The inspiration behind this course:
While teaching single-portion cooking classes and occasionally catering private events, friends would often ask about preparing spices, soups, or sauces. This led me to realize the value of offering a dedicated course to benefit everyone. I understand your challenges because I learned through self-study, experiencing the same hurdles you might face. I've now compiled a systematic curriculum, starting from scratch. The ultimate goal is to minimize your trial-and-error time, enabling you to create 1-2 authentic, exquisite Italian dishes at home for those special moments!
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**<Course Information>**
・Course Category: Italian/Western Cuisine, Beginner to Intermediate (Suitable for all skill levels, 0-5 cooking experience)
・Location: Wayne's Make My Day Cooking Lab
@ 4F, Lane 2, Yongkang Street (Exit 5, Dongmen Station; turn right onto the first lane in Yongkang Street; Hakka cuisine restaurant downstairs)
First Half of 2026 Course Dates
Level 1
2026/01/13 (Tue) 10:30-14:30
2026/01/31 (Sat) 10:30-14:30
2026/02/10 (Tue) 16:30-20:30
2026/03/03 (Tue) 10:30-14:30
2026/03/15 (Sun) 16:30-20:30
2026/04/14 (Tue) 16:30-20:30
2026/04/25 (Sat) 10:30-14:30
2026/05/12 (Tue) 10:30-14:30
2026/05/31 (Sun) 10:30-14:30
2026/06/09 (Tue) 16:30-20:30
2026/06/27 (Sat) 10:30-14:30
Level 2
2026/01/20 (Tue) 10:30-14:30
2026/03/15 (Sun) 10:30-14:30
2026/04/07 (Tue) 16:30-20:30
2026/05/23 (Sat) 16:30-20:30
2026/06/14 (Sun) 10:30-14:30
Level 3
2026/01/27 (Tue) 10:30-14:30
2026/03/14 (Sat) 10:30-14:30
2026/04/12 (Sun) 16:30-20:30
2026/05/26 (Tue) 10:30-14:30
2026/06/06 (Sat) 16:30-20:30
2026 Semester Menu:
Mastering Steak at Home 2026
Level 1: Foundations
1. Creamy Mushroom and Flour Soup
2. Rich Black Pepper Steak Sauce
3. Pan-Seared Sides: Heavenly Mashed Potatoes & Bell Pepper Stir-fried Zucchini
4. Pan-Seared 9oz US Angus Steak: Oyster Blade
Level 2: Practical Skills
1. Classic European Beef Stew with Red Wine
2. Black Pepper Balsamic Glazed Sautéed Onions
3. Pan-Seared Sides: Three-Step Potatoes, Chayote Squash, & Glazed Cherry Tomatoes
4. Creamy Rosemary Garlic Sautéed Mushrooms
5. Pan-Seared 9oz US Angus Steak: Oyster Blade
Level 3: Advanced Techniques
1. Slow-Roasted Whole Garlic
2. Creamy Hasselback Potatoes
3. Salt and Pepper Salad with Brussels Sprouts
4. Spanish Smoked Sausage and Mushroom Sauté
5. Preparing a Whole US Angus Oyster Blade & Pan-Seared 9oz US Angus Steak: Oyster Blade
^ A glass of red wine may be paired with the meal, depending on availability.
【 Fee 】
Level 1 & 2: $2680/person | Level 3: $2,800/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. In-class instruction, fundamental concepts, olive oil usage, basic spices, and other helpful tips!
3. Instructor demonstration of 1-2 dishes, with participants working in groups to prepare 2-3 dishes.
4. A warm dinner shared with all participants and the instructor!
5. Non-alcoholic beverages provided: water, hot coffee, or hot tea.
6. 4.5 hours of kitchen studio usage.
7. Post-event cleanup and dishwashing fees.
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**< Meet The Chef >**
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**Wayne Lin**
**“Through cooking, I hope to foster human connection, share warmth, and create value.”**
Born in Shilin District, Taipei, Taiwan, Wayne moved to Australia for high school at 13. He pursued a Bachelor's degree in Fine Arts and a Master's in Graphic Design at the University of Melbourne, spending over 14 years abroad before returning to 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 exploration grew. He attended several short-term cooking training courses and learned home-style Sicilian Italian dishes from a local Italian mother. His sociable nature allowed him to exchange culinary knowledge and culture with friends from various countries, leading him to discover and learn many international home-style cuisines! Besides traditional Taiwanese home cooking, he has a broad understanding of cuisines from around the world. With an Australian personality, he prefers to explore recipes and spices at his own pace, avoiding trends and focusing on dishes he truly enjoys!
คำบรรยายสินค้า
ข้อควรระวัง:
Event Period: Each participant will have their own cooking station and set of utensils. You are welcome to bring your own food containers.
**< Registration Requirements & Method >**
1. On Facebook, please search for <Wayne's Make My Day> and be sure to "Like" the page!
2. **To facilitate communication regarding your registration, after completing payment on Pinkoi, please add Wayne's Make My Day Official LINE@ account https://line.me/R/ti/p/%40aji0897k**.**
*** Due to the numerous participants and courses, failure to add LINE@ will be considered an incomplete registration. We will not proactively contact you.~**
3. **When notifying us via Line@, please identify yourself as a Pinkoi experience participant.** In your Line@ message, state your name and the session you are registering for, e.g., "Hello, I am [Your Name], a Pinkoi participant. I have completed online payment and am registering for the Italian Culinary Boot Camp - Steak - July 22nd."
**< Class Guidelines >**
1. **Upon successful registration confirmation, 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 does not meet the minimum class size, the organizer will arrange an alternative class time and proactively notify registered participants.
3. If a typhoon warning is issued the day before the class, the organizer will arrange an alternative class time and proactively notify registered participants.
4. To promote environmental sustainability and minimize food waste, **please bring your own containers to take home any finished dishes you cannot finish** (reusable bento boxes are also available for purchase on-site).
5. Individuals not registered for this experience should refrain from entering the activity area to avoid disrupting the instructor and other participants.
6. The organizer reserves the right to make final decisions regarding course content and menu. Any changes will be announced on the FB fan page and will not be individually notified.
7. As this event requires advance payment for venue rental and ingredients, **refunds (full or partial) are not possible within 7 working days (excluding weekends).** If you are unable to attend due to personal reasons, please notify us in advance and arrange for a substitute participant.
ข้อมูลสินค้า
- แจ้งปัญหา
- รายงานสินค้าชิ้นนี้