What's Included

This series teaches you the skills needed to take the stress out of mealtime and take command of your kitchen! Empower yourself with wholesome, healing, and delicious meals that you will want to eat.

  • Covers knife skills, a variety of cooking methods, how-to make convenience foods easy and delicious and more in eight sections

  • 50+ delicious recipes like, Chicken Carbonara; Tikka Masala; Burrito Bowls; White Bean Breakfast Hash, and much more!

  • Skills-based, not “diet” based - appropriate for any culture or eating style

Course curriculum

  1. 1

    • Employee or Member Registration

    • Meet Chef Jeremy!

    • Syllabus + FAQs

    • Pre-Survey
  2. 2

    • Practice Recipes

    • Toolkits - All Sessions Combined

    • Lesson Handouts
  3. 3

    • Lecture: Our Food Philosophy + Macronutrients in Cooking

    • Prep: Arugula Salad with Sweet Corn and Avocado

    • Plating: Arugula Salad with Sweet Corn and Avocado + Wrap Up

  4. 4

    • Lecture: All about Knives

    • Cutting Celery, Onion, Garlic

    • Cutting Carrot + Bell Pepper

    • Cutting Turnip, Parsley + Wrap-up
  5. 5

    • Lecture: Whole Foods vs. Convenience Foods + Nutrition Labels

    • Rice Pilaf with Carrot, Parsnip, and Peas

    • Classic Roux

    • Cream of Mushroom Soup + Wrap Up
  6. 6

    • Lecture: How to Read and Modify Recipes, Build a Shopping List, and Plan Your Meals

    • Purée of Carrot Soup

    • Contemporary Pasta Sauce + Wrap up
  7. 7

    • Lecture: Seasoning vs. Flavoring

    • Prep: Sautéed Pork Loin with Asparagus and Mixed Green Salad

    • Plating: Sautéed Pork Loin with Asparagus and Mixed Green Salad

    • Chicken Stock + Wrap Up
  8. 8

    • Lecture: Overview of Cooking Techniques

    • Sautéed Bell Pepper + Grilled Zucchini

    • Poached Shrimp

    • Roasted Salmon + Wrap Up
  9. 9

    • Lecture: Best Practices for Buying Produce and Cooking Vegetables so they taste GREAT

    • Roasted Beets with Bacon, Goat Cheese, and Balsamic

    • Glazed Carrots with Honey and Butter

    • Poached Broccoli + Wrap Up
  10. 10

    • Lecture: Building a Complete Plant-based Protein and Best Practices for Cooking Meat and Fish

    • Red Beans and Rice - Part One

    • Red Beans and Rice - Part Two

    • Sautéed Whitefish

    • Grilled Chicken Cutlet + Wrap Up
  11. 11

    • Introduction to Indian Cooking + Dal with Tadka Spice Mix

    • Andhra Curry - Part 1

    • Andhra Curry - Part 2

    • Beet Greens Chutney + Wrap Up
  12. 12

    • Wrap Up

    • Post-Survey: Complete Get Completion Certificate + Bonus Lesson

    • Lecture: Instant Pots and Air Fryers

    • Instant Pot - Part One

    • Instant Pot - Part Two

    • Air Fryer

Instructor

Culinary Maestro

Jeremy Reinicke

Chef Jeremy takes a “back to basics” approach to cooking whole fresh foods. He passionately believes whatever you eat should taste delicious, and that preparing food should be fun and relaxing. He wants to take your culinary skills to the next level and improve your health while doing it. As a classically trained chef, Jeremy knows the art of cooking but likes to keep things simple and loves to teach and celebrate his students’ successes. Chef Jeremy has a broad food background, from Chef Instructor at Le Cordon Bleu to Restaurant Manager to Culinary Education Manager for the largest healthcare provider in Minnesota. In his early days, he worked at Tim McKee’s Solera in Minneapolis and Robert Mondavi and Julia Child’s “COPIA” in Napa Valley. Chef Jeremy’s students love his sense of humor and engaging teaching style, and he definitely has a fan club. If you take a cooking class, you will be sure to find out what his kitchen pet peeves are. When not in the kitchen, Jeremy loves being by the water. His favorite spot is at his cabin in Wisconsin or taking his boat out on the local lakes. And, of course, he loves checking out the cuisine at any restaurant.

FAQ

  • I have a food allergy/sensitivity and/or follow a specific diet. Will I be able to participate?

    Yes! All of the recipes included in this program have options to be modified to fit a Dairy-free, Gluten-free, and/or Low-FODMAP eating style. Plus, you’ll find many excellent vegetarian, pescatarian, and vegan options on the recommended food lists. So, if you don’t like, or can’t eat an ingredient, you can swap it out for something that works for you. You’re in control.

  • The videos take a long time to load. How do I fix this?

    The problem is often to do with the browser or browser setting. First, try clearing your cache, cookies and browser history, then restart the browser. If your issue continues, these browser troubleshooting steps can help: (1) Make sure you are running the most up to date version of your browser. (2) Try on a different browser (Chrome, Firefox, Edge, Safari, IE, Opera, etc.). Sometimes it can be browser specific. (3) Try in a private window in your browser of choice (e.g. Chrome's Incognito mode, or Firefox's Private Window). This opens a fresh browser window without any extensions or settings blocking your content. (4) Try on a different device or computer (mobile phone, tablet, PC/Mac laptop/desktop, etc.). Sometimes it can be device specific. (5) Try restarting your device.

  • Why was my course progress not recorded and I had to start the course over?

    You may have created a new account with a different email address. If you have another email address, try logging in with it here: https://launchmyhealth.thinkific.com/users/sign_in

  • What equipment do I need?

    While you don’t need to cook along with the program, doing so will add to your learning and adds to the fun! Attached to each session video is a toolkit, this has a list of all food and equipment needed for that session.

  • What age do you recommend participants be? What experience level should I have?

    Home Chef Pro and Panning the Globe programs are designed for anyone ages 14-99+. Chef Jeremy focuses on teaching safety in the kitchen and breaking down cooking techniques making this course accessible to all levels of experience. Even the most experienced home cook will learn many new skills from this course. Kids in the Kitchen is designed to engage eaters 6 years and up. However, we would never stifle interested “little chefs” that are younger than that. They will just need more assistance from the “big chefs” in their lives. Chef Jeremy focuses on teaching safety in the kitchen and simplifying cooking techniques to make this course valuable to all. Even the most experienced home cook may pick up a thing or two.

  • How long does it take to complete this program?

    Home Chef Pro a self-paced program that can be completed to work with your schedule. We recommend completing it within 4-8 weeks. The curriculum includes 9 sections. Each section includes three to four 15-minute videos. Panning the Globe and Kids in the Kitchen are self-paced series, and can be completed at whatever pace feels right for you.

  • How long will I have access to this program?

    You will have program access for 6-months from the date of registration. If you are enrolled in this program through your employer, you will have access for as long as the benefit is offered, but may need to re-enroll for free. Your spot will be saved and you can resume the course where you left off. Program workbooks and recipes can be downloaded for your personal use.

  • What are you doing with the pre and post survey responses?

    Your survey responses will be kept confidential and individual results will not be shared. Aggregate results will be used for future program enhancements.

  • How do I get my Certificate of Completion?

    You will receive a ‘Certificate of Completion’ after viewing all prerequisite videos and post-survey. To access certificates, go to ‘your account’ under your profile name. From there, select ‘Certificates.’