Take a cooking class

“And then the class began. I was expecting thorough instruction, lots of demonstration and everyone at the table to be doing the same thing. Something like: "here, let me show you all how to dice up the garlic. Now, everybody grab their garlic and do the same." And that's exactly how it didn't work. The chef walked through a couple of recipes we had in front of us, and told our tables to get to work. This was definitely learning by doing. At first we were all kind of hesitant about who should do what, but within a few minutes, we had some progress made. And by the end of the night, our table was a finely oiled cooking machine.”

“I did a cooking class in Tokyo that was hosted by the chef of a restaurant at the restaurant itself between lunch and dinner rush (rather than a dedicated cooking school) and it was a fantastic experience. My partner and I are solid cooks with a good amount of Japanese home cooking experience, so we didn’t want anything too basic and introductory, and the restaurant class was exactly what we wanted. We got to play with some restaurant grade gear and specialized tools we didn’t have ourselves (most notably a soba slicing knife which is pretty cool). It was also just us and the chef - which made it a bit pricey but honestly made all the difference.”

“I took a pizza and gelato class with my wife in Florence a few years ago and it was a blast. To be honest I didn’t learn anything earth shattering but making the dough and some additional info they provided was new to me. Also got some neat tips on making ice cream at home and what makes the difference between gelato, ice cream, and sorbet and had the most surprising sorbet in my life, it was a cucumber mint and basil sorbet.”