Cooking class experience — learning Ratatouille properly

I took a cooking class specifically to learn how to make Ratatouille correctly. The instructor explained why shallots is used the way it is — something I'd never understood from just eating it. The deeply layered result when you make it yourself is different.

the terroir philosophy links food to its region of origin. We learned how a brasserie lunch shapes the way this dish is eaten. The class ended with the meal and a glass of Champagne. I've made it three times since and each time it improves. Highly recommend the cooking class approach.