Cooking Classes | Sara Polczynski and Susana Trilling

Sara PolczynskiSara Polczynski, Owner of Sabor Imports  is a small business specializing in sourcing the highest quality chef-driven food products from Mexico. All of our products are sourced from the best producers throughout Mexico.  Each product has been hand crafted or harvested with such passion and attention to detail so that your culinary creations will tell a story.  saborimports.com 

 Sara is also the owner/Culinary Artisan for Seasoned Plates, a full service Catering company in San Diego specializing in bringing bold flavors, bright colors, local freshness and a custom culinary experience to each and every client. Sara has been a part of the San Diego culinary scene for almost 20 years.  Her story has many chapters.  In the mid 90’s, as a Chef graduate of the California Culinary Academy in San Francisco, Sara left to train at the renowned Manele Bay Hotel in Lanai, HI and The Broadmoor in Colorado Springs, CO. Upon her return to her native San Diego, Sara was hired as the Corporate Pastry Chef for the Cohn Restaurant Group, running the pastry department for multiple restaurant concepts.  

Sara’s love for teaching on the job led to a part time career of teaching in the classroom. A culinary educator since 1999, Sara currently holds the position of Associate Professor for the Baking and Culinary Arts programs for San Diego Community College – Continuing Education. It is the largest vocational training program of it’s kind in the US.

 Over the years Sara’s love for cooking began to expand along with her love of travel. Inspired by the family food stories of her Mexican kitchen colleagues and the early teachings of Rick Bayless on his PBS television series, an opportunity arose that changed her career path and life forever and helped shape the style and flavor profile of her cuisine.  It was the beginning of an annual journey to travel and learn about regional Mexican cuisine, art and culture with influencial chef mentors including Rick Bayless, Ricardo Munoz and Susana Trilling.    Her most recent project utilized the knowledge, passion and techniques of authentic regional Mexican cuisine was as the Consultant Executive Chef for The Blind Burro in San Diego.  Bringing authentic Mexican cuisine with a modern California flair to the people of San Diego was a dream project.  Always trying to be connected to the rich culture and foods of Mexico has afforded her the opportunity to teach hands on cooking classes at the world renowned Rancho La Puerta in Tecate, MX, utilizing fresh produce grown on their on-site organic farm.

 

Susana Trilling

Susana Trilling is a world-renowned chef, teacher, caterer, author, TV hostess, food consultant and director of Seasons of My Heart Cooking School and Sazon de Mi Corazon S.A. de C.V. She owns two restaurants in New York City, a restaurant in Fremantle, Western Australia, and currently resides in Oaxaca.

Chef Susana’s culinary style is reflected in her book, My Search for the Seventh Mole and Seasons of My Heart; A Culinary Journey through Oaxaca, Mexico, which accompanies her 13 part PBS series that ran for six years. Susana was also the Culinary Director and Culinary Advisor for Rosa Mexicano Restaurants for four years.

An award-winning authority on Oaxacan cuisine, Susana has filmed and hosted numerous TV programs. She has appeared on Two Hot Tamales, Mexico One Plate at a Time with Rick Bayless, A Cooks Tour with Chef Anthony Bourdain, and many others. Susana was awarded a Lifetime Achievement Award at the Oaxacan International Food and Wine Festival in 2002 and in 2012 was presented with the Espiga de Oro Award for her work promoting Oaxacan cuisine internationally. Read more about Susana at her website, seasonsofmyheart.com/susanas-biography.

Sara and Susana offer two hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday, Wednesday and Thursday at 4pm. For more information and registration, please click here.