The original intention of all these courses is as follows:
I usually give cooking classes for singles, and occasionally take on private chefs. My friends occasionally ask how to make some spices, soups or sauces. Then I thought about it and I can actually open such a special course to benefit everyone. In fact, I can understand everyone. The reason for the blind spots is that I have learned them by myself along the way, so I have encountered everyone's problems. This time I have compiled a systematic course, starting from scratch. The ultimate goal is to reduce the risk of blind groping. Time, on special occasions, you can also present 1 or 2 authentic and delicious Italian dishes at home!
https://s3-ap-southeast-1.amazonaws.com/pinkoi.cdn/product/WNgxcFdj/11/original.jpg
**＜Course Information＞**
・Course Category: Italian/Western Cuisine Beginner-Intermediate (0-5 points for cooking skills are acceptable)
・Location: Wayne’s Make My Day Cooking Lab
@ 4th Floor, No. 12, Lane 2, Yongkang Street (Exit 5 of Dongmen Station, enter Yongkang Street, turn right in the first alley, Jiajia Hakka cuisine is downstairs)
【 cost】
Class of 3 people - $2500/person. Maximum of 3 people. Class starts with a maximum of 6 people.
**＜The class fee you pay includes＞**
1. 2 to 3 hours of cooking time + 1 hour of eating and communication
2. The course explains basic concepts, olive oil, basic spices and other tips!
3. The teacher demonstrates how to make 1 to 2 dishes, and students are divided into groups to make 2 to 3 dishes.
4. Share a warm dinner with all students and teachers!
5. Provide non-alcoholic beverages - water, hot coffee or tea
6. 4.5 hours of use of cooking class
7. Venue cleaning and dish cleaning fees
Thick Cut Steaks to Make at Home 2024
Level 1 Basics
1. Sautéed Creamy Flour Mushroom Bisque
2. Rich black pepper steak sauce
3. Fried side dishes: Super mashed potatoes & salt and pepper loofah
4. Pan-fried 9oz American Angus Steak: Tendon
Level 2 Practical
1. European tomato beef stew soup
2. Sautéed onions with black pepper, balsamic oil and vinegar
3. Fried side dishes: three-step potato & chayote & roasted cherry tomatoes
4. Sautéed Mushrooms with Creamy Rosemary and Garlic Sauce
5. Pan-fried 9oz American Angus Steak: Tendon
Level 3 Advanced
1. Slow roast whole pesto garlic
2. Creamy Accordion Potatoes
3. Salt and pepper olive sprout salad
4. Sautéed Mushrooms with Spanish Smoked Chorizo
5. Process the whole American Angus tendon & pan-fry 9oz American Angus steak: tendon
^Meals will be paired with 1 bottle of red wine depending on availability
24/01/26 (Friday) Level 1 10:30am~02:30pm
24/02/04 (Sunday) Level 2 10:30am~02:30pm
24/02/24 (Saturday) Level 3 10:30am~02:30pm
24/02/27 (Tue) Level 1 10:30am~02:30pm
24/03/19 (Tue) Level 2 10:30am~02:30pm
24/03/26 (Tue) Level 3 04:30pm~08:30pm
24/04/20 (Saturday) Level 1 04:30pm~08:30pm
24/04/28 (Sunday) Level 2 04:30pm~08:30pm
24/05/04 (Saturday) Level 3 04:30pm~08:30pm
24/05/07 (Tue) Level 1 10:30am~02:30pm
24/05/28 (Tue) Level 2 10:30am~02:30pm
24/06/04 (Tue) Level 3 10:30am~02:30pm
24/06/15 (Saturday) Level 1 04:30pm~08:30pm
24/06/22 (Saturday) Level 2 04:30pm~08:30pm
24/07/06 (Saturday) Level 1 10:30am~02:30pm
24/07/16 (Tue) Level 2 10:30am~02:30pm
24/07/21 (Sunday) Level 3 04:30pm~08:30pm
24/07/23 (Tue) Level 1 10:30am~02:30pm
24/08/03 (Saturday) Level 2 10:30am~02:30pm
24/08/13 (Tue) Level 1 10:30am~02:30pm
24/08/27 (Tue) Level 3 10:30am~02:30pm
24/09/03 (Tue) Level 2 10:30am~02:30pm
24/09/21 (Saturday) Level 3 10:30am~02:30pm
24/09/24 (Tue) Level 1 10:30am~02:30pm
24/09/29 (Sunday) Level 1 10:30am~02:30pm
24/10/05 (Saturday) Level 2 10:30am~02:30pm
24/10/08 (Tue) Level 3 10:30am~02:30pm
24/10/12 (Saturday) Level 1 10:30am~02:30pm
24/10/22 (Tue) Level 1 10:30am~02:30pm
24/11/02 (Saturday) Level 3 10:30am~02:30pm
