Imagine his gas bill. I know of 3 pizza shops in the Philly suburbs that shut down because they couldn't afford the PECO bill. Gas and electric in the Northeast is out of control. Skyrocketing prices and there is a Atlantic oceans worth of NGL's in western Pennsylvania. Wierd right?
But in hindsight thats probably 4 dollars worth of chicken and 25 cents worth of pasta and maybe a dollar for basil and cream. All in probably 5 or 6 bucks worth of ingredients and they'll charge 18 to 20 bucks for pasta dishes. Blows my mind how much restaurants charge for cheap cheap pasta. Hense why I never order chicken or pasta when I eat out. Most chefs won't either
I’ve been in food for 47 years. Health issues pushed me out. Jack kept me sane when I was closed to checking out. I had planned on visiting New London but ran out of time. I’m grateful for these videos. RIP
The connection between musicians and chefs is easy. Good food and good music is pleasure! They both make you feel good. They are art. They are part of living large. When I come to your town I hope to see you and have you cook for me! Thankz
You can't help falling in love with this man; so very honest, down-to-earth, and genuinely caring! ❤ ( What a beautiful human being! ) Thank you Daddy Jack and beautiful Bea, and Corey, daughters Rachel Gabriela and lovely Lisa, nephew Josh, Lakiesha and so very many more wonderful workers/ friends ❤️ 😂😊!
I love the way you cook. A bunch of hot water splashes you in the face.. don't miss a beat. I've been cooking in a commercial kitchen for about 12 years and oil, water can splash me in the face and I react the same way. In fact, it is an in going joke that it doesn't matter how hot food or a pan is i can grab it and do what i need to do.
That's pretty much any veteran cook/chef haha. Can grab nearly anything out of the oven with a barehand, not react when getting hit with oil or hot water. Cooking Bacon is my favorite cause the smell is amazing, but also the "Bacon Kisses... Aka the bacon grease shooting up and destroying your arm haha
Big fan PAISAN I like your style , good and nice Italian food, I been cooking my self in Miami since I was 18 and I'm 50 ,no more kitchen for me, but I always end up cooking, for the wife but I miss that kitchen little bit,one day I will go up there whit the wife and taste some of that pastas dishes , half Siciliano and Cuban I love food ,and the best thing about it is the cooking it..funny guy this great chef..👌
While our boi is maybe not the best chef in the world, that man has perfect timing and time management when he cooks. Its pretty impressive. I sometimes think that I might be better when it comes to some mechanical skills, but that man has flawless timing when he cooks.
The food is amazing Jack one thing I marvel is your control in the kitchen i just get a sense like everything is under control... You move so fast and alot of moving parts but u dont make a mess and u barely ever spill anything u never get burned even tho those burners are rockin lol
Growing up in a restaurant is a blessing! When i was younger i hatted it but once i got my own joint I find myself running into work not to make money (cause there is none) but to feed the people.
I am connected with you, as a cook myself, on the early days didn't enjoy it at all but there more you cook it becomes second nature in you. It's all gonna work by the time you focus on the customer and not yourself.
I got to travel to visit jacks restaurant when things get back to normal, coming from Washington DC but it’ll be well worth it, just for the family style ambiance and great food👍
While he was certainly was a Chef, in the the most respectful way possible, he was a COOK first. Only another line cook would get the difference and see all the little things he is doing. We used to get Chefs straight out of school show up to work the line with us and they got chewed up. It's a hard, stressful job that I still have nightmares about. My first clue is this: If its a Chef making the dish, they start by prepping the ingredients . A Cook starts by heating up pans.
Twenty years working with chicken. Never got sick from the blood or juice or getting stabbed from a broken bone. Always wondered why the TV chefs were afraid of chicken germs like the plague. But . That's just my 20 year experience.
@@nellietolb420 It isn't about the chicken itself. It's the raw chicken touching other things that don't get up to temperature to kill germs. People get sick all the time from non-poultry ingredients getting touched by raw poultry.
@Mike Lyons You are an idiot. You fail to recognize Irony which is a fundamental aspect of reading comprehension. You jumped off with a comment and made an ass of yourself because this was a joke. Maybe next time you will not be so quick to make an ass of yourself...one can only hope.
I wonder how that huge flame on high doesn’t burn the garlic I have trouble at home with a regular at home oven with its high setting and my garlic burns and I don’t understand
He got the olive oil and butter in with it and his gas burner seems to be all flames but lots of the heat is being pushed away from the fan he has on the trash can. Also, much heat is moved away with the overhead exhaust fan which reduces the "ambient" heat around the skillet.
