I am here to formally request another channel "Chef JP Talks" or "Chef JP's Storytime" where you just tell us stories of your culinary life. I could listen to you for hours!! Every minute is fascinating. Keep up the amazing work!!
I like the idea, but not so much a separate channel. My subscriber list is already lengthy and having to track multiple channels by the same person is just more than I care to track, tbh.
I am a younger executive chef/kitchen manager I feel as if there’s still a ton to learn, although I know I have talent I am not where I want to be, I recently came across Chef JP and I’ll never look back, I love this guy, I already have a goal to make every single dish he has in each video, thank you chef, I’d love to maybe meet you and even cook for you some day if I had the chance.
Thank you for the kind words! I am glad I can teach you a couple of new tricks in the kitchen. Just remember, there’s always something new to learn. I’ve been doing this for more than 50 years and there is not a day. I do not learn something new. if I can give you one important piece of advice try to work under a classically trained chef someone who treat ingredients with respect ALL the time!!! 👍🙂
Five minutes before watching this video, I was zesting an orange for a recipe, of course with the zester on TOP, not below. What a game changer. The small "stuff" I've learned from this channel is amazing.
I was just looking in fridge trying to think of something to make with my peppers and onions tonight. Thank you Chef for being so positive and cheerful for us. Your our treasure. Congratulations on your 2 million. Amazing❤❤
Chef JP is the chef that I look up to more than most celebrity chefs, like Gordon Ramsay, Marco Pierre White and other chefs. His channel can become a cuisine archive
Chef Jean Pierre is not just an extraordinary chef; he brings a delightful blend of humor and authenticity to every cooking session. His infectious enthusiasm and GENUINE passion for teaching is inspirational, separating him from so many of the others who try. Next stop 3,000,000 subscribers.
"I like to make easy things for you guys when you come home from the busy work day" I always appreciate the thoughtfulness of the recipes. No measuring, simple explanation, straight forwards steps. Even a gumby like me can make the recipes.
I have been watching TV chefs for over 40 years and I've learned more from you Chef in a few months than I've learned from all of them in that time. Thank you so much.
I've been on several cooking channels on YT and this one is absolutely my favourite. It is not just the process, it is what you teach us along the way that makes us all better cooks. But then it is not just the teaching, it is your personality that makes the whole experience so enjoyable! That is why I watch your channel just to relax sometimes, often watching a random recipe I think I may not like, only to want to make it by the time I get to the end!
I love pearled barley. If you want a truly one pot meal you could add 2 cups of stock and one cup of pearled barley. It's great in almost any savory stew or soup. Good recipe chef.
This looks so delicious, can't wait to try it...we made chefs crawfish etoufee for our lunch on Saturday, (FABULOUS!), his steak recipe on Sunday, (SO GOOD!), a toss up for tomorrow... this recipe or Marry Me Chicken???? Dadgum , decisions, decisions... We love watching and learning from you chef. Thank you for always reinforcing the techniques, and the reasons 'why' we do certain things when cooking. It makes us so much better & efficient in the kitchen. By the way...I FINALLY made clarified butter this past Saturday (needed it for our rouex), can't believe how simple it was, and got over my fear that it would be hard! You are so right...everything you teach us, 'a child could do it'!!!! 😘😍 A big thank you from the great state of Texas!!!
Havent had a chance to say welcome back chef, but welcome back! Logged on a couple weeks ago trying to find a recipie for dinner and I couldnt find your videos. But since I've learned so much from you, me and my boy were still able to make a quick chicken and mushroom dish that was delecious. Thanks for all the lessons and awesome food!
"There's no recipe police at home." -Chef Jean That is the most correct statement about cooking I've heard in a while. Don't worry about the little thing, or even the big things. I didn't have money for proper chicken stock, so I used some chicken bullion to taste for some soup. No one should care as long as it tastes good.
Chef, I think I speak for many here, we want more time with you. I would love to watch you prep for the meal sometime. Thank you for sharing you with us.
Congratulations on 2 million subscribers. Not surprising with the wonderful food you cook, that Mediterranean-Style Braised Chicken looks delicious, I'm hungry now. Thankyou Chef JP.
Yes, boy you are observant 👍😊! It is the same brand that we used years ago it is "Swiss Diamond"! Same technology and identical pans as Woll. Woll is not easily accessible on all sizes in the US so we changed band. 👍😊
Well, well the video up only an hour like me here on the West Coast! Wonderful to be in early like this. Chef Jean Pierre thank you for your demonstrations! I enjoy your videos and it’s good to have a compadre that also forgets! 🥰
Just made this tonight. Incredible. It's going into regular rotation. It may seem similar to a chicken cacciatore but the flavor profile is different. It stands on its own. Thanks Chef.
