Today, we prioritized the culture of Bilbao, going to a cooking class and visiting a local market. As a member of group one, I was among the first to arrive in Kitxen, eager to prepare my own Baque meal. The class mainly focused on meal prep: we cut up onions, peeled potatoes and diced cilantro, menial tasks that sharpened our skills in the kitchen. As someone who never cooks, I enjoyed how the instructor thoroughly explained each step of the process, giving me time to correctly cook everything and learn techniques I could apply to other dishes. As the class progressed, we moved on to more advanced methods, such as learning how to cook a potato pie, and using a blowtorch to make crème brûlée. I enjoyed watching the meal come together over those two hours, and seeing how our contributions resulted in an elaborate, 3 course meal consisting of anchovy and egg pintxos, potato tortillas, and Goxua, a traditional Basque dessert.