Jack is it true what Tony Bourdain said about chefs when they eat out? He said they never order Chicken,Pasta and never anything with Hollendaise sauce. Hollandaise only if they are in a very reputable joint.
To each his own, hard to screw up a chicken or pasta dish, Hollandaise yes for sure. I use to just order a steak. Teat out a chef first and order a cup of soup. If no good ask for the check! soups and sauces is the true test. Jack
This gentlemans sanitation practices are one reason I never eat in restaurants. I have watched many of his videos involving the use of chicken and have come to the conclusion that either he is ignorant about sanitation or he doesnt give a whoot. He lays knifes, utensils etc that have touched the chicken and he lays them in places that I know he is not properly sanitizing at that point of his day, and if it ever properly gets sanitized. Spreading raw chicken all over a kitchen is serious, you probably won't die but you will wish you did when it hits you. I am sure he is a wonderfully nice guy that everybody loves and sorry to hear he is gone but the bottom line is these practices hurt the public and his employees.
He doesn't even know the meaning. A traditional model to be inspired by is a classic, but his pesto, his carbonara, his bolognese are just a big mess, nothing to do with "classic" recipes
Man o man, go thru all that to create flavor just to wash it all down with stupid pasta water.. someone told him the starch water is the perfect thing to add, we'll not true all the time.. don't just put water in things just to do it..
Well he's not in Italy, he's cooking food for American palettes. FYI, it was Italians who brought their food over to America and adapted it to the different palette by adding heavy cream. Just the same way Chinese adapted their food to cater to a different palette. If it tastes good, its good food.
Хобби
RIP Daddy Jack, your videos have always brought joy and inspiration to me. Thank you Chef 🙏🏼
Does anybody know how he died! Love his content!
@@buttercuppy269034 Complications from heart surgery, I believe,,, 😞😞😞
I like how he always has the heat on full blast.
You have to move fast, for that to work 😃
Imagine his gas bill. I know of 3 pizza shops in the Philly suburbs that shut down because they couldn't afford the PECO bill. Gas and electric in the Northeast is out of control. Skyrocketing prices and there is a Atlantic oceans worth of NGL's in western Pennsylvania. Wierd right?
But in hindsight thats probably 4 dollars worth of chicken and 25 cents worth of pasta and maybe a dollar for basil and cream. All in probably 5 or 6 bucks worth of ingredients and they'll charge 18 to 20 bucks for pasta dishes. Blows my mind how much restaurants charge for cheap cheap pasta. Hense why I never order chicken or pasta when I eat out. Most chefs won't either
@@dhooter he said his gas bill is about $400 and he said its not a problem at all, i domt remember what video it was
@@dhooter that cheese cost alot also. And its not always about the price of the ingredients, its about the taste.
I’ve been in food for 47 years. Health issues pushed me out. Jack kept me sane when I was closed to checking out. I had planned on visiting New London but ran out of time. I’m grateful for these videos. RIP
RIP Master Chef ...the good news is that we can watch Daddy Jack and learn to cook for many years
Rest in Peace to a Legend!
You operate your kitchen like a master conductor. It's an unparalleled symphony!
All of Jack's food looks so good. I just discovered this channel a week or so ago. God rest Jack's soul. I would've loved to have tried his food.
One of the best ,great tips, great teacher...Legendary
Wish you could see this buddy. Thank you for teaching me so much over the last couple of years.
I've spent hours watching this guy. Somehow I got to get time off to travel just to eat here.
The connection between musicians and chefs is easy. Good food and good music is pleasure! They both make you feel good. They are art. They are part of living large. When I come to your town I hope to see you and have you cook for me! Thankz
You can't help falling in love with this man; so very honest, down-to-earth, and genuinely caring! ❤ ( What a beautiful human being! ) Thank you Daddy Jack and beautiful Bea, and Corey, daughters Rachel Gabriela and lovely Lisa, nephew Josh, Lakiesha and so very many more wonderful workers/ friends ❤️ 😂😊!
He's absolutely correct, there is a connection between musicians and cooking. They're both art forms. Stevescooking is one that comes to mind.
A classic episode! Another of my many favorite dishes.
I love the way you cook. A bunch of hot water splashes you in the face.. don't miss a beat. I've been cooking in a commercial kitchen for about 12 years and oil, water can splash me in the face and I react the same way. In fact, it is an in going joke that it doesn't matter how hot food or a pan is i can grab it and do what i need to do.
That's pretty much any veteran cook/chef haha. Can grab nearly anything out of the oven with a barehand, not react when getting hit with oil or hot water. Cooking Bacon is my favorite cause the smell is amazing, but also the "Bacon Kisses... Aka the bacon grease shooting up and destroying your arm haha
Oh man as always looks great! A great guy gone too soon RIP Big Daddy Lest We Forget
One day I'm going to the states to meet this great cook! greetings from Alberta, Canada.
