Cooking class experience — learning Arroz de Pato properly

I took a cooking class specifically to learn how to make Arroz de Pato correctly. The instructor explained why bacalhau salt cod is used the way it is — something I'd never understood from just eating it. The smoky and robust result when you make it yourself is different.

pastéis de nata originated in Belém monastery in the 18th century. We learned how a coastal seafood restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of Sagres beer. I've made it three times since and each time it improves. Highly recommend the cooking class approach.