<Course Description>
In today's world, people are increasingly focused on wellness. For those adhering to a low-carb diet, especially while working outside the home, preparing meals can present certain challenges. Learning to make your own bento boxes at home is both economical and practical. This class will also introduce more variety to your meal repertoire!
We've curated four classic dishes, each prepared almost entirely from scratch. You'll receive expert guidance from the instructor as you cook, with the aim of minimizing your trial-and-error time. Soon, you'll be able to impress friends at gatherings by presenting one or two authentic, delicious low-carb dishes prepared right in your own kitchen!
Course Information: Mediterranean Low-Carb Cuisine
Course Category: Italian/Western Cuisine, Beginner - Intermediate (Suitable for all skill levels, from 0 to 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. There's a Hakka cuisine restaurant downstairs.)
Class Schedule:
Morning Session: 10:30 am - 2:30 pm (4 hours)
Afternoon Session: 4:30 pm - 8:30 pm (4 hours)
Low-Carb 2026 - First Half
Level 1
Jan 17, 2026 (Sat) 10:30-14:30
Jan 27, 2026 (Tue) 16:30-20:30
Feb 8, 2026 (Sun) 10:30-14:30
Feb 24, 2026 (Tue) 10:30-14:30
Mar 7, 2026 (Sat) 16:30-20:30
Mar 24, 2026 (Tue) 16:30-20:30
Apr 12, 2026 (Sun) 10:30-14:30
Apr 28, 2026 (Tue) 10:30-14:30
May 17, 2026 (Sun) 16:30-20:30
May 19, 2026 (Tue) 16:30-20:30
Jun 13, 2026 (Sat) 10:30-14:30
Jun 30, 2026 (Tue) 10:30-14:30
Level 2
Jan 10, 2026 (Sat) 10:30-14:30
Mar 17, 2026 (Tue) 16:30-20:30
May 17, 2026 (Sun) 10:30-14:30
Level 3
Feb 10, 2026 (Tue) 10:30-14:30
Apr 18, 2026 (Sat) 10:30-14:30
Jun 28, 2026 (Sun) 16:30-20:30
Mediterranean Low-Carb & Low-Carbon Footprint Diet 2026
Low starch. No red meat. No dairy.
Primary protein sources: Chicken, fish, eggs, legumes.
Level 1: Foundations
🥖1. Caramelized Onion Soup (20 mins)
🥖2. Quick Pan-Seared Seasonal Vegetables with Olive Oil
🥖3. Pan-Seared Fish with Vegetables and European-Style Frittata
🥖4. Air-Fried Salmon with Honey Balsamic Glaze
Level 2: Practical
🥖1. Italian Basil Seafood Soup with Clams
🥖2. Latin American National Chicken Stew
🥖3. Quinoa Rainbow Salad
🥖4. Roasted Broccoli with Italian Seafood Salad
Level 3: Advanced
🥖1. Universal Garlic Nut Spread
🥖2. Classic Moroccan Salad
🥖3. Middle Eastern Duo-Flavor Grilled Fish Fillets
🥖4. Spanish Chicken Meatballs with Onion Sauce
* Group Cooking: Everyone collaborates on one pot.
* Team Practice: Participants form pairs to complete their own dishes.
^ Paired with 1 glass of wine, depending on participants' needs.
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【 Fees 】
$2380 per person. Minimum of 3 participants to commence, maximum of 6.
<Your registration fee includes>*
1. 2-3 hours of cooking time + 1 hour for dining and interaction.
2. In-class instruction: Basic concepts, olive oil, essential spices, and other useful tips!
3. Instructor demonstration of 1-2 dishes, with participants practicing 2-3 dishes in teams.
4. A warm dinner shared with all participants 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.
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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
**"Through cooking, I hope to foster human connection, convey warmth, and create value."**
Born in Shilin, Taipei, Taiwan, Wayne moved to Australia for his studies at age 13. He pursued a Bachelor's degree in Fine Arts and a Master's degree in Graphic Design at the University of Melbourne, spending over 14 years abroad before settling back in Taiwan in 2007.
During his time abroad, Wayne lived near the Queen Victoria Market for an extended period. With access to fresh ingredients readily available, his interest in culinary exploration deepened. He attended several short-term cooking courses and learned some home-style recipes from a Sicilian Italian mother. His sociable nature allowed him to exchange culinary knowledge and culture with friends from various countries, leading him to taste and learn about home-style cooking from many nations! In addition to traditional Taiwanese home-style cooking, he has a good grasp of cuisines from around the world. With an Australian-like personality, he enjoys researching recipes and spices at his own pace, preferring to cook what he loves rather than following trends.
Workshop Description
Notes
Important Notes
Event Period: Each participant will have their own cooking station and set of utensils. You may bring your own bento box.
<Registration Requirements and Method>
1. On Facebook, please search for <Wayne's Make My Day Cooking Lab> and be sure to like the page!
2. To facilitate registration communication, 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 number of participants and classes, failure to add us on Line@ will be considered as not having registered. We will not contact you proactively.
3. Please inform us via Line@ that you are a Pinkoi experience participant. In your Line@ message, state your name and the class you are registering for, e.g., "Hello, I am [Your Name]. I am a Pinkoi participant, have completed online payment, and am registering for the Italian Cuisine Training - Mediterranean Class on July 22nd."
<Class Attendance Guidelines>
1. Upon successful registration, we will notify you via Line@. You will receive a reminder via SMS or Line@ 3-5 days before the class.
2. If the number of registered participants is less than the minimum required for class commencement, the organizer will arrange an alternative class date and proactively notify registered participants.
3. If a typhoon warning is issued the day before the class, the organizer will arrange an alternative class date and proactively notify registered participants.
4. To promote environmental protection and reduce food waste, please bring your own container to take home any unfinished dishes (eco-friendly bento boxes are also available for purchase on-site).
5. Individuals not registered for this experience are kindly requested not to enter the activity area to avoid disturbing 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 separately notified.
7. As this event requires advance payment for venue rental and ingredients, refunds are not possible (full or partial) within 7 working days (excluding weekends). If you are unable to attend due to personal reasons, please notify us in advance and arrange for someone to attend in your place.
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