<Course Description>
In modern times, people are increasingly focused on wellness. For those adhering to a low-carb diet while working outside the home, convenience can be a challenge. Learning to prepare your own bento boxes at home is economical and practical. Mastering this class will also introduce more variety into your meal repertoire!
This course features 4 classic dishes, each prepared almost entirely from scratch. Participants will follow the instructor's guidance on key techniques, with the ultimate goal of reducing time spent experimenting blindly. Imagine being able to present 1-2 authentic, delicious low-carb dishes at your next gathering with friends, all made in your own kitchen!
Course Title: Mediterranean Low-Carb Cuisine
Course Category: Italian / Western Cuisine, Beginner - Intermediate (Suitable for all skill levels, from 0 to 5)
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 alley. There is a Hakka cuisine 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
2026/07/12 (Sun) 10:30-14:30
2026/07/29 (Wed) 10:30-14:30
2026/09/12 (Sat) 10:30-14:30
2026/09/29 (Tue) 16:30-20:30
2026/10/28 (Wed) 16:30-20:30
2026/11/07 (Sat) 10:30-14:30
2026/11/24 (Tue) 10:30-14:30
2026/12/06 (Sun) 10:30-14:30
2026/12/23 (Wed) 10:30-14:30
Level 2
2026/09/02 (Wed) 16:30-20:30
2026/10/13 (Tue) 10:30-14:30
2026/11/14 (Sat) 10:30-14:30
2026/12/05 (Sat) 16:30-20:30
Level 3
2026/09/15 (Tue) 16:30-20:30
2026/10/17 (Sat) 10:30-14:30
2026/11/08 (Sun) 16:30-20:30
2026/12/29 (Tue) 10:30-14:30
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: Fundamentals
🥖1. Caramelized Onion Soup (20 minutes)
🥖2. Quick Sautéed Seasonal Vegetables with Olive Oil
🥖3. Pan-Seared Fish with Seasonal Vegetables and European-Style Frittata
🥖4. Air-Fried Salmon with Honey Balsamic Glaze
Level 2: Practical
🥖1. Italian Basil Seafood Soup with Clams
🥖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 Butter
🥖2. Moroccan Style Classic Salad
🥖3. Middle Eastern Double-Flavor Grilled Fish Fillets
🥖4. Spanish Meatballs with Onion Sauce
*Group Completion: All participants will complete one dish together.
*Team Practice: Participants will be in pairs to complete their own dish.
^Paired with 1 glass of wine, depending on class circumstances.
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【 Fee 】
$2380 per person. Minimum 3 participants to commence; maximum 6 participants.
<What Your Course Fee Includes>*
1. 2-3 hours of cooking time + 1 hour for dining and interaction
2. Course lecture: Basic concepts, olive oil, essential spices, and other tips!
3. Instructor demonstrates 1-2 dishes; participants practice 2-3 dishes in groups.
4. Share a warm dinner with all participants and the instructor!
5. Complimentary non-alcoholic beverages, water, hot coffee, or hot tea.
6. 4 hours of kitchen classroom usage.
7. Venue cleanup and dishwashing fees.
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< 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, transmit warmth, and create value."**
Born in Shilin, Taipei, Taiwan. Studied in Australia from age 13 (Junior High). Majored in Fine Arts at the University of Melbourne, with a Master's in Graphic Design. Spent over 14 years abroad before returning to Taiwan in 2007.
During his long stay abroad, Wayne lived near Queen Victoria Market. With access to fresh ingredients readily available, he developed a deep interest in culinary exploration. He attended several short-term culinary training courses and learned home-style Italian cooking from a Sicilian mother. Due to his sociable nature, he also had the opportunity to exchange culinary knowledge and culture with friends from various countries, allowing him to taste and learn many international home-style dishes. Besides traditional Taiwanese home cooking, he has a broad understanding of cuisines from around the world. With an Australian-like personality, he enjoys researching recipes and spices at his own pace, preferring not to follow trends and only cooking dishes he genuinely likes.
คำบรรยายสินค้า
ข้อควรระวัง:
Notes
During the activity: Each participant will have one cooking station and a set of cooking tools. You may bring your own food containers.
<Registration Requirements and Method>
1. On Facebook, please search for <Wayne's Make My Day Cooking Lab> and be sure to like the page!
2. To facilitate communication regarding registration, after completing payment on Pinkoi, please add Wayne's Make My Day Cooking Lab official Line@ account: line.me/R/ti/p/%40aji0897k
*Due to the number of participants and courses, failure to add the Line@ account will be considered as incomplete registration. We will not proactively notify you.
3. When you notify us via Line@, please identify yourself as a Pinkoi Experience student. In your Line@ message, state your name and the session you are registering for. For example: "Hello, I am [Your Name]. I am a Pinkoi student, have completed online payment, and am registering for the Italian Specialty Mediterranean Course - July 22nd."
<Important Notes for Class Attendance>
1. If your registration is confirmed, we will notify you via LINE@. You will receive a reminder via SMS or LINE@ 3-5 days before the class.
2. If the number of registered participants is below the minimum for class commencement, the organizer will arrange an alternative class time and proactively notify the registered participants.
3. If a typhoon is forecast for the day before the class, the organizer will arrange an alternative class time and proactively notify the registered participants.
4. To promote environmental protection and reduce food waste, please bring your own containers to take home any unfinished food. (Eco-friendly food containers are also available for purchase on-site.)
5. Individuals not registered for this experience are kindly requested not to enter the activity area to avoid disturbing the instructor and other students.
6. The organizer reserves the right to make the final decision on course content and menus. Any changes will be announced on the FB fan page without further notice.
7. As this event requires advance payment for venue rental and ingredients, no full or partial refund will be issued within 7 working days (excluding weekends). If you are unable to attend due to personal reasons, please notify us in advance and find a substitute to attend in your place.
ข้อมูลสินค้า
- แจ้งปัญหา
- รายงานสินค้าชิ้นนี้