We open for the season May 2018!
As you walk through the doors of The Table Culinary Studio, your senses are immediately engaged. The essence of community fills this former New London United Church, alive with a history of events that brought people together within its walls. What better place to congregate and share in a unique culinary experience than a space that was created for the gathering of family and friends?
The former New London United Church that now houses The Table Culinary Studio was built in 1953 through the generous donations of its members and supporters. In recognition of that community commitment, every effort has been made to preserve the building’s distinctive architectural features and to honour its origins, creating a true wow factor.
Exposed trusses and streams of natural light radiating through stained glass windows establish a leisurely atmosphere of relaxation. The original pulpit built by Marshall Constable has been incorporated into the new upper level of the building, providing a focal point for speakers addressing guests at private functions. A custom-built spiral staircase leads up to the church tower and a pastoral landscape view that must be seen to be fully appreciated – a panorama for photographers and other artists.
Prince Edward Island is known for its gentle, friendly atmosphere. It is also a place where family traditions remain alive and well. Our Island is a place where friends and family continue to gather around the kitchen table regardless of reason, regardless of season. That sense of gathering and belonging is what we strive to achieve when you visit us.
At The Table Culinary Studio, we’ll introduce you to traditional PEI recipes and the latest culinary innovations, always with a sense of humour. We’ll explain the effect and impact of each ingredient and answer any questions you may have. We’ll guide you step-by-step through cooking techniques as you produce your own meal of authentic food… made almost entirely of ingredients produced and harvested right here on our beautiful Island.
Once the meal is prepared, gather round our 12-foot long harvest table built by local artisan Todd Woodside using 140-year-old attic boards salvaged from a nearby home. We’ll share stories and captivate your imagination with accounts of Island fact and fiction over fine food.
As far back as I can remember I have always chosen a unique path. My search for the eclectic has led me in a number of wonderful directions and to some very satisfying places. I have spent the majority of my adult life in the service of seniors, have played professional sports, flown planes, been a realtor and trained as a Chef.
I was born and raised in small town Ontario, and grew up loving the outdoors. There is something special about being outside and at one with nature. The earth speaks to us through the fields, mountains, seas and rivers. All my life I have heard and seen the beauty of nature, and I really think that is why I have settled here on Prince Edward Island. As Jacques Cartier said in 1720, the Island is “the most beautiful stretch of land imaginable”.
PEI is also known as the birthplace of Canada, and I love that the idea of creating a nation was born on this small Island. Even though I am “from away”, I have made my home here. I have had the opportunity to put my hands to making lobster traps, earned my Cork designation on a 45’ Hutt fishing boat, helped catch 4,000 lobsters, and been part of a crew that caught both a 400 lb. and an 800 lb. tuna.
My most cherished pastime is creating culinary events for friends and family using fresh Island ingredients from the sea and red soil. I enjoy gathering people from different places at one table to share an Island experience built on incredible food, colourful stories and lots of laughs. My goal for The Table is to give you an Island culinary experience that will inspire you to recreate it and share it with your friends and family.
Executive CHEF Michael
Food was always destined to be a part of my life. After eight years of working in the food industry, I began my journey to become a Chef at the Culinary Institute of Canada. It only took one step into their kitchens to realize I had made one of the best decisions of my life. I enjoyed every minute of my training and spent the summer of 2016 at The Table as an apprentice. That summer changed the very essence of who I was not only as a Chef but as a person too.
Food is my life. You don't have to know me very long to realize that. Food is a unique art form. As a Chef you're given a small canvas to work with, putting hours of work into each square inch, only to have it be consumed in mere minutes. It's one of the few art mediums that engages with its audience on so many levels; sight, smell and of course taste. As a Chef seeing the expression on a guest's face as they take that first bite is possibly my biggest guilty pleasure. It's safe to say that food is my creative outlet of choice and will be for a long time.I'd like to thank everyone who came to visit us last year, it was an amazing year for all of us as we took on our busiest year yet.
We are proud to have won the Taste our Island Award for 2017 and are honored to have been chosen from among the amazing selection of Island Chefs in the competition. My goal this year is to build upon the legacy we've begun to create and design an experience that leaves every sense yearning for more. I look forward to welcoming you to The Table this season!
I was born in Einbeck, a small town in the middle of Germany known for its long history of beer brewing and for inventing the famous Bock beer. I discovered my love for cooking early on when I started preparing the lunches for my family at the age of 6. My Mom remembers that I wanted to become a Chef ever since.
As a European trained certified Chef with an emphasize on traditional and modern French and German cuisine, I have 30 years of experience working in restaurants in Germany, Spain, Venezuela, the United States and Canada.
I always try to broaden my horizon and gain new knowledge and experiences, which led me anywhere from running fine dining restaurants and bistros to Executive Chef of a German catering company.
After moving to Canada, I spend 6 years in Saskatoon as a Head Chef of Calories Restaurant & Bakery and Souleio. I have a passion for fresh and local, sustainable produced food, and while there worked directly with local farmers who supplied a range of fresh, seasonal produce and whole animals, giving me the opportunity to refine my skills in butchering and charcuterie, making preserves, pickles and jams. On a trip, I fell in love with the East Coast, I moved to PEI and started at the bistro Terre Rouge, spent a summer at the Flying Apron Inn and Cookery in Summerville, Nova Scotia and spent a season as the Head Chef at The Pearl Eatery in North Rustico.
My passion is to maintain traditional cooking techniques to create unique modern dishes and to pass these techniques on to the next generation of Chefs.
Prince Edward Island is my happy place. For me is it is a place of community, hard working people, breathtaking natural beauty and as Anne so aptly put it, plenty of “scope for the imagination”. Along with Chefs Derrick and Michael, I take great joy in working in partnership with local farmers and fishers, and sharing the restored church, our food and Island stories with everyone who visits The Table.
Originally from Toronto, I have Maritime roots, with family still living in Nova Scotia where I spent many fun-filled summers. With an education in archaeology and work experience in corporate office administration, I have been a part of The Table since it’s inception. I organize, implement and help run classes, dinners, events and weddings. It is my heartfelt goal to make each moment of your time with us into a wonderful memory.
I can’t resist getting in the kitchen with the Chefs though to learn, laugh and create. I now teach our Artisan Bread class and make the occasional dessert for our guests. I hope you will join us at The Table and let us share with you our love of the Island, it’s incredible food and the amazing farmers and fishers who make it all possible.