Course curriculum

  1. 1
    • How to participate

    • Get class reminders

  2. 2
    • Supplements 101 Handout


  3. 3
    • Recipe + Toolkit - Classic French Onion Soup and New England Clam Chowder


  4. 4
    • Recipe + Toolkit - Sautéed Turkey Breast with Green Beans and Fingerling Potato with Pan Gravy


  5. 5
    • Recipe + Toolkit - Crab Cakes with Roasted Red Pepper, Scallion and Chardonnay Aioli



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.