Susana trilling biography of michael
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She is currently teaching online classes, lecturing about food and culture of Oaxaca, filming a video “masterclass” series, and producing gourmet products.
This annual gathering of professionals has become a “must attend” for leading chefs, corporate menu decision-makers, foodservice management executives, suppliers, and media.
History of Worlds of Flavor
The Culinary Institute of America, a private, not-for-profit culinary college, is the world's premier culinary college whose faculty and alumni set the pace in the ever-expanding foodservice and hospitality industries.
Founded in 1946, The Culinary Institute of America offers bachelor's and associate degrees, coursework for foodservice professionals and opportunities for professional certification, and operates four campuses, with locations in New York (Hudson Valley), California (Napa Valley), Texas (San Antonio), and Singapore.
The Culinary Institute of America’s at Copia, the site for Worlds of Flavor, is the ultimate Napa Valley destination for exploring, experiencing, and enjoying the world of food, wine, and community.
For more information on registering a group, please reach out to [email protected]. The CIA at Copia officially opened in early 2017 with a variety of consumer-facing programs and experiences. In order to stage programs like this, we depend on the support of organizations that recognize the value of these activities for the advancement of our industry.
Those of you who know the area might know of one of my hero restaurants - the like-minded Itanoni in Oaxaca City - surely they all travel in the same circles.”
A Culinary Journey Through Oaxaca, Mexico
In this book and its companion PBS series, Susana shares her deep passion and anthropologic knowledge of this fascinating region whose cuisine remains virtually untouched by influences from the outside world.
The Culinary Institute of America has a long-standing commitment to healthy cooking initiatives and the integration of healthy, world flavors in the future of American menu research and development. Early in her career, she worked as a sous chef at Sweetish Hill and Fonda San Miguel in Austin, Texas.
During the 1980s, Susana was the chef-owner of two New York City restaurants, Rick’s Lounge and Bon Temps Rouler, while also running her catering business, Seasons of My Heart.
Her Tex-Mex food was based on the most incredibly chewy flour tortillas, crispy corn chalupa shells stuffed with pinto beans, and exceptional hot tamales.
We have a limited number of student registrations available at the discounted student rate listed above. In one convenient location in downtown Napa, guests can experience daily cooking and beverage classes, wine tastings, a lifestyle store, full-service bar and restaurant, art collections, and private and community events.
(Oaxaca, Mexico)
Conference Registration
REgistration for worlds of flavor November 5-7, 2025 is now closed.
If you are a foodservice professional or chef working for an independent or chain restaurant; college or university dining program or K-12 school food; contract foodservice company; hotel, cruise line, casino, resort, club; supermarket, grocery, convenience store (prepared foods division); corporate dining (B&I); private chefs or caterers; or culinary educators at a K-12 schools or not-for-profit college or university, we encourage you to register for the Worlds of Flavor International Conference and Festival.
She has lived in Oaxaca since 1988. Cancellation policies are "for any and all reasons”.
Your registration may be transferred to a colleague within the same registration category for a $150 administrative transfer fee.
Since 1988, Susana has called Oaxaca home, where she raised her two sons on a ranch outside the city.
The book is self published and really surprised me with its quality.
Consultants to the Industry: If you are a consultant to any of the above foodservice sectors, we are pleased to offer a limited number of tickets for the program at a special consultant rate listed above.
She exudes the full flavor of the Oaxacan kitchen."
-Rick Bayless, American chef and restaurateur
MY search for the seventh mole
A story with Recipes from Oaxaca, Mexico
This book is set in San Lorenzo Cacaotepec, Etla during the Day of the Dead festival.
A wonderful gift, this book is a fun adventure in southern Mexico.
At the Worlds of Flavor® International Conference & Festival, you will spend three days alongside hundreds of like-minded, flavor-seeking culinary pioneers, mixing business with pleasure as you learn from some of the best chefs in the world.
As a child, her kitchen was the center of my universe. In some villages, the ancient food customs have been preserved for over 1,000 years, and that is what gives the food its unique flavor, as well as spectacular native produce grown for these special occasions.
Milpa: From Seed to Salsa
Ancient Ingredients for a Sustainable Future
This book explores through a blend of essays, recipes and documentary photography how the ancient agricultural knowledge and the wealth of 1000 year-old seeds and planting practices still in use among the Mixtec peoples of southern Mexico can help us to meet the ecological and food crises of today.
“A friend gifted me a book written by someone I know of but only loosely.
And stay an extra day to visit wineries and markets to complete the full culinary immersion that Worlds of Flavor offers.
“Worlds of Flavor, more than any other single event in a calendar year, delivers more inspirational ideas than I can produce in a year of R&D work.”
Audience Snapshot
The audience for the Worlds of Flavor conference includes senior-level chefs, independent and chain restaurant operators, university and contract foodservice managers, hotel food & beverage directors, leading foodservice manufacturers and marketing experts, wine and other beverage producers and distributors, supermarket foodservice operators, educators, world cuisine experts, and other influential foodservice industry professionals from the U.S.
and around the world.
My maternal grandmother used to run a little fonda in Santa Rosa Hospital in San Antonio, Texas.