The 2013 Nova Scotia Seafood Cooking School
Learning About Food, Cooking, & Ingredients

Special Food Learning Vacations at Trout Point Lodge, Relais & Chateaux,
Amidst the Acadian Shores Region, Nova Scotia     
Home to North America's Best and Freshest Seafood



The Nova Scotia Seafood Cooking School hosts summer and fall culinary vacations combining luxurious accommodation, gourmet meals, hands-on culinary instruction, and visits to Nova Scotia seafood destinations. Chefs Daniel G. Abel, Charles L. Leary, and Vaughn J. Perret organize and teach all Culinary & Cooking Vacations. They are the authors of the critically acclaimed Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia (Random House) and contributors to 85 Inspirational Chefs and Chefs at Home (Network Publishing). These instructors specialize in seafood cookery and wild foods in the tradition of the French New World, covering Creole, Acadian, and Cajun styles along with the fundamentals of choosing, storing, and cooking seafood. They also excel at Mediterranean cuisine, teaching at the Mediterranean Cooking School in Spain and leading cookery tours of Istanbul, Turkey.

Don't forget you can also liven up your next team or group event and entice everyone to cook, sizzle, flambé, chat, laugh and have fun with group cooking classes and spirited field trips. Trout Point's cooking classes will be remembered and talked about for years. Team cooking is the best team building event!

A new feature for 2013 is hourly classes on wild food foraging, smoking & curing seafood, wine & food pairing, and Creole/Cajun cookery available to Trout Point Lodge guests.


"This weekend's theme — seafood — focuses on Nova Scotia bounty such as salmon, mussels, oysters and lobsters (whose rock-bottom $4-$5-a-pound price locally astounds visitors). Before school begins, participants settle into the white spruce lodge's log-walled rustic-elegant suites and adjoining cottages. The eight lodge suites have no room keys or TVs, furnishings carved from local trees and views of the glistening Tusket River. Many have fireplaces or wood stoves. There's no cellphone coverage, and Wi-Fi only in limited areas, which forces Type A's to move lower down the alphabet." Kitty Bean Yancey, USA Today

Here's how Kate Williams of Time Out New York summarized the experience: "The classes cover many seafood basics, from how to tell whether fish and shellfish are fresh to which kitchen equipment you’ll need for a range of cooking processes, including grilling and salt-baking. In addition, the chefs are eager to demonstrate advanced methods—such as tea-smoking—which you’ll probably never use in your closet-size New York kitchen but are fun to learn nonetheless. I picked up several fundamentals of Cajun cooking, like the "holy trinity" (a mix of chopped onion, garlic and celery that’s at the heart of many recipes) and how to make different kinds of roux. One of the most useful skills I acquired was how to properly cut an onion so that you end up with uniform pieces, rather than giant chunks and tiny slivers."  Time Out New York  

The Seafood Cookery course focuses on the use of different fish and shellfish, including selection & freshness, various cooking techniques, making ceviche, and home smoking methods. It also exposes participants to Creole, Acadian French, and Cajun cooking styles. During the class the instructors and students will together create seafood-based meals, from appetizers and soups to entrees, breads, and desserts. This unique cooking vacation will introduce participants to the culture and history of French New World cuisines. The course on Mediterranean Cuisine introduces the cooking and culture of the Mediterranean region and southern Spain, where the instructors have perfected techniques and recipes at the Granada Cooking School in Granada. Dishes and techniques will include making couscous, paella, stuffed mussels, and seafood grilling.

Culinary Vacations Schedule

3-day, 2-night programs include accommodation, meals, and hands-on culinary instruction:

May 17-19, 2013: Mediterranean Cuisine with an emphasis on seafood

September 27-29, 2013: Seafood Cookery

November 8-10, 2013: Seafood Cookery

For further descriptions and information, please  click here .

Other cooking vacations including wine seminars, wine tastings, cheeses & cheesemaking, and smoking & curing available!
The cost, per person, for Seafood Cookery and Mediterranean Cuisine is CAN $899 for 2012 sessions. The program includes two nights’ accommodation in a Deluxe Junior Suite (double occupancy; upgrades available), all meals, and the culinary instruction and field trips (if offered).  There is also a 9% service fee. Those not wishing to participate in the culinary program can stay at Trout Point Lodge using the normal room and meal tariffs. A signed copy of The Trout Point Lodge Cookbook  is included.

For information and reservations, please call (902) 482-8360 or e-mail .


"World's top foodie getaways" Departures (October, 2011)
"Culinary getaways are tasting success" USA Today (July, 2010)
"Live your foodie fantasies with these 10 terrific culinary vacations" Bon Appetit (December, 2008)
The 10 "most palatial, intriguing and gourmet jouneys on offer" NBPulse (July, 2008)
World's Best Culinary Trips: Top 10, ForbesTraveler (April, 2008)
"They come for the seafood" Globe & Mail (September, 2007)
"Gourmet Traveling, North American Style," Peter Greenburg (September, 2007)
Global Culinary School,é-Nast (April, 2007)
"A Touch of Class" Food & Travel (April, 2007)

The Nova Scotia Seafood Cooking School can also customize topics and dates to the desires of groups, whether it's a girls getaway or a corporate team building exercise. 

The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia was published by Random House. Independent reviewers have universally praised the book:

“one of the most important Canadian Cookbooks ever published”

“The book is incredible . . . The Trout Point Lodge Cookbook is not only a lovely collection of recipes; it’s a fascinating look into a corner of Nova Scotia’s culinary history. If you’re looking for a special gift for the cook in your life, this book is it.” Liz Feltham, The Coast 

“Abel, Leary and Perret have done an astounding thing with this new book, taking Louisiana cooking back through 300 years of Acadian tradition and fast-forwarding it to the 21st century.” Dale Curry, Food Editor, New Orleans Times-Picayune

“this book's enticing food is notable for its originality and quality” Publisher’s Weekly

Abel, Perret, & Leary are members of Slow Food and were inducted into the French Guilde de fromagers in 1994.