Begin your day with a walk through Ubud's rice terraces, where the morning light hits the paddies and the air smells like earth and clove. This isn't just scenery — it's the same landscape that has fed Balinese families like Chef Wayan's for generations, and it's the perfect way to understand where the ingredients in your cooking class come from.

From there, head to a local market with Chef Wayan, picking out fresh turmeric, galangal, shallots, and other spices used in classic Balinese cooking. Learn what each one is for and why it matters, not just in the kitchen but in Balinese daily life and ceremony.

Back in the kitchen, Chef Wayan teaches you step by step how to prepare authentic Balinese dishes using recipes passed down in his own family. Whether you've never cooked before or you cook every day at home, he adjusts the class to your pace and answers questions as you go — this is a hands-on class, not a demonstration.

The class ends the way a Balinese meal should: sitting down together to eat what you made, in a relaxed setting in the heart of Ubud.