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Red Seal Chefs

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 three years, if you’re counting) apprenticing and perfecting their craft in White Spot kitchens.

Group photo of our red seal chefs inside our home office kitchen.

Industry-Leading Training

White Spot is the only hospitality company recognized by Skilled Trades BC as an Approved Red Seal Training Provider. In fact, we’re the only hospitality company in Canada that’s an Approved Training Provider.

Multi-Course Chef Training

The Red Seal training program combines theory and hands-on instruction, with three levels of culinary training to make sure students have the knowledge and skills they need to thrive throughout their careers.

Professional Cook 1 (PC1) Entry Level

Focus on core fundamentals including food safety, knife skills, basic prep, and simple cooking across breakfast, sauces, soups, baking, vegetables, desserts, and meats.

Professional Cook 2 (PC2) Intermediate Level

Build advanced skills in cooking techniques, butchery, pastries, menu planning, production organisation, dining service, and cost control with emphasis on consistency and efficiency.

Professional Cook 3 (PC3) Advanced

Develop leadership and full kitchen capability, including advanced culinary techniques, menu planning and costing, supervision, and large-scale production. Completion leads to eligibility for Red Seal certification.

Our Culinary Team

Hear from the leaders behind White Spot’s culinary team, who have grown into their careers right here in our kitchens.

Dillon Penman

Culinary Training & Development Chef

“If you are a cook or a chef and you love cooking and eating, you naturally want to be part of new experiences. A big part of that is trying new things, which is why our training program is so important. It gives people the chance to work with ingredients they do not see every day and creates real opportunities for growth. At White Spot, we have built a culture of sharing where people are encouraged to ask questions and get the answers they need. I started here right out of high school and had the opportunity to go through this program and complete my apprenticeship, which set the foundation for my growth within the company.”

Professional headshot of a chef wearing a white chef's coat with White Spot restaurant logo and name "Dillon Penman" embroidered on it, smiling at camera against neutral background

Arlana Alkema

Culinary Development Manager

“When you work in culinary development at White Spot, every day is about balancing creativity with consistency. It’s about taking ideas from inspiration to something that can be executed across every restaurant, while still keeping the food exciting and true to who we are. What I love most is the collaboration. You’re constantly working with chefs, operations, and suppliers, asking questions, testing ideas, and refining until it feels right. It’s a role where you never stop learning, and where great food really starts with curiosity and teamwork.”

Professional portrait of a chef in a white chef's coat with arms crossed, smiling at the camera against a neutral gray background.

Red Seal Chef Frequently Asked Questions

We’ve made it easier than ever for White Spot culinary team members to achieve a nationally recognized professional cooking certification without putting your career or life on hold.

  1. What is White Spot’s Red Seal program?

    White Spot offers an in-house Red Seal program designed for aspiring chefs who want to earn Canada’s nationally recognized culinary certification while working at White Spot.

  2. How does White Spot support me through the Red Seal program?

    You’ll have access to comprehensive e‑learning, hands-on coaching, and guidance from experienced mentors, all designed to help you build the skills needed to succeed in the program and beyond.

  3. How are classes scheduled, and will I need to take time away from work?

    Classes are held weekly and spread over several months, so you can continue working throughout the program. This format was designed as an alternative to traditional block-release training, which typically requires apprentices to be away from the workplace for extended periods.

  4. Can I enter the program if I already have some culinary training or certification?

    Yes. Culinary employees who have completed prior technical training or certification — including graduation from the high school Youth Train in Trades program — may be eligible to enter the program at an advanced level, bypassing earlier stages of the three-level curriculum.

  5. Who leads the Red Seal training program at White Spot?

    The program is led by Dillon Penman, White Spot’s Corporate Chef of Training and Development at White Spot’s state-of-the-art Culinary Training Centre in Vancouver. The centre delivers all three levels of professional cook training, combining culinary theory with intensive hands-on instruction.

  6. What can I do with a Red Seal certification after completing the program?

    A Red Seal certification is recognized across Canada, opening doors to culinary opportunities at White Spot and throughout the broader hospitality and foodservice industry.

  7. Is there room to advance my career at White Spot after completing the program?

    Yes, White Spot is committed to helping employees learn, grow, and advance. The Red Seal program is one of several pathways to a long-term career within the company.