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?
Tide to Table: A NS Seafood Masterclass
August 5-7, September 9-11, 2025
Learn innovative cooking techniques with expert chefs.
Transform your seafood dishes from ordinary to extraordinary!
Promo Code: NSSA250
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
Next Course:
Tide to Table: Nova Scotia Seafood Masterclass
August 5-7
COURSE OUTLINE:
Day 1: From Sea to Station - Foundations of Seafood
- Welcome & Safety Briefing.
- Seafood Identification: Round fish, flat fish, shellfish, and crustaceans.
- Quality & Sustainability: Sourcing local, seasonal, and sustainable seafood.
- Filleting Workshop: Round vs. flat fish - hands-on knife skills.
- Chef Tasting: Sample preparations from the day.
Day 2: Smoke, Sear & Soak - Cooking Techniques
- Non-Heat Prep: Ceviche, crudo, and cured seafood.
- Smoking Session: Hot and cold smoking with wood chips.
- Cooking Techniques:
- Grilling, poaching, searing, and marinating.
- Flavour Pairing & Building a Tasting Plate.
Day 3: Shell Game - Crustaceans & Celebration
- Lobster 101: Cooking, shelling, and serving lobster.
- Shellfish Focus: Mussels, clams, scallops - cookery and timing.
- Plating Like a Pro: Sauces, garnishes, and final presentation.
- Final Feast: Celebrate your new skills with a seafood-forward lunch.
- Wrap-Up & Certificate Ceremony
Course Includes
- All ingredients and equipment
- Recipe booklet to take home
- NS Seafood Academy Apron
- Meals and tastings daily
- Certificate of Completion
- Chef-led instruction with small-group attention
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
Jamie MacAulay
August classes
With more than 20 years of culinary arts experience, Chef Jamie brings a genuine love for local ingredients, a passion for art and design, as well as a commitment to mentorship.
Born and raised in Halifax, he began an apprenticeship in Whistler, British Columbia, under renowned Chef Bernard Casavant. Jamie has worked at Vancouver Community College, Fairmont Hotels and Resorts, and Market by Jean’s George. Chef Jamie opened Water & Bone in Halifax’s North End. Now known as Coda Ramen, they quickly developed a loyal local following as well as garnered national attention when celebrity chef Matty Matheson hailed it as his favourite ramen shop in Canada.
Chef Jamie most recently comes from helming the kitchen at Drift in Halifax. He is excited and eager to play a role in teaching, developing and mentoring Nova Scotia’s next generation of great chefs through the Nova Scotia Community College’s Culinary Program.
Peter Dewar
July, August & September classes
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
July, August & September classes
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.