PATHSAALA
ON-THE-JOB LEARNING CENTRE
Pathsaala, a Sanskrit word meaning ‘the seat of learning’, is situated in Perth-Andover, N.B. just off the majestic Saint John River. One of the newest campuses of Elephant Thoughts, Pathsaala serves as an on-the-job skills training center for youth facing barriers to achieve sustainable livelihoods. Programs focus on culinary, hospitality, energy and green building providing paid training opportunities and on-site employment as Pathsaala is also a beautiful working Inn and world class restaurant.
A CULINARY SCHOOL LIKE NO OTHER
Pathsaala follows the Mi’kmaq guiding principal of Two-Eyed Seeing, as we encourage students to see the world through both Indigenous and Western ways of knowing. We blend state of the art cooking skills with a connection to the land. Our classroom is the kitchen, the forest and the farm as well as a fine dining restaurant where students receive on the job experience.
With small class sizes and top Indigenous chefs as instructors, the Pathsaala Culinary School is cultivating a new generation of chefs who understand the profound difference that freshly harvested ingredients make in creating exceptional cuisine. The program emphasizes the connection between the land and the kitchen, teaching students how to incorporate Indigenous knowledge of local ingredients and sustainable practices into their cooking. By blending traditional culinary wisdom with modern techniques, Pathsaala is shaping chefs who not only excel in the kitchen but also respect the cultural significance of food, ultimately elevating cooking into a meaningful culinary experience.
CARING FOR OUR STUDENTS
THE LIVING CLASSROOM
At Pathsaala, we take a holistic approach to education that extends beyond the kitchen. Our sustainably designed gardens serve as a living classroom for our agriculture program, providing year-round organic produce and creating opportunities for developing food products used in our restaurant and other markets. This hands-on experience allows students to see the full circle of food production, from seed to plate.
OUR CHEF
CHEF RAY BEAR
Chef Ray Bear is truly one of Canada’s most celebrated chefs. 13 restaurants later and sought after for major events like the Juno Awards and more, Ray is a master chef with a humble heart. Ray has worked alongside many of Canada’s top chefs. He studied culinary arts at The Culinary Institute of America, has showcased his talents with a line of his own sauces sold in Whole Foods all over the U.S., and is known for his passion and flare.
WORKFORCE DEVELOPMENT
GREEN BUILDING
Energy and Green Building is offered in the form of all expenses including wages paid internships, 12 weeks in length. These are an ideal opportunity for emerging youth leaders to explore a career in conventional building and/or in the green building industry or renewable energy sectors. This is a key focus area in an industry that is innovative and rapidly growing in support of both the climate and housing crisis. Students will learn:
CORE COMPETENCIES IN GREEN DESIGN AND CONVENTIONAL BUILDING PRINCIPLES
HEALTH AND SAFETY, WHIMIS, FIRST AID/CPR, WORKING FROM HEIGHTS, CONSTRUCTION MATH
ROOF-TOP SOLAR INSTALLATION TRAINING
WIND TURBINE MAINTENANCE
GIS (GEOGRAPHIC INFORMATION SYSTEMS) TRAINING
WORKSHOPS IN LIVING BUILDING, NET ZERO AND PASSIVE HOUSE CONSTRUCTION
HANDS-ON TRAINING IN REAL-TIME PROJECTS LED BY RED SEAL PROFESSIONALS
CONNECTIONS TO APPRENTICESHIPS AND EMPLOYER PARTNERS
THE GROUNDS
ACRES OF SUSTAINABLE WORKING GARDENS
OUR GARDENS SERVE MANY PURPOSES
A classroom for the sustainable agriculture program.
Year-round organic produce for our teaching restaurant.
Provide a safe home for bees to produce organic honey.
Support the organic products trade which in turn supports our education program.
TEACHING THE VALUE OF BIODIVERSITY
The gardens at Pathsaala serve as a mini ecosystem, attracting a variety of plants and small animal species. By creating habitats for different creatures, students learn about the importance of diversity in sustaining a balanced environment. Not only are the gardens sustainable and educational, they serve the restaurant and organic products with everything from vegetables to serve and preserve, nut trees, edible flowers, herbs such as lavender to use in lotions and soaps as well as micro-greens.
Trails on the property contain extra plantations of mushroom logs and indigenous plants for annual foraging.
OUR LANDSCAPE DESIGN COACH
ANDREAS HAUN
Award winning designer for Kingsbrae Gardens in St. Andrews-by-the-Sea, Andreas brings with him exceptional talents in floral and indigenous plant installments are oversees landscape design and teaching at all ET campuses.
from the gardens…
