【คลาสเวิร์คช็อป】(Hsinchu Field) Special Cooking Class-Steak Specialty Class

The original intention of all these courses is as follows: I usually give cooking classes for singles, and occasionally take on private chefs. My friends occasionally ask how to make some spices, soups or sauces. Then I thought about it and I can actually open such a special course to benefit everyone. In fact, I can understand everyone. The reason for the blind spots is that I have learned them by myself along the way, so I have encountered everyone's problems. This time I have compiled a systematic course, starting from scratch. The ultimate goal is to reduce the risk of blind groping. Time, on special occasions, you can also present 1 or 2 authentic and delicious Italian dishes at home! https://s3-ap-southeast-1.amazonaws.com/pinkoi.cdn/product/WNgxcFdj/11/original.jpg **＜Course Information＞** ・Course Category: Italian/Western Cuisine Beginner-Intermediate (0-5 points for cooking skills are acceptable) ・Location: No. 298 Wenyi Street, Zhubei City (Dagu Cast Iron Zhubei Store) 【 cost】 Class of 3 people - $2500/person. Maximum of 3 people. Class starts with a maximum of 6 people. **＜The class fee you pay includes＞** 1. 2 to 3 hours of cooking time + 1 hour of eating and communication 2. The course explains basic concepts, olive oil, basic spices and other tips! 3. The teacher demonstrates how to make 1 to 2 dishes, and students are divided into groups to make 2 to 3 dishes. 4. Share a warm dinner with all students and teachers! 5. Provide non-alcoholic beverages – water, hot coffee or tea 6. 4.5 hours of use of cooking class 7. Venue cleaning and dish cleaning fees Thick Cut Steaks to Make at Home 2024 Level 1 Basics 1. Sautéed Creamy Flour Mushroom Bisque 2. Rich black pepper steak sauce 3. Fried side dishes: Super mashed potatoes & salt and pepper loofah 4. Pan-fried 9oz American Angus Steak: Tendon Level 2 Practical 1. European tomato beef stew soup 2. Sautéed onions with black pepper, balsamic oil and vinegar 3. Fried side dishes: three-step potato & chayote & roasted cherry tomatoes 4. Sautéed Mushrooms with Creamy Rosemary and Garlic Sauce 5. Pan-fried 9oz American Angus Steak: Tendon Level 3 Advanced 1. Slow roast whole pesto garlic 2. Creamy Accordion Potatoes 3. Salt and pepper olive sprout salad 4. Sautéed Mushrooms with Spanish Smoked Chorizo 5. Process the whole American Angus tendon & pan-fry 9oz American Angus steak: tendon ^Meals will be paired with 1 bottle of red wine depending on availability 24/08/17 (Saturday) 10:30am - 2:30pm Steak L3 24/10/19 (Saturday) 10:30am - 2:30pm Steak L1 24/12/21 (Saturday) 10:30am - 2:30pm Steak L2 **＜Meet The Chef＞** https://static.wixstatic.com/media/de8cc9_9507b81932714b66959e6957d6034109~mv2.jpg/v1/fill/w_874,h_1304,al_c,q_85,usm_0.66_1.00_0.01/IMG_8536.webp **Wayne Lin Lin Zonghan** **"I hope to maintain the interaction between people, convey warmth and create value through cooking."** Born in Shilin, Taipei, Taiwan, he went to Australia to study after the third year of junior high school at the age of 13. He studied art at the University of Melbourne and studied graphic design for his master's degree. He stayed abroad for more than 14 years and settled back in Taiwan in 2007. During my stay, I lived next to the Victoria Market for a long time. Since fresh ingredients were readily available, I also developed an interest in studying cooking in depth. I participated in several short-term cooking training courses and also learned some home-cooked dishes from a Sicilian Italian mother. Because I like to make friends, I am also lucky enough to exchange food and culture with friends from various countries, which also allows me to taste and learn home-style cooking from many countries! In addition to traditional Taiwanese home-cooked dishes, I have a little exposure to dishes from various countries. My personality is like an Australian. I like to research recipes/spice at my own speed. I don’t like to follow trends and only cook dishes that I like!