Fantastic site BTW......
I've been cooking professionally for the last 20 years. I graduated from Culinary School in Ontario 12 years ago, since then I've been working for a remote catering company in the high arctic. I've been procrastinating on writing my Red Seal exam for some time now.....its something that i've always wanted to write and i think its TIME!! However, do to moving around so much I've lost all my theory study material except my culinary text book(Gisslen 5th edition). I was wondering if anyone would have some feedback in those online red seal study guides...are they worth the $50 to $100 they charge?
Or would anyone know be able to tell if the "Gisslen", or "On cooking" is still used to prepare for the inter-provincial exam?
Any information would be greatly appreciated.