@The Good Millionaire Happy Birthday! Right between the Ides of March and St Patricks Day! So, 3 holidays in a row! As far as Chef Jean-Pierre, I'd do him in a heartbeat....hehehe, that's right folks! ❤
Jean-Pierre, you are a true gem in society. You have brought me closer to my father through our shared love of cooking. You make it possible for me to show him new things that I can make with him. Thank you. I seriously cannot thank you enough. We love you, chef!
@goodmillioners Camp Hope Houston Texas. They take in Service members with PTSD and show them how to live again rather to stick a gun to their head! You can find them at PTSD foundation of America. They get zero government money and never turn anyone needing help away!
I just found this channel and I like it very much. At the moment you said if you think I take too long then go to TikTok you became my new best friend. Thank you for not bowing down to the complainers.
Anyone who says your videos are too long, tell them, you can't rush perfection. You're an amazing chef who has shared some amazing recipes with us. I've learned a great deal from you and for that, I will always be grateful. Thank you for sharing with us.
I’m a very experienced cook, with friends and family who beg me to cook for them. Having discovered Chef Jean Pierre, my skills are at a whole new level. Chef, you are brilliant, talented, funny, and oh so generous with your wealth of knowledge! Much love + appreciation. ❤
I have never been more impressed about watching a chef teach how to cook! So clean about everything,too,which matters much to me plus organized to work more effectively! 🍽🥓😘
Chef, you are absolutely AMAZING!!! I don't quite understand why people say your videos are to long. When you are teaching someone how to do something you need to explain it and show them so they can see and understand what you are trying to show. I love your personality you are a very funny guy. I look forward to watching your videos very Thursday💓💓
Hands down this chef inspires me to be a cook! I now make all of my meals at home. And no excuses I make the time to make these healthy meals I never eat processed foods we are making a garden and planting a few citrus trees to source more of our own food and to spend more time with nature Thank you so much!
Chef Jean-Pierre is truly a national treasure and compliments to Jack for the added coverage of the video. It is a nice touch when you think you are off camera.
I consider myself a pretty accomplished home chef but I always learn something from you! Keep it up, Chef! And, Jack, I love your comments and graphics!
What I like about Jean-Pierre is he make the most complicated recipes simple, breaks everything down into easy to follow steps. Also very entertaining.
Merci, Jean-Pierre. I love your recipes, but most of all love your sauces. I have never been a sauce person until you came along. Now I can't get enough of your marvelous sauces. John Ross
You never have to remind me to put a thumbs up - as soon as I see one of your videos and before I start watching, it’s a thumbs up for me! Why? Because it is always informative and you are always entertaining and cooking is as much fun for me as it appears to be for you, and I’m sure, everyone else watching! Thank you for another fabulous dish and another fabulous episode! ❤🎉
Your videos are never too long! The more time we have with you, the more time we have to smile!😊 Please use all the butter and alcohol you want! ❤ Thank you, ny friend.
In response to the Chef saying, "Some things take more time"; I've said for YEARS "Nothing worthwhile is ever easy". Last week I made a very special recipe for stuffed cabbage. My husband helped me but remarked that it was "so much work". I shot back with my sentence from above. He of course loved the dish. At my age (69) he has become my sous chef, LOL!
Amazing! The beauty of this dish is, you can make it the day before, wrap it up in plastic wrap and put it in the refrigerator to firm up a bit. Easy Peasy dinner already to go. Then, all you have to do is make the sauce, and a side... YUMMY as always Chef! I'm sure to could make up a few of these and save put them in the freezer to have ready whenever you want an easy, elegant dish.🥰
A cook that talks to the food is an involved cook. The ingredients are your friends and they should be treated that way. Extra bonus points for the sound effects!
WOW! So simple to make and it looks so elegant to serve for a Sunday Dinner or a special dinner for a small group. I am going to make this! You are AMAZING CHEF!
