CHEF’S INTENSIVE COURSE
An In-Depth Exploration of the Oaxacan Kitchen
Join us for an unforgettable week in Oaxaca.
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June 19-25, 2025
Oaxacan Cuisine Chef’s Intensive Course
Join us for a six-day culinary adventure into the heart of Oaxacan and Mexican gastronomy, led by Chef Kaelin Trilling and the expert team at Seasons of My Heart Cooking School. This immersive program is designed for culinary professionals and passionate food lovers looking to deepen their knowledge of Oaxacan, pre-Hispanic, Yucatecan, and contemporary Mexican cuisine. Through intensive hands-on cooking classes, market visits, and cultural excursions, you will gain a profound understanding of Mexico’s rich culinary heritage.
Each day begins with an exploration of Oaxaca’s vibrant markets, and artisanal food producers. We meet local chefs, mezcaleros, cheesemakers, and farmers who preserve centuries-old traditions. Back at the ranch, we dive into hands-on cooking sessions where we explore chile flavor profiles, nixtamalization and heritage corn, native herbs, traditional salting techniques, and the deep cultural significance of Oaxacan ingredients.
Oaxacan Cooking Masterclasses
This program includes a series of master classes dedicated to key elements of Mexican cuisine. We delve into the history and significance of maiz, mastering tacos, tamales, and other masa-based dishes. We explore the variety of chiles found across Mexico, learning how to incorporate their unique flavors into our cooking. A deep dive into Mexican chocolate takes us from bean to bar, while an intensive mole workshop covers the many variations of Oaxaca’s famed dish. We also focus on seafood, salsas, and meats, discovering the regional preparations that define Oaxacan cooking. And to finish off, we offer a session on traditional Mexican desserts.
We also refine plating skills, perfecting the art of presenting Mexican dishes with both tradition and contemporary flair.
Beyond the Kitchen
Beyond the kitchen, this experience includes visits to a mezcal palenque for an in-depth tasting of up to 25 mezcales, and meals at some of Oaxaca’s hidden culinary gems.
This intensive course is a must for anyone serious about Mexican cuisine. It’s a chance to bond with fellow chefs, exchange ideas, and deepen your connection to the vibrant flavors of southern Mexico. Whether you're looking to elevate your skills, expand your knowledge, or simply immerse yourself in one of the world’s most exciting culinary destinations, this program offers a transformative experience in the heart of Oaxaca.
Meet your Guide
Kaelin Ulrich
Kaelin, the son of famed chef and the founder of the Seasons of My Heart cooking school Susana Trilling, was raised in Oaxaca and developed a deep appreciation for food and Mexican cultural traditions. Inspired by his mother's commitment to authenticity, Kaelin recognized the transformative power of cooking.
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Kaelin, Susana’s son, was raised in Oaxaca and developed a deep appreciation for food and Mexican cultural traditions. Inspired by his mother's commitment to authenticity, Kaelin recognized the transformative power of cooking. He values growing his own produce and sourcing quality ingredients, a practice he learned on his father's tomato farm.
Kaelin began his culinary career in 2010 as a line cook at Omni La Mansion del Rio in San Antonio, TX, progressing to lead line cook at Omni's Mokara Hotel and Spa by 2012. He advanced as a sous chef at Hugo's and Caracol in Houston, TX, then as executive chef at Bajo Sexto Taco in Nashville, TN, located in the Country Music Hall of Fame. Seeking new challenges, he staged at renowned restaurants like Blue Hill at Stone Barns, Eleven Madison Park, and Noma's pop-up in Tulum, MX. By 2018, Kaelin served as a Chef Consultant at the Michelin-starred Oxomoco in Brooklyn, NYC, and later opened La Calenda, an authentic Mexican restaurant by Chef Thomas Keller in Yountville, California.
Kaelin's journey has now led him to Seasons of My Heart Cooking School, where he has joined as a partner and CEO, bringing his passion for Mexican cuisine and commitment to authenticity.
Join Us in Oaxaca!
Investment:
$3,500 USD per person (double occupancy)
Payment plans available!
What’s included:
7-night hotel accommodations (double occupancy)
Transportation to tour-related activities and events
All activities, excursions and cooking classes
Most meals (you’ll have some free time to rest or choose your own adventure) and drinks
What’s not included:
Airfare
Transportation to and from airport
Gratuities
