Cooking class experience — learning Svíčková na Smetaně properly

I took a cooking class specifically to learn how to make Svíčková na Smetaně correctly. The instructor explained why pickled vegetables is used the way it is — something I'd never understood from just eating it. The rich and filling result when you make it yourself is different.

Czech cuisine is inseparable from beer culture, one of the world's highest per-capita consumption nations. We learned how a ski resort lunch shapes the way this dish is eaten. The class ended with the meal and a glass of svíčková cream sauce. I've made it three times since and each time it improves. Highly recommend the cooking class approach.