Do you find yourself thinking:
1. "I've overindulged at gatherings and need to lose weight! But I don't want to subsist on just vegetables."
2. "I want to eat healthily and deliciously, while boosting my immunity! This class is exactly what I need!"
Chef Wayne has devised a thoughtful solution for you! He's specially designed a comprehensive low-carb menu, from appetizers to desserts, featuring both protein and vegetables, perfectly paired with red wine. During the class, he'll also share adaptable techniques and substitutions, empowering you to create variations at home.
Numerous reports highlight the <Mediterranean Diet>'s benefits, not only for reducing inflammation, promoting longevity, and supporting heart health, but also for potentially preventing cognitive decline. Wayne has skillfully combined the essence of Mediterranean cuisine with immunity-boosting ingredients, creating dishes that are low in fat yet rich in flavor. Strengthening your own immunity is the most effective defense, and this approach helps you shed extra weight simultaneously – a win-win!
Class Information:
Category: Mediterranean / Western Cuisine, Beginner - Intermediate (Suitable for culinary skills 0-5)
Class Schedule:
Morning Session: 10:30 AM - 2:30 PM (4 hours)
Afternoon Session: 4:30 PM - 8:30 PM (4 hours)
First Half of 2026 Classes
Level 1
07/07/2026 (Tue) 10:30 AM - 2:30 PM
09/12/2026 (Sat) 4:30 PM - 8:30 PM
09/29/2026 (Tue) 10:30 AM - 2:30 PM
10/18/2026 (Sun) 10:30 AM - 2:30 PM
10/28/2026 (Wed) 10:30 AM - 2:30 PM
11/17/2026 (Tue) 4:30 PM - 8:30 PM
11/28/2026 (Sat) 4:30 PM - 8:30 PM
12/06/2026 (Sun) 4:30 PM - 8:30 PM
12/23/2026 (Wed) 4:30 PM - 8:30 PM
Level 2
07/14/2026 (Tue) 10:30 AM - 2:30 PM
09/05/2026 (Sat) 4:30 PM - 8:30 PM
10/04/2026 (Sun) 10:30 AM - 2:30 PM
11/11/2026 (Wed) 4:30 PM - 8:30 PM
12/01/2026 (Tue) 4:30 PM - 8:30 PM
Level 3
07/11/2026 (Sat) 4:30 PM - 8:30 PM
09/08/2026 (Tue) 10:30 AM - 2:30 PM
10/04/2026 (Sun) 4:30 PM - 8:30 PM
11/03/2026 (Tue) 10:30 AM - 2:30 PM
12/20/2026 (Sun) 10:30 AM - 2:30 PM
2026 Mediterranean Menu: No beef, contains a small amount of pork. Uses a small amount of egg and dairy.
Primary protein sources include chicken, seafood, and legumes.
Level 1: Foundations
🥖 Classic European Slow-Cooked Chicken Soup
🥖 Italian Cherry Tomato Salad with Balsamic Vinaigrette
🥖 SOP Pan-Seared Tender Chicken Breast
🥖 Garlic White Wine Clam Linguine or Cold Pasta Salad
Level 2: Practical Application
🥖 Italian / Original Low-Calorie Mashed Potatoes
🥖 Classic Red Wine Braised Beef
🥖 Slow-Roasted Balsamic Tomatoes with European Bread
🥖 Italian White Sauce Sausage Linguine
Level 3: Advanced
🥖 European Cucumber Salad
🥖 Greek Grilled Octopus with Lemon and Oregano Oil
🥖 Turkish Eggplant Casserole
🥖 Creative Lemon Chicken Risotto
* Shared Cooking: Everyone will jointly prepare one dish.
* Group Practical Work: Groups of 2 will prepare their own dishes.
🔹 Location: Wayne's Make My Day Cooking Lab @ 4F, No. 12, Lane 2, Yongkang St. (Enter Yongkang St. from Exit 5 of Dongmen Station, turn right at the first alley. There's a Hakka cuisine restaurant downstairs.)
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【 Fee 】
$2380 NTD per person. Classes start with a minimum of 3 participants, maximum of 6.
*Your class fee includes:*
1. 2-3 hours of cooking + 1 hour for dining and interaction
2. In-class instruction: foundational concepts, olive oil, basic spices, and other helpful tips!
3. Chef demonstration of 1-2 dishes, with students working in groups to prepare 2-3 dishes.
4. A warm dinner shared with all students and the chef!
5. Non-alcoholic beverages, water, hot coffee, or hot tea.
6. 4 hours of kitchen classroom usage.
7. Venue cleanup and dishwashing fees.
**< 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 studies at age 13. He pursued an art degree and a master's in graphic design at the University of Melbourne, living abroad for over 14 years before returning to Taiwan in 2007.
For a significant period during his time abroad, he lived near the Victoria Market. With fresh ingredients readily available, his interest in culinary exploration deepened. He attended several short culinary training courses and learned home-style Italian cooking from a Sicilian mother. His outgoing personality allowed him to connect with friends from various cultures, sharing and learning about their home cooking. In addition to traditional Taiwanese home-style dishes, he has a grasp of cuisines from around the world. His personality is akin to that of an Australian; he enjoys exploring recipes and spices at his own pace, preferring not to follow trends and focusing only on dishes he genuinely enjoys.
Workshop Description
Notes
Event Details: 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 <Wayne's 口嗜心飛> on Facebook and "Like" the page!
**2. To facilitate communication regarding your registration, after completing payment on Pinkoi, please add Wayne's 口嗜心飛 Official Line@ account: line.me/R/ti/p/%40aji0897k**
***Due to the high volume of participants and classes, failure to add us on LINE@ will be considered an incomplete registration. We will not proactively notify you.**
**3. When contacting us via Line@, please mention that you are a Pinkoi experience student. In your Line@ message, include your name and the class session you are registering for, e.g., "Hello, I am [Your Name], a Pinkoi student. I have completed online payment and am registering for the Italian Intensive Mediterranean Course on July 22nd."**
**< Class Notes >**
**1. Once your registration is confirmed, we will notify you via LINE@. You will receive a reminder via SMS or LINE@ 3-5 days before your class.**
2. If the number of registered participants does not meet the minimum for class commencement, the organizer will arrange an alternative class time and will notify registered participants proactively.
3. If a typhoon warning results in a class cancellation on the day before the scheduled class, the organizer will arrange an alternative class time and will notify registered participants proactively.
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 are kindly asked not to enter 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 menus. 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 business days (excluding weekends)**. If you are unable to attend the class due to personal reasons, please notify us in advance and arrange for a substitute to attend in your place.
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