Daddy Jack...Bob...Thanks for sharing another great dish...☆☆☆☆☆
Big fan PAISAN I like your style , good and nice Italian food, I been cooking my self in Miami since I was 18 and I'm 50 ,no more kitchen for me, but I always end up cooking, for the wife but I miss that kitchen little bit,one day I will go up there whit the wife and taste some of that pastas dishes , half Siciliano and Cuban I love food ,and the best thing about it is the cooking it..funny guy this great chef..👌
It's fun to hear and see you cook chef, keep them videos coming!
While our boi is maybe not the best chef in the world, that man has perfect timing and time management when he cooks. Its pretty impressive. I sometimes think that I might be better when it comes to some mechanical skills, but that man has flawless timing when he cooks.
Perfect timing? He burns everything!
@@alessandrosalvatore2038 He also throws MINCED garlic right at the start of his dishes into oil or butter, and the garlic burns within seconds.
I love your videos!!! Hello from PUERTO RICO 🇵🇷
Hi Joshua, hope things are good in Puerto Rico! Jack Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
Always dropping gems chef. Rip daddy jack
#3 I think on my list to eat there. Love pesto, add to chicken and pasta can’t beat it. Awesome Jack
It was AMAZING!!!! Daddy Jack's ROCKS!
The food is amazing Jack one thing I marvel is your control in the kitchen i just get a sense like everything is under control... You move so fast and alot of moving parts but u dont make a mess and u barely ever spill anything u never get burned even tho those burners are rockin lol
Growing up in a restaurant is a blessing! When i was younger i hatted it but once i got my own joint I find myself running into work not to make money (cause there is none) but to feed the people.
I am connected with you, as a cook myself, on the early days didn't enjoy it at all but there more you cook it becomes second nature in you. It's all gonna work by the time you focus on the customer and not yourself.
love your recipes chef! will definitely see u soon! all the way from columbia SC
My wife and I are definitely making a road trip this spring....Jack, you are the best..what an inspiration!!
Did you make the trip before he passed?
@@dawsonje unfortunately not. I still can’t believe he’s gone. Good hearted man.
He literally puts heavy cream with everything
And wastes everything. Heavy cream literally overwhem the flavour of pesto. This fat guy is nice, but he is definitely not a good chef.
not goin lie, you make me miss this, its been a long time since I worked on the line
I mis him so much😥 great man RIP
I'm new to Jack, what a master cook and great human being, Semper Fi!!!
Yes it he's a very nice happy man that loves his work isn't he
Just made this! Came out awesome. Got to come up and see you
Just made this, it came out terrific.
I got to travel to visit jacks restaurant when things get back to normal, coming from Washington DC but it’ll be well worth it, just for the family style ambiance and great food👍
Not sure at this point if we will reopen Danny, distancing and all! Blessings, Jack
Awesome video thanks have a great night be safe.
Gotta' make it up that way someday. This man knows how to cook!
Hi Latisha ! 👋 Hope things are going good with you and yours ! Shawn in Ohio
Making it for dinner tonight! 4th time! delish
I wud love some of those pots and pans
Daddy J. Love your work.
9.07: Best handshake/high five I've ever seen.
hahaha that sound of them just barely making contact hahahahaha
7:55 "Who does that fresh, freh...meat" anxiety in a sentance
Hahahaha
Awesome plate Chef!!
Does he always use butter and never oil?
While he was certainly was a Chef, in the the most respectful way possible, he was a COOK first. Only another line cook would get the difference and see all the little things he is doing. We used to get Chefs straight out of school show up to work the line with us and they got chewed up. It's a hard, stressful job that I still have nightmares about. My first clue is this: If its a Chef making the dish, they start by prepping the ingredients . A Cook starts by heating up pans.
I was waiting for the tongs that touched the raw chicken to make their way back to the butter and I wasn't disappointed.
Twenty years working with chicken. Never got sick from the blood or juice or getting stabbed from a broken bone. Always wondered why the TV chefs were afraid of chicken germs like the plague. But . That's just my 20 year experience.
@@nellietolb420 It isn't about the chicken itself. It's the raw chicken touching other things that don't get up to temperature to kill germs. People get sick all the time from non-poultry ingredients getting touched by raw poultry.
This guy is awesome.
always perfect
Someday hopefully soon 🔥 🙏
one day one day i am going to get to your restaurant and meet you and have some of that good food you make big fan
ya ever do it
Very nice.
Wow that looks delicious!
Classic (American) dish
That stove got a real workout.
