What's Included

Build practical skills for everyday cooking with simple, flexible strategies that make meals easier for any household. Learn to confidently use sheet pans, skillets, and slow cookers while planning meals that fit your schedule and needs.

  • Video lessons covering meal planning, food storage, knife techniques, and approachable cooking methods

  • 50+ delicious recipes like, Cheesy Lentils, Egg Roll Bowls, Sheet Pan Shrimp Boil, & more

  • Skills-based and inclusive; works with any culture, cuisine, or eating style

Course curriculum

    1. Welcome Video

    2. Pre-Survey

    1. Recipes & Downloads

    2. Join the Community

    1. Designing Your Meal Planning System

    2. Applying Your Meal Planning System

    1. Best Practices for Fridge, Freezer, & More

    2. Veggies, Herbs, Berries, Avocado, Nuts + Seeds, Condiments

    1. Lecture: Intro to Precision Knife Cuts

    2. Watermelon, Pineapple, and Lemon

    3. Ginger, Garlic, and Onion

    4. Tomato, Bell Pepper, Cucumber, and Winter Squash

    5. Cabbage, Lettuce, Cauliflower, and Mushrooms

    1. Stew Meat Preparation

    2. Whole Chicken 8-Piece Cut

    3. Shrimp & Salmon Preparation

    4. Tofu Preparation

About this course

  • 3 hours of video content

Instructor

Director of Culinary Education 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.

Director of Nutrition Education Megan Green, RD

Megan Green is a registered dietitian with additional training through the Institute for Functional Medicine. With over a decade of experience as a dietitian, Megan is passionate about helping clients discover the power of food to enhance wellbeing and prevent or manage chronic disease. Whether assisting clients with learning how to eat mindfully, improve their gut or metabolic health, manage an autoimmune disease, or something else, she always brings a positive approach. Megan loves to learn and has fun challenging herself to try new recipes—even when they don't turn out! More recently, Megan is enjoying learning how to downhill ski and golf.

Chef + Culinary Educator Marshall O'Brien

Marshall O’Brien is on a mission to help 10 million families live happier, healthier lives by improving their cooking skills and confidence in the kitchen. With over 20 years of experience as a trained chef, originally in the catering industry, Marshall discovered his passion for teaching people in the kitchen and empowering them to make life easier. He excels in creating delicious and nutritious dishes that prioritize balanced flavors and wholesome ingredients, extending his expertise to recipe development to support optimal health and wellness. Crafting a niche in helping people learn how to easily cook nourishing and great-tasting foods, Marshall is committed to making a positive impact through teaching and effective communication. He is a dynamic speaker, having presented at various national conferences and served as a regular contributor on Twin Cities Fox9 television for over 10 years. When not working, Marshall enjoys spending time with his wife and two daughters, engaging in outdoor activities like walks and hikes, playing ping pong, gardening, and caring for his family’s pet chickens, parakeet, and cockatiel. A fun fact about Marshall; when he was 10 years old, he was magician at the Minnesota Renaissance Festival where he dazzled festival guests with cards and sleight of hand tricks. Passionate about personal growth, Marshall continuously strives to be a better human, man, husband, and dad, embracing curiosity and learning from the world around him every day.

Skip the guesswork with nutrition that fits your life.

Enroll today

FAQ

  • What equipment do I need?

    While you don’t need to cook along with the program, doing so will add to your learning and adds to the fun! Attached to each session video is a toolkit, this has a list of all food and equipment needed for that session.

  • How long does it take to complete this program?

    Home Chef Pro a self-paced program that can be completed to work with your schedule. We recommend completing it within 4-8 weeks. The curriculum includes 9 sections. Each section includes three to four 15-minute videos. Panning the Globe and Kids in the Kitchen are self-paced series, and can be completed at whatever pace feels right for you.

  • 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 program?

    You will have program access for 6-months from the date of registration. If you are enrolled in this program through your employer, you will have access for as long as the benefit is offered, but may need to re-enroll for free. Your spot will be saved and you can resume the course where you left off. Program workbooks and recipes can be downloaded for your personal use.

  • What age do you recommend participants be? What experience level should I have?

    Home Chef Pro and Panning the Globe programs are designed for anyone ages 14-99+. Chef Jeremy focuses on teaching safety in the kitchen and breaking down cooking techniques making this course accessible to all levels of experience. Even the most experienced home cook will learn many new skills from this course. Kids in the Kitchen is designed to engage eaters 6 years and up. However, we would never stifle interested “little chefs” that are younger than that. They will just need more assistance from the “big chefs” in their lives. Chef Jeremy focuses on teaching safety in the kitchen and simplifying cooking techniques to make this course valuable to all. Even the most experienced home cook may pick up a thing or two.

  • How do I get my Certificate of Completion?

    You will receive a ‘Certificate of Completion’ after viewing all prerequisite videos and post-survey. To access certificates, go to ‘your account’ under your profile name. From there, select ‘Certificates.’