Good morning JP. You are and have been my inspiration to stay alive ✨️ Thank you 😊 for your enthusiasm for cooking ! Please have a great day tomorrow on Saint Patrick's day. 🙏
7:16 basically he means that by layering the bacon in this manner, the bacon facing up towards you is mostly revealing the pink "inside" of the cut of bacon because each layered piece is covering the white "outside" of the cut of bacon. That way the side of the layered bacon currently facing down on the baking sheet is the opposite, so mostly the white "outside" of the bacon is showing, rather than the pink inside.
he’s is a gift to watch! i learn something new every time i watch! and i’ve been cooking for over 40 years! he’s amazing, entertaining and so informative and fun to watch! love him!
Now THAT is stuffed! I always think most recipes kind of just shoved some small amount of stuff in between a mass amount of chicken. Thanks for another great one!
I absolutely love how excited and animated you are! My best friend always told me that is how I look when I taste something incredible, and that is how I gauge others. Excellent food - even Jack's drawing of himself has drool coming from his mouth LOL! Thank you for again showing us how to break down the steps so it is manageable. God Bless Chef and Jack!
The last thing you are is “Nuts”! You’re a fantastic Chef and very entertaining and educational. Thank you for sharing your 50 years of cooking with us. My wife and I and love your videos!
Dear Chef, your love and enthusiasm for cooking is truly inspiring. You sir are the best, definitely number first in our hearts. To you and Jack, God bless you both and thank you for being the best thing on the net.
This would be superb for a dinner party or special celebration. Although there are a couple steps, it looks easy - even for a novice like me. Another AMAZING recipe - and please don’t ever worry that your videos are too long. We love the details, explanations, stories - every minute! 😍
Oh wow this looks so good. Thanks for the knowledge on the bacon. I just thought bacon was bacon. I didn’t know there were two sides of bacon so thanks for the timbit chef Jean. I love your videos (the longer the better)
I would just like to comment that I think that Jack has the best job in the world. He gets to hang out with Chef Jean-Pierre, AND he gets to sample all of that wonderful food!
Chef, I am a New Orleans native and a home chef. You have helped me so much to understand simplicity in prep and cooking. Just did your Eggplant Parmesan Pie to rave reviews! Thanks so very much!
Chef, this is a recipe that is definitely a bit more intricate than other recipes you’ve shown, and before I saw your channel I would not have even considered trying something like this…. But after learning so much from watching and practicing, I think I’m going to give this a try! By the way… glad the stove wasn’t hot when you put your hand on it to check…. That could have ended poorly. Ha!
I love watching your videos Chef, I’ve learned a fair bit from working in kitchens but I’ve learned a hell of a lot more from watching and listening to you. You make such awesome dishes that we can all try at home, thank you. I have not had an appetite for months but watching you I’m beginning to get hungry again. I’m living with my grandson at the moment and I just have to make this for him to try when he comes home from work. Im so hungry looking at this chicken. Yummo, yummo, I can’t wait to eat this, thank you.
Thank you for the informative cooking instructions. You’re a very good teacher. You’ve wet my appetite to make more adventurous delicious dishes. The sauces are also amazing.
I remember working overseas with a company that had a lot of Phillipino workers. The cafeteria had two lines. One, regular American food. The other, Phillipino. Guess which one I was in! I hope to visit your country soon!
JP your joy for cooking shines through in each episode. “I love my life”, is becoming a mantra for me. When I hear you say that, it helps me strive to find the joy in my life. This is so much more than a cooking show. It is a life lesson and I love sharing your content with my family. It really brightens my day to watch you cook with passion.
Sunday dinner, 100% guaranteed Chef, thank you SO MUCH!!! You have made my family so happy through your instruction and my effort, they LOVE your recipes. It's been a little over a year since I found your channel, and my cooking has come so far in that short time. To know the when and why of cooking has taken my skills to an entirely different level... Thank you!!!
I was having a really bummed day. Just a few episodes was needed. Thank you Chef Your charisma would make even cutting boards and foodsafe breath takingly enjoyable
I will definately try this version. I normally only stuff the whole chicken breast with ham and cheese or feta and spinach then roll it in egg then crumbs then fry in oil. Your version looks so good... yum
Welll hello there, Maestro!!! Yes, Whole Foods is amazing. Sadly, they remodeled it here in Omaha since Amazon took over and the atmosphere has regressed, but the food remains amazing, and this stuffed chicken also looks amazing! I'm saving this one for the perfect occasion. Bravo, chef!
