Course curriculum

  1. 2
    • Supplemental Recipes: Sessions 1-8

    • Weekly Diet Scorecard

    • Color Tracker

    • Shopping List Template

    • Food Lists

  2. 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

  3. 4
    • Lecture: All about Knives

    • Cutting Celery, Onion, Garlic

    • Cutting Carrot + Bell Pepper

    • Cutting Turnip, Parsley + Wrap-up

  4. 5
    • Lecture: Whole Foods vs. Convenience Foods + Nutrition Labels

    • Rice Pilaf with Carrot, Parsnip, and Peas

    • Classic Roux

    • Cream of Mushroom Soup + Wrap Up

  5. 6
    • Lecture: How to Read and Modify Recipes, Build a Shopping List, and Plan Your Meals

    • Puree of Carrot Soup

    • Contemporary Pasta Sauce + Wrap up

  6. 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

  7. 8
    • Lecture: Overview of Cooking Techniques

    • Sautéed Bell Pepper + Grilled Zucchini

    • Poached Shrimp

    • Roasted Salmon + Wrap Up

  8. 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

  9. 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

  10. 11
    • Post-Survey: Complete to Unlock Bonus Features

    • Bonus Features: Chef Jeremy Recommended Kitchen Tools + More Recipes