The original intention behind this course is as follows:
I usually teach single-person cooking classes and occasionally do private chef services. Friends around me sometimes ask how to make certain spices, soups, or sauces. Later, I thought that I could actually offer a specialized course like this to benefit everyone. I truly understand everyone's blind spots because I learned everything through self-study. Therefore, I've encountered all the problems you might face. I've now organized a systematic course, starting from scratch. The ultimate goal is to help everyone reduce the time spent on trial and error, so that you can present 1-2 authentic and delicious Italian dishes at home for special occasions!
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**<Course Information>**
・Course Category: Italian/Western Cuisine Beginner - Intermediate (Suitable for all skill levels from 0-5)
・Location: Wayne's "Mouth-Watering Journey" Cooking Lab 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. Hakka cuisine restaurant "Jia Jia" is downstairs)
2025 Second Half Course Dates
Level 1
07/01/25 (Tue) 10:30 AM - 2:30 PM
07/26/25 (Sat) 4:30 PM - 8:30 PM
08/03/25 (Sun) 10:30 AM - 2:30 PM
09/07/25 (Sun) 4:30 PM - 8:30 PM
09/30/25 (Tue) 10:30 AM - 2:30 PM
10/14/25 (Tue) 10:30 AM - 2:30 PM
10/26/25 (Sun) 4:30 PM - 8:30 PM
11/02/25 (Sun) 10:30 AM - 2:30 PM
11/25/25 (Tue) 4:30 PM - 8:30 PM
12/21/25 (Sun) 10:30 AM - 2:30 PM
12/30/25 (Tue) 10:30 AM - 2:30 PM
Level 2
07/13/25 (Sun) 10:30 AM - 2:30 PM
09/09/25 (Tue) 4:30 PM - 8:30 PM
11/15/25 (Sat) 10:30 AM - 2:30 PM
12/17/25 (Wed) 10:30 AM - 2:30 PM
Level 3
07/15/25 (Tue) 4:30 PM - 8:30 PM
09/30/25 (Tue) 4:30 PM - 8:30 PM
10/10/25 (Fri) 10:30 AM - 2:30 PM
10/28/25 (Tue) 10:30 AM - 2:30 PM
11/02/25 (Sun) 4:30 PM - 8:30 PM
12/27/25 (Sat) 10:30 AM - 2:30 PM
2025 Semester Menu:
Thick-Cut Steak Made Easy at Home 2025
Level 1 Basics
1. Creamy Mushroom Soup with Sautéed Mushrooms
2. Rich Black Pepper Steak Sauce
3. Pan-Fried Sides: "Off-the-Charts" Mashed Potatoes & Salt and Pepper Zucchini
4. Pan-Seared 9oz American Angus Steak: Flat Iron
Level 2 Practical
1. Classic European Beef Bourguignon
2. Black Pepper Balsamic Glazed Sautéed Onions
3. Pan-Fried Sides: Three-Step Potatoes & Chayote Squash & Glazed Cherry Tomatoes
4. Creamy Rosemary Garlic Sautéed Mushrooms
5. Pan-Seared 9oz American Angus Steak: Flat Iron
Level 3 Advanced
1. Slow-Roasted Whole Garlic
2. Creamy Fondant Potatoes
3. Salt and Pepper Salad with Brussels Sprouts
4. Spanish Chorizo Sautéed with Mushrooms
5. Preparing a Whole American Angus Flat Iron Steak & Pan-Seared 9oz American Angus Steak: Flat Iron
^ A glass of red wine may be paired with the meal depending on availability.
[ Fee ]
$2680/person. Minimum of 2 participants to commence, maximum of 6.
<What Your Course Fee Includes>
1. 2-3 hours of cooking time + 1 hour for dining and interaction
2. In-class explanations, fundamental concepts, olive oil, basic spices, and other tips!
3. Instructor demonstrates 1-2 dishes, while students work in groups to prepare 2-3 dishes.
4. Share a warm dinner with all students and the instructor!
5. Complimentary non-alcoholic beverages - water, hot coffee, or hot tea.
6. 4.5 hours of kitchen studio usage.
7. Venue cleanup and dishwashing fees.
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**< Meet The Chef >**
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**Wayne Lin**
**“I hope to foster human connection, convey warmth, and create value through cooking.”**
Born in Shilin, Taipei, Taiwan. Studied in Australia from the age of 13 (Grade 9). Majored in Fine Arts at the University of Melbourne, with a Master's degree in Graphic Design. Lived abroad for over 14 years before returning to settle in Taiwan in 2007.
During my time abroad, I lived near the Victoria Market for a considerable period. With fresh ingredients readily available, my interest in culinary exploration deepened. I attended several short-term culinary training courses and learned some home-style dishes from a Sicilian Italian mother. My sociable nature also allowed me to exchange culinary knowledge and culture with friends from various countries, introducing me to many home-style cuisines from around the world! Besides traditional Taiwanese home cooking, I have a grasp of various international cuisines. My personality is akin to Australians; I enjoy researching recipes and spices at my own pace, preferring not to follow trends and only cooking dishes I genuinely enjoy!
Workshop Description
Notes
Event Period: Each participant will have their own cooking station and set of tools. You may bring your own food containers.
**< Registration Requirements and Method >**
1. On Facebook, please search for "Wayne's Mouth-Watering Journey" and be sure to "Like" the page!
2. **To facilitate communication regarding registration, after completing your payment on Pinkoi, please add Wayne's "Mouth-Watering Journey" Official LINE@ account: https://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 not registered. We will not proactively contact you.***
3. **Please inform us via Line@ that you are a Pinkoi experience student.** In your Line@ message, please state your name and the session you are registering for, e.g., "Hello, I am [Your Name], a Pinkoi student. I have completed the online payment and am registering for the Italian Boot Camp - Steak on July 22nd."
**< Important Notes for Attending the Class >**
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 the class.**
2. If the number of registered participants does not meet the minimum requirement for the class to commence, the organizer will arrange an alternative class date and proactively notify the registered participants.
3. If a typhoon is forecast and classes are canceled on the day before the event, the organizer will arrange an alternative class date and proactively notify the registered participants.
4. To promote environmental protection and reduce food waste, **please bring your own containers to take home any finished dishes you cannot finish** (eco-friendly lunch boxes are also available for purchase on-site).
5. Individuals not registered for this experience should not enter the activity area to avoid disrupting the instructor and other participants!
6. The organizer reserves the right to make the final decision 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 the course due to personal reasons, please notify us in advance and arrange for a substitute to attend in your place.
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