Cooking Classes on the Road
One of the best travel souvenirs to bring home is being able to recreate the dishes you ate on the road. Freda Moon offers a quick guide to some local, authentic cooking courses in the two places where she divides her time, Mexico City and northern California.
It was in Oaxaca City, the capital of one of the poorest and most politically turbulent states in Mexico, that I first fully understood the lengths to which people go for an incredible meal.
Inside the city’s cavernous central market air is thick with the smokey, chocolatey, chile-scented flavors for which this southern Mexican state is famous. The market’s dimly lit interior, overflowing with vendors, buyers and hungry hordes of European tourists, is as daunting as it is thrilling. To eat one’s way through the market’s many food stalls–sweet rolls dipped in savory hot chocolate for breakfast; spiced dried grasshoppers at snack time; rich, earthy mole or fire-grilled carne asada for lunch–is an act of choreographed culinary devotion. There’s never enough time to taste everything, but a true believer does his or her best.
On the streets and among the stalls of this small but bustling city, I encountered people who’d come from around the world to eat and, to my surprise, to learn to cook the cuisine that Mexican food expert Susana Trilling calls Oaxaca’s “native foods.”
Throughout the town I noticed that restaurants, shops and hotels catered to travelers–not food television celebrities, but middle-class foodies–who came eager to learn how to cook regional specialties. One such place, Trilling’s Seasons of My Heart Cooking School, has established itself as an international destination. The school is outside of town (it sits between two small villages in the hills above Oaxaca’s Etla Valley)
Upon returning to my native northern California, I started to see similar small-scale, regional and specialty cooking schools at every turn.
In Anderson Valley, California, The Philo Apple Farm
(above) lets visitors spend a weekend on a working farm. Over three days guests prepare four meals made with mostly local, seasonal ingredients and spend their nights in elegant cottages overlooking the orchard and gardens.
On the Mendocino Coast–in the former logging and fishing town of Fort Bragg, California–the old company store is now home to a raw foods cooking school, Living Light Institute.
The school teaches raw foodists (and curious health food enthusiasts)
from around the world how to create delicious meals without cooking ingredients above 115 degrees. Through an elaborate processing of nuts, seeds, fruits and vegetables, students learn to prepare everything from Vegan “Crab” Cakes (made by mixing, forming and then dehydrating julienned vegetables, nutritional yeast, almond paste and kelp powder), to a decadent Chocolate-Orange Mousse using evaporated cane juice and avocado puree.
At the Culinary Institute of America’s Napa Valley campus, their food enthusiast programs–Flavors of Wine Country, Live-Fire Cooking, and more–allow non-chefs to learn in a professional chef environment. Farther south, in Culver City, the New School of Cooking
comes highly recommended. The one-day intensives cost less than $100 (including ingredients and the right to “stuff yourself silly”)
and include sessions in the Street Foods of Mexico, a Turkish Summer Sampler, a Fresh Pasta Workshop and Fish Basics. Up north, in Seattle, there’s Diane’s Market Kitchen and Rover’s Restaurant Workshops, which both fill up quickly.
There are so many of these schools across the West that it’d take a book, not a blog post, to cover them all.
Photos: Above, chef Susana Trilling prepares a meal at her cooking school; Below the cabins overlooking the orchards at the Philo Apple Farm.
Related Topics
Go Further
Animals
- Octopuses have a lot of secrets. Can you guess 8 of them?
- Animals
- Feature
Octopuses have a lot of secrets. Can you guess 8 of them? - This biologist and her rescue dog help protect bears in the AndesThis biologist and her rescue dog help protect bears in the Andes
- An octopus invited this writer into her tank—and her secret worldAn octopus invited this writer into her tank—and her secret world
- Peace-loving bonobos are more aggressive than we thoughtPeace-loving bonobos are more aggressive than we thought
Environment
- This ancient society tried to stop El Niño—with child sacrificeThis ancient society tried to stop El Niño—with child sacrifice
- U.S. plans to clean its drinking water. What does that mean?U.S. plans to clean its drinking water. What does that mean?
- Food systems: supporting the triangle of food security, Video Story
- Paid Content
Food systems: supporting the triangle of food security - Will we ever solve the mystery of the Mima mounds?Will we ever solve the mystery of the Mima mounds?
- Are synthetic diamonds really better for the planet?Are synthetic diamonds really better for the planet?
- This year's cherry blossom peak bloom was a warning signThis year's cherry blossom peak bloom was a warning sign
History & Culture
- Strange clues in a Maya temple reveal a fiery political dramaStrange clues in a Maya temple reveal a fiery political drama
- How technology is revealing secrets in these ancient scrollsHow technology is revealing secrets in these ancient scrolls
- Pilgrimages aren’t just spiritual anymore. They’re a workout.Pilgrimages aren’t just spiritual anymore. They’re a workout.
- This ancient society tried to stop El Niño—with child sacrificeThis ancient society tried to stop El Niño—with child sacrifice
- This ancient cure was just revived in a lab. Does it work?This ancient cure was just revived in a lab. Does it work?
- See how ancient Indigenous artists left their markSee how ancient Indigenous artists left their mark
Science
- Jupiter’s volcanic moon Io has been erupting for billions of yearsJupiter’s volcanic moon Io has been erupting for billions of years
- This 80-foot-long sea monster was the killer whale of its timeThis 80-foot-long sea monster was the killer whale of its time
- Every 80 years, this star appears in the sky—and it’s almost timeEvery 80 years, this star appears in the sky—and it’s almost time
- How do you create your own ‘Blue Zone’? Here are 6 tipsHow do you create your own ‘Blue Zone’? Here are 6 tips
- Why outdoor adventure is important for women as they ageWhy outdoor adventure is important for women as they age
Travel
- This town is the Alps' first European Capital of CultureThis town is the Alps' first European Capital of Culture
- This royal city lies in the shadow of Kuala LumpurThis royal city lies in the shadow of Kuala Lumpur
- This author tells the story of crypto-trading Mongolian nomadsThis author tells the story of crypto-trading Mongolian nomads
- Slow-roasted meats and fluffy dumplings in the Czech capitalSlow-roasted meats and fluffy dumplings in the Czech capital