Restaurant’s training a recipe for success

In-house program at White Spot lets cooks work while getting Red Seal
By Shannon Klie
|Canadian HR Reporter|Last Updated: 05/29/2008

Steve Langridge has been working in restaurant kitchens since he was 16. After 12 years in the business and more than 8,100 hours in a kitchen, which qualified Langridge to write the Red Seal chef certification challenge exam, there were still some skills and knowledge he didn’t possess.

Luckily Langridge’s employer, Vancouver-based White Spot restaurants, set up an in-house skills upgrading program, which let him learn the skills he needed from James Kennedy, the chain’s corporate training chef.

The program gave Langridge a deeper sense of connection with the profession and a sense of loyalty to White Spot.