【Workshop(s)】Culinary Bootcamp - Mediterranean Cuisine

Do you ever find yourself thinking: 1. I've overindulged at social gatherings and now I really want to lose weight! But I don't want to live on vegetables alone. 2. I want to eat healthily and deliciously! I want to boost my immunity! This class is exactly what you need! Chef Wayne has devised a thoughtful solution! He has specially designed a comprehensive low-carb menu, from appetizers to desserts, featuring both meat and vegetables, which can even be paired with red wine. During the class, he'll also share adaptable techniques and substitutions, allowing 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 preventing cognitive decline. Wayne draws upon the characteristics of Mediterranean cuisine, incorporating ingredients that boost immunity. This approach results in low-fat, delicious meals that enhance your body's defenses, the most effective weapon against illness, while also helping you shed extra weight – a win-win! Class Information: Category: Mediterranean / Western Cuisine, Beginner - Intermediate (Suitable for all 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) Second Half of 2025 Classes Level 1 25/07/02 (Wed) 10:30 AM - 2:30 PM 25/07/19 (Sat) 10:30 AM - 2:30 PM 25/08/02 (Sat) 10:30 AM - 2:30 PM 25/08/31 (Sun) 4:30 PM - 8:30 PM 25/09/06 (Sat) 10:30 AM - 2:30 PM 25/09/16 (Tue) 4:30 PM - 8:30 PM 25/10/01 (Wed) 10:30 AM - 2:30 PM 25/10/19 (Sun) 4:30 PM - 8:30 PM 25/11/01 (Tue) 10:30 AM - 2:30 PM 25/12/02 (Tue) 4:30 PM - 8:30 PM 25/12/17 (Wed) 4:30 PM - 8:30 PM Level 2 25/07/08 (Tue) 4:30 PM - 8:30 PM 25/07/20 (Sun) 4:30 PM - 8:30 PM 25/09/09 (Tue) 10:30 AM - 2:30 PM 25/09/21 (Sun) 10:30 AM - 2:30 PM 25/10/12 (Sun) 10:30 AM - 2:30 PM 25/10/21 (Tue) 4:30 PM - 8:30 PM 25/11/22 (Sat) 10:30 AM - 2:30 PM 25/11/25 (Tue) 10:30 AM - 2:30 PM 25/12/23 (Tue) 4:30 PM - 8:30 PM Level 3 25/07/26 (Sat) 10:30 AM - 2:30 PM 25/09/28 (Sun) 10:30 AM - 2:30 PM 25/10/26 (Sun) 10:30 AM - 2:30 PM 25/11/09 (Sun) 4:30 PM - 8:30 PM 25/12/16 (Tue) 10:30 AM - 2:30 PM Mediterranean Cuisine 2025 No beef, contains a small amount of pork. Uses a small amount of eggs and dairy. Primary protein sources: chicken, seafood, legumes. Level 1: Foundation 🥖 Classic European Slow-Cooked White Chicken Soup 🥖 Italian Basil Cherry Tomato Salad with Vinaigrette 🥖 SOP Pan-Seared Tender Italian Chicken Breast 🥖 Garlic White Wine Clam Spaghetti or Cold Pasta Salad Level 2: Practical 🥖 Italian / Original Low-Calorie Mashed Potatoes 🥖 Classic Red Wine Braised Beef 🥖 Slow-Roasted Balsamic Tomatoes with European Bread 🥖 Italian White Sauce Sausage Pasta Level 3: Advanced 🥖 European Cucumber Salad 🥖 Greek Grilled Octopus with Lemon Oregano Oil 🥖 Turkish Eggplant Casserole 🥖 Creative Lemon Chicken Risotto * Joint Completion: Everyone works together to complete one dish. * Group Practical: Teams of 2 will prepare their own dishes. 🔹 Location: Wayne's Make My Day Cooking Lab @ 4F, No. 12, Lane 2, Yongkang Street (Exit 5 of Dongmen Station, turn right into the first lane of Yongkang Street, with a Hakka restaurant downstairs) -------------------------------------------- 【 Fee 】 $2380 NTD per person. Minimum 2 participants to start a class, maximum 6. * Your registration fee includes: 1. 2-3 hours of cooking time + 1 hour for dining and interaction 2. In-class explanations: basic concepts, olive oil, essential 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, water, hot coffee, or hot tea provided. 6. 4 hours of kitchen studio 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 at 13 to study. He pursued a degree in Fine Arts and a Master's in Graphic Design at the University of Melbourne, spending over 14 years abroad before settling back in Taiwan in 2007. During his time abroad, he lived near the Queen Victoria Market for an extended period. With fresh ingredients readily available, his interest in culinary exploration deepened. He attended several short-term culinary training courses and learned some home-style cooking 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 dishes. Besides traditional Taiwanese home cooking, he has a broad understanding of cuisines from around the world. With an Australian-like personality, he enjoys researching recipes and spices at his own pace, preferring to create dishes he genuinely enjoys rather than following trends.