i would like to crack red seal in a go so please make your valuable suggestion.
Hello Chef ASR,
Good luck in your quest. As you are already in the profession, you are able to post in the professional forums here at Chef Talk and take advantage of the advice of your peers. I know we have a contingent of Canadians here who may be able to give you some good information. The community is international (although strongly North American, to be sure) so associating yourself here was a good move.
Best wishes for success in your adventure.