【คลาสเวิร์คช็อป】Culinary Intensive - Mediterranean Low-Carb

<Course Overview> In today's health-conscious world, maintaining a specific diet, especially when dining out or working away from home, can be challenging. Learning to prepare your own healthy meals at home offers a practical, economical, and rewarding solution. This class will also introduce you to a variety of new dishes to keep your meals exciting! We've curated four classic recipes, each prepared from scratch. You'll receive hands-on guidance from the instructor, focusing on key techniques to help you reduce trial and error. The ultimate aim is for you to confidently present one or two authentic, delicious low-carb dishes at your next gathering with friends! Course Title: Mediterranean Low-Carb Cuisine Course Category: Italian/Western Cuisine, Beginner to Intermediate (Suitable for culinary skills from 0 to 5) Location: Wayne's Make My Day Cooking Lab @ 4F, Lane 2, Yongkang Street (Enter Yongkang Street from Exit 5 of Dongmen Station, turn right at the first alley. There's a Hakka restaurant downstairs.) 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 July 12, 2026 (Sun) 10:30 AM - 2:30 PM July 29, 2026 (Wed) 10:30 AM - 2:30 PM September 12, 2026 (Sat) 10:30 AM - 2:30 PM September 29, 2026 (Tue) 4:30 PM - 8:30 PM October 3, 2026 (Sat) 4:30 PM - 8:30 PM October 28, 2026 (Wed) 4:30 PM - 8:30 PM November 7, 2026 (Sat) 10:30 AM - 2:30 PM November 24, 2026 (Tue) 10:30 AM - 2:30 PM December 6, 2026 (Sun) 10:30 AM - 2:30 PM December 23, 2026 (Wed) 10:30 AM - 2:30 PM Level 2 September 2, 2026 (Wed) 4:30 PM - 8:30 PM October 13, 2026 (Tue) 10:30 AM - 2:30 PM November 14, 2026 (Sat) 10:30 AM - 2:30 PM December 5, 2026 (Sat) 4:30 PM - 8:30 PM Level 3 September 15, 2026 (Tue) 4:30 PM - 8:30 PM October 17, 2026 (Sat) 10:30 AM - 2:30 PM November 8, 2026 (Sun) 4:30 PM - 8:30 PM December 29, 2026 (Tue) 10:30 AM - 2:30 PM Mediterranean Low-Carb & Low-Carbon Footprint Diet 2026 Low Starch. No Red Meat. Dairy-Free. Primary Protein Sources: Chicken, Fish, Eggs, Legumes. Level 1: Foundations 🥖1. Caramelized Onion Soup (20 minutes) 🥖2. Olive Oil Quick-Sautéed Seasonal Vegetables (3 types) 🥖3. Pan-Seared Fish with Vegetables and European Frittata 🥖4. Air-Fried Salmon with Honey Balsamic Glaze Level 2: Practical Application 🥖1. Italian Seafood Soup with Basil and Clams 🥖2. Latin American Chicken Stew 🥖3. Quinoa and Five-Color Salad 🥖4. Roasted Broccoli with Mediterranean Seafood Stir-fry Level 3: Advanced Techniques 🥖1. Versatile Garlic Herb Nut Sauce 🥖2. Moroccan Classic Salad 🥖3. Middle Eastern Double-Flavored Fish Fillets 🥖4. Spanish Meatballs with Onion Sauce *Group Cooking: Everyone collaborates on one dish. *Paired Practice: Pairs of 2 will prepare their own dishes. ^A glass of wine may be paired depending on the participants. -------------------------------------------- 【 Fee 】 $2380 TWD per person. Minimum 3 participants to start a class, maximum 6. < 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, essential spices, and other helpful tips! 3. Instructor demonstration of 1-2 dishes; participants in pairs or groups will prepare 2-3 dishes. 4. A warm dinner shared with all participants and the instructor! 5. Non-alcoholic beverages, water, hot coffee, or hot tea provided. 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 **"Through cooking, I hope to foster connections between people, convey warmth, and create value."** Born in Shilin, Taipei, Taiwan. Studied in Australia from age 13, attending high school in Melbourne. Earned a Bachelor's degree in Fine Arts and a Master's in Graphic Design from the University of Melbourne. Lived abroad for over 14 years before returning to Taiwan in 2007. During his time abroad, Wayne lived near the Queen Victoria Market for an extended period. With access to fresh ingredients readily available, his interest in culinary exploration deepened. He participated in several short-term culinary training courses and learned traditional home-style dishes from a Sicilian Italian mother. His sociable nature allowed him to exchange culinary knowledge and culture with friends from various countries, exposing him to many international home-cooked meals. While proficient in traditional Taiwanese home cooking, he has a keen interest in global cuisines. With an Australian-like personality, he enjoys researching recipes and spices at his own pace, preferring to cook what he genuinely enjoys rather than following trends.