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Seafood School of Nova Scotia is open during the summer and fall for a practical and culinary. Conductors such as Daniel G. Abel, Charles L. Leary, and Vaughn J. Perret organize and teach the Creole cuisine of New Orleans than Nova Scotia. These instructors specialize in the cuisine of seafood and wild food in the French tradition of the New World, covering Creole, Acadian, Cajun with the fundamental principles of selection, storage and cooking of seafood They excel also in Mediterranean cuisine. Remember that you can make your next stay with your team or organize a group event to encourage everyone to cook, sizzle, flambé, laugh and have fun with cooking classes tailored.
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