Trout Point Cooking School belong to the foodvacation.com network: culinary travel and seasonal cooking schools worldwide
As part of a dedication to the enjoyment and celebration of food and cooking, Trout Point offers both regular Food Learning Vacations and customized culinary instruction. Trout Point Cooking School is part and parcel of Trout Point Lodge, a resort in the Nova Scotia wilderness. The culinary programs offer an all-inclusive experience combining personalized instruction, field trips, luxury accommodation at the Great Lodge, and gourmet dining.
Food Learning Vacations involve a three- to five-day period of instruction, while customized programs can vary in length and intensity according to participants' desires.
An emphasis on diverse foods and ingredients,
as well as cooking technique, underlies what you will experience at Trout
Point. Instructors include both visiting chefs and the proprietors
of Trout Point Lodge. Daniel Abel, Vaughn Perret, and Charles Leary's extensive
culinary backgrounds include world-wide experience and advanced training
in the cultural context of food and cuisine.
In addition, the Cooking School regularly
schedules prominent North American chefs as guest instructors. Check back
for updates on this year's schedule.
The facilities and learning environments available to cooking school participants include:
Superbly equipped teaching kitchen at Trout Point Lodge' Dining Room featuring full Viking equipment, ccokware from Browne & Co., and a wood-fired baking & grilling oven.
Over two-hundred acres of pristine Acadian, boreal forest and river lands rich in seasonal wild mushrooms, fresh trout, blueberries, fiddle head ferns, and other wild edibles.
An extensive cookbook and culinary library covering world cuisines.
The Yarmouth County area is a center for the seafood industry, and is the largest source of high quality fresh lobster in Canada. Nova Scotia is also a major exporter of wild mushrooms. Participants will also have the advantage of visiting local food destinations in addition to La Ferme d'Acadie such as seafood plants, lobster wharves, a local micro brewery, seafood smokehouses, and other facilities.
Trout Point Cooking School can also provide participants with professional cooking equipment and wares, including items from All-Clad, Chasseur, Cuisi-Pro, Global, Emile Henri, and Viking Range. Many items may be shipped anywhere in the U.S. and Canada, or participants may take them back home.
Gumbo Pages: Culinary Resource for Creole/Cajun Cookery