Course curriculum

    1. Employee or Member Registration

    2. Let's get cooking!

    3. Table of Contents:

    1. Keto to Vegan | Understanding Different Eating Styles

    2. Power Up Your Plate!

    1. Keto to Vegan | Understanding Different Eating Styles

    2. Metabolism Reset with Megan

    3. Highway to Health: The Gut-Brain Connection with Megan

    4. Eat to Defeat Inflammation

    1. Chop it up: Introduction to Knife Skills

    2. A Dicey Situation: Prepping Veggies

    3. Cut it Out: Easy Fruit Cutting Techniques

    4. The Grained Legume: Cooking Grains and Legumes

    5. The VEGE-table: Roasted Roots; Poached Broccoli; Sauté Onion + Mushroom; Grilled Asparagus; Rubbed Kale

    6. The Botanical Bistro: Broil Squash; Sauté Zucchini + Bell Pepper; Tomato Sauce; Puree Cucumber Sauce

    7. The Frugal Carnivore: Truss, Spatchcock and 8-cut Chicken

    8. Winner, Winner Chicken Dinner: 4 ways to cook chicken

    9. Where's the Beef: Braised Chuck, Seared Filet; Grilled Patty

    10. Gone Fishin: 4 ways to cook fish • Sear Scallop • Sauté Shrimp • Roast Salmon • Poach Tuna

    11. Stocking Your Kitchen: Chef's Healing Chicken Stock; Pan Sauce/ Gravy

    1. Plant Protein Power Hour: Herbed Vegetable Soup with Lentils, Quinoa and Basil Pesto

    2. Fighting Inflammation with Food: Mediterranean Tuna Salad with Capers, Olives and Tomato

    3. Fighting Inflammation with Food: Sweet Potato and Black Bean Burger with Tomato and Quick Pickle

    4. Fighting Inflammation with Food: White Bean and Chicken Chili with Orange, Chipotle and Cilantro

    5. Conquering the Carb Craze: Chicken and Sausage Skillet with Zucchini, Red Peppers and Wild Rice

    6. Conquering the Carb Craze: Grilled Flank Steak Salad with Avocado, Tomato and Bleu Cheese

    7. Conquering the Carb Craze: Roasted Chicken Caprese with Tomato, Fresh Mozzarella, Basil and Aged Balsamic

    8. Conquering the Carb Craze: Zucchini Pesto with Lemon Poached Shrimp and White Asparagus

    9. Conquering the Carb Craze: Classic Quiche with Chicken, Spinach and Artichoke

    10. Cooking to Boost Your Mood

    11. Power Up Your Plate!

    1. Plant Protein Powerhouses: White Bean Breakfast Hash with Chipotle, Sunny Egg (optional) and Sweet Potato

    2. Easy-Bake Breakfast: Sausage, Mushroom and Spinach Breakfast Casserole with Rosemary and Sage

    3. Breakfast for Lunch? YES! Spinach Frittata with Asparagus, Frizee, and Red Pepper Puree

    4. Rise-N-Shine: Cowboy Breakfast

About this course

  • Free
  • 95 lessons
  • 65.5 hours of video content

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.