- Three-day hands-on culinary courses begin April 13–15 and run throughout the summer until September 8th at Devour! Studios in Wolfville.
- Participants learn to cook 16 ocean-fresh dishes while exploring sustainable seafood practices, menu development and plating techniques.
Wolfville, Nova Scotia, March 12, 2026: Devour! Studios, a culinary and cultural centre in Wolfville, is kicking off its second Nova Scotia Seafood Academy with six culinary courses designed to explore Nova Scotia’s seafood bounty and traditions: Cooking with Conscience with Chef Robert Clarke (April 13-15), Seafood Masterclass with Chef John Higgins (May 4-6) and the Tide to Table Seafood Masterclass (June 16-18; July 14-16; August 11-13, Sept. 8-10, 2026). Sustainable seafood pioneer, cofounder of the Ocean Wise Seafood program and Order of Canada recipient, Chef Robert Clark, and Scottish Chef John Higgins, who cooked for the Queen and former director at George Brown College, will kick off the hands-on culinary series designed for curious home cooks, culinary travellers, and industry professionals.
Chef Clark’s opening course, Sustainable Seafood: Cooking with Conscience (April 13-15), sets the tone for the series with a deep dive into ethical sourcing and responsible seafood practices. Known nationally for his leadership in sustainable seafood, Clark gained acclaim as Executive Chef of Vancouver’s C Restaurant, was inducted into the BC Restaurant Hall of Fame, and co-founded the internationally recognized Ocean Wise seafood program. Today, he serves as Chief Culinary Officer at Organic Ocean Seafood and continues to advocate for sustainable food systems through teaching, media, and consulting.
“Chef Robert Clark helped change how Canadians think about seafood,” says Michael Howell, Executive Director of Devour! Studio. “This is an incredible opportunity for participants to learn from one of the pioneers of sustainable seafood in Canada, and we will continue to bring world-class chefs and local seafood experts to teach our culinary courses throughout the summer.”
Michael Howell, Executive Director of Devour! StudioS
Over three immersive days at Devour! Studios in Wolfville, participants will learn essential skills from whole fish breakdown and cold preparations like ceviche and crudo to advanced techniques including grilling, sous vide, and cold smoking and more. Along the way, guests will prepare and taste 12 restaurant-quality recipes, including Grilled Pacific Octopus with Romesco, Lobster Tail with Brown Butter Corn & Seaweed Gremolata, and PEI Mussels with Fennel Broth & Saffron Aioli, culminating in a celebratory seafood feast overlooking the Bay of Fundy.
Following the April session, the Seafood Academy continues May 4–6 with an exclusive Seafood Master Class led by acclaimed chef and master culinary educator Chef John Higgins. Designed for curious home cooks, visitors and industry professionals, the course offers a rare opportunity to learn directly from one of Canada’s most influential chefs. Higgins—known for his appearances on Top Chef Canada and Chopped Canada—has mentored generations of Canadian culinary talent. With his unmistakable Scottish brogue, sharp wit and passion for teaching, Chef Higgins brings world-class expertise and unforgettable energy to the kitchen.
The popular Tide to Table series then runs throughout the summer and early fall: June 16–18; July 14–16; August 11–13; September 8–10. Each three-day course is limited to 20 participants and includes chef instruction, all ingredients and tools, daily meals, tastings, a Seafood Academy apron and recipe booklet, and a certificate of completion. The course costs $750 per person; early-bird tickets are available for $600 if booked by April 1, 2026.
“The Nova Scotia Seafood Academy celebrates our province’s incredible seafood while helping people build lifelong culinary skills,” says Lia Rinaldo, Managing Director of Devour! Studios. “It’s about connecting people to our oceans, our fisheries, and our culinary traditions in a meaningful and delicious way.”
Lia Rinaldo, Managing Director of Devour! Studios
Courses take place at Devour! Studios, a year-round culinary and cultural destination located in the heart of Wolfville and Nova Scotia wine country, overlooking the Bay of Fundy. The state-of-the-art facility features a professional teaching kitchen and event space designed to bring chefs, artists, and storytellers together through food and culture.
About: Devour! Studios
From its humble origins as an apple warehouse, Devour! Studios is a culinary and cultural innovation hub. Home to Devour! The Food Film Fest, this unique, 24,000-square-foot multipurpose space housing a state-of-the-art teaching kitchen, an event hall, a performance venue, film and recording studios, and a viewing deck, will now be open year-round. As an innovative educational and programming space, it will serve as a vital breeding ground for our next generation of chefs, farmers, artists, musicians, and filmmakers.