Mine too. Despite my Irish being in the US since the 1800s I so love barley. And I made one of chef's stews and added barley and my mom who lived with her grand uncle , a German butcher said, "Joseph. Not since Brooklyn in the 1950s have I had a beef stew that good." I said, "Mom, thank an American chef that France gave us." "And those mashed potatoes? I think he might be part German." lol
Truly delicious, despite I had to substitute the Andouille Sausage with Chorizo. I browned it before cooking. An amazing intensity of flavours yet remaining layered and complex. I tossed in some celery stalks. They blended in well, too.
I gave your channel recommendation to a friend whom works in the kitchen of a major chain restaurant. Even though he has to follow the recipes as prescribed, he said he started to work in your techniques (Mallard reaction on the meats, adding stock instead of water, proper salt levels, etc). He has been getting lots of compliments from the customers since doing this.
I appreciate you, Chef JP, for showing us cooking that is fairly simple with easy to find ingredients. I happen to love barley but haven’t cooked it in a while. It’ll be on my shopping list for sure!! Thank you 🙏🏽
I love your channel ❤ I'm 66 , have cooked most of my life but I still learn something new every video! Just wondering if I could use a merguze sausage instead??
hello im 19 and these videos are amazing to watch in my free time, i really do learn a lot and now believe that the culinary arts could be in my repertoire of skills! thank you chef
I always wait to watch your video every week, I know it's lots of time but I wish to see you more than one time a week, I started answering your questions about what goes in first or the sizes of the vegetables, I learned a lot since I started watching your channel, thanks for sharing your expertise ❤
Chef you have expanded my chicken recipes by a factor of a zillion and the quality and flavor of them astronomically. Thanks as always for a fun, easy, delicious recipe. I'm making it next week.
you continue to amaze us millions of people who subscribe to your brilliant chanel Chef, with your cooking skills, teaching skills, your humour and your wonderful personality, I have become a confident and very happy and experimental home cook using all the skills you have taught me 🙏🤩❤
I've been following your channel for at least a year now. Thank you so much for these recipes; I have cooked more than a few to the delight of family and friends--I make sure to credit you as the source! I appreciate that you take the time to review the basics constantly--little reminders never hurt. I also appreciate the subtle back-and-forth between you and Jack on the subject of olives :)
As I get older the heavy cast iron covered casseroles have become too heavy for me to lift in and out of the oven thus I appreciate the method of cooking slowly on the top of the stove and serving from the stove. Plus thank you for the barley side dish and tips to flavour the barley. I have always liked that grain option. And being Canadian I know we grow it in Canada so less travel for my food.
I love the videos, thank you chef! I just realized that you never have explained why you keep your stock warming on the stove. Is there some reason to add warm stock to a dish, or is it just to keep the cooking time down and make the video flow better?
In Orlando I got Harrisa, the same brand, at Whole Foods too. I use it when I’m making shawarma on the grill with pita bread in my Ooni pizza oven. I love the flavor. Yum 🤤
I am here to formally request another channel "Chef JP Talks" or "Chef JP's Storytime" where you just tell us stories of your culinary life. I could listen to you for hours!! Every minute is fascinating. Keep up the amazing work!!
Thank you! 🙏❤️ I can’t promise a new channel but I will try to tell more stories! 👍
I agree!!! I love hearing Chef’s stories 😊
@@ChefJeanPierre your liveliness is infectious. Can't help but smile. Hearing your tales would be a massive joy.
I like the idea, but not so much a separate channel. My subscriber list is already lengthy and having to track multiple channels by the same person is just more than I care to track, tbh.
How about Chef JP sits down with a guest and they share cooking stories or just stories while they enjoy the dish he just made.
"Hello there friends" warms the heart as much as the food. Love this guy
I am a younger executive chef/kitchen manager I feel as if there’s still a ton to learn, although I know I have talent I am not where I want to be, I recently came across Chef JP and I’ll never look back, I love this guy, I already have a goal to make every single dish he has in each video, thank you chef, I’d love to maybe meet you and even cook for you some day if I had the chance.
Thank you for the kind words! I am glad I can teach you a couple of new tricks in the kitchen. Just remember, there’s always something new to learn. I’ve been doing this for more than 50 years and there is not a day. I do not learn something new. if I can give you one important piece of advice try to work under a classically trained chef someone who treat ingredients with respect ALL the time!!! 👍🙂
Five minutes before watching this video, I was zesting an orange for a recipe, of course with the zester on TOP, not below. What a game changer. The small "stuff" I've learned from this channel is amazing.
