Im a chef with 10 years of experience and I have my studies done in mexico and France, my question is: is it realy necessary to have the red seal as a cookk or chef?
Definitely not. The 'red seal' is considered kind of a joke among most of the chefs I know. The only real reason to get one is if you're going to work in hotels/prisons/hospitals/etc. And if you are really want one, with 10 years of experience it shouldn't be too hard to challenge the test (considering even fast food cooks can do it...).
It all depends..
If you want to be paid minimum wage, then no, you don't need it. Most employers are looking for, and willing to pay for the red seal, which is a cook's certification, not a Chef's.
In Alberta and B.C. the Red seal is no joke. Yes there are written tests, but there is a live cooking and baking component as well. "Challenging" the red seal will be phased out in B.C. as the cook I. cook II, and cook III qualifications will be needed to write the test
Each province has different rules and different qualifications for the same red seal. Google "I.T.A." (industry training authority) in your province to find out just what the criteria is.
The only employers willing to pay more for a red seal over a qualified cook without one aren't worth working for unless your wages/hours mean more to you than the food you're putting out.
I can't vouch for Alberta, but in B.C. we've had a few good laughs about it.
I used to think that way, but about 4 years ago things changed--dramatically. You can't B.S. yer way through 200 odd multiple choice kweshtuns anymore, there's some "real" written tests. And of course, there's the cooking test, 4 hrs to put out a 4 course meal PLUS one bread item, desserts, and other baked items. Check it out on the ITA website and the Go2 website.