Another gem
What, no haters' comments so far in 2 years on this wonderful video?
cross contamination arrrrgh mateys!!!!
@Mike Lyons
You are an idiot. You fail to recognize Irony which is a fundamental aspect of reading comprehension. You jumped off with a comment and made an ass of yourself because this was a joke. Maybe next time you will not be so quick to make an ass of yourself...one can only hope.
Masterpiece
Do you chop all that garlic ahead of time from fresh or do you buy jars of chopped garlic?
chop it fresh and pack in oil Mark.
RIP to a legend
Ha only wondering why @ 1:20 he chucks the water pan into the back
R.I.P. CHEF 👨🍳 ❤
Daddy Jack Rules!!!!
No excuses. You just don't mix pesto with chicken. Greetings from Italy
Rip🎉 legend ❤
I wonder how that huge flame on high doesn’t burn the garlic I have trouble at home with a regular at home oven with its high setting and my garlic burns and I don’t understand
He got the olive oil and butter in with it and his gas burner seems to be all flames but lots of the heat is being pushed away from the fan he has on the trash can. Also, much heat is moved away with the overhead exhaust fan which reduces the "ambient" heat around the skillet.
Flames are not the hottest part of a fire/heat source.
@@SchlagerFreund Blue flames at their tips are the hottest while any other color are cooler.
He burns his gsrlic pretty often tho
i got all my pasta game from DADDY JACK!! and my aunties
Jack is it true what Tony Bourdain said about chefs when they eat out? He said they never order Chicken,Pasta and never anything with Hollendaise sauce. Hollandaise only if they are in a very reputable joint.
To each his own, hard to screw up a chicken or pasta dish, Hollandaise yes for sure. I use to just order a steak. Teat out a chef first and order a cup of soup. If no good ask for the check! soups and sauces is the true test. Jack
thanks Big Daddy Jack.....
That cream pesto really is looking tasty.
I like to see Penne Pasta with Gorgonzola cheese sauce and dice up some Parma ham in it.
Gorgonzola Pasta is absolute winner
Sounds tasty Captain, Maybe I can whip that one uo!.
1000th like you're welcome i wanna come try your food sometime
Yummy
RIP
Daddy Jack loves Squeeze My Lemon from Led Zeppelin..Yes Sir Daddy Jack Rocks !!!
A master at beige. Sorry he's gone.
same stove. same sauce pan.... but allllllllllllllllllll the finesse
where did this chef lear how to cook please
F yeah,cooked to order al dente rigatoni....
Who da man DADDY jacks da man H TOWN TX
No green onion Jack???
questo non ha idea di quello che sta facendo per l 80% del tempo
Can't imagine the propane bill.
Questo "piatto" non sta ne in cielo ne in terra
@Mike Lyons hahah
i'm italian and probably eat much better than you. Pasta, pesto and chicken sacrilege
@Mike Lyons of course.....mangiati i tuoi mappazzoni che alla cucina seria ci pensa l'Italia
This gentlemans sanitation practices are one reason I never eat in restaurants. I have watched many of his videos involving the use of chicken and have come to the conclusion that either he is ignorant about sanitation or he doesnt give a whoot. He lays knifes, utensils etc that have touched the chicken and he lays them in places that I know he is not properly sanitizing at that point of his day, and if it ever properly gets sanitized. Spreading raw chicken all over a kitchen is serious, you probably won't die but you will wish you did when it hits you. I am sure he is a wonderfully nice guy that everybody loves and sorry to hear he is gone but the bottom line is these practices hurt the public and his employees.
😀
why is everything classic
He doesn't even know the meaning. A traditional model to be inspired by is a classic, but his pesto, his carbonara, his bolognese are just a big mess, nothing to do with "classic" recipes
Rule number one don’t trust a skinny chef 👨🍳 lol
Didn't need any cream, but anyway.
Che obbrobrio.
Nooo the Pesto never cooking
This is grotesque.
His gas bill must be huge.
"we pre-cook everything to order" lol wtf?
Man o man, go thru all that to create flavor just to wash it all down with stupid pasta water.. someone told him the starch water is the perfect thing to add, we'll not true all the time.. don't just put water in things just to do it..
Cooking the pesto is not pesto.
I'm making this
Get a look at this.. no reaction 😂😂
🤔
Every pasta dish he makes has cream in it. in Italy thats a big no no .
Well he's not in Italy, he's cooking food for American palettes. FYI, it was Italians who brought their food over to America and adapted it to the different palette by adding heavy cream. Just the same way Chinese adapted their food to cater to a different palette. If it tastes good, its good food.
@@87mjung Yes, you're right, with your good food, you Americans are the most unhealthy population in the world. Stay well.