It's so much better than the Ding Dongs. ;)
I was just looking in fridge trying to think of something to make with my peppers and onions tonight. Thank you Chef for being so positive and cheerful for us. Your our treasure. Congratulations on your 2 million. Amazing❤❤
That's what I like to hear! ❤️
Happens to me all the time. I look at what ingredients I have lying around and go to the channel thinking: what would chef JP do?
Chef JP is the chef that I look up to more than most celebrity chefs, like Gordon Ramsay, Marco Pierre White and other chefs. His channel can become a cuisine archive
🙏🙏🙏❤️
I only watch chief JP.
@@ApplECartHoBo-gz9soWhen did he become a chief?
@@thegodofpezHe recently became honorary chief of the native american Onyo tribe.
Going to Smithsonian I’m sure❤
I love the longer videos. Good cooking takes time.
You’re right, you can’t rush good food! 🙏❤️
getting prepped for the Christmas Season by brushing up on Chef JeanPierre's videos!! Cheers to our Onyo Emperor!!!
Chef Jean Pierre is not just an extraordinary chef; he brings a delightful blend of humor and authenticity to every cooking session. His infectious enthusiasm and GENUINE passion for teaching is inspirational, separating him from so many of the others who try. Next stop 3,000,000 subscribers.
🙏🙏🙏❤️
"I like to make easy things for you guys when you come home from the busy work day"
I always appreciate the thoughtfulness of the recipes. No measuring, simple explanation, straight forwards steps. Even a gumby like me can make the recipes.
Thank you for the kind words, I’m glad you appreciate the simplicity of the recipes! ❤️
I have been watching TV chefs for over 40 years and I've learned more from you Chef in a few months than I've learned from all of them in that time. Thank you so much.
I always keep a bag of pearled barley in the freezer. So good for you and loaded with all kinds of nutrition and fiber.
I've been on several cooking channels on YT and this one is absolutely my favourite. It is not just the process, it is what you teach us along the way that makes us all better cooks. But then it is not just the teaching, it is your personality that makes the whole experience so enjoyable!
That is why I watch your channel just to relax sometimes, often watching a random recipe I think I may not like, only to want to make it by the time I get to the end!
Thanks so much 😊
I love pearled barley. If you want a truly one pot meal you could add 2 cups of stock and one cup of pearled barley. It's great in almost any savory stew or soup. Good recipe chef.
I just tried this recipe with Pilaf Rice and Fresh Green Beans as a garnish. It was delicious and I love to make it again.
This looks so delicious, can't wait to try it...we made chefs crawfish etoufee for our lunch on Saturday, (FABULOUS!), his steak recipe on Sunday, (SO GOOD!), a toss up for tomorrow... this recipe or Marry Me Chicken???? Dadgum , decisions, decisions... We love watching and learning from you chef. Thank you for always reinforcing the techniques, and the reasons 'why' we do certain things when cooking. It makes us so much better & efficient in the kitchen. By the way...I FINALLY made clarified butter this past Saturday (needed it for our rouex), can't believe how simple it was, and got over my fear that it would be hard! You are so right...everything you teach us, 'a child could do it'!!!! 😘😍 A big thank you from the great state of Texas!!!
Havent had a chance to say welcome back chef, but welcome back! Logged on a couple weeks ago trying to find a recipie for dinner and I couldnt find your videos. But since I've learned so much from you, me and my boy were still able to make a quick chicken and mushroom dish that was delecious. Thanks for all the lessons and awesome food!
That harissa is the best ….very good. Great recipe Chef Jean Pierre.
Making this tonight! Looks amazing!
Enjoy! 👍❤️
I am sure this is going to be AWESOME (as all of your recipes are).
"There's no recipe police at home." -Chef Jean
That is the most correct statement about cooking I've heard in a while. Don't worry about the little thing, or even the big things. I didn't have money for proper chicken stock, so I used some chicken bullion to taste for some soup. No one should care as long as it tastes good.
Absolutely! It's all about the taste and the journey!👍❤️
I really like your personality, and the food looks good too.
🙏❤️
Looks quick easy and fantastic
👍👍👍🙏❤️
Chef, I think I speak for many here, we want more time with you. I would love to watch you prep for the meal sometime. Thank you for sharing you with us.
