【คลาสเวิร์คช็อป】Culinary Bootcamp - Mediterranean Low-Carb

<Course Overview> In today's world, people are increasingly focused on health and wellness. For those working outside the home, adhering to a low-carb diet can present certain inconveniences. The ability to prepare your own meals at home offers an economical and practical solution. Mastering this course will also add variety to your cooking repertoire! This session features four classic dishes, each prepared almost entirely from scratch. Students will follow the instructor's guidance during hands-on practice. The ultimate goal is to reduce the time spent on trial and error, enabling you to confidently present one or two authentic and delicious low-carb Mediterranean dishes at gatherings with friends! Course Information: Mediterranean Low-Carb Cuisine Course Category: Italian/Western Cuisine, Beginner to Intermediate (Suitable for cooking skills from 0 to 5) Course Location: Wayne's Make My Day Cooking Lab @ 4F, No. 12, Ln. 2, Yongkang St. (Enter Yongkang St. from Exit 5 of Dongmen Station, turn right at the first alley; there's a Hakka restaurant on the ground floor) Class Schedule: Morning Session: 10:30 AM - 2:30 PM (4 hours) Afternoon Session: 4:30 PM - 8:30 PM (4 hours) Low-Carb 2026 Second Half Level 1 2026/07/12 (Sun) 10:30 AM - 2:30 PM 2026/07/29 (Wed) 10:30 AM - 2:30 PM 2026/09/12 (Sat) 10:30 AM - 2:30 PM 2026/10/28 (Wed) 4:30 PM - 8:30 PM 2026/11/07 (Sat) 10:30 AM - 2:30 PM 2026/11/24 (Tue) 10:30 AM - 2:30 PM 2026/12/06 (Sun) 10:30 AM - 2:30 PM 2026/12/23 (Wed) 10:30 AM - 2:30 PM Level 2 2026/09/02 (Wed) 4:30 PM - 8:30 PM 2026/10/13 (Tue) 10:30 AM - 2:30 PM 2026/11/14 (Sat) 10:30 AM - 2:30 PM 2026/12/05 (Sat) 4:30 PM - 8:30 PM Level 3 2026/09/15 (Tue) 4:30 PM - 8:30 PM 2026/10/17 (Sat) 10:30 AM - 2:30 PM 2026/11/08 (Sun) 4:30 PM - 8:30 PM 2026/12/29 (Tue) 10:30 AM - 2:30 PM Mediterranean Low-Carb & Low-Carb Emission Diet 2026 Low starch. No red meat. No dairy products. Primary protein sources: Chicken, fish, eggs, legumes. Level 1: Foundation 🥖1. 20-Minute Caramelized Onion Soup 🥖2. Olive Oil Quick-Sautéed Three Seasonal Vegetables 🥖3. Pan-Seared Fish and Vegetable Frittata 🥖4. Air-Fried Salmon with Honey Balsamic Glaze Level 2: Practical 🥖1. Italian Basil Clam Seafood Soup 🥖2. Latin American National Chicken Stew 🥖3. Quinoa Five-Color Salad 🥖4. Roasted Broccoli with Italian Seafood Stir-fry Level 3: Advanced 🥖1. All-Purpose Garlic Nut Paste 🥖2. Classic Moroccan Salad 🥖3. Middle Eastern Double Flavor Fish Fillets 🥖4. Spanish Meatballs with Onion Sauce *Co-Completion: The entire group will complete one pot together. *Group Practice: Participants will be divided into groups of two to complete their own pot. ^A glass of wine may be served depending on the students' circumstances. -------------------------------------------- 【 Fee 】 $2380 per person. A minimum of 3 participants is required to start a class. Maximum of 6 participants. <What Your Course Fee Includes>* 1. 2-3 hours of cooking time + 1 hour for dining and interaction. 2. Course instruction: fundamental concepts, olive oil, basic spices, and other tips! 3. Instructor demonstration of 1-2 dishes, with students working in groups to prepare 2-3 dishes. 4. Sharing a warm dinner with all students and the instructor! 5. Complimentary non-alcoholic beverages, water, hot coffee, or hot tea. 6. 4 hours of kitchen studio 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 **"I hope to use cooking to maintain human connection, convey warmth, and create value."** Born in Shilin, Taipei, Taiwan, Wayne moved to Australia for his studies at the age of 13, pursuing a degree in Fine Arts and a Master's in Graphic Design at the University of Melbourne. He lived abroad for over 14 years before returning to Taiwan in 2007. During his time abroad, he lived near the Victoria Market for an extended period. With fresh ingredients readily available, his interest in culinary exploration deepened. He attended several short-term culinary training courses and learned some home-style cooking from a Sicilian Italian mother. His sociable nature allowed him to exchange culinary knowledge and cultural insights with friends from various countries, introducing him to many international home-style dishes. Beyond traditional Taiwanese home cooking, he has a broad understanding of cuisines from around the world. His personality is akin to that of an Australian; he enjoys researching recipes and spices at his own pace, preferring to avoid trends and focusing only on dishes he genuinely enjoys.