As expected, the Culinary Institute of Canada menu is impressive.
It's a tantalizing taste extravaganza of Mediterranean-inspired dishes, Prince Edward Island seafood and local grilled goodies that would make expectant diners wish they could just say "I'll have one of everything."
In fact, the members of this salivating crowd of wannabe cooks can have just that, only instead of being served up this bevy of appetizers and entrees, it is they who will be chopping, slicing, searing, frying and baking in this first class of the second annual offerings of Culinary Boot Camps.
"OK, get your (chef's) jackets on. This is a boot camp not a pleasure cruise," jokes Brodie Coffin, project officer for Holland's College's Culinary Institute of Canada in Charlottetown.
Last year, the culinary institute opened its boot camp doors to its state-of-the-art kitchens for the first time so the general public could work alongside experienced chefs, learning the intricacies of preparing fabulous culinary creations as well as essential kitchen fundamentals and cooking tips.
After a successful pilot season, this educational institution has expanded its offering to more than 30 half-day or full-day experiences that cover such subjects as seafood 101, thrills on the grill, chocolate and wine, a new Mediterranean flavours class and the ever-popular four-day Kids R Kookin' boot camps for children ages seven to 17.
The boot camp concept was developed in anticipation of the province's new direction for culinary tourism that was launched this year with the banner of The Year of the Culinary.
"It only makes sense that the culinary institute be leading the way in these types of unique culinary experiences," Coffin says.
"(It's) basically to promote this facility because we can offer something that's so unique with the kitchens and the type and quality of the chef instructors that we have. There are not a lot of facilities that can duplicate what we're able to offer, if any."
Austin Clement is program manager for Culinary and Hospitality Programs at the Culinary Institute and also vice-chair of the newly formed P.E.I. Culinary Alliance. This non-profit organization made up of government, primary industry and food service representatives was established to support the growth of the up-and-coming culinary tourism market.
The alliance also focuses on encouraging people to enjoy the food that is produced and processed in this province, which ties into the institute's goal of using as much local product and produce as possible.
"A lot of the things that we're seeing coming to the forefront (in this niche) of experiential (culinary) tourism are things we always did. Chefs have always been looking for ways to make an experience out of food, not just feeding a person but sharing with a person, whether it be where (the ingredients) came from or how we use these products. It's always been the most exciting part of the (dining experience)," Clement says.
Last year, the culinary institute relied on word of mouth and local media coverage to give notice of its pilot summer boot camp direction. This year the marketing is more widespread due to presentations at regional food shows such as the Saltscapes Festival in Halifax, N.S., and P.E.I.'s tourism promotional materials which can reach an international audience.
In addition to usual boot camp lineup, there is the opportunity to book two-day field- to-kitchen experiences that take participants out of the kitchen and into the action for a day, as well as customizing boot camps for specialized group interests.
The latter option interests Mayumi Mukaemachi, who is one of this day's boot camper crowd of people from the tourism industry, various media and other parties.
"I wasn't expecting to make one dish. But each person had one or two recipes and you were in charge of that recipe. This was really boot camp," laughs this Japanese supervisor for Prince Edward Tours for Atlantic Canada.
The next time Mukaemachi presents her P.E.I. product to her agents in Japan and Vancouver, B.C., there will be a new boot camp adventure option to talk about, in addition to the typical Anne of Green Gables-related excursions.
"I want to give (my clients) options. If they are staying for three or four days, one day for sure they will be going to Green Gables but they will have two or three days extra so I want them to experience the Island and some products," she says. "(They usually have) cooking skills already, but I just want them to have fun there and cooking with Canadian chefs and Canadian (ingredients). (The institute) has great food, so I know they will enjoy it a lot."
With 44 ships set to dock in Charlottetown this year carrying tens of thousands of passengers, Corryn Morrissey, marketing manager for the Charlottetown Harbour Authority, is looking for on-shore experiential options that will draw even more from afar.
"I think the idea is we have our standard shore excursions, such as Green Gables and the Confederation Bridge, but this is something unique," she says.
"We're lucky to have the culinary institute (boot camps) and it's for a small number of people so it's more of a boutique experience. It's a great example of things they can do out of here that are unique to Prince Edward Island."
Morrissey also notes that culinary tourism is now a big add-on for a lot of European cruises.
"One of the things they have is an epicurean adventure, so it's very similar to this idea that you can learn how to cook things, learn where they come from so I think this will appeal to a lot of people," she adds as she crafts her first from-scratch Culinary Boot Camp dish of risotto croquettes.
"The day has flown by and I'm really enjoying it. Something like risotto croquettes I would never attempt to make at home. I would buy a pre-made package. But here they walked me through the steps, they simplify it or dumb it down into my language," she laughs.
Simplifying the Culinary Boot Camp package and making it an enjoyable learning and dining experience is a job best left to senior boot camp instructor chef Ted Grant and his staff of culinary institute chefs.
"We want you to takeaway the full experience of it. I am a little bit intent at times and serious because I want you to walk away from that experience. I want you to walk away having learned a great deal - not with information overload but being able to have processed all that," he says.
But for those who are fans of food television programs, it's good to note there's no hectic Hell's Kitchen attitude here, just food fun with learning that will last a lifetime once imprinted on the amateur meal-maker's brain.
"Part of the experience is to walk away from here inspired to be more creative," Grant says, "to be more adventurous and feel like you've been set up for success and you've got the tools there to make it happen."
mmackay@theguardian.pe.ca
AT A GLANCE
Try this at home
Mussels in Chili,
Tomato and Basil
5 lbs mussels
3 Roma tomatoes
4 sprigs fresh basil, chopped
1/4 tsp toasted chilies
3 cloves crushed garlic
2 sprigs fresh thyme
4 tbsp extra virgin olive oil
1 pinch sugar
In a wide based pot, add olive oil and warm. Add garlic, tomatoes, thyme, sugar and chilies. Stew until tomatoes break down. Add mussels and cook until they open. Finish with fresh basil and serve with sauce.
Yield: 4 appetizers.
For more information on book camps or registration, call 566-9305 or visit www.culinarybootcamps.com.
