Jeremy Smith, Kripalu’s Executive Chef, graduated from the Culinary Institute of America and began his career in classical French cuisine, working in fine restaurants in the United States and abroad. In 2005, Jeremy’s love for teaching and natural foods led him to Canyon Ranch in the Berkshires, where he applied his classical training to creating healthy cuisine in their kitchen and as a demonstration chef. He joined Kripalu in 2010 as Chef de Cuisine.
|August 2–4, 2013||Two Chefs, One Kitchen: Exploring the Craft and Spirit of Kripalu’s Cuisine|
|October 6–11, 2013||Nutrition and Cooking Immersion|
|November 1–3, 2013||Two Chefs, One Kitchen: Exploring the Craft and Spirit of Kripalu's Cuisine|