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Specialty Classes

specialty class


March is Women & Creativity month!

It is an annual celebration of womens' creativity and entrepreneurship.

Santa Fe School of Cooking is partnering with Edible Santa Fe to help celebrate womens' creativity in the kitchen by featuring some amazing female chefs in our kitchen.




Michelle Roetzer - March 15 @ 10:00 AM - Demonstration style class that includes recipes and a full meal - $85.00+tax per person.

Michelle brings almost 30 years of cooking experience to this class. She has cooked for numerous notables including presidents George H.W. Bush, Bill Clinton, Al Gore and Vicente Fox of Mexico. She moved to Santa Fe in 2003 and is currently the lead instructor for Santa Fe Community College's Culinary Arts program and has her own catering company. Warm, spicy tastes and enticing aromas evoke Santa Fe's rich cultural traditions. Michelle's class on the traditional foods of New Mexico are at the heart of this class. It will allow you to experience this delicious cuisine, including local cooking techniques and the lore of the region. This class includes flour tortillas, carne adovada (red chile marinated pork), chiles rellenos, calabacitas (green chile, squash, corn), refritos, and sopapillas.

Call us at 1-800-982-4688 or 505-983-4511 for additional information about these special classes.

Cheryl Jamison - March 21 @ 10:00 AM - Demonstration style class that includes recipes and a full meal - $85.00+tax per person.

Few aspects of life in New Mexico say as much about our cultural heritage as our food. We can directly trace its development through the melding of Native, Spanish, Anglo, and other influences into a singular cuisine. Four-time James Beard Award-winning local author Cheryl Jamison will celebrate this cuisine with recipes from one of her books, Tasting New Mexico - 100 Years of Distinctive Home Cooking. Cheryl will celebrate New Mexico's proud culinary heritage and let you understand how our important dishes evolved over the 100 years of statehood. She will pepper her demo class with tasty tales about researching her landmark book, and highlight our agricultural abundance. After being served a scrumptious meal of Watercress Salad with Herb Dressing, Smoked Trout, Chile con Carne, Sopa de Fideos, Calabacitas and Creamy Natillas, you will know how recipes vary from northern to southern New Mexico!

Call us at 1-800-982-4688 or 505-983-4511 for additional information about these special classes.

Lois Ellen Frank - March 26 @ 10:00 AM - Demonstration style class that includes recipes and a full meal - $85.00+tax per person.

Lois, a Santa Fe, New Mexico based Native American Chef, Native American foods historian, culinary anthropologist, James Beard Award winning author and photographer, Lois Ellen Frank's first career experiences were as a professional cook and organic gardener. Ms. Frank has spent over 20 years documenting the foods and life ways of Native American communities throughout the Southwest writing and photographing many articles and papers on the topic. This lengthy immersion in Native American communities culminated in her book, Foods of the Southwest Indian Nations, which won the James Beard Award upon its release. In this class Lois will discuss the long history of farming, and plant usage that qualify Native Americans to be considered as America's first great cooks. Meal to include trout with herbs and bacon baked in clay, Indian wild rice saute, sauteed rainbow chard and berry crisp.

Call us at 1-800-982-4688 or 505-983-4511 for additional information about these special classes.

A Celebration of Native Food and Wine – April 10 @ 5:00 PM - Demonstration style class that includes recipes and a full meal - $85.00+tax per person.

native food and wine

Please join us for a unique Native American class taught by two very special chefs, Nephi Crag and Jack Strong. Nephi is the Executive Chef at the White Mountain Apache Sunrise Park Resort in Greer, AZ, and is the founder of the Native American Culinary Association. Jack Strong, nominated for a James Beard Award "Best Chef: Southwest" in 2008, has over 20 years of experience in the culinary industry informing his current position as Executive Chef at Chinook Winds Casino Resort in Lincoln City, OR.

Together, these talented and creative chefs will fuse Northwest and Southwest Native traditions and ingredients into a delicious meal at this lively and informative demonstration class. And as always, guests enjoy the bounty of this culinary adventure by dining on the results and taking home the recipes!

Southwest Culinary Boot Camp

Southwest Culinary Boot Camp - $1250.00+tax per person.

Join us for an intensive 3-day cooking program we call the Southwest Culinary Boot Camp! This program is three full days gaining insight into the intricacies, tips and history of Southwestern food that make it so unique. We will cover material from knife skills, flavor labs, cooking techniques, ingredients and historical building blocks of the food. We will meet some of Santa Fe's top chefs who will share their thoughts on important cooking techniques. This is HANDS-ON and very interactive each day will end with a meal. The class culminates in a final exam where you will design and prepare a final meal for some Santa Fe's best palates!
Our next Boot Camp is scheduled for August 25-27, 2014. Because of the popularity of these intensive classes another has been scheduled on November 3-5, 2014. These very popular classes are limited to 10 people and fill up fast. Don't be left out!

Please call Nicole at 1-800-982-4688 to obtain more information about this very popular event.

Tasting New Mexico - $85.00+tax per person.

Few aspects of life in New Mexico say as much about our cultural heritage as our food. We can directly trace its development through the melding of Native, Spanish, Anglo, and other influences into a singular cuisine. Four-time James Beard Award-winning local authors Cheryl and Bill Jamison debut their latest cookbook, Tasting New Mexico: 100 Years of Distinctive Home Cooking, with a lively class offered three times this summer. Cheryl and Bill will celebrate New Mexico's proud culinary heritage and let you understand how our important dishes evolved over the 100 years of statehood. They'll pepper their demo class with tasty tales about researching their landmark book, and highlight our agricultural abundance. After being served a scrumptious meal of Watercress Salad with Herb Dressing, Smoked Trout, Chile con Carne, Sopa de Fideos, Calabacitas and Creamy Natillas, you will know how recipes vary from northern to southern New Mexico! This is a don't miss!

Call us at 1-800-982-4688 or 505-983-4511 for additional information about this special class.

Authentic Mexican Cooking with Susana Trilling - $85+tax per person. new

The Santa Fe School of Cooking is delighted to welcome back Susana Trilling. Susana is the founder and director of the famous Seasons of my Heart Cooking School located in Oaxaca, Mexico and she has been helping her guests discover authentic Mexican cuisine for over 20 years.

Susana's love of Mexican food was born when her grandmother from Tampico, Mexico, gave Susana her first tamal. She began formal study of Mexican cuisine in 1977 at Fonda San Miguel in Austin, Texas. Since then she has been a chef, caterer, author, and food consultant. She was the owner of the New York City restaurants, Bon Temps Rouler and Rick´s Lounge in the early 80´s. Susana has lived in Oaxaca since 1988 giving classes in her kitchen at Rancho Aurora where she wrote My Search for the Seventh Mole, A Story with Recipes (1996) and Seasons of My Heart; A Culinary Journey Through Oaxaca, Mexico which is accompanied by a 13 part PBS series of the same name (1999).

In 2000 she built her "Temple of Cooking": a fabulous gathering center where she holds classes, hosts TV filming, special parties and events. As a renown authority on Oaxacan cuisine, Susana has filmed and hosted numerous TV programs in her beautiful kitchen including: Two Hot Tamales (Food Network, 1995), One Plate at a time with Rick Bayless (2000) and A Cooks Tour with TV Chef Anthony Bourdain (2001).



This summer we will offer two different demonstration style classes; Wednesday, July 9 at 6:00 and Thursday, July 10 at 10:00. Recipes and a full meal are included. Each class will feature different classic Oaxacan foods, so take them both! Call 800-982-4688 for menu details.