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Thread Starter 
Hello...I am new to the site and needing a bit of information from my peers. I have been in the industry for over two decades and have my red seal designation as cook in Canada. I am interested now in taking the exam for baker and wondering if anyone could give me some advice on the exam or a suitable study guide for it. I have researched the red seal site which is limited on information. Also wondered if Gisslens guide to professional baking would be helpful? thanks in advance!