Відео

There it is... the first point of that butter awakening that impacted chef the most. Equal parts butter, and Chef Jean-Pierre was born.

......i love that there are youtube chefs in the comment section offering tips to the real Chef 😂

Haha…while you’re going on about the emulsion, the chillies, etc…I’m worrying about and stressing over the pasta being over-cooked! 😅

Like a violin...bang it in tha dish

Well Done!!!thanks for tip

I haven’t really been able to follow chefs since I was a kid and to be honest most bore me, but this gentleman makes me remember what it was like seeing someone passionate and truly enjoy themselves.

Made this for my wife today for Mother's Day and it was a big hit!

Love your channel, learning a lot.especialy using fresh herbs.thank you.

Your reaction is always worth the watch. Thankyou for all of the recipes and showing us how fun cooking is!

When you have to do a lot of onions, you can cut the ends, and put then in water, then just do one at a time. The water will mellow out the bite and you can do it without crying.

Bro made unseasoned whipped potatoes. Lol Like most michelin star dishes it aint worth the hype

👍👌✌💐

You have a huge bowl of celery. Your recipe says one stalk. I'm confused. Your written recipes sometimes do not match the video.

My life got so much easier when I started using a bowl for my scraps

Yeah I never understand the horizontal cut

Just to 'clarify' (pun intended), did you say, "Butter is an emulsion", or "butter is an emotion"?

🥰🥰🥰

Literally cried watching the last 3 years of these, thank you chef & Jack

Wonderful video CHEF

I enjoy your videos and have learned a lot from you. I’m just an old guy that late in life has taken up fancy cooking as a hobby, but have cooked for almost seventy years. I don’t know if it was your recipe or me but I follow it as close as I could. A fifty dollar steak ended up a total loss. I’m still a fan but going back to my old way of cooking steak. Lots of butter though. lol

❤Tkhs Chef for Sharing

having much fun, enjoying it, loving it and so do we asa result. Love ya Chef ! never ‘retire’ (I aint). Thnx for the cognac add @ end (that 1 I C here / Beef Bourgogne recipe) you Do Not boil off the alcohol. You want the bite to remain? May be you DO Cook It Out - off camera?

When Chef said, “we don’t want it to be a cake, so you fold it in, you see…”, the first thing that came to mind was Moira and David Rose making enchiladas! #SchittsCreek They should’ve watched Chef JP! 😂

If you're keeping an open bottle of wine for months you're doing it wrong

That just looks amazingly awesome. So easy a child could do it, so i definitely have a chance at succeeding with this one!!!!!

thank you for sharing your passion with us man! You are a breath of fresh air

Clarified butter is available as ghee in most supermarkets now. I keep a big jar in my fridge for adding to oil or for direct searing. And you need the pepper covering the steak. Don’t skimp.

Keep talking, Chef.You are never boring. Boring people can talk for five minutes and it seems like an hour. Interesting people talk for a hour and it seems like five minutes.

You and I are making this tonight with sunday dinner. Bone in pork loin roast salted dry brine with thyme and garlic- low and slow cook. And these beautiful potatoes, green beans with a salad. Yum!

I saw one of you past video that recommended the larousse gastronomique and it's such an amazing encyclopedia/cook book it's really cool to learn more stuff then I missed while at culinary school!!!

Tik tak tok 😆

I'm writing my red seal in August. Can work for you, chef. Just would love to hear " hello there friends " at the beginning of the shift. Love this guy

Where do you buy onyawns?😊

Great dish, great job

these look fantastic...butter is so good...

What, no BUTTER!

I think I’m gonna to substitute cream, for butter in my coffee!

Absolutely the best culinary knife video out there!!!! Thank you Chef.

You have a ‘god bless amerikkka’ sign in your kitchen … Really?

My favorite fish , I love mango salsa on mine .

Where in the process would you add salt or any other seasoning?

Chef, how do you clean out the veins from poultry legs and thighs? They totally gross me out and make my stomach turn. That's why I choose the white meat and avoid the dark. Love your channel and your sparkling personality.

A ta santé JP

I Love Irish Guacamole. 😀

So do i keep doing this for all my cooking or just doing this for 15times to just train my pallet

Chef, my husband made me this dish for Mother's Day and it was fabulous! That reduction- YUMMMMMMM!!!!! Thank you so much!🥰

It's cold already 😢

Whenever I’m feeling blue I just watch Chef JP cook and I feel better! Thank you Chef for being you 🙏👍

hey chef! Love your videos, been watching your videos for several years at this point and i think a great video would be a knife sharpening video!!

I admire and enjoy upscale chef inspired meals and this qualifies. What a wonderful video. I have a good filet and will try to produce a similar meal.