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can i work with my French chef diploma from Paris in Vancouver canada

post #1 of 3
Thread Starter 

Hello

I moved recently from Paris to Vancouver i'm a chef French cuisne trained, Worked in various restaurant in Paris from authentic french traditional cuisine to Gastronomics.

My question is:

 

- Do i need to convert my french diploma before starting to work?

- is my diploma and HACCP accepted by restaurants here in vancouver?

- do i need red seal?

- If i wanna open a restaurant do i need anything else?

 

Thank you so much for your help and wishing you Happy cookng

Merci

post #2 of 3

Most employers will recognize your French qualifications as better than the current Red Seal qualification.  Some employers will demand a red seal,regardless.

 

You can "convert" by writing a red seal equivelency test, I think Go2 offers it. I wouldn't do this right now, maybe in a year or so if you really feel you need to.

 

While your HACCP is valid, I think you should take a "foodsafe" course.  This is a very, very basic food handlers course, is only 8 hrs, and costs I think $50.  Most employers will want to see this, if only to comply with regulations that demand all food handlers in that kitchen have a "foodsafe' certificate.

 

You last question is one that I think everyone on this site should read and try to understand.  In most of Europe you will need a license or some kind of qualification to operate a food establishment.  I know in Switzerland it's called a "Wirtepruefung" and is a full time course of aprox. 1 year.  Germany and Austria have a similiar course, and I'm guessing France has something similar as well.

 

Short answer to your question is no.  You only need money and the foodsafe qualification.  This is why, I believe, one of the major reasons that 90% of all newly opened restaurants fail within the first year.   

...."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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post #3 of 3
Thread Starter 

FOODPump

 

Thank you so much for your answer, Yes i do have a business management & accountant diploma as well that will help me run a business.

in France you need 10 years experience as Chef  only if you are opening high Gastronomic restaurant, but casual restaurant it's same as here money license and chef diploma

HACCP you right i will just re do it here

i really appreciate your input thanks again

question: why do you thing a lot of business go bad?? only no experience? or no management?

i'm doing my home work now "business plan"

what kind of resto you are runing?

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