Category Archives: Cooking Schools & Culinary Vacations

World’s top 10 hotel culinary schools list includes Canada’s Trout Point Lodge

Trout Point Lodge has placed number 5 on a list of the world’s top 10 hotel culinary schools just published by Fox News in the United States and curated by

“Both globetrotting gourmets and rookie cooks should check out the world’s top 10 hotel culinary schools where everyone can take lessons while on holiday,” stated the article.

This Yarmouth County, Nova Scotia, wilderness lodge was singled out as embodying cutting edge offerings for tourists: “Rugged wilderness, sustainable food practices and cozy quarters that include freestanding cottages make this Atlantic Canada lodge one of our favorites.” The commentary authored by the food-oriented guide Gayot also praised Trout Point’s “innovative French Acadian cuisine.” The Lodge was the only hotel on the list representing Canada.

The online version of the article can be found at

Other hotels among the top 10 include Villa Giona of Verona, Italy, and the Sazon Cooking School at Casa de Sierra Nevada, San Miguel de Allende, Mexico.

Trout Point Lodge has earned 5 stars in the Inn category from Canada Select and is a member of Small Luxury Hotels of the World. Gayot was founded by André & Alain Gayot. André Gayot, who with his friends

Henri Gault and Christian Millau coined and promoted the term “Nouvelle Cuisine” in the early 1970s, has been directing sophisticated travelers to the world’s best restaurants, hotels, shops, sightseeing and cultural attractions for more than 45 years. His expertise provided a foundation for Gayot guides in the United States, beginning in 1981.

Alain Gayot, André’s son, participated in the launch of the American guide book series and began researching ways to distribute the content electronically, initially with Minitel technology in the early ’90s, later with partners of the Prodigy network, and finally on the web with AOL and other media companies.


Nova Scotia chef/innkeepers on their way to Bordeaux wine country

Bordeaux, France
     L’Union des Crus Classés de Graves has invited the owner-chefs of Trout Point Lodge to le dîner traditionnel des Accabailles December 8 in Bordeaux. The event, which marks the conclusion of each year’s grape harvest, celebrates its 50th anniversary in 2013. Usually only Michelin-starred chefs and luminaries from the world of French cuisine receive such an invitation.


Vaughan Perret and Charles Leary will have the chance to sample numerous vintages of both the region’s red and white wines, old and new, and experience the gastronomy of Southwestern France. A tasting from all member chateaux occurs before the dinner.

The Union is made up of the finest wine producers of the Bordeaux region known as Pessac-Léognan, including the world-renowned Château Haut-Brion. In addition to the gala dinner and wine tasting hosted by Chateau Smith-Haut-Lafitte, Vaughan Perret and Charles Leary will experience an additional wine tasting lunch at Château Carbonnieux and a tasting of the 2009 vintage at Château Pape Clément.
The award-winning Trout Point wine list features a number of bottles from this region, just to the north of Bordeaux City. “Pessac is actually one of our favorite appellations, not just from Bordeaux but around the world,” said Charles Leary. “We’re honoured to have received such a rare invitation.” Perret & Leary lived in Bordeaux for a brief period in 2006-07. During the December 7 weekend, they will also get to stay for 2 nights as guests in one of the Union’s member chateaux, among the vineyards.
“It really helps our understanding of wine and food to visit a re
gion like this. We can truly represent the Pessac wines on our list as well,” said Perret. A number of wines from these producers are currently carried by the Nova Scotia Liquor Commission as well.
This is not the first link made this year between Bordeaux and Nova Scotia. Owner of Chateau Smith-Haut-Lafitte, Daniel Cathiard, was among a prestigious group of French winemakers who visited Nova Scotia wine producers this past May.
Perret & Leary last attended Accabailles event in 2011. Only 30 persons will receive an invitation to the 50th anniversary weekend event, according to the Union.
Besides Haut-Brion, Union members include Château La Mission Haut-Brion Château La Tour Haut-Brion – Château Laville Haut-Brion, Château Bouscaut, Château Carbonnieux, Domaine de Chevalier, Château Couhins, Château Couhins-Lurton, Château de Fieuzal, Château Haut-Bailly, Château
Latour-Martillac, Château Malartic-Lagravière, Château Olivier, Château Pape Clément, Château Smith Haut Lafitte.
Trout Point Lodge is a member of Small Luxury Hotels of the World, which also has a member hotel adjacent to Chateau Smith-Haut-Lafitte.

Give a gastronomic gift! Nova Scotia Seafood Cooking School

Trout Point Lodge has announced 2013 dates for the Nova Scotia Seafood Cooking School. The 3 day, 2-night all inclusive programs will be held May 17-19, 2013, and September 27-29, 2013.

Offered every year since 2000, the cooking school experience covers all aspects of seafood cookery, from quality seafood selection to sustainability issues, and from cold smoking you own salmon to hands-on classes in the Trout Point Lodge kitchen.

The Nova Scotia Seafood Cooking School also makes a great gift for the holidays! Gift Certificates can be purchased online.

