually have a red seal for chef? Not cook Br.2.... Just wondering how many people have actually taken 2 red seals to achieve actual chef papers. Also,  are people who currently only have their cook Br.2 papers, calling them chef papers? As far as I know everyone on the forum is saying they are going to write their chef papers after 6000 hours. Those are actually only Cook Br. 2 papers, after completing those you must wait 1 year another 2,300 or so hours and complete a Red Seal Chef exam. Just curious what everyone is doing and if anyone(employers) know the difference between the red seal that says Chef on them or Cook Br.2.

 

Thanks,

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post #2 of 12
9/19/11 at 1:44pm

Those of us in the USA are probably behind the times, but the Red Seal Web Site does not list a Red Seal for chefs, only Cook 1, Cook 2, and Cook 3.

 

Now, the Canadian Culinary Institute does list a Chef de Cuisine certification that is available for those with five years as a Red Seal Cook and two years as a supervisor, is that what you are referring to?

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post #3 of 12
9/19/11 at 1:56pm
Thread Starter 

Thank you for replying. So the problem is I have written my red seal under the assumption it was for my "chef papers" as anyone else I have ever known to go write them there is a min of 6,000 hours to qualify. Everyone keeps calling them chef papers when in reality it states on the seal itself that it is for Cook Br. 2 I have been the Executive Chef of a Hotel for 5 years, have well over 20,000 hours of experince however now I have spent money and time on a red seal that says only Cook on it. So I am a little confused as I went on the red seal website also and there is a link for cook and one for chef now, which says you must have your Cook Br. 2 for 1 year equiv. of 2,300 hours then go write another exam...then 5 years after that exam you can go get your chef de cuisine (which in Canada, I would assume would be the equiv. of a "master chef") Thanks for your help

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post #4 of 12
9/22/11 at 12:50pm

You are in fact a bit confused. There is no "Red Seal" certification for "Chef" in Canada at this time. The Red Seal program and certification indicates the highest level of cooking skills that is federally/provincially certified.

 

As the holder of a Red Seal certification, I could, after 5 further years, take the examination for Certified Chef de Cuisine, which is administered by  the Canadian Culinary Institute, under the auspices of the Canadian Culinary Federation. This is similar to the CIA's "Master Chef" program. Personally, I've never felt the need to do so.

 

In Canada, the CCC isn't a government sponsored program, however, although it's recognized by the Tourism Human Resources Council.

 

I've never called my Red Seal certificate "Chefs papers", but I'm aware that others do.....to me, when I'm working as a chef, in the position of "Chef", then I'm okay with being referred to as a chef. Otherwise, in private life,  I'm a cook who has achieved the highest level in terms of Canadian government certification.

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post #5 of 12
9/22/11 at 1:12pm
Thread Starter 

Actually if you go on www.red-seal.ca and pull up the ellis chart and scroll to chef, there is another level to be reached. It is after 1 year of experience after having held a red seal as a cook! That is why I am so confused. Thanks though.

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post #6 of 12
9/22/11 at 1:55pm

Ok, please help me, I looked at the Ellis Chart for Cook and do not find a reference to chef, an I looking in the wrong place??

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post #7 of 12
9/22/11 at 1:59pm

In fact when I search for chef on the Red Seal site, I get a respones that says no trades, no sites, no documents contain the term "chef", so now I'm more confused than you are surprised.gif

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post #8 of 12
9/22/11 at 2:01pm
Thread Starter 

go on www.red-seal.ca on the home page on the right hand side there is a tab that says Ellis chart, click on that and type in chef in trade box then click on it. The info will show up. I wonder why the government makes this so confusing haha.

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post #9 of 12
9/22/11 at 2:34pm

Thank you, found it.

 

Apparently applies only to Ontario, correct? The remaining provinces apparently do not recognize "chef" as a trade, which, IMO, is understandable as "chef" means chief and may be applied to any trade.

 

According to the Ellis Chart  , though both a skills chart and apprentice outline are available, no written or practical exam is available, and 2,600 hours of Apprentice training is required, at 8 hours per day that is the equivalent of 325 days or 65 standard five day weeks.

 

Though the Ellis chart states that a skills chart and apprentice outline are available, they do not seem to be accessible from the Red Seal Web Site. Perhaps you have another resource?

 

 

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post #10 of 12
9/23/11 at 4:55am
Thread Starter 

Yes I am hoping so. I am very happy someone else has seen what I was looking at, was starting to feel a little crazy haha. Thank you for all your help.

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post #11 of 12
9/23/11 at 8:39am

I'd never accessed the Ellis Chart before, but you were right! Weirdly though, there seems to be no testing/examination resources, even in Ontario. So how the heck would one get tested? Or certified? What a messed up system, sheesh.

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post #12 of 12
9/23/11 at 11:17am
Thread Starter 

Ya it is really confusing that's why I started a thread, maybe thinking someone else has been through this before. If I come across any more info I will be sure to post back.

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