Education · 1 of 4

The path

Three ways in, and they all end in the same kitchen.

1. 1

   Get a food handler certificate

   1 day

   A short online course. Required in most provinces before you touch food commercially.

2. 2

   Start in a kitchen

   Any time

   Dishwasher, prep cook, then line cook. Many chefs started at 16. This is the real school.

3. 3

   Culinary program or apprenticeship (optional)

   1 to 3 years

   A 1 or 2 year college diploma (George Brown, SAIT in Calgary, Vancouver Community College, NAIT in Edmonton, Humber) or a 3-year cook apprenticeship where you work full time and attend school in blocks.

4. 4

   Red Seal Cook (optional)

   After 3 years

   Pass the interprovincial exam after about 6,000 hours in Ontario (5,280 on the job and 720 in school). Recognized across Canada and respected in hotels and institutions.

5. 5

   Move up

   Years

   Line cook, then chef de partie, sous chef, then executive chef. Typically 8 to 12 years to run a serious kitchen.