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 and bread. 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, tajines, stuffed mussels, and seafood grilling.

Typical Day

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.

Age range, type of group

The class is appropriate for beginners as well as advanced cooks. It's great for a Girls Getaway, singles, or couples!

Sleeping and meals

includes all meals, luxury accommodations at Trout Point Lodge, culinary instruction, and field trip

Policies & Restrictions

No smoking allowed indoors.


$899/person all-inclusive plus 9% service and HST

Other Information

"Culinary getaways are tasting success" Kitty Bean Yancey, USA Today, (July, 2010)

"The Wild Soul of the Maritimes: Trout Point Lodge Cooking School" Scientific American (October, 2009)

The 10 "most palatial, intriguing and gourmet jouneys on offer" NBPulse (July, 2008)

"World's best culinary trips" ForbesTraveler (April, 2008)

"A touch of class" Food & Travel (April, 2007)

"Global Culinary School" concierge/Condé-Nast (May, 2007)

"They come for the seafood" Globe & Mail (September, 2007)

"Gourmet traveling North American style" Peter Greenburg (September, 2007)

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