Jack has mastered the “bloop bloop bloop” edits. 😂
Thank you so much Chef! It feels like I have a friend here with me cooking even though I’m alone!
Congratulations on 2 million subscribers. Not surprising with the wonderful food you cook, that Mediterranean-Style Braised Chicken looks delicious, I'm hungry now. Thankyou Chef JP.
Thank you so much 😀
I noticed you have a new pan in the past few videos! Curious about it!
Braised chicken is so delicious!
Yes, boy you are observant 👍😊! It is the same brand that we used years ago it is "Swiss Diamond"! Same technology and identical pans as Woll. Woll is not easily accessible on all sizes in the US so we changed band. 👍😊
@@ChefJeanPierre Ah I see. Thanks for the reply! When you do your meet up, maybe I should bring one or two pans in my luggage for you :D
Love when you post, Chef... as someone who cooks for a living, your videos are inspiring
Thank you for the video. I'm using your recipe for my culinary project.
Love this dish cooking it tonight
Well, well the video up only an hour like me here on the West Coast! Wonderful to be in early like this. Chef Jean Pierre thank you for your demonstrations! I enjoy your videos and it’s good to have a compadre that also forgets! 🥰
Thank you! I am glad you enjoyed the video and are one of my compadres who sometimes forget! 😁
@@ChefJeanPierre Oui oui Monsieur!
Just made this tonight. Incredible. It's going into regular rotation. It may seem similar to a chicken cacciatore but the flavor profile is different. It stands on its own. Thanks Chef.
Another great video and presentation. This looks good!
God bless all here. 😊😊😊😊😊
I appreciate the kind words! 🙏❤️
Merci chef! Again I tried your recipe tonight…
absolument incroyable!!!
I made this last night. It was a hit! I made no adjustments. Chef gave us another great recipe! Thanks Chef!
🙏❤️
Chef JP's words to live by - 'do what you want'. Excellent advice to live by.
just know the consequences lmao
@@hatchet646 Moronic - we're talking about a f*cking cooking show. Chef doesn't take himself so seriously. You could take a lesson from that.
Chef JP always here to make the day better with these delicious recipes. Thanks Chef!
Love your recipes chef! I watch theses and my stress goes away. I am thinking of trying this when my cousin visits.
Delicious. I must try the Barley, I have never heard of that.
Thank you.
Looks delicious, Chef! All recipes you share in your videos look delicious.❤
This is a meal that hits home for my childhood , also the Bloop, Bloop, Bloop. That’s like those old Christmas lights!!!❤😂
made this tonight for dinner…..magnifique!
I'm so glad you enjoyed it! Thank you 😊
Maybe just my Irish heritage, but I love barley and use it primarily in soup. Nice to see this dish with a side of barley. Some heart healthy food:)
Mine too. Despite my Irish being in the US since the 1800s I so love barley.
And I made one of chef's stews and added barley and my mom who lived with her grand uncle , a German butcher said, "Joseph. Not since Brooklyn in the 1950s have I had a beef stew that good." I said, "Mom, thank an American chef that France gave us."
"And those mashed potatoes? I think he might be part German."
lol
Truly delicious, despite I had to substitute the Andouille Sausage with Chorizo. I browned it before cooking. An amazing intensity of flavours yet remaining layered and complex. I tossed in some celery stalks. They blended in well, too.
I making this tonight, Chef. I regularly make a half dozen of your recipes. I always like to try something new. I love olives, too.
I am going to make that!!!! Delicious!!! Thanks Chef!
I gave your channel recommendation to a friend whom works in the kitchen of a major chain restaurant. Even though he has to follow the recipes as prescribed, he said he started to work in your techniques (Mallard reaction on the meats, adding stock instead of water, proper salt levels, etc). He has been getting lots of compliments from the customers since doing this.
I appreciate you, Chef JP, for showing us cooking that is fairly simple with easy to find ingredients. I happen to love barley but haven’t cooked it in a while. It’ll be on my shopping list for sure!! Thank you 🙏🏽
Chef you never fail to amaze with these wonderful dishes
I made this tonight chef! So good!
This looks great will definitely try it
I am so happy 2 c u Chef Mr. Cute!
I appreciate it! 😊 🙏❤️
This recipe is similar to Chicken Cacciatore I have. Looks delicious!
I have worked as a chef , I have never seen a chef in real life or online as talented & innovative , also good teacher as Chef Jean Pierre 🎉🎉🎉
So nice of you! Thank you 🙏
Made this recipe last night, it was delicious! Thanks Chef JP!