This channel was already awesome, then Jack starts throwing in the blurbs. Simply over the top. Chef, would you introduce Jack to your audience sometime? Blessings to all of you!
" Well Hello there Fwiends " it never gets old😅 Finished work early today and on my way home could not wait to check out Chef JP's new upload. Wishing all of you on team JP a great weekend 😊
Beautiful! It would be lovely for a special dinner for two. One question... several times I've watched you take your shallots out of the fridge to show them to us. Why do you store shallots in the refrigerator and not in a dark pantry? I understand that they need to be stored in the fridge once cut, but the ones you show us are whole and uncut. Just wondering. Thanks for showing us how to make this. ~ Lisa
I looooove your teachings. The very first French restaurant I entered was in DC, called Jean Pierre. Now I have my Chef Jean Pierre teaching all the good secrets. Thank you.
Wow! Fantastic! This looks delicious! Thank you, Chef Jean Pierre! I am going to try this, and thank you, Jean. You did a good job explaining! I hope I can double the sauce correctly.
I'm sure you can wing it and make it work, Kimberlee, according to the creamy texture shown in the video. As Jean-Pierre says, it's not "rocket science."
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I've learned so much from this channel and Jean-Pierre is truly one of the most likable people ever. Puts a smile on my face every video.
It's a super meat charged recipe. I'm definitely making this dish!
@The Good Millionaire Me?
@The Good Millionaire My birthday was Monday. Does that put me in the running?
@goodmillionersthe poor and needy 🤷🏽♂️
@The Good Millionaire Happy Birthday! Right between the Ides of March and St Patricks Day! So, 3 holidays in a row! As far as Chef Jean-Pierre, I'd do him in a heartbeat....hehehe, that's right folks! ❤
Jean-Pierre, you are a true gem in society. You have brought me closer to my father through our shared love of cooking. You make it possible for me to show him new things that I can make with him. Thank you. I seriously cannot thank you enough. We love you, chef!
@goodmillioners Camp Hope Houston Texas. They take in Service members with PTSD and show them how to live again rather to stick a gun to their head! You can find them at PTSD foundation of America. They get zero government money and never turn anyone needing help away!
Amen to that. Jean-Pierre is a gift from God.
I have learned so much from Chef Jean Pierre than any other chef on RUclips channels
Explaining the small things changed my cooking perspective
I just found this channel and I like it very much. At the moment you said if you think I take too long then go to TikTok you became my new best friend. Thank you for not bowing down to the complainers.
Anyone who says your videos are too long, tell them, you can't rush perfection. You're an amazing chef who has shared some amazing recipes with us. I've learned a great deal from you and for that, I will always be grateful. Thank you for sharing with us.
I always pick up tidbits , like a more pleasing presentation of the wrapped bacon
We don't discriminate around here; raggedy bacon is bacon too!! Another fine one, Chef!!
I’m a very experienced cook, with friends and family who beg me to cook for them. Having discovered Chef Jean Pierre, my skills are at a whole new level. Chef, you are brilliant, talented, funny, and oh so generous with your wealth of knowledge! Much love + appreciation. ❤
I might have used that hot sauce (maybe a slice of cheese wrapped next to the ham).(i'm so hungry right now)
Who ever thought we'd be looking forward to Thursdays. My favorite place is JP's kitchen.
I have never been more impressed about watching a chef teach how to cook!
So clean about everything,too,which matters much to me plus organized to work more effectively!
🍽🥓😘
@The Good Millionaire Everyone? just teasing
Huzzah! This is the Butter Channel!
Chef, you are absolutely AMAZING!!! I don't quite understand why people say your videos are to long. When you are teaching someone how to do something you need to explain it and show them so they can see and understand what you are trying to show. I love your personality you are a very funny guy. I look forward to watching your videos very Thursday💓💓
People have a short attention span nowadays
Then watch go do what the chef says, "Go watch tic tok"
I love this guy. He is so much fun. Someone I could hang out with.
🙏🙏🙏
Hands down this chef inspires me to be a cook!
I now make all of my meals at home. And no excuses
I make the time to make these healthy meals
I never eat processed foods
we are making a garden and planting a few citrus trees to source more of our own food and to spend more time with nature
Thank you so much!
