【Workshop(s)】Italian special training class・2021 Mediterranean vegetable cuisine

**Please read the following information carefully before deciding to register** **＜Course Description＞** After holding a vegetable dinner and wine party this year, I would like to say that modern people pay more attention to self-cultivation, and there is a certain inconvenience to vegetable eaters working outside. If you can prepare lunch at home, it is economical and affordable. Learn this lesson There can be more changes in the dishes! This time I sorted out 3 classic dishes, each of which started from scratch. Everyone listened to the teacher’s points and the ultimate goal is to reduce the time for blind exploration. When friends are having dinner, they can also present themselves at home. -2 authentic and delicious vegetable dishes! Course Information: Course classification: Italian/Western cuisine beginner-junior intermediate (cooking skills 0-5 points are acceptable) Time: Mediterranean Vegetable Class 2021/02/06 (Saturday), 10:30am-2:30pm (4 hours) 2021/02/25 (Thursday), 10:30am-2:30pm (4 hours) weekly class 2021/04/24 (Saturday), 10:30am-2:30pm (4 hours) 2021/06/26 (Saturday), 10:30am-2:30pm (4 hours) 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: 5 people start the class, 6 people full class **＜ 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 The course fee you/you pay includes: 1. 3 hours cooking time + 1 hour eating and communicating 2. Explain in the course, basic concepts, olive oil, basic spices, that is, other small steps! 3. The teacher demonstrates 1-2 dishes, and the students do 2-3 dishes in groups 4. Enjoy a warm lunch time with all students and teachers! 5. Provide non-alcoholic beverages-water, hot coffee. or hot tea 6. Provide a total of 1-2 bottles of liquor (drink rationally, do not drive after drinking, it is most convenient to take the MRT) 7. Use the cooking classroom for 4 hours. 8. The aftercare of the venue and cleaning fees for dishes. -------------------------------------------------- ---------------------------------- 2021 semester menu: 1 appetizer+1 sauce+1 main dish+2 side dishes 1. Stir-fried mushrooms with spices and pan-fried bread with honey mustard (compilation completed together) 2. Grilled cheese squash and vinegar roasted cherry tomatoes (completion of the explanation) 3. Creamy Rosemary Mushroom Pot (Commentary completed together) 4. Spanish tomato sauce stew (commentary group practice) 5. Roasted pumpkin and wild mushroom cream stew rice or Mediterranean spice North African millet (compilation in groups) *Complete together: All people complete a pot together; *Group practice: It is a group of 2 people to complete their own pot ^The meal is matched with 1-2 bottles of wine depending on the situation -------------------------------------------------- ---------------------------------- Cost: $2,500/person **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!