The inspiration behind this entire course is as follows:
I usually teach single-dish classes and occasionally do private chef services. Friends would sometimes ask me about making specific spices, soups, or sauces. It later occurred to me that I could actually offer a dedicated course like this to benefit everyone. I truly understand the common pitfalls because I'm entirely self-taught. So, I've encountered all the same questions you have. We've now organized a systematic curriculum, starting from scratch, with the ultimate aim of reducing your time spent blindly experimenting. This way, you'll be able to present 1-2 authentic and delicious Italian dishes at home for those special moments!
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**<Course Information>**
・Course Category: Italian/Western Cuisine Beginner to Intermediate (Suitable for culinary skill levels 0-5)
・Location: Wayne's Make My Day Cooking Lab
@ 4F, Lane 2, Yongkang Street (Exit 5 of Dongmen Station, turn right into Yongkang Street, then right again at the first lane. Hakka cuisine restaurant downstairs)
First Half of 2026 Course Dates
Level 1
2026/01/13 (Tue) 10:30-14:30
2026/01/31 (Sat) 10:30-14:30
2026/02/10 (Tue) 16:30-20:30
2026/03/03 (Tue) 10:30-14:30
2026/03/15 (Sun) 16:30-20:30
2026/04/14 (Tue) 16:30-20:30
2026/04/25 (Sat) 10:30-14:30
2026/05/12 (Tue) 10:30-14:30
2026/05/31 (Sun) 10:30-14:30
2026/06/09 (Tue) 16:30-20:30
2026/06/27 (Sat) 10:30-14:30
Level 2
2026/01/20 (Tue) 10:30-14:30
2026/03/15 (Sun) 10:30-14:30
2026/04/07 (Tue) 16:30-20:30
2026/05/23 (Sat) 16:30-20:30
2026/06/14 (Sun) 10:30-14:30
Level 3
2026/01/27 (Tue) 10:30-14:30
2026/03/14 (Sat) 10:30-14:30
2026/04/12 (Sun) 16:30-20:30
2026/05/26 (Tue) 10:30-14:30
2026/06/06 (Sat) 16:30-20:30
2026 Semester Menu:
Homemade Thick-Cut Steak 2026
Level 1 Basics
1. Creamy Mushroom Soup
2. Rich Black Pepper Steak Sauce
3. Pan-Fried Sides: Outrageous Mashed Potatoes & Sautéed Zucchini with Pepper
4. Pan-Seared 9oz U.S. Angus Steak: Oyster Blade
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 U.S. Angus Steak: Oyster Blade
Level 3 Advanced
1. Slow-Roasted Whole Garlic
2. Creamy Mille-feuille Potatoes
3. Salt and Pepper Marinated Olive Sprouts Salad
4. Spanish Smoked Sausage Sautéed Mushrooms
5. Preparing a Whole U.S. Angus Oyster Blade & Pan-Seared 9oz U.S. Angus Steak: Oyster Blade
^ Wine pairing (1 glass) may be offered based on availability.
【 Fee 】
$2680 per person, minimum 2 participants to commence, maximum 6 participants.
**<What Your Course Fee Includes>**
1. 2-3 hours of cooking time + 1 hour for dining and discussion
2. Course lectures, foundational concepts, olive oil, basic spices, and other useful tips!
3. 1-2 dishes demonstrated by the instructor, with students working in groups to prepare 2-3 dishes.
4. Sharing 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**
**"Through cooking, I hope to foster connections, convey warmth, and create value."**
Born in Shilin, Taipei, Taiwan, Wayne moved to Australia for his final year of high school at 13. He studied Fine Arts at the University of Melbourne, followed by a Master's degree 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 Queen Victoria Market for an extended period. With fresh ingredients readily available, his interest in culinary research deepened. He attended several short culinary training courses and learned some home-style dishes from a Sicilian Italian mother. His sociable nature allowed him to exchange culinary knowledge and culture with friends from various countries, exposing him to many international home-style cuisines! Beyond traditional Taiwanese home cooking, he has a grasp of various global cuisines. With an Australian-like personality, he enjoys researching recipes and spices at his own pace, preferring not to follow trends and only cooking dishes he genuinely enjoys.
Workshop Description
Notes
Event Period: Each participant will have their own cooking station and set of tools. You are welcome to bring your own takeaway container.
**<Registration Requirements and Method>**
1. Please search for and "like" <Wayne's Mouth Watering Kitchen> on Facebook!
2. **For registration and contact purposes, after completing payment on Pinkoi, please be sure to add Wayne's Mouth Watering Kitchen Official Line@ Account: https://line.me/R/ti/p/%40aji0897k****
***Due to the number of participants and courses, failure to add us on Line@ will be considered an incomplete registration. We will not proactively contact you.***
3. **Via Line@, please inform us that you are a Pinkoi experience participant.** In your Line@ message, state your name and the session you are registering for, e.g., "Hello, I am Lin XX, a Pinkoi participant. I have already paid online and am registering for the Italian Masterclass Steak - July 22nd."
**<Class Notes>**
1. **Upon successful registration confirmation, 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 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 minimize food waste, **please bring your own containers to take home any unfinished creations** (takeaway containers are also available for purchase on-site).
5. Individuals not registered for this experience should refrain from entering 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 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, **full or partial refunds are not possible within 7 working days (excluding weekends)**. If you are unable to attend due to personal reasons, please notify us in advance and arrange for a substitute participant.
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