An innovative cooperative program between Cordon Bleu and the University that awards an M.A. degree--can be completed
totally through distance education or through actual attendance.
A longstanding M.L.A. program that includes one online course on cuisine and culture.
Institute of Gastronomy
, distance education and e-learning in gastronomy and wine studies. Receive Certificate of Gastronomy or Certificate of Wine
Studies from a completely online set of courses.
University of Gastronomic Sciences, Italy
Institut ded Hautes Etudes de Gout, Reims, France
You will find a brief history of gastronomy here
Competitive culinary arts internship announced
Trout Point Lodge's Institute of Sustainable Gastronomy is offering a 12-month
culinary internship to start in May, 2009 and include 5 months of training at the Lodge followed by the chance for major responsibilty
at the Inn of Coyote Mountain, a sister property.
The Institute of Sustainable Gastronomy announces the opportunity for one individual
to work closely with chef-proprietors Vaughn Perret, Charles Leary, and Daniel Abel at Trout Point Lodge of Nova Scotia (www.troutpoint.com)
during the 2009 season, May through October. The internship will expose the student to all aspects of kitchen production at
Trout Point, including planning and preparing fixed menus, baking & pastry, soups, and seafood.
Following a short
break the internship will continue at the Inn at Coyote Mountain, Costa Rica (www.cerrocoyote.com). This section of the internship
will allow the student to take charge of meal production for this small inn, including planning and preperation of complete,
fixed menus, from November through April, 2010. The Inn has 4 guest rooms, and offers breakfast, lunch, and dinner.
is a unique and challenging culinary arts internship, and will give the succesful applicant the chance to work side-by-side
with some of North America's top food authorities before moving on to his or her capabilities with responsibility for creating
top-notch menus for the Inn at Coyote Mountain.
Abel, Perret, & Leary are authors of The Trout Point Lodge Cookbook:
Creole Cuisine from New Orleans to Nova Scotia (Random House). Trout Point has been praised as a culinary destination by Food
& Wine magazine, Conde Nast/concierge.com, and ForbesTraveler among others. The Inn at Coyote Mountain, which opened in
2004 has been named among the world's top hotels, resorts, and spas by Travel & Leisure in 2007.
Room & board
plus a stipend will be provided. Transportation costs not included.
The application deadline: April 1, 2009. Those
interested should see the Institue web site for more information.
Unique gastronomy education program announced by
Trout Point Lodge of Nova Scotia
In cooperation with Escuela
Carmen de las Cuevas, a 3-month intensive immersion in Mediterranean food cuture & Spanish language based in Granada
Kemptville, Nova Scotia August 25, 2008 Trout Point Lodge announces
the launch of a new private venture in Granada, Spain designed to educate participants in the inner workings and culture of
Mediterranean foodways. In cooperation with a long-establhed Spanish language & culture school, the program will commence
in January, 2009 and run for approximately 12 weeks. Trout Point's chef-proprietors Charles Leary and Vaughn Perret will be
the resident instructors, backed up by a team of local food and wine experts. The program is open to university students,
professionals, as well as the general public.
Perret, and partner Daniel Abel opened Trout Point Lodge in 2000, and have offered culinary learning vacations every year.
The Lodge's cooking programs have been placed on various worldwide top 10 lists, including those published by ForbesTraveler,
Condé Nast, and Nota Bene Pulse.
Perret, and Abel are the authors of The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia published
by Random House in 2004. Leary and Perret have lived in Granada since 2003. Leary received a doctorate in history from Cornell
University and Mr. Perret performed graduate studies in law and anthropology. Both have worked as organic farmers, cheesemakers,
and chefs since 1990. They were among a small handful of North Americans inducted into the French Guilde des fromagers in
will include Spanish language instruction each morning at Escuela Carmen de las Cuevas followed by afternoon sessions learning
about artisanal food and wine. Field trips to food-related destinations such as olive producers, cheese makers, and wineries
will also be an important aspect of the program. Gastronomy and culinary classes will be held at Casa Azahar in the historic
Albaycin district, near the Spanish language school, part of the UNESCO-designated World Heritage Site that also encompasses
the Alhambra Palace.
end of the program, students will have an intimate knowledge of Mediterranean food culture. "The program is intended for those
with a passion for food," said Vaughn Perret. "It is not just a culinary program, but an experience that will expose students
to such things as food origins, the history of the restaurant, and how artisan food products are made and marketed." Leary
and Perret anticipate that culinary school graduates, food writers, tourism professionals, restaurant owners, as well as those
interested in food history will be attracted to the course. The cost, including housing with Spanish families and basic board,
is 6,990 euros per person.
infromation, contact Charles Leary, (902) 761-2142
web site is www.instituteofgastronomy.org
A serious research Master's program co-sponsored by the European Institute of Food History and Culture.