**Please read the following information carefully before deciding to register** **＜Course Description＞** In the New Year 2020, do you have the same OS as me in your heart: 1. The Wuhan epidemic broke out, and 2 masks a week are worrying! In fact, doctors have confirmed that washing hands frequently and strengthening immunity are the key! 2. Eat too much just after the Lunar New Year, my God! Want to lose weight? ! But I don’t want to just eat vegetables to spend the day~ Teacher Wayne helped you think of a good way! Specially designed a complete set of low-sugar meals from appetizers to desserts. There are meat and dishes, and the meals can also be matched with red wine. The course will teach you some modifications and alternative skills, and you can change into other dishes at home~ Many reports have pointed out that the "Mediterranean diet" is not only anti-inflammatory, longevity, and heart-protection, but also prevents dementia. Wayne uses the characteristics of Mediterranean cuisine and combines ingredients that can enhance immunity. It is low-fat and delicious, and enhances immunity. It is the best anti-epidemic weapon. By the way, you can kill two birds with one stone! ! ! **＜Course Information＞** ・Course classification: Mediterranean/Western cuisine beginner-junior intermediate (cooking skills 0-6 points) ・Venue: Wayne’s Make My Day Cooking Lab @ Yongkang Street 2, Lane 12, 4th Floor (Dongmen Station Exit 5 to enter Yongkang Street, turn right at the first alley and downstairs there is a Hakka cuisine) ・Number of people: a 2-person class requires up to 2 people to start a class, a 6-person class requires 5 people to start a class ・Fee: 6-person class-$2500/person 2-person class-$3000/person **＜The tuition fee you/you pay includes＞** 1. 2-3 hours cooking time + 1 hour for eating and communicating 2. Explained in the course: basic concepts, olive oil, basic spices, and other small steps! 3. The teacher demonstrates 1-2 dishes, and the trainees do 2-3 dishes in groups 4. Share a warm dinner with all students and teachers! 5. Provide non-alcoholic beverages, water, hot coffee or hot tea 6. A total of 1 to 2 bottles of red and white wine are provided, depending on the situation in a 2-person shift (drink rationally, do not drive after drinking, the most convenient MRT) 7. 4 hours to use the cooking class 8. After-care and dish cleaning fees 2021 semester menu: Grilled Sweet Potato Immunity Salad (Commentary completed together) Slow-cooked chicken soup with dill (compilation completed together) Classic Provence Stew (Commentary completed together) Smoked red pepper and oatmeal tender chicken breast (commentary group practice) Seafood Lemon Fragrant North Africa Millet (Commentary grouping practice) *If there is no dill soup, change to Mexican cheese corn chicken soup *Complete together: All people complete a pot together; *Group practice: It is a group of 2 people to complete their own pot ＊According to students' situation, match 1 or 2 red wines **＜ 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 Lin Zonghan** **"I hope to maintain the interaction between people through cooking, transfer temperature and create value."** Born in Taipei, Taiwan, he went to study in Australia at the age of 13 and went to study in Australia after the third year of the country. University of Melbourne studied art and master's degree in graphic design. He spent more than 14 years abroad and returned to Taiwan in 2007. I lived next to the Victoria Market for a long time during my sojourn. As fresh ingredients were readily available, I also became interested in studying cooking. I participated in several short-term cooking training courses. I also learned some home-cooked dishes from my Sicilian Italian mother. Because I love the personality of making friends, I am also fortunate to exchange food and culture with friends from all over the world. It also allows me to taste and learn home cooking from many countries! In addition to traditional Taiwanese home-cooked dishes, I have a little touch on the dishes of various countries. I am like Australians. I like to study recipes/spices at my own speed. I don't like to follow the trend. I only cook what I like!