Rob H.
Google
The Seasons of My Heart was exceptional. Saying, "Chef Kaelin is passionate about food" is an understatement. His knowledge of food and tradition was vast. This class is more than worth the price. The beginning of the class starts in the Central de Abastos Market in Oaxaca City. It is a MAZE. From tasting to different tamales to seeing local produce and meats to stalls selling hand made crafts it was delightful to have a knowledgeable and thoughtful guide in Chef Kaelin. For me, the best stop was the dried chilies and spices stall. Chef Kaelin's mother, Legendary Chef Susana Trilling, purchased her chilies from the owner for 25 years and Chef buys from him now. You can stop and make all kinds of purchases. My backpack got weighed down. Afterwards, we headed to Etla, a tiny town outside of Oaxaca City for the cooking school. Chef Kaelin explains the dishes to be cooked, the processes, and the history of the ingredients. He also gives a beautiful account of his parents history. I was fascinated and learned a few interesting bits of indigenous produce, and the influence of the Spanish. We broke up into groups of 3 - 4 per course. Everyone is going to want to work on the mole, but there are many things to be learned from the other dishes, and when you have a minute you can walk around the kitchen and ask questions. I worked on the starter mainly to improve my tortilla making skills. I learned a new pickling technique that doesn't require vinegar that I am excited to try at home. You get a booklet with the recipes written out to take home. The staff are amazing. I can't stress enough that they are knowledgeable and so kind (thank you Andres and Norma). They answered the many questions that I had. The meal was fantastic. My partner is vegetarian and Chef made accommodations accordingly, just be sure to let them know in advance. This is an all day excursion, and worth the day and effort.
