Trout Point Lodge's Institute of Sustainable Gastronomy is offering a 12-month culinary internship to start in May, 2009 and include 5 months of training at the Lodge followed by the chance for major responsibilty at the Inn of Coyote Mountain, a sister property.

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 (www.troutpoint.com) 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 (www.cerrocoyote.com). 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.

Abel, Perret, & Leary are authors of The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia (Random House). Trout Point has been praised as a culinary destination by Food & Wine magazine, Conde Nast/concierge.com, and ForbesTraveler among others. The Inn at Coyote Mountain, which opened in 2004 has been named among the world's top hotels, resorts, and spas by Travel & Leisure in 2007.

Room & board plus a stipend will be provided. Transportation costs not included.

The application deadline: April 1, 2009. Those interested should see the Institue web site for more information.