Yayyy my favourite chef out with another recipe!!!
I LOVE the expressive fingers!!! Thanks for the laughs chef!!
Thank goodness! I am not the only one who talks to my stuffing!
Chef Jean-Pierre is truly a national treasure and compliments to Jack for the added coverage of the video. It is a nice touch when you think you are off camera.
This is the best chef on youtube❤❤
I consider myself a pretty accomplished home chef but I always learn something from you! Keep it up, Chef! And, Jack, I love your comments and graphics!
I need a comical graphic of Jack sitting at a cartoon keyboard playing that vid-music.
What I like about Jean-Pierre is he make the most complicated recipes simple, breaks everything down into easy to follow steps. Also very entertaining.
😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄
Chef Jean Pierre , you have made me love cooking again ! Thank you !
Merci, Jean-Pierre. I love your recipes, but most of all love your sauces. I have never been a sauce person until you came along. Now I can't get enough of your marvelous sauces. John Ross
👍👍👍
You never have to remind me to put a thumbs up - as soon as I see one of your videos and before I start watching, it’s a thumbs up for me! Why? Because it is always informative and you are always entertaining and cooking is as much fun for me as it appears to be for you, and I’m sure, everyone else watching! Thank you for another fabulous dish and another fabulous episode! ❤🎉
IT'S THURSDAY!!! another fabulous recipe from the Chef... I live for it!!!!!!
I usually speak french when commenting, but this is one hell of a recipe! This will be what I serve for my guest on Saturday! Merci Jean-Pierre!
I adore Chef’s attention to detail.
Your videos are never too long! The more time we have with you, the more time we have to smile!😊 Please use all the butter and alcohol you want! ❤ Thank you, ny friend.
In response to the Chef saying, "Some things take more time"; I've said for YEARS "Nothing worthwhile is ever easy". Last week I made a very special recipe for stuffed cabbage. My husband helped me but remarked that it was "so much work". I shot back with my sentence from above. He of course loved the dish. At my age (69) he has become my sous chef, LOL!
Amazing! The beauty of this dish is, you can make it the day before, wrap it up in plastic wrap and put it in the refrigerator to firm up a bit. Easy Peasy dinner already to go. Then, all you have to do is make the sauce, and a side... YUMMY as always Chef! I'm sure to could make up a few of these and save put them in the freezer to have ready whenever you want an easy, elegant dish.🥰
🤔
A cook that talks to the food is an involved cook. The ingredients are your friends and they should be treated that way. Extra bonus points for the sound effects!
Talking to your stuffing is ok. If it's starts talking back, that's the sign of bigger troubles hahaha....... Looks delicious as usual :)
Another incredible recipe. This show is like being in culinary school
WOW! So simple to make and it looks so elegant to serve for a Sunday Dinner or a special dinner for a small group. I am going to make this! You are AMAZING CHEF!
You are the first chef that has kept my interest. Thank you for the bacon tip! Your videos are wonderful. ❤
Good morning JP. You are and have been my inspiration to stay alive ✨️ Thank you 😊 for your enthusiasm for cooking ! Please have a great day tomorrow on Saint Patrick's day. 🙏
7:16 basically he means that by layering the bacon in this manner, the bacon facing up towards you is mostly revealing the pink "inside" of the cut of bacon because each layered piece is covering the white "outside" of the cut of bacon. That way the side of the layered bacon currently facing down on the baking sheet is the opposite, so mostly the white "outside" of the bacon is showing, rather than the pink inside.
1,500 views in 20 minutes, good for you and your channel Chef! ❤
he’s is a gift to watch! i learn something new every time i watch! and i’ve been cooking for over 40 years! he’s amazing, entertaining and so informative and fun to watch! love him!
🙏🙏🙏❤️
These are by far my favorite videos on RUclips. How this man does not have ten million subscribers is a mystery to me. Please keep them coming.
Chef’s Jazz hands of excitement are my ABSOLUTE FAVORITE.❤
Good morning chef
Great, as always! Thanks! Will try it when I see my brother next time. Take care
Now THAT is stuffed! I always think most recipes kind of just shoved some small amount of stuff in between a mass amount of chicken.
Thanks for another great one!
Amazing show thank you for sharing. Take your time. Beautiful job. Have a great day.
