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THE FEW. THE PROUD. THE RED SEAL CHEFS
The strength of a restaurant is measured by the talent in the kitchen. White Spot has always been committed to continuous culinary development. This benefits both our guests and our chefs.
Our Red Seal program, the first full apprenticeship program of its kind to be offered in-house by a restaurant, offers demonstrated leaders within our kitchens the opportunity to learn and grow on the job while working towards a nationally-recognized and highly-regarded certification.
The Red Seal certification is an acknowledged symbol of quality and is the standardized certification for Canadian chefs. It’s an endorsement that is the result of years of practice and dedicated study.
White spot offers 2 avenues for employees to pursue red seal development
Red Seal Skills Upgrading
This is an intensive program designed for White Spot employees in leadership roles who have a demonstrated passion for food and an interest in learning. Selected participants must have 4 years of broad culinary experience.
Students attend a series of classes that combine lecture and group work with a wide range of practical exercises designed to reinforce the theory learning and build culinary skills.
The classes are held at White Spot’s home office/test kitchen or satellite facilities (e.g. Vancouver Island University in Nanaimo). White Spot’s Corporate Training Chef, James Kennedy, a Certified Chef de Cuisine, leads the full day classes. White Spot also uses industry partners who offer specific venues and skill sets to host sessions in areas such as meat cutting and bakeshop production to supplement its facilities.
Extensive self-study is required between classes, and the students have access to on-line resources and an on-line test bank to do practice tests in preparation for taking the Red Seal exam.
Indentured Apprenticeships. With a twist
White Spot culinary employees with less experience, but high potential and no less passion for food and learning, are selected to participate in traditional apprenticeships to achieve their Red Seal designation.
Propel, a division of Go2 (the organization responsible for trades training for hospitality) and White Spot Restaurants have developed a pilot project which involves the registration, training, and certification of apprentices conducted entirely by White Spot, on a day-release basis. Classes are spread out throughout the year so the apprentice doesn’t have to leave the workplace for a month at a time.
James Kennedy CCC leads the training, using White Spot facilities. White Spot also uses key accredited industry partners and their facilities for components of the program.
Employees who have some technical training, including successful graduation from the High School ACE-IT program, and pass an entrance level theory and practical test, can be admitted at Level 2 of the 3 level program.
The apprenticeship program combines competency-based assessments and 16 days a year of intensive hands on instruction. Pre-reading and pre-tests are completed prior to each of the classroom sessions. Practical assessments, including third party assessments, help maintain the integrity and high standards of the program.