Trout Point Lodge invited to Food Day Canada

“deep in the lake-dotted wilderness, in a region so under-populated that the night skies are renowned for star-gazing, is the fabulous Trout Point Lodge.”

Food Day Canada is the time and place for Canadians to share their food and their stories with each other while leading other nations in cultural diversity, food ethics, magnificent flavours … and fun! Trout Point Lodge has joined the roster of restaurants nationwide selected by celebrated food writer Anita Stewart to represent Atlantic Canada on Food Day. Stewart notes:

The Lodge’s garden is a real and essential part of their operation and this year (2012) they are doubling their size. They’re even attempting to grow some vitis vinifera grapes.  The Wine Spectator presented them with a 2011 Award of Excellence, no mean feat for a lodge in a forest.  They house-smoke their own salmon, scallops, trout and swordfish, bake their own breads from organic flours and even make a selection of fresh cheeses.

Nova Scotia lodge a foodie top 10

Departures has selected Trout Point Lodge of Nova Scotia for its list of the world’s top 10 “Foodie Getaways.” The upscale publication of American Express Publishing, which also prints Food & Wine and Travel & Leisure magazines, selected 10 “ten culinary experiences worth planning a trip around.” The online article and slideshow by author Marnie Hanel can be viewed at

The article lists Trout Point’s Nova Scotia Seafood Cooking School, which has offered culinary vacations every year since 2000 alongside other food-related vacation experiences such as Chef Jean-Georges Vongerichten’s Master Course in New York City and Copenhagen’s Noma, rated 2011’s “World’s Best Restaurant” by San Pellegrino World’s 50 Best Restaurants awards.

The article says: “Jaunt to this Relais & Chateux hideaway three hours outside of Halifax to learn how to select and prepare seafood from water to table.” Trout Point is singled out for teaching specialty techniques, such as hot and cold smoking”as well as “take-home tips for your local fish market.” The cooking vacations consist of 2-night, 3-day all inclusive packages, including cooking instruction and field trips.

Trout Point Lodge offers 8 rooms, 2 suites, and 2 cottages on the banks of the Tusket River adjacent to the Tobeatic Wilderness Area. It is Nova Scotia’s only member of Relais & Chateaux and won the Parks Canada Sustainable Tourism Award in 2007. The National Geographic Society singled out Trout Point’s culinary programs for praise in its worldwide Geotourism Challenge: The Power of Place.

Food & cuisine at Trout Point Lodge of Nova Scotia, 2010

For the 11th year, Trout Point Lodge will host the Nova Scotia Seafood Cooking School. The 3-day, 2-night programs will be offered in May, June, July, September, and October.
Culinary Vacations Schedule
Seafood Cookery, 3-day, 2-night program including accommdation, meals, and hands-on culinary instruction:
May 14-16, 2010 Seafood Cookery
June 18-20, 2010 Mediterranean Cuisine with an emphasis on seafood
July 2-4, 2010 Seafood Cookery
September 10-12, 2010 Seafood Cookery
October 8-10, 2010 Mediterranean Cuisine with an emphasis on seafood
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.”
These programs have received high ratings from, Peter Greenburg, and Bon Appetit among others.
In addition, Trout Point will offer wine tasting and cooking classes by the hour for the entire season from May 1 to late October. The Lodge will also debut a new dining venue–a more cozy and romantic option to the longstanding granite-walled Dining Room.

The latest featured culinary program–Provence with Carol Peck!

Savor the sun-splashed splendors of Provence—with your own personal guides to reveal the Provençal landscape, culture, foods, wines, and restaurants as only a native of the region can appreciate them!

Join acclaimed culinary authority Carole Peck and her husband Bernard Jarrier for Carole Peck’s Provence Culinary Tour, with the following 2010 culinary tour dates:

Fabulous accommodation go with this unique culinary program

June 6 – 12, Sept. 19 – 25

June 20 – 26, Oct. 3 – 9

This extraordinary Provence culinary vacation will introduce sophisticated travelers to the rich history, natural beauty, and culinary delights of this very special region in the south of France. Intimate tour groups of 8 to 12 persons allow each participant to enjoy an unforgettable personal experience as they discover Provence from a true insider’s perspective. Become honored guests at Carol Peck’s newly restored home in Montfrin, Prieuré Notre Dame, which boasts a history dating back to the 12th century and all the contemporary comforts of today.

  • Cooking classes featuring local star chefs who will demonstrate culinary techniques suitable for all skill levels—plus the bonus of dining on the fruits of their labors!
  • Visits to local open-air farm markets, the biggest and best of France.
  • Sumptuous meals in some of the region’s best bistros and most acclaimed restaurants—enlivened even more by Bernard’s special dining discoveries, where he pairs the local cuisine with wines from the best regional vineyards.
  • Plenty of sightseeing opportunities that take full advantage of Carole and Bernard’s knowledge of Provence, plus shopping and antiquing made easy with the euro.
  • Abundant opportunities for private tastings that allow you to experience the wonderful foods and wines of Provence at their source.