I really think your channel is awesome I also get very hungry afterwards
I'm always watching cooking channels - since I found your channel I've deleted all of them and now ONLY watch yours - THANKYOU!!
I absolutely love how excited and animated you are! My best friend always told me that is how I look when I taste something incredible, and that is how I gauge others. Excellent food - even Jack's drawing of himself has drool coming from his mouth LOL! Thank you for again showing us how to break down the steps so it is manageable. God Bless Chef and Jack!
The last thing you are is “Nuts”! You’re a fantastic Chef and very entertaining and educational. Thank you for sharing your 50 years of cooking with us. My wife and I and love your videos!
Dear Chef, your love and enthusiasm for cooking is truly inspiring. You sir are the best, definitely number first in our hearts. To you and Jack, God bless you both and thank you for being the best thing on the net.
Chef JP for President! ❤
You read my mind! I wanted to do a stuff chicken breast tonight and voila!!!! Here it is ❤ 🐔 ❤
This would be superb for a dinner party or special celebration. Although there are a couple steps, it looks easy - even for a novice like me. Another AMAZING recipe - and please don’t ever worry that your videos are too long. We love the details, explanations, stories - every minute! 😍
OHH yes and its true for me also...
I’m making this for a second time today. So good and really easy (not quick, don’t confuse the two!)
@@paulledet5911
A second time?!
@@julietteyork6293 second time, yes, not a second time today ;-)
@@paulledet5911
Ah, now I understand. Still, that’s a testament to how great it must be.
I have tried 5 or 6 dishes now, and my kids and i are in heaven. What a shame i didnt know you where out the before chef Jean Pierre 👍
Oh wow this looks so good.
Thanks for the knowledge on the bacon. I just thought bacon was bacon. I didn’t know there were two sides of bacon so thanks for the timbit chef Jean.
I love your videos (the longer the better)
I'm right there with you on the longer the better!!!!
Remember. Texture is the conductor of flavor.
Its always a pleasure seeing a master Chef at work, thank you for your inspiration.
I would just like to comment that I think that Jack has the best job in the world. He gets to hang out with Chef Jean-Pierre, AND he gets to sample all of that wonderful food!
I love these longer uploads chef Jean-Pierre, this is awesome by the way, looks delicious and very adaptable 😋👍🥰
Chef, I am a New Orleans native and a home chef. You have helped me so much to understand simplicity in prep and cooking. Just did your Eggplant Parmesan Pie to rave reviews! Thanks so very much!
Chef, this is a recipe that is definitely a bit more intricate than other recipes you’ve shown, and before I saw your channel I would not have even considered trying something like this…. But after learning so much from watching and practicing, I think I’m going to give this a try!
By the way… glad the stove wasn’t hot when you put your hand on it to check…. That could have ended poorly. Ha!
I love watching your videos Chef, I’ve learned a fair bit from working in kitchens but I’ve learned a hell of a lot more from watching and listening to you. You make such awesome dishes that we can all try at home, thank you. I have not had an appetite for months but watching you I’m beginning to get hungry again. I’m living with my grandson at the moment and I just have to make this for him to try when he comes home from work. Im so hungry looking at this chicken. Yummo, yummo, I can’t wait to eat this, thank you.
Made this tonight. OMG!!! This is heavenly. The sauce is simple yet elegant. Thank you, chef, for sharing your love of cooking with us.
When you are talking to your stuff, you know you are in trouble! J'adore ! je suis de bonne humeur pour le restant de la journée...
Keep up the long shows Chef!! Love your stories and the genuine teaching. Oh, and love butter too!! Truly, thank you Chef.
Thank you for the informative cooking instructions. You’re a very good teacher. You’ve wet my appetite to make more adventurous delicious dishes. The sauces are also amazing.
1st❤❤❤ thank you very much chef from Manila Philippines 😊
I remember working overseas with a company that had a lot of Phillipino workers. The cafeteria had two lines. One, regular American food. The other, Phillipino. Guess which one I was in! I hope to visit your country soon!
Another amazing dish by Chef Jean-Pierre. Always learning with him. Have made a few recipes and all have been fantastic. Thank you!
