【คลาสเวิร์คช็อป】Culinary Boot Camp - Mediterranean Cuisine

Do you ever find yourself thinking: 1. I've indulged too much at gatherings and need to lose weight! But I don't want to live on salads alone. 2. I want to eat healthily and deliciously while strengthening my body! This class is exactly what you need! Chef Wayne has devised the perfect solution! He's specially designed a comprehensive low-carb menu, from appetizers to desserts, featuring a balanced combination of protein and vegetables, even suitable for pairing with red wine. Throughout the course, he'll share adaptable techniques and substitutions, empowering you to create variations at home. Numerous reports have highlighted the Mediterranean diet's benefits, including its anti-inflammatory properties, contribution to longevity, heart health, and even prevention of cognitive decline. Wayne draws upon the essence of Mediterranean cuisine, incorporating ingredients known to bolster the immune system. The result is low-fat, equally delicious meals that enhance your natural defenses – the most effective shield. It's a dual win: boosting immunity and shedding excess weight! Course Information: Course Category: Mediterranean / Western Cuisine - Beginner to Intermediate (Suitable for all skill levels, 0-5 years of culinary experience) Class Schedule: Morning Session: 10:30 AM - 2:30 PM (4 hours) Afternoon Session: 4:30 PM - 8:30 PM (4 hours) First Half of 2026 Courses Level 1 January 6, 2026 (Tue) 4:30 PM - 8:30 PM January 24, 2026 (Sat) 4:30 PM - 8:30 PM February 1, 2026 (Sun) 10:30 AM - 2:30 PM February 24, 2026 (Tue) 4:30 PM - 8:30 PM March 17, 2026 (Tue) 10:30 AM - 2:30 PM March 29, 2026 (Sun) 10:30 AM - 2:30 PM April 14, 2026 (Tue) 10:30 AM - 2:30 PM April 26, 2026 (Sun) 4:30 PM - 8:30 PM May 16, 2026 (Sat) 10:30 AM - 2:30 PM May 26, 2026 (Tue) 4:30 PM - 8:30 PM June 7, 2026 (Sun) 4:30 PM - 8:30 PM June 23, 2026 (Tue) 10:30 AM - 2:30 PM Level 2 January 13, 2026 (Tue) 4:30 PM - 8:30 PM February 7, 2026 (Sat) 10:30 AM - 2:30 PM March 22, 2026 (Sun) 10:30 AM - 2:30 PM April 7, 2026 (Tue) 10:30 AM - 2:30 PM May 23, 2026 (Sat) 10:30 AM - 2:30 PM June 14, 2026 (Sun) 4:30 PM - 8:30 PM Level 3 January 20, 2026 (Tue) 4:30 PM - 8:30 PM March 22, 2026 (Sun) 4:30 PM - 8:30 PM April 21, 2026 (Tue) 10:30 AM - 2:30 PM May 5, 2026 (Tue) 4:30 PM - 8:30 PM June 7, 2026 (Sun) 10:30 AM - 2:30 PM Mediterranean Cuisine 2026: No beef, contains small amounts of pork. Uses minimal egg and dairy. Primary protein sources: Chicken, seafood, legumes. Level 1: Foundation 🥖 Classic European Slow-Cooked White Chicken Soup 🥖 Italian Basil Cherry Tomato Salad with Vinaigrette 🥖 SOP Pan-Seared Ultra-Tender Italian Chicken Breast 🥖 Garlic Butter Clam Linguine or Cold Pasta Salad Level 2: Practical 🥖 Italian / Original Low-Calorie Mashed Potatoes 🥖 Classic Red Wine Braised Beef 🥖 Slow-Roasted Balsamic Cherry Tomatoes with European Bread 🥖 Italian White Sauce Sausage Linguine Level 3: Advanced 🥖 European Cucumber Salad 🥖 Greek Grilled Octopus with Lemon-Oregano Oil 🥖 Turkish Eggplant Casserole 🥖 Creative Lemon Chicken Risotto *Jointly Prepared: Everyone will contribute to one pot. *Group Practical: Teams of 2 will prepare their own dishes. 🔹 Location: Wayne's Make My Day Cooking Lab @ 4F, No. 12, Lane 2, Yongkang Street (Enter Yongkang Street from Exit 5 of Dongmen Station, turn right at the first lane, there's a Hakka cuisine restaurant downstairs) -------------------------------------------- 【 Fee 】 $2380 NTD per person. Minimum 3 participants to start a class, maximum 6 participants. *Your course fee includes:* 1. 2-3 hours of cooking time + 1 hour for dining and discussion 2. Course explanations: fundamental concepts, olive oil, basic spices, and other tips! 3. Instructor demonstration of 1-2 dishes, students will work in groups to prepare 2-3 dishes. 4. A warm dinner shared with all students and the instructor! 5. Non-alcoholic beverages, water, hot coffee, or hot tea provided. 6. 4 hours of kitchen classroom usage. 7. Venue cleanup and dishwashing fees. **< 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** **"Through cooking, I hope to foster human connection, transmit warmth, and create value."** Born in Shilin, Taipei, Taiwan. Studied in Australia from junior high school at age 13, majoring in Fine Arts at the University of Melbourne, and pursuing a Master's in Graphic Design. Spent over 14 years abroad before settling in Taiwan in 2007. During his time overseas, he lived near the Queen Victoria Market for an extended period. With fresh ingredients readily available, his interest in culinary research deepened. He attended several short-term culinary training courses and learned home-style cooking from a Sicilian Italian mother. His sociable nature allowed him to exchange culinary knowledge and culture with friends from various countries, leading him to taste and learn numerous international home-style dishes. Besides traditional Taiwanese home cooking, he has a broad understanding of various cuisines. His personality is akin to an Australian; he enjoys researching recipes and spices at his own pace, preferring not to follow trends, and only cooks dishes he genuinely enjoys!