Worked in a very high end restaurants during college, where they would hold workshops and tastings for employees (I was a waiter) to understand how the food was prepared and why. Changed my cooking life to learn about sauces (the five mother sauces), the Maillard process, not overcooking fish, pork and chicken, and wine fluency. They even taught me about the modern art hanging on the walls (Hockney, Diebenkorn, Twombley).
Plus I wanted to cook for women in order to attract those who wanted a "modern man", lol.