My mouth is full of water 🤤 by simply watching. I can smell and taste the whole dish😋
JP your joy for cooking shines through in each episode. “I love my life”, is becoming a mantra for me. When I hear you say that, it helps me strive to find the joy in my life. This is so much more than a cooking show. It is a life lesson and I love sharing your content with my family. It really brightens my day to watch you cook with passion.
Sunday dinner, 100% guaranteed Chef, thank you SO MUCH!!! You have made my family so happy through your instruction and my effort, they LOVE your recipes. It's been a little over a year since I found your channel, and my cooking has come so far in that short time. To know the when and why of cooking has taken my skills to an entirely different level... Thank you!!!
🙏🙏🙏👍
‘This is the butter ❤channel…’ The new new name for the channel! 😂
Great recipes Chef, learn so much from your attention to detail. Keep those comments coming Jack they crack me up every time 😂
I was having a really bummed day. Just a few episodes was needed. Thank you Chef
Your charisma would make even cutting boards and foodsafe breath takingly enjoyable
Excellent dish! Went over to my parents and cooked them this as a Friday surprise.
Thank you for this Chef!
I will definately try this version. I normally only stuff the whole chicken breast with ham and cheese or feta and spinach then roll it in egg then crumbs then fry in oil. Your version looks so good... yum
This recipe looks sensational!! Ty as always chef. The apricot intrigues me ! I’m going to make this for my family for Sunday dinner.
I filled mine with half apricot and half figs. Sweet and smooth in the mix!
FINALLY 👍great chef who demonstrates proper sanitation techniques and excellent food production
Welll hello there, Maestro!!! Yes, Whole Foods is amazing. Sadly, they remodeled it here in Omaha since Amazon took over and the atmosphere has regressed, but the food remains amazing, and this stuffed chicken also looks amazing! I'm saving this one for the perfect occasion. Bravo, chef!
This channel was already awesome, then Jack starts throwing in the blurbs. Simply over the top. Chef, would you introduce Jack to your audience sometime? Blessings to all of you!
Hello Chef, i will make this on Saturday. Looks absolutely delicious!😊
Your sense of humor and joy of cooking is inspiring.
Thank You for sharing this recipe Chef Jean Pierre!
Looks easy and delicious 😋 👌
There is a magic that emanates from the pungent bulb in a pan with butter that is un-matched in the culinary arts. Thanks Chef JP.
Thank you, Chef. Looks delicious!! Going to make this, this weekend!!👍😋
let me know how it turns out!
"I love my life" Chef, you are the man! We love watching you work and we are glad you're sharing your life with us, it improves ours.
" Well Hello there Fwiends " it never gets old😅 Finished work early today and on my way home could not wait to check out Chef JP's new upload. Wishing all of you on team JP a great weekend 😊
Mouth watering as always. Thanks Chef❣️
There’s nothing I don’t like about Chefs channel. We need the time to watch. He explains perfectly and shows us as he’s explaining. Perfect
Awesome video. I really enjoy these slightly longer, more involved recipes. Just the thing for a weekend when we have more preparation time.
Oh yesssss wow
Looks delicious can't wait til I make it & try it. Thanks for all you do Thanks for sharing this video
Beautiful! It would be lovely for a special dinner for two. One question... several times I've watched you take your shallots out of the fridge to show them to us. Why do you store shallots in the refrigerator and not in a dark pantry? I understand that they need to be stored in the fridge once cut, but the ones you show us are whole and uncut. Just wondering. Thanks for showing us how to make this. ~ Lisa
Love this recipe and love the bacon wrapping technique. I have used that on several of my recipes after seeing you use it.
I looooove your teachings. The very first French restaurant I entered was in DC, called Jean Pierre. Now I have my Chef Jean Pierre teaching all the good secrets. Thank you.
Wow! Fantastic!
This looks delicious!
Thank you, Chef Jean Pierre!
I am going to try this, and thank you, Jean. You did a good job explaining!
I hope I can double the sauce correctly.
I'm sure you can wing it and make it work, Kimberlee, according to the creamy texture shown in the video. As Jean-Pierre says, it's not "rocket science."
We already love you!
Nice
Can we settle with falling in love with your food? Thank you for your time and recipes, Chef! (Thanks Jack!)