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RED SEAL - Worth getting as a credential, if I want to work fine dining in EU...?

post #1 of 3
Thread Starter 

I've frequented the forum for a while now, but this is my first thread.

 

 

 

I have read the other topics concerning Red seal questions, and the consensus (on these forums and with past co workers) seems that having a red seal is only really necessary for high volume kitchens in hospitals, prisons, etc and reputation wise doesn't have any

thing to do with fine dining...

 

 

I have lots of experience as a cook and sous chef, over 7000 hours documented (prob another 2000 not doc'd) , and have worked at one of the best rated restaurants in Canada. Other than my references from chefs / employers, I don''t have any official credentials (no culinary school) besides food safe, first aid, serving it right, etc. 

 

I'm confident that I can handle the practical exam (professional cook 3), but I've heard the written test is a gongshow with vague stupid questions...

 

I'm based in Vancouver, but I plan on relocating to the UK soon, and get into a Michelin stared kitchen there. From what I understand, having culinary school credentials in Europe are considered much more important when it comes to getting a stage or an interview.

 

 

 

 

So that's my situation, here is my question:   Considering its about $500+ to challenge the Red Seal, and have no intention working in a hospital, prison kitchen long term, would it be worth it? Its journeyman status, but how does that compare with a culinary diploma...

 

 

 

Would appreciate any help with this, thanks.

post #2 of 3
You have a goal and that goal seems to need the paperwork. Be like Nike.

Just do it.
post #3 of 3

Get er' done, it's a credential, and one that many CDN employers recognize--not hospitals and prisons, but hotels and big chains like Earls and Cactus Club.

 

Europe is a different story.  They don't really have culinary schools, they have apprenticeships, usually for 3 or 4 years.  You will find a huge difference in continental Europe between apprenticed cooks and non- apprenticed cooks--the apprenticed ones get higher pay.  

 

I'm in Vancouver too, you can pm me if you want to.

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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