That Harissa is amazing. They also make a green version that I put on chicken and pork.
OMG! That was delicious! Substituted Sriracha for Harissa, but still! Super easy and super nummy!
It looks absolutely wonderful, as always!
Thank you chef. The chicken looks fantastic and the barley needs to be tried as it's something I've never eaten. Thanks again! 🙏
I love your channel ❤ I'm 66 , have cooked most of my life but I still learn something new every video!
Just wondering if I could use a merguze sausage instead??
So happy to learn about barley as a side
Looks amazing. Thank you, Chef!
hello im 19 and these videos are amazing to watch in my free time, i really do learn a lot and now believe that the culinary arts could be in my repertoire of skills! thank you chef
Oh my it looks so good! I want to make this!
I am glad you like it! I think you will love it! 👍😊
My local supermarket has a special on legs this week and all I need is the peppers and sausage. This will be on the menu this week!
Chef you are the best!! I LOVE your channel!! Thank you so much!!!!❤❤
I always wait to watch your video every week, I know it's lots of time but I wish to see you more than one time a week, I started answering your questions about what goes in first or the sizes of the vegetables, I learned a lot since I started watching your channel, thanks for sharing your expertise ❤
Looks so good I'm going to make this for my son tomorrow but with rice it's heard to get barley here in Spain Cressy yea anyway thank you chef
Thank you Chef. God bless you
Chef you have expanded my chicken recipes by a factor of a zillion and the quality and flavor of them astronomically. Thanks as always for a fun, easy, delicious recipe. I'm making it next week.
If everyone had a passion in life like you do, whatever it is the world would be a better place
you continue to amaze us millions of people who subscribe to your brilliant chanel Chef, with your cooking skills, teaching skills, your humour and your wonderful personality, I have become a confident and very happy and experimental home cook using all the skills you have taught me 🙏🤩❤
Thank you, Chef, very innovative
I've been following your channel for at least a year now. Thank you so much for these recipes; I have cooked more than a few to the delight of family and friends--I make sure to credit you as the source! I appreciate that you take the time to review the basics constantly--little reminders never hurt. I also appreciate the subtle back-and-forth between you and Jack on the subject of olives :)
Looks so good! Thanks Chef JP!
Love to see you cook and me hungry! It is like my mother would make. Thank you.
As I get older the heavy cast iron covered casseroles have become too heavy for me to lift in and out of the oven thus I appreciate the method of cooking slowly on the top of the stove and serving from the stove.
Plus thank you for the barley side dish and tips to flavour the barley. I have always liked that grain option. And being Canadian I know we grow it in Canada so less travel for my food.
This look so fork tenter and juicy I can’t wait to try this I think I might try it tonight!❤ THANK YOU CHEF👨🍳
Looks delish! Even just the veggies over barley ... or rice! Yummy! Thanks Chef! ❤️ C'est TRES bon! 😋
This looks delicious! Thank you Chef for another amazing recipe! 🧡
Looks awesomely delicious 😋
Looks scrumptious ❤
Can’t wait to try this one, guys🎉. Barley is heart healthy too ❤
Thank you for another good recipe
Looks great - Thanks Chef! - Cheers!
Wondering what to make tonight, and this wins! Thanks, Chef!
I hope you enjoy it! 😊👍
I love the videos, thank you chef!
I just realized that you never have explained why you keep your stock warming on the stove. Is there some reason to add warm stock to a dish, or is it just to keep the cooking time down and make the video flow better?
My mouth was watering just looking at it. Looks so delicious. I'm so hungry now! 😄
Fantastic chef! Thank you for all you do for us! ❤️❤️
Thank you Chef, you always have something new for us!
I like all the flavors there. I bet it IS amazing!
Hi chef jp another appetizing recipe from one of the world's most celebrated chefs of all times we love you chef forever ❤️ 😘 😋 ♥️ 💙 💖
Love you and your content ❤❤❤ 👍👍👍👍👍👍
In Orlando I got Harrisa, the same brand, at Whole Foods too. I use it when I’m making shawarma on the grill with pita bread in my Ooni pizza oven. I love the flavor. Yum 🤤
Gongratulations Chef for our two million Friends here❣️
🙏❤️
Hmmmmm...I know exactly, how this dish smells in your kitchen...thanks for the recipe dear chef ❤❤
normally i just watch these videos because i just enjoy watching him. i might actually cook this one though, it looks amazing.
Delicious looking meal! You're the best!
I love barley. My grandma made the most delicious beef barley soup! I try replicating it. Some tomato base in it. Maybe you can, too?