After honing her craft in kitchens across Southern Louisiana, Ohio, and the Smokies, chef Rachael Krysiak planted roots in Reno, where she now pampers local palates with a combination of culinary services. As a certified personal chef, she develops custom menus tailored to clients' specific dietary needs, filling their homes with the tempting aromas of her cooking. Mindful of her clients' health, she fills each meal with local, sustainable, and organic meats and produce. She helps fit fresher, more nutritious fare into the lives of busy families, homebound seniors, or those who harbor traumatizing memories of being heckled by frying pans. Rachael and her qualified colleagues also cater small to midsize events and share their culinary knowledge in classes for children and adults.
Home Fusion travels to clients' homes toting an assortment of materials and apparatuses for a three-hour glass-jewelry-making class, enabling attendants to craft their own, sand-based bobbles. Gather three friends, family members, or identical clones, and learn the art of glass fusing alongside Home Fusions' experienced artisan. Accessorizers manufacture an original piece from a selection of glasses, utilizing a slew of specialized equipment, including glasscutters and breakers. Once the hand-made ornaments are assembled, the Fusion host cements the shape and style of the collection in a portable kiln, before finishing them in-studio to ensure each piece properly cools and refrains from roughhousing with careless stone pendants. All participants receive their hand-crafted trinkets the following day.
CrossFit Captivate’s head coach and owner, Corey Bibolet, serves as a living example of how CrossFit’s commitment to functional movement can contribute to bettering bodies for all types of activities—not just squats and lunges. He began practicing CrossFit in 2008 as a means to build strength and spice up his break-dancing routines and has been dedicated to the fitness medium ever since. A coach for more than three years, Corey holds several CrossFit competition titles, and he travels the country to attend training seminars and find new ways to get his pupils motivated. Today, he and his staff of co-trainers teach more than 30 classes per week in their blue-walled gym equipped with weights, hanging rings, and kettlebells.
Anytime Fitness, which boasts more than 1,800 clubs in North America, makes it easier for average folks to etch out time for exercise by doing one simple thing: staying open 24 hours a day for 365 days a year. As fitness seekers of all levels challenge themselves on cardio and Precor machines and hoist Iron Grip free weights, well-stocked clean and comfortable facilities, security monitoring ensures they?re safe and producing enough sweat to meet official government standards. Members can also ramp up their exercise regimens with the help of Anytime Fitness?s personable staff of personal trainers, who demonstrate moves and sling motivating tips. After workouts, guests can shower in the private restrooms or hop into one of the tanning booths available 24 hours a day
Kadam Glass takes novice art students and helps them become veteran glasswork artists. The studio's team of resident and visiting artists leads classes on fused glass, stained glass, and enameling and teaches crafters of all skill levels how to weave wires or create beach landscapes out of mosaic pieces. Regardless of what area of glasswork guests are interested in, Kadam Glass is equipped with the tools and space to help them.
With its gleaming marble demonstration counter, wooden cabinets topped with carved grapevines, and overhead televisions, the teaching kitchen at Nothing To It! Culinary Center would look perfectly at home on a film set. Instead, it sets the stage for the school’s master chefs to share the secrets to baking a flaky, golden pie crust or simmering a fragrant Moroccan stew with more than 500 students each month. Under the helm of Culinary Director, Chef Lara Ritchie, a graduate of New England Culinary Institute in Essex, Vermont, expert gourmands constantly add new hands-on and demonstration classes to their already encyclopedic schedule. Budding Boyardees hoping for a comprehensive approach can take the eight-level techniques series, which starts with knife skills and finishes with advanced techniques such as rendering an emulsified aioli or soft-boiling an egg with telekinesis. Pupils interested in more specific, contained lessons join hot-topic sessions, which delve into gluten-free cooking or sausage making, or international classes that explore Lebanese cuisine’s spices or Spain’s rustic charcoal-fired meats. Over the holidays, the 6,000-square-foot center fills with apprentices who learn to craft seasonal edibles such as truffles or gingerbread houses.
Nothing To It! also feeds visitors feasts they don’t have to cook. Its Napa Valley–style Gourmet Deli layers sandwiches with lavish ingredients such as imported cambozola-cheese pesto and flavors salads with creamy curried-mango chutney.