What's Included

Get ready to learn about and discover new foods and flavors. No passports or long lines at the airport here. Together we’ll travel in our kitchens to all ends of the globe, exploring the techniques and ingredients that bring the aromas and flavors of global cuisine into your home.

  • Explore ingredients and flavor combinations that may be new to you.

  • Learn about globally specific techniques that make global cuisine unique. Plus the tools and terminology to help you better understand the cuisine.

  • Discover readily available ingredient substitutions so you can cook along even if the recipe uses an ingredient unavailable in your area.

  • Expand your pallet and familiarize yourself with new flavor profiles.

Course curriculum

  1. 1
    • Meet Chef Jeremy

    • Syllabus + FAQ

  2. 2
    • Recipe + Toolkit

    • Thai Coconut Soup with Ginger, Lemongrass and Shrimp - PART ONE

    • Thai Coconut Soup with Ginger, Lemongrass and Shrimp - PART TWO

  3. 3
    • Recipe + Toolkit

    • Valencian Paella with Chicken, Mussels and Spanish Chorizo - PART ONE

    • Valencian Paella with Chicken, Mussels and Spanish Chorizo - PART TWO

    • Valencian Paella with Chicken, Mussels and Spanish Chorizo - PART THREE

    • Valencian Paella with Chicken, Mussels and Spanish Chorizo - PART FOUR

  4. 4
    • Recipe + Toolkit

    • Chicken Tikka Masala (Marinated Chicken in a Spiced Curry Sauce) - PART ONE

    • Chicken Tikka Masala (Marinated Chicken in a Spiced Curry Sauce) - PART TWO

    • Chicken Tikka Masala (Marinated Chicken in a Spiced Curry Sauce) - PART THREE

  5. 5
    • Recipe + Toolkit

    • Black Bean Stew with Smoked Ham and Beef (Feijoada) - PART ONE

    • Black Bean Stew with Smoked Ham and Beef (Feijoada) - PART TWO

  6. 6
    • Quiz

    • Survey

    • BONUS RECIPE

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.