Dive into Flavour: Enroll in the Nova Scotia Seafood Academy Today
Experience the rich maritime heritage of Nova Scotia like never before! The Nova
Scotia Seafood Academy is calling all food enthusiasts, travelers, and industry professionals to embark on a culinary adventure that celebrates our province’s incredible seafood bounty. Join us in sharpening your culinary skills with our exclusive new program, the only one of its kind in Atlantic Canada!
At the Nova Scotia Seafood Academy, we believe that cooking is not just a skill but a journey through culture and community. Our unique curriculum is designed to deepen your understanding of seafood preparation while highlighting the importance of sustainable practices and local sourcing. Whether you’re an aspiring home chef, a seasoned professional, or someone eager to explore our coastal culinary traditions, there’s something here for everyone. For any questions about the Academy, please email us here.
The NS Seafood Academy is supported by the Atlantic Canada Opportunities Agency
What’s on the Menu?
Sustainable Seafood: Cooking with Conscience
April 13-15, 2026
Understand the principles of sustainable seafood sourcing while savouring the flavours of eco-friendly dishes!
Pro Series: Advanced Seafood Masterclass
May 4-6, 2026
Elevate your culinary expertise alongside renowned chefs.
Master cutting-edge techniques crucial for today’s seafood
Tide to Table: A NS Seafood Masterclass
June 16-18, July 14-16, August 11-13, Sept 8-10, 2026
Learn innovative cooking techniques with expert chefs.
Transform your seafood dishes from ordinary to extraordinary!
Early Bird Price: Single Students $600
Until April 1, 2026
Next Course:
Cooking with Conscience
April 13-15
COURSE OUTLINE:
Join us for a transformative workshop on sustainable seafood practices, where you'll learn to ethically source seafood and create delicious, ocean-friendly dishes alongside renowned chefs. Over three immersive days, engage in thought-provoking discussions on sustainability and acquire practical skills to enhance your cooking and benefit the environment. Led by celebrated chef Robert Clark, a celebrated chef, author, and industry innovator, known for his creative approach to local seafood. As the Chief Culinary Officer at Organic Ocean Seafood and co-host of the TV series Your Nation's Table, Chef Clark passionately advocates for sustainable seafood and local food systems. This workshop aims to inspire your culinary journey towards responsible practices that positively impact our oceans.
Day 1: Beneath the Surface
- Welcome & safety briefing
- Ocean Wise Certification and Seafood Sustainability
- Whole Fish Breakdown
- Cold prep: ceviche, crudo, curing, pickling
- Sustainability practices and reducing seafood waste
- Chef tasting: sample the day's work
Day 2: Fire & Ice
- Advanced Cooking Techniques: Grilling, Sous Vide, Cold Smoking
Day 3: Shells, Systems, and Celebrations
- Shellfish 101: Sourcing, storage, and cooking techniques
- Plating like a pro: sauces, garnishes, presentation
- Final seafood-forward feast
- Wrap-up & Certificate Ceremony
WHAT’S INCLUDED
- All tools, ingredients & tastings
- Seafood Academy apron & recipe booklet
- Daily meals & chef instruction
- Certificate of Completion
Who Should Attend: Designed for the home cook, food traveller, and anyone who enjoys seafood and wants to build confidence in the kitchen.
Good to Know: Pre-registration required; limited to 20 participants. Comfortable footwear is recommended for kitchen and exploration. Light meals provided and transportation where required.
Cancellation Policy: Full refund for cancellations one week in advance; 50% refund for cancellations 72 hours or less.
Why Choose the Nova Scotia Seafood Academy?
• Hands-On Learning in an Intimate Setting: Engage directly with experts in a state-of-the-art kitchen. Class size: 20 maximum per session.
• Local Ingredients: Celebrate the flavours of fresh, sustainable seafood sourced from our local fisheries.
• Lifetime Skills: Whether you’re a home cook or a seasoned chef, leave with skills that will elevate your culinary repertoire.
• Cultural Immersion: Discover the stories behind Nova Scotia's seafood, learn maritime traditions, recipes and more.
• Networking Opportunities: Connect with fellow food lovers, culinary travelers and industry leaders.
• Stunning Setting: Held at Devour! Studios in the picturesque town of Wolfville, overlooking the Bay of Fundy and in the heart of Nova Scotia wine country.
The NS Seafood Academy is supported by
Meet Your Instructors
Robert Clark
Renowned as a chef, author, and disrupter, Robert Clark gained national acclaim as Executive Chef of C Restaurant, earning induction into the BC Restaurant Hall of Fame for his innovative approach to local seafood. Currently serving as Chief Culinary Officer at Organic Ocean Seafood and Co-Host of TV series "Your Nations Table," Chef Clark advocates for sustainable seafood and local food systems. Co-founder of Ocean Wise and appointed to the Order of Canada, he has teamed up with Chef Julian Bond to launch Aramé, a hospitality consultancy. Aramé aims to promote responsible and sustainable practices, enhancing profitability and success in the industry. @robert_clark_64 @arameculinary
Peter Dewar
Chef Peter Dewar is a dedicated faculty member of the Culinary Management program at the Nova Scotia Community College, Kingstec Campus. Focused on teaching students the essentials of cooking and presentation, Chef Dewar prioritizes providing them with practical, real-world experiences. He actively involves his students in events like Devour! and fundraising initiatives that benefit Nova Scotia communities, ensuring they gain valuable hands-on experience and contribute meaningfully to the culinary industry. Through his guidance and mentorship, Chef Dewar empowers the next generation of culinary professionals to excel in their craft and make a positive impact on their local communities.
Paul Thimot
Boasting over 30 years’ culinary and sommelier expertise, Chef Paul Thimot embarked on his gastronomic journey in Saulnierville, Nova Scotia, nurturing his early passion for food and wine. His path encompassed culinary studies, experiences in Halifax, training in France, and sommelier certification in western Canada—culminating in a distinguished teaching career at the Nova Scotia Community College. Previously, Thimot excelled as a wine educator at Mission Hill Winery in Kelowna and as a sommelier at Banff Springs Hotel. On his summers off from academia, he operates a food truck, creating exquisite dishes for weddings and events at wineries and unique venues, and embodying his culinary ethos as a craftsman dedicated to crafting delightful everyday cuisine.
Jamie MacAulay
Chef Jamie boasts over 20 years of culinary experience, fueled by a passion for local ingredients and a commitment to mentorship. Born and raised in Halifax, he began his career as an apprentice under renowned Chef Bernard Casavant in Whistler, British Columbia. Jamie has worked with prestigious institutions like Vancouver Community College, Fairmont Hotels & Resorts and Market by Jean Georges, and opened Water & Bone in Halifax’s North End, now Coda Ramen, which gained national acclaim as celebrity chef Matty Matheson’s favourite ramen shop in Canada. Most recently, he led the kitchen at Drift in Halifax and aims to mentor Nova Scotia’s future chefs.
