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 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. 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.
This 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.
Room & board plus a stipend will be provided. Transportation costs not included. Applicants must
obtain a valid work permit for Canada or already have the right to work in Canada; some assistance provided.
Application deadline: April 1, 2009.
