for home cooks & professionals
Chef’s Intensive
January 21-27, 2027
june 10-16, 2027
Culinary Immersion for Experienced Chefs
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.
An In-Depth Exploration
of the Oaxacan CULTURE
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. Through intensive hands-on cooking classes, market visits, and cultural excursions, you will gain a profound understanding of Mexico’s rich culinary heritage.
upcoming DATES
January 21–25, 2027
June 10–16, 2027
PRICE
From $3,850 USD
gROUP
Our maximum is usually 12 to 14 people per tour
LAST CALL
December 1st
The experience at a glance
EAT
From market stalls to a Michelin restaurant, you will try a variety of dishes from Oaxaca. Learn about the flavors and traditions through traditional and contemporary Mexican cuisine.
cook
Through the hands-on classes at our cooking school in the countryside. The themes of the classes are: seafood, corn & masa, chocolate, chiles, cheese, and of course, the sacred mole.
explore
Beyond the kitchen, we visit the villages that keep Oaxaca's craft alive: mezcal made the ancestral way, backstrap weaving, alebrijes and markets that have been there for centuries.
In-depth Coastal Mexico
28 Chiles Masterclass
Cacao masterclass
Fish wrapped in Mole Amarillo
Maiz & Masa masterclass
Learn how to make 6 different moles
This program includes a series of masterclasses dedicated to key elements of Mexican cuisine. We delve into the history and significance of maiz, from tamales to 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.
Oaxacan Cooking Masterclasses
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.
Learn how to plate like a michelin chef
Experience a mezcal palenque
Visiting village markets
Eating at Michelin-star restaurants
Learning about the family's tomato farm
See the alebrijes from Jacobo y Maria Angeles
Grind your own cacao, chile & corn
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.
Your host
Chef Kaelin Ulrich Trilling
Kaelin was raised at Seasons of My Heart, his mother's kitchen and his first classroom. He left Oaxaca at eighteen to cook professionally: sous chef under James Beard winner Hugo Ortega in Houston, at Eleven Madison Park and Blue Hill at Stone Barns. Later he was named chef de cuisine at Thomas Keller's La Calenda in Napa Valley. In 2021 he came home to lead the school, carrying 30 years of his family's legacy into what's next. On tour, you cook beside him all week.
Why travel with us?
This course is curated and unique.
We strive our best to design this course based on practical experience and industry knowledge. Our course is an opportunity to immerse yourself into Oaxaca through and beyond food.
Small groups, big enjoyment.
Our maximum is usually 12 to 14 people per course. That means you'll travel the local way, all guided by Chef Kaelin Ulrich Trilling.
Our legacy
Founder Chef and author Susana Trilling settled in Oaxaca in the late eighties and her fascination with the food & culture became her life’s work and mission: to share this with the world.
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Welcome dinner at a celebrated Michelin-star restaurant in the heart of Oaxaca
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We kickstart the cooking classes at our ranch with a cheese-making demo of quesillo, queso fresco, requesón and followed by antojitos made out of masa.
During the afternoon, you will enjoy a into depth seafood and fish cooking class featuring recipes from different coastal area from Mexico.
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Start the morning with a visit to our family tomato ranch.
Back at the cooking school, one of the most in-depth classes and lectures about Oaxacan cuisine featuring heirloom corn. You will cook tamales, a corn-forward stew, beverages, and also dessert made from corn.
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Get to know the culture beyond food through different artisan villages. around Oaxaca city. We will be invited into the homes of artisans to learn about their craft.
We will also visit the market of Ocotlan and taste the very famous empanadas de Mole Amarillo.
Close the day, you will visit a palenque and taste more than 25 types of mezcal.
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We start the day with a demonstration on how to make Oaxacan chocolates using the traditional metate.
You will also learn about the different chilis from Oaxaca and Mexico and cook a five-course meal.
For dinner, we will enjoy a meal at famed Alfonsina restaurant.
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For our last today you will visit the biggest market in Oaxaca, trying different fruits from different regions and discovering the varied produce from the state.
Back at the school, you will learn how to make the sacred mole and cook a five-course meal.
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Enjoy the morning breakfast and we wish you a safe return home!
Day-by-day Itinerary
From $3,850 USD
Per person, double occupancy. Single supplement available.
WHAT IS INCLUDED
6 nights of hotel accommodation
Transportation to every tour activity
All excursions, classes and guided visits
Most meals and drinks, with some free time to explore on your own
WHAT IS not INCLUDED
Airfare
Transportation to and from airport
Gratuities
Ready to SIGN UP?
Let us curate a custom course for you and your team. From a one-day masterclass to a multi-day course, we can create a learning program that encompasses the soul and experience of Seasons of My Heart.
TAILORED TO YOUR TEAM
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