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
    • Meet Chef Jeremy!

    • Syllabus + FAQs

    • Pre-Survey

  2. 2
    • Practice Recipes

    • Toolkits - All Sessions Combined

    • Handouts + Transcripts

  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

    • Puree 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
    • Lecture: Instant Pots and Air Fryers

    • Instant Pot - Part One

    • Instant Pot - Part Two

    • Air Fryer

  12. 12
    • Wrap Up

    • Post-Survey: Complete to Unlock Bonus Lesson

    • Lecture: Instant Pots and Air Fryers

    • Instant Pot - Part One

    • Instant Pot - Part Two

    • Air Fryer


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.


  • 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.

  • How long will I have access to this course?

    After activating your course, you’ll have access to videos and online content for 6 months. All tools and recipes can be downloaded for your personal, future use.