The original intention behind this entire course is as follows:
I usually teach single-dish cooking classes and occasionally take on private chef requests. Friends around me sometimes ask how to make certain spices, soups, or sauces. Later, I thought that it would be great to offer a dedicated course like this to benefit everyone. I truly understand everyone's blind spots because I learned everything through self-study. Therefore, I've encountered all the problems you might face. This time, I've organized a systematic course, starting from zero. The ultimate goal is to help you reduce the time spent on blind trial-and-error, so you can present 1-2 authentic and delicious Italian dishes at home for special occasions!
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**<Course Information>**
・Course Category: Italian/Western Cuisine, Beginner - Intermediate (Suitable for all skill levels from 0-5)
・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. Hakka restaurant is downstairs.)
2026 Second Half Course Dates
Level 1
2026/07/11 (Sat) 10:30-14:30
2026/08/25 (Tue) 16:30-20:30
2026/09/06 (Sun) 16:30-20:30
2026/09/15 (Tue) 10:30-14:30
2026/10/17 (Sat) 16:30-20:30
2026/10/27 (Tue) 10:30-14:30
2026/11/11 (Wed) 10:30-14:30
2026/11/29 (Sun) 16:30-20:30
2026/12/01 (Tue) 10:30-14:30
2026/12/12 (Sat) 10:30-14:30
Level 2
2026/09/05 (Sat) 10:30-14:30
2026/10/21 (Wed) 10:30-14:30
2026/11/15 (Sun) 10:30-14:30
2026/12/16 (Wed) 10:30-14:30
Level 3
2026/09/20 (Sun) 10:30-14:30
2026/10/07 (Wed) 10:30-14:30
2026/11/21 (Sat) 10:30-14:30
2026/12/16 (Wed) 16:30-20:30
2026 Course Menu:
Mastering Steak at Home 2026
Level 1 Basics
1. Creamy Mushroom Soup with Sautéed Flour
2. Rich Black Pepper Steak Sauce
3. Pan-Seared Sides: Amazing Mashed Potatoes & Bell Pepper Garlic Stir-fried Zucchini
4. Crispy Pan-Seared 9oz U.S. Angus Steak: Flat Iron
Level 2 Practical
1. Classic European Beef Stew in Red Wine
2. Black Pepper Balsamic Glazed Sautéed Onions
3. Pan-Seared Sides: Three-Step Potatoes, Chayote Squash & Soy-Glazed Cherry Tomatoes
4. Creamy Rosemary Garlic Sautéed Mushrooms
5. Crispy Pan-Seared 9oz U.S. Angus Steak: Flat Iron
Level 3 Advanced
1. Slow-Roasted Whole Garlic
2. Creamy Fondant Potatoes
3. Salt and Pepper Marinated Olive Bud Salad
4. Spanish Smoked Sausage Stir-fried Mushrooms
5. Preparing a Whole U.S. Angus Flat Iron Steak & Crispy Pan-Seared 9oz U.S. Angus Steak: Flat Iron
^ A glass of red wine will be paired with the meal as appropriate.
【 Fee 】
Level 1 & 2 $2680/person | Level 3 $2,800/person | Class starts with 3 people, maximum 6 people
**<What Your Course Fee Includes>**
1. 2-3 hours of cooking time + 1 hour for dining and interaction
2. Course explanations, 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. Non-alcoholic beverages provided - water, hot coffee, or hot tea.
6. 4.5 hours of kitchen studio usage.
7. Venue cleanup and dishwashing fees.
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**< Meet The Chef >**
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**Wayne Lin**
**"I hope to connect people through cooking, convey warmth, and create value."**
Born in Shilin, Taipei, Taiwan. Studied in Australia from junior high school at age 13, majoring in Fine Arts at the University of Melbourne, and obtaining a Master's degree in Graphic Design. Lived abroad for over 14 years before returning to Taiwan in 2007.
For a long time during my travels abroad, I lived near Queen Victoria Market. With fresh ingredients readily available, my interest in culinary research deepened. I attended several short-term culinary training courses and learned some home-style dishes from a Sicilian Italian mother. Due to my sociable nature, I've had the privilege of exchanging culinary knowledge and culture with friends from various countries, allowing me to taste and learn many different national home-style cuisines! Besides traditional Taiwanese home cooking, I have a bit of experience with dishes from various countries. My personality is much like an Australian; I like to research recipes and spices at my own pace, without following trends, and I only cook dishes that I genuinely enjoy!
Workshop Description
Notes
Event Period: Each participant will have their own cooking station & set of tools. Feel free to bring your own food containers.
**<Registration Requirements and Method>**
1. On Facebook, be sure to search for "<Wayne's 口嗜心飛>" and like the page!
2. **For easy communication regarding registration, after completing payment on Pinkoi, please add Wayne's official Line@ account https://line.me/R/ti/p/%40aji0897k**.**
***Due to the number of people and courses, failure to add the LINE@ account will be considered as not having registered. We will not proactively notify you.~**
3. **Via Line@, please inform us that you are 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 Intensive Course - Steak on July 22nd."
**<Class Notes>**
1. **If your registration is confirmed, we will notify you via LINE@, and you will receive a reminder via SMS or LINE@ 3-5 days before the class.**
2. If the number of registered students is less than the minimum required for class to commence, the organizer will arrange an alternative class time and proactively notify the registered students.
3. If a typhoon warning is issued the day before the class, the organizer will arrange an alternative class time and proactively notify the registered students.
4. To promote environmental protection and reduce food waste, **please bring your own containers to take home any finished dishes you cannot finish** (eco-friendly lunch boxes are also available for purchase on-site).
5. Individuals not registered for this experience should not enter the activity area to avoid disturbing the instructor and other students.
6. The organizer reserves the final right to decide on the 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, **full or partial refunds are not possible within 7 working days (excluding weekends).** If you are unable to attend the class due to personal reasons, please notify us in advance and find someone to attend in your place.
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