By: Maria Williams
On the picturesque shores of Solomons Island, Maryland, culinary tradition is not just a part of the landscape – it’s woven into the very fabric of the community. No Thyme to Cook (NTTC) is at the heart of this tradition, a unique culinary school offering more than just cooking classes. It’s a place where passion, history, and the joy of cooking melt into one unforgettable experience for all who walk through its doors.
Founded by Chef Gwyn Novak, NTTC stands on the same historic ground where her great-grandfather, Mortimer Bowen, built Bowen’s Inn, back in 1918. The Inn quickly gained fame as a premier destination for Washington, D.C.’s elite, including congressional figures and notable personalities such as Sam Rayburn, John F. Kennedy, and Harry Truman. Bowen’s Inn was renowned for its hospitality and exceptional cuisine.
Gwyn’s grandmother, Althea, took over the Inn from Mortimer after his passing, running it with a blend of grit and grace while raising three daughters as a single mother. Althea’s culinary prowess, particularly her coveted crab imperial recipe, became legendary, earning attention from the famous and first U.S. magazine devoted to food and wine: Gourmet Magazine. Although the Inn tragically burned down in 2006, the spirit of culinary excellence and warm hospitality never left the family.
On the very site where her grandmother’s house once stood, Gwyn, along with her husband Donald, established No Thyme to Cook in 2018. Her passion for food is deeply rooted in her childhood memories of summers spent in the bustling kitchen of Bowen’s Inn, under the watchful eye of her grandmother. This lineage of strong, self-taught female cooks, including her mother and family culinarian Gertie, profoundly shaped Gwyn’s gastronomic philosophy. “This is such an honor for me to be able to continue the tradition my family began of creating great food and extending hospitality to our community,” she states.
The school’s idyllic location enhances its appeal even more. Situated on the serene harbor of Solomons Island, NTTC’s space provides a panoramic view of the beautiful beach, pier, from the 3,000 square foot two-story cooking facility. The third floor Airbnb suite for overnight guests makes it a perfect retreat for extended gourmet experiences. This tranquil setting, combined with the warm, home-like atmosphere Gwyn has cultivated, ensures that visitors feel welcomed and valued. The essence of NTTC is about more than just cooking; it’s about creating memories and building community. “In every dish, every class, and every event, we at No Thyme to Cook believe that food is much more than mere sustenance – it’s a universal language that connects us all,” Gwyn emphasizes.
The clientele, often high-profile and discerning, find NTTC a perfect escape from the hustle of the nearby Baltimore-Washington metropolitan area. Many guests, having experienced global cuisines, appreciate the opportunity to explore diverse culinary traditions close to home. NTTC’s emphasis on creating a foodie community has led to lasting friendships and repeat guests who cherish the intimate, immersive experience.
With a rich array of classes – from hands-on sessions capped at 16 guests to demonstration classes for up to 24 – NTTC provides an intimate and engaging learning environment. Their popular class, Fresh Pasta, is a testament to their ability to blend tradition with innovation, offering a series that spans everything from linguini to gluten-free gnocchi.
Beyond regular classes, NTTC offers unique experiences like micro-weddings, rehearsal dinners, themed events, a monthly Sip & Shop festival that showcases local artisans, and an upcoming culinary tour in Iceland to enjoy the Northern Lights. Gwyn shares, “We will be on a walking food tour on this trip, exploring some amazing restaurants, to get a great sense of each place’s history, and of course, taking cooking classes.”
The school’s commitment to fostering a sense of community extends to its corporate team-building classes, where high-stress professionals can unwind and bond over cooking. The environment at NTTC is designed to be welcoming and homely, a deliberate choice to ensure guests feel comfortable and valued. “We want them to feel empowered that they can make this even when they are at home,” says Gwyn.
This chef-d’oeuvre’s journey from aspiring food writer to chef and entrepreneur was sparked by a moment of clarity during her graduate studies. “I would cook to de-stress, and it just clicked – I wanted to do something with this heritage,” she recalls. A graduate of the Baltimore International Culinary College, Gwyn is a member of the American Culinary Federation, the International Association of Culinary Professionals, and Women Chefs & Entrepreneurs. With over 25 years of experience cooking and writing about food, Gwyn’s expertise is both deep and broad. Her cookbooks, ‘How to Cook for Beginners’ and ‘One Pot Supreme,’ reflect her commitment to making cooking accessible and enjoyable for everyone.
Originally, NTTC began as a personal chef service in 1999, evolving into a home-based cooking class business that quickly gained popularity. Today, it offers diverse unique culinary experiences, from hands-on classes and demonstrations to themed events and adventures. The school’s offerings include Chesapeake Bay Cuisine, sushi workshops, and farm-to-table dinners with an emphasis on working with local growers and producers, attracting high-profile guest chefs and a diverse clientele eager to expand their palates.
Looking ahead, NTTC is set to launch several exciting initiatives. In September, they will partner with a local hospital to start a Healthy Living Series, combining Western and Eastern health perspectives with practical cooking advice. They are also introducing an apprenticeship program registered with the state of Maryland and the American Culinary Federation, to groom the next generation of chefs.
With No Thyme to Cook, Gwyn is not only honoring her legacy but also inspiring her guests and future chefs to appreciate the beauty and importance of healthy, freshly cooked gourmet food.
Published by: Holy Minoza
