We're proud to have over 100 culinary employees involved in the Red Seal Program. Our Red Seal chefs spend roughly 5,000 hours (that's 3 years, if you're counting) apprenticing and perfecting their craft in our kitchens.
We are the only hospitality company recognized as an industry training provider.

About the Red Seal Program

The Training We Provide

Formally accredited as a Designated Trainer by the Industry Training Authority, White Spot is involved with all levels of culinary training:

  • Professional Cook 1
  • Professional Cook 2
  • Professional Cook 3/Red Seal

The program combines theory and intensive hands-on instruction.

The Chef Behind the Program

White Spot’s Corporate Chef, Training and Development, James Kennedy, a Certified Chef de Cuisine, heads up the program at White Spot’s state of the art Culinary Training Centre in Vancouver.

Scheduling is Structured So You Can Keep Working

Classes for select White Spot culinary leaders and future leaders are held weekly and spread over several months. This innovative format was developed instead of the traditional block release technical training, which requires the apprentice to be away from the workplace for long periods of time.

Advanced Program Entry Opportunities for Culinary Employees

Culinary employees who have some technical training, including successful graduation from the high school ACE-IT program, or more extensive technical training or certification, can be admitted at advanced levels within the 3 level program.

"Recruiting talented people with culinary credentials is quite difficult in today’s labour climate. Through the Red Seal certification programs, White Spot chefs are given the opportunity to learn and grow on the job while working towards a nationally-recognized and well-regarded certification. White Spot’s investment in its Red Seal programs speaks volumes about the restaurant’s commitment to its employees and the caliber of food offered to its guests."

Arlene Keis, CEO of go2.