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August 2–4, 2013 Friday–Sunday 2 nights
Continuing Education Credits

Two Chefs, One Kitchen: Exploring the Craft and Spirit of Kripalu’s Cuisine

Health and Wellness > Cooking and Nutrition
Presenter(s)
Deb Morgan and Jeremy Smith
Deb Morgan

Deb Morgan, Kripalu’s former Executive Chef, draws on more than 25 years’ experience in the world of natural foods, including owning and running an organic restaurant and tea shop. Deb is an enthusiastic chef and…
Full Bio & Programs

Jeremy Smith

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…
Full Bio & Programs

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Program Details

For everyone.

Join Kripalu’s Executive Chef, Jeremy Smith, and former Executive Chef, Deb Morgan, for a fun-filled weekend of food and exploration of the philosophy and time-honored cooking techniques that go into Kripalu’s acclaimed natural-foods cuisine.

In this weekend, you

  • Design a menu that satisfies many diverse tastes and culinary preferences
  • Learn basic cutting and cooking techniques
  • Discover the real secret of maintaining a healthy relationship to food and your kitchen
  • Create a fun tapas (small plate) tasting experience for all to enjoy
  • Discuss ways to recreate the Kripalu dining experience in your own home.

Through cooking demonstrations, discussion, and a bit of hands-on work, Deb and Jeremy lead you through what foods to choose, how to cook them, and ways to serve and enjoy those foods to create true health and joy.

CE Credits
This program is eligible for
  • 8.5 credits for Registered Dietitians (RD), $20 additional charge