【Workshop(s)】Mediterranean Low-Carb Culinary Bootcamp

<Course Description> In today's health-conscious world, maintaining a low-carb diet can be particularly challenging for those working outside the home. Preparing your own meals at home offers an economical and practical solution. This class will also introduce delightful variety to your weekly menu! We've curated 4 classic dishes, each prepared from scratch. You'll receive hands-on guidance from the instructor, focusing on key techniques. Our aim is to minimize your trial-and-error time, empowering you to present 1-2 authentic, delicious low-carb dishes at your next gathering with friends! Course Information: Mediterranean Low-Carb Cuisine Course Category: Italian/Western Cuisine, Beginner - Intermediate (Suitable for all skill levels, 0-5 points) Location: Wayne's Make My Day Cooking Lab @ 4F, Lane 12, Yongkang St. (Enter Yongkang St. from Exit 5 of Dongmen Station, turn right at the first lane; 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 2025 - Second Half Level 1 Wed, July 2, 2025, 4:30 PM - 8:30 PM Sun, Sept 7, 2025, 10:30 AM - 2:30 PM Tue, Sept 16, 2025, 10:30 AM - 2:30 PM Tue, Oct 7, 2025, 4:30 PM - 8:30 PM Sat, Oct 11, 2025, 10:30 AM - 2:30 PM Tue, Nov 4, 2025, 4:30 PM - 8:30 PM Sun, Nov 16, 2025, 10:30 AM - 2:30 PM Sat, Dec 13, 2025, 10:30 AM - 2:30 PM Tue, Dec 23, 2025, 10:30 AM - 2:30 PM Level 2 Sat, July 12, 2025, 10:30 AM - 2:30 PM Wed, Sept 10, 2025, 4:30 PM - 8:30 PM Sat, Nov 8, 2025, 4:30 PM - 8:30 PM Tue, Dec 9, 2025, 4:30 PM - 8:30 PM Level 3 Tue, July 22, 2025, 10:30 AM - 2:30 PM Sat, Sept 27, 2025, 10:30 AM - 2:30 PM Sat, Oct 11, 2025, 4:30 PM - 8:30 PM Tue, Nov 18, 2025, 4:30 PM - 8:30 PM Mediterranean Low-Carb & Low-Carb Footprint Diet 2025 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 Sautéed Seasonal Vegetables with Olive Oil 🥖3. Pan-Seared Fish with Seasonal Vegetables and European-Style Frittata 🥖4. Air-Fried Salmon with Honey Balsamic Glaze Level 2: Practical 🥖1. Italian Basil Clam Seafood Soup 🥖2. Latin American National Chicken Stew 🥖3. Quinoa Five-Color Salad 🥖4. Roasted Broccoli with Italian Seafood Salad Level 3: Advanced 🥖1. All-Purpose Garlic Nut Butter 🥖2. Classic Moroccan Salad 🥖3. Middle Eastern Duo-Style Grilled Fish Fillets 🥖4. Spanish Chicken Meatballs with Onion Sauce *Group Completion: The entire class collaborates on one dish. *Paired Practice: Pairs of students work together to complete their own dish. ^A glass of wine may be served depending on the participants. -------------------------------------------- 【 Fee 】 $2380 TWD per person. Minimum of 2 participants to commence; maximum of 6. <Your course fee includes:> 1. 2-3 hours of cooking time + 1 hour for dining and interaction. 2. Course instruction: Basic concepts, olive oil, essential herbs, and other tips! 3. Instructor demonstration of 1-2 dishes, with students practicing 2-3 dishes in groups. 4. A warm dinner shared 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 at the University of Melbourne, followed by a Master's in Graphic Design. 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 attended several short-term cooking courses and learned 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! In addition to traditional Taiwanese home cooking, he has a broad understanding of 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.