**Please read the following information carefully before registering.**
**<Course Overview>**
In today's health-conscious world, preparing your own meals is especially convenient for vegetarians who work outside the home. Making your own bento boxes is economical and practical. Mastering this class will also add variety to your weekly menu!
This session features four classic dishes, each prepared almost from scratch. You'll receive guidance from the instructor during hands-on practice. The ultimate goal is to minimize your trial-and-error time, enabling you to present one or two authentic and delicious vegetarian dishes at your next gathering with friends!
Course Information: Mediterranean Vegetarian Cuisine Class
Course Category: Italian/Western Cuisine, Beginner to Intermediate (Suitable for culinary skill levels 0-5)
Class Schedule:
Morning Session: 10:30 AM - 2:30 PM (4 hours)
Afternoon Session: 4:30 PM - 8:30 PM (4 hours)
2025 Second Half of the Year Courses
Level 1
08/07/25 (Tue) 10:30 AM - 2:30 PM
31/08/25 (Sun) 10:30 AM - 2:30 PM
02/09/25 (Tue) 4:30 PM - 8:30 PM
28/09/25 (Sun) 4:30 PM - 8:30 PM
01/10/25 (Wed) 4:30 PM - 8:30 PM
18/10/25 (Sat) 10:30 AM - 2:30 PM
01/11/25 (Sat) 4:30 PM - 8:30 PM
18/11/25 (Tue) 10:30 AM - 2:30 PM
06/12/25 (Sat) 10:30 AM - 2:30 PM
16/12/25 (Tue) 4:30 PM - 8:30 PM
Level 2
06/07/25 (Sun) 10:30 AM - 2:30 PM
15/07/25 (Tue) 10:30 AM - 2:30 PM
02/08/25 (Sat) 4:30 PM - 8:30 PM
23/09/25 (Tue) 10:30 AM - 2:30 PM
07/10/25 (Tue) 10:30 AM - 2:30 PM
08/11/25 (Sat) 10:30 AM - 2:30 PM
14/12/25 (Sun) 10:30 AM - 2:30 PM
30/12/25 (Tue) 4:30 PM - 8:30 PM
Level 3
06/07/25 (Sun) 4:30 PM - 8:30 PM
22/07/25 (Tue) 4:30 PM - 8:30 PM
10/09/25 (Wed) 10:30 AM - 2:30 PM
20/09/25 (Sat) 10:30 AM - 2:30 PM
14/10/25 (Tue) 4:30 PM - 8:30 PM
09/11/25 (Sun) 10:30 AM - 2:30 PM
28/12/25 (Sun) 4:30 PM - 8:30 PM
2025 Semester Menu:
No meat. No seafood. Includes onion and garlic.
Primary protein sources: eggs, dairy, legumes.
Menu
Level 1: Foundation
🥖1. Basic Western Vegetarian Broth (Demonstration)
🥖2. Avocado Spread
🥖3. Pan-Seared Wild Mushrooms with Light Sweet Potato Mash
🥖4. European-Style Creamy Stewed Seasonal Vegetables
🥖5. Italian Tomato & Mushroom Pasta
Level 2: Practical
🥖1. Classic Italian Tomato Vegetable Soup
🥖2. Grilled Zucchini Steaks with Italian Breadcrumbs
🥖3. Garlic Butter Rosemary Sautéed Wild Mushrooms
🥖4. Turkish Eggplant Casserole
Level 3: Advanced
🥖1. Spanish Gazpacho Blanco (White Gazpacho)
🥖2. Country Cream Cheese & Seasonal Vegetable Casserole
🥖3. Five-Color Diced Vegetable & Bell Pepper Box
🥖4. Creative Garlic Wild Mushroom & Loofah Risotto
^ A glass of wine will be paired with the meal, subject to availability.
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's a Hakka cuisine restaurant downstairs)
🔹 Capacity:
Class begins with a minimum of 2 participants. Maximum of 6 participants.
【 Fee 】
$2380 NTD per person. Minimum of 2 participants to commence. Maximum of 6 participants.
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Your course fee includes:
1. 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 participants working in groups to prepare 2-3 dishes.
4. Enjoying a warm lunch with all participants and the instructor!
5. Non-alcoholic beverages provided: water, hot coffee, or hot tea.
6. 1-2 bottles of white wine provided (Please drink responsibly. Do not drive after drinking. Taking the MRT is most convenient).
7. 4 hours of kitchen studio usage.
8. 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 foster human connection, convey warmth, and create value through cooking."**
Born in Shilin, Taipei, Taiwan, Wayne moved to Australia for his studies at the age of 13, pursuing a Bachelor's degree in Fine Arts and a Master's in Graphic Design at the University of Melbourne. He lived abroad for over 14 years before settling back in Taiwan in 2007.
During his time abroad, he lived near the Victoria Market for an extended period. With fresh ingredients readily available, his passion for culinary exploration ignited. He participated in several short-term cooking workshops and learned some home-style dishes from a Sicilian Italian mother. His sociable nature allowed him to exchange culinary knowledge and culture with friends from various countries, introducing him to many international home-style cuisines. Beyond traditional Taiwanese home cooking, he has a broad understanding of various global cuisines. With an Australian-like personality, he enjoys researching recipes and spices at his own pace, preferring to create dishes he genuinely loves rather than following trends.
Workshop Description
Notes
Event Period: Each participant will have their own cooking station and set of tools. Bento boxes can be brought from home.
**<Registration Requirements and Method>**
1. Please be sure to search for and "Like" <Wayne's Make My Day Cooking Lab> on Facebook!
**2. For smooth 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 high volume of participants and courses, failure to add us on LINE@ will be considered as no registration. We will not proactively contact you.**
**3. When notifying us via Line@, please mention that you are 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 Intensive Mediterranean Class - July 22nd."
**<Class Notes>**
**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 minimum number of participants for a class is not met, the organizer will arrange an alternative class time and proactively notify registered participants.
3. If a typhoon warning leads to a public holiday closure on the day before the class, the organizer will arrange an alternative class time and proactively notify registered participants.
4. To promote environmental protection and minimize food waste, please bring your own containers to take home any unfinished creations (eco-friendly 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 final decision-making rights 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, **no full or partial refunds 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 arrange for a substitute participant.
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