Cooking class experience — learning Escovitch Fish properly

I took a cooking class specifically to learn how to make Escovitch Fish correctly. The instructor explained why thyme is used the way it is — something I'd never understood from just eating it. The fiery and aromatic result when you make it yourself is different.

ackee is legally restricted for export when unripe due to toxicity — an unusual national dish ingredient. We learned how a roadside rum bar shapes the way this dish is eaten. The class ended with the meal and a glass of rum punch. I've made it three times since and each time it improves. Highly recommend the cooking class approach.