Hi there, I just found this board and looks great. I have been working as a Cook for the past 6 years now. I work mostly Senior Care Facilties, but we only do scratch cooking. None of those pre made frozen entrees, I won't work those places.
I have a great deal of experience and my executive chefs all say I am very good with a good knowledge of cooking. My executive chef right now is encouraging me to take the Red Seal Challenge, He says I know the stuff and can do it. He has been tellling me to study the primal cuts, mother sauces and pastry.
I am familiar with the mother sauces as I use them on a daily basis, pastry I can make. The primal cuts are what scare me, and trying to remember everything in my head. I know it when I have to do it hands on, but having to right in done on paper is a different thing.
Anyone have any advice for some one who is going to Challenge the Red Seal, what is a good book to study from, what else should I know, Is there a boot camp of some kind that I can attend. I live in British Columbia. I love cooking and have been told by other Chefs that I show a real passion for the food and understand the mechanics to food. Any advice would be appreciated.... Nat