When abroad in China or India, I sometimes take a couple of hours to seek out a cooking lesson from a local. It’s the way I’ve learned how to make hand-made roti, pork buns and papaya salads. But these experiences are one-offs and you’ve got to do your own scouting to figure out who offers them. Aashi Vel and Steph Lawrence, who met at UC Berkeley’s school of business,… Read More...