【คลาสเวิร์คช็อป】Special cooking class-Mediterranean cuisine

**Please read the following information carefully before deciding to register** **＜Course Brief＞** I ate too much just after Chinese New Year, oh my god! Really want to lose weight? ! But I don’t want to spend the day eating only vegetables~ Teacher Wayne has a good idea for you! We specially design a complete set of low-sugar meals from appetizers to desserts, including meat and vegetables, and the meals can be paired with red wine. The course will also teach you some modification and substitution techniques, and you can change them into other dishes at home~ Many reports have pointed out that the "Mediterranean diet" is not only anti-inflammatory, longevity, and heart-protecting, but also prevents dementia. Wayne uses the characteristics of Mediterranean cuisine and combines it with ingredients that can enhance immunity. It is low-fat and delicious, and enhances one's own immunity. It is the best weapon to fight against the epidemic, and it can kill two birds with one stone! ! ! **＜Course Information＞** ・Course Category: Mediterranean/Western Cuisine Beginner-Junior Intermediate (0-6 points for cooking skills are acceptable) ・Location: Wayne’s Make My Day Cooking Lab @Fourth Floor, No. 12, Lane 2, Yongkang Street (Enter Yongkang Street from Exit 5 of Dongmen Station, turn right in the first alley and there is a Hakka restaurant downstairs) 🔹 Time: Morning session 10:30am-14:30pm (4 hours) Afternoon session 16:30pm -20:30pm (4 hours) 🔹 Class date: date: 24/01/21 (Sunday) LV.1 10:30am-02:30pm 24/01/27 (Saturday) LV.2 04:30pm-08:30pm 24/02/04 (Sunday) LV.3 04:30pm-08:30pm 24/02/16 (Friday) LV.1 04:30pm-08:30pm 24/02/20 (Tue) LV.2 10:30am-02:30pm 24/03/12 (Tue) LV.3 10:30am-02:30pm 24/03/23 (Saturday) LV.1 10:30am-02:30pm 24/04/13 (Saturday) LV.2 10:30am-02:30pm 24/04/27 (Saturday) LV.3 10:30am-02:30pm 24/05/07 (Tue) LV.1 04:30pm-08:30pm 24/05/21 (Tue) LV.2 04:30pm-08:30pm 24/06/11 (Tue) LV.3 04:30pm-08:30pm 24/06/15 (Saturday) LV.1 10:30am-02:30pm 24/06/22 (Saturday) LV.2 10:30am-02:30pm Level 1: Basics European classic slow cooker white chicken soup Italian Salad with Vinaigrette Dressing Garlic Clams Pasta Italian Tomato Cheese Vinegar Sauce Chicken Breasts Level 2: Practical European Potato Fish Soup Poached Egg Chicken Salad with Garlic Vinegar Dressing Stir-fried white cauliflower with pickled beans and anchovy sauce Italian tomato sauce seafood risotto Level 3: Advanced White cauliflower Italian style salad Air-fried Chickpea Avocado Egg Salad Light version of half mushroom, half meat and tomato sauce lasagna Braised Chicken with Wild Mushrooms and White Sauce and Dill *Complete together: everyone completes one pot together; *Group practice: A group of 2 people complete their own pot 🔹 Location: Wayne’s Make My Day Cooking Lab @ 4th Floor, No. 12, Lane 2, Yongkang Street (Exit 5 of Dongmen Station into Yongkang Street, turn right on the first alley and there is a Hakka restaurant downstairs) -------------------------------------------------- 【 cost】 3-person class 2180/person for up to 3 people, maximum 6 people for a class *＜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 little 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 hours of use of cooking class 7. Venue cleaning and dish cleaning fees Mediterranean Immunity Boost 2024 Contains a little pork. Use a little egg and dairy. The main protein sources are chicken, seafood, and beans. Level 1: Basics European classic slow cooker white chicken soup Italian Salad with Vinaigrette Dressing Garlic Clams Pasta Italian Tomato Cheese Vinegar Sauce Chicken Breasts Level 2: Practical European Potato Fish Soup Poached Egg Chicken Salad with Garlic Vinegar Dressing Stir-fried white cauliflower with pickled beans and anchovy sauce Italian tomato sauce seafood risotto Level 3: Advanced White cauliflower Italian style salad Air-fried Chickpea Avocado Egg Salad Light version of half mushroom, half meat and tomato sauce lasagna Braised Chicken with Wild Mushrooms and White Sauce and Dill *Complete together: everyone completes one pot together; *Group practice: A group of 2 people complete their own pot ^Pairing with 1 bottle of wine depending on the student’s situation **＜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 knowledge of dishes from various countries. My personality is like an Australian. I like to research recipes/spices at my own speed. I don’t like to follow trends and only make dishes that I like!