Cooking class participants or prep chef?
I have taken cooking classes all over the world, but I’ve never gone home and cooked anything from them. Most take too many ingredients or special equipment, but no matter, because what I learn from the classes make me especially aware and appreciative of other people’s cooking.
Under the tutelage of the chef we chopped and stirred for two hours. Then they opened the restaurant for the first seating and we realized that we had paid for the privilege of doing all of their prep work. We were seated and did get to eat a good meal, and had a laugh at their ingenious use of tourist labour.
P.S. It continues to operate as a school and restaurant. To be clear, we had no complaints about the lesson or the food. We just thought it was clever of them to set it up as they did.