24/11/05 (Tue) Level 2 10:30am~02:30pm
24/11/10 (Sunday) Level 1 10:30am~02:30pm
24/11/19 (Tue) Level 1 10:30am~02:30pm
24/12/03 (Tue) Level 3 10:30am~02:30pm
24/12/08 (Sunday) Level 2 10:30am~02:30pm
24/12/15 (Sunday) Level 1 10:30am~02:30pm
24/12/24 (Tue) Level 1 10:30am~02:30pm
**＜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 Lin Zonghan**
**“I hope to maintain the interaction between people, convey warmth and create value through cooking.”**
Born in Shilin, Taipei, Taiwan, he went to Australia to study after the third year of junior high school at the age of 13. He studied art at the University of Melbourne and studied graphic design for his master's degree. He stayed abroad for more than 14 years and settled back in Taiwan in 2007.
During my stay, I lived next to the Victoria Market for a long time. Since fresh ingredients were readily available, I also developed an interest in studying cooking in depth. I participated in several short-term cooking training courses and also learned some home-cooked dishes from a Sicilian Italian mother. Because I like to make friends, I am also lucky enough to exchange food and culture with friends from various countries, which also allows me to taste and learn home-style cooking from many countries! In addition to traditional Taiwanese home-cooked dishes, I have a little exposure to dishes from various countries. My personality is like an Australian. I like to study recipes/spice at my own speed. I don’t like to follow trends and only cook dishes that I like!
คำบรรยายสินค้า
ข้อควรระวัง:
During the activity: Each person will be provided with a cooking table and a set of cooking tools during class. You can bring your own lunch box
**＜Registration conditions and methods＞**
1. On FB, please be sure to search for <Wayne’s Mouth and Heart Fly> and be sure to like it!
2. **In order to facilitate registration matters, after completing the payment on Pinkoi , please be sure to join Wayne’s official account https://line.me/R/ti/p/%40aji0897k **
**＊Due to the large number of people and courses, failure to add LINE@ will be deemed as failure to register, and we will not proactively notify you ~**
3.**Notify us that you are a Pinkoi trial student through Line@**, please indicate your name and registration time in Line@, such as "Hello, I am Lin XX, I am a Pinkoi student, and I have paid online. Sign up for the special steak training class - July 22nd
**＜Precautions for class＞**
1.**If the registration is confirmed to be successful, we will notify you via LINE@, and you will receive a text message or LINE@ 3 to 5 days before class to remind you to attend class**
2. If the registered students do not meet the number of students for the class, the organizer will arrange other class times and proactively notify the registered students
3. If the typhoon holiday is confirmed one day before class, the organizer will arrange other class times and proactively notify registered students
4. In order to protect the environment and not waste food,**Please bring your own containers to take home the finished products**~ (Eco-friendly lunch boxes are also sold on site)
5. Those who have not signed up for this experience are not allowed to enter the activity area, so as not to interfere with the activities of teachers and other students!
6. The organizer reserves the right to make the final decision on the course content and class menu. Any changes will be announced on the FB fan page without further notice!
7. Since this event requires prepayment of venue rental and food costs in advance,**no full or partial refund will be issued within 7 working days (excluding six days)**. If you are unable to attend the course due to personal reasons, please notify us in advance And find someone else to attend on your behalf
ข้อมูลสินค้า
- แจ้งปัญหา
- รายงานสินค้าชิ้นนี้