Faculty Interview: Red Seal Certified Cook Karthik Perumal

Red Seal Certified Cook Karthik Perumal is a passionate chef specializing in menu management, kitchen design, and restaurant management. He holds a bachelor’s degree in Hotel Management/Tourism and a diploma in Food Production. With 24 years of experience in the hospitality industry, he is a Certified Red Seal Cook who has worked for establishments such as IHCL group of Hotels, Hilton, Marriott, and IHG Hotels, as well as for Cruise lines, Detention Centres, Retirement Homes, and daycares. He is also expanding his expertise in therapeutic diets. We recently learned more about his career and education path, his experiences and his advice for aspiring Red Seal Cooks.

Can you tell us a little about yourself, your education and your career?

I hold a bachelor’s degree in Hotel Management and Tourism and a Diploma in Food Production. I’m also a Red Seal Certified Cook and have been in the hospitality business for over twenty years. I’ve always wanted to be a chef and had a great interest in learning how to cook from a very young age. I started my career as a cook for the Taj group of hotels in India. Later, I worked for Carnival Cruise Lines before returning to India to work as a chef for various restaurants and Hotels. During the past 12 years, I have lived in Canada and worked for the Hilton and Marriott Group of hotels and restaurants. Currently, I’m a sous chef for the city of Mississauga. I decided to become an instructor since I thought it would be interesting for my students and myself to share my experiences and knowledge.

Why did you choose this career path, and what do you like best about it?

I chose this career path since cooking is my passion. I believe it is a great career that allows us to feed and make our customers happy by serving delicious food.

What is the value and your experience with the Red Seal Certification for Cooks?

I believe being Red Seal certified is helpful since it makes it easy for employers to identify skilled cooks while it allows job candidates to stand out and work more professionally. I personally took the Red Seal exam because I knew it would help me advance in my career. At the time, I had already gained enough experience to write the exam, so I took it and got certified.

Do you have tips for anyone planning to take the Red Seal certification exam or choose your career path?

Having a positive attitude and being consistent, committed and sincere are key elements to success in this field. You should also be open to learning and, of course, enjoy cooking. Another piece of advice I can give is to study and carefully watch how senior cooks work. Even though not all of them might be Red Seal certified, you can learn a lot about the cooking process from them.

What has changed the most about the field since you started?

Hiring a professional cook has become more challenging. In addition, the cooking process has been simplified and demystified.

Are there any other specific achievements you are proud of and would like to share?

I’m very good at creating new dishes with limited ingredients. I have also won a cooking competition among hotel cooks.

What are your plans for the next 5-10 years?

I plan to continue teaching my students and help them become professional and successful chefs in the hospitality industry.

Interested in Taking the Course?

If you are an experienced cook looking to take the next step in your career and become Red Seal certified, Ashton College’s flexible online Red Seal Exam Prep course is the answer! This intensive, 8-week, part-time course allows you to take a deep dive into the Red Seal Occupational Standards (RSOS), identify knowledge gaps, master key concepts, and develop powerful test-taking strategies. We'll also help you refine your culinary knowledge and practical skills, create effective study notes and a personalized study plan, avoid common pitfalls during the exam, and much more. Learn more on our course webpage: https://www.ashtoncollege.ca/programs/red-seal-cook/