@jcboy,
I think you appreciate good food. From your posts, you skirt around nuances of recipes in your enthusiasm. This is not a dig - just that not only do people differ, we differ sometimes in our own approaches to things as time goes by. I was killing braised beef at your age. I got to be a fair cook but approach fooldom these days, sort of a bell shaped curve. The enthusiasm remains for now. I've no idea if you should pursue it or not. How about some fun cooking classes? I won't push Tuscany, except for maybe one place or two, talk about over touted. I'd go to Sicily if I could. Local to you could be a good start - just that cooking travel can be fun.
Saw an article somewhere (back if I find a link) within the last week that sent me into resent-the-spoiled-richies agita' but that when I got over that bit, was, after all, interested. Probably in the NYT since I don't save those links (we only get 20 clicks on them free a month, and excruciatingly small number for me. I can do that by mistake._
I never took a class at all, except for girl scouts, but I've a friend, cook book writer, who, with her husband, turned her Hermosa Beach cottage into a part time cooking school. Unique place, interesting couple. Snort, you go in the front door and you're in the kitchen. Those two were some of my favorite people ever and I'm not now sure they're still alive. He was an engineer type, did the construction things around their property, also an artist.. they were creative in different ways. This makes me want to ferret out how they are doing. She gave me one of my favorite books - one of the spare list I'm working on re "I can't part with" - a 1913 book on italian gardens with all photos by the author, a Mrs. Someone.
Edit - one of my favorite food writers by far is Russ Parsons of the LA Times. I think he's the food editor now. Man who likes to know how stuff works, his writing is usually very informing.