Hi chef, i appreciate your content and i would like to say i would enjoy if you reacted more to Jean-Pierre's videos, he is a pretty fun guy and also provides good techniques and basic authentic dishes. I think the combo with you and him would be very educational and interesting content. Thanks !
@@ChefJamesMakinson I met him once when i was a kid because my father is a head chef too so while we were in England my dad cooked for him in the restaurant he was working, he was very friendly and even said the food my dad cooked was one of the best he had haha
Completely agree! He does not need to show off his talent and experince of cooking, he know that he has it :)) Alot of chefs uses more energy on showing off than cooking as a sign of not being confident..
I was 25 years in the business, I was a Restaurant GM and I'm a CEC. I left the industry about 4 years ago and changed careers. My passion for cooking was gone. Watching chef Jean rekindled it. I started cooking at home more, challenging my self again, cooking for friends and family. Now i have a side hustle where I cater small events or be a personal chef for small dinner parties. Chef has a love and zest both for life and cooking, he teaches it like you are right there with him. Thank you Chef Jean Pierre!
I’ve posted a few comments on his videos and he has commented on them all. Everything is always positive. I wish I could’ve had a chance to work for him while I was coming up.
The onyo king is here! He has so many great videos and has taught me so many tips and tricks to step up my home cooking to another level. He has mentioned how he uses metal utensils on his pans, they are Woll pans that he's said he's had for years and they are bullet proof.
The fact that absolutely everyone loves Chef Jean Pierre says it all, I've never seen anything but super positive comments and reactions to him. One of the greats for sure.
Chef Jean Pierre is a (multi)national treasure & must be protected at all costs! His channel is like no other’s- always upbeat, informative & you will always smile. No bad things should ever be said about JP.
Chef Jean Pierre is an inspiration. His channel has grown in leaps and bounds the last few months . He is really a-ma- zing ! There is really not that many people on a RUclips channel that can really keep my attention and I’ve learnt more from him in such a short time than what I have on other channels over the years . He just has a way with people.
Chef JP is a lot of fun to watch and always makes his recipes easily accessible. I appreciate that he isn't afraid of making a mistake and owning it. Reminds me of Julia in that way
@@ChefJamesMakinson…and I am very grateful to him. Every time I follow his recipes I get an amazing end result. Even my old regular recipes profited a lot from his tutorials because my basic technique and my understanding are much better. I will be forever grateful for that. I also love your original and reaction videos because I also learn from them.
I love how more and more people are discovering chef JP 😁 He is indeed quite the character and that's one of the reasons he's been my favorite RUclips chef for a while! I love watching and learning from his recipes 😁
Chef JP is always entertaining, and doesn't force you to be exact on the ingredients, love the flexibility. During covid learned so much from his channel😊
Chef JP is the only chef on youtube humble enough to admit a mistake when he tastes his food. Either he underseason or overseason, or forget an ingredient, he is always there to say when he feck up. This makes him the BEST for me
Chef JP's pragmatic technique-focused videos are incredibly helpful in the home kitchen. By focusing on technique rather than recipe, he has broadened my understanding of the recipe building process and opened the door to greater creativity in the kitchen. Well worth subscribing. You never know what he will make. Tonight I used his method of making Hummus.
there are many differences between French, Italian and Spanish people, but the Kitchen should unite them. the Levant cuisine is rising, and we are basically united in our cuisine, so we need a (North Mediterranean) vs (east Mediterranean) rivalry, Hummus vs Pasta, Shawarma vs Pizza, Pita bread vs Baguette etc... :P
@@belalabusultan5911 In the Netherlands, you can order a pizza shoarma ... Not in an Italian restaurant as it is in the same category as Pizza Hawaii, but at the many grillrooms. You also could try a Kapsalon, Rotterdams most famous food for a hangover..
@@jfkoetse there are already many recipes of flat bread with meat on it, and many recipes of meat pie, and they have their fans. I like Shawarma, I like Pizza, and a mix between them seems good.... but I wouldn't call it Shawarma or Pizza... Pizza toppings are mostly veggies and mushrooms, or cheese pizza, and Shawarma is mostly eaten in a wrap (bigger than a burrito) or in pita bread, that's the most optimized was to eat these foods, so maybe a Shawarma Calzone, or Pizza with thinner meat or grinded meat as topping, would be better?
One just has to love Chef Jean-Pierre - his "joie de vivre", combined with his great treasure of knowledge and the fun he is having cooking just make him unique. He's very entertaining, down to earth and no pretense. Cooking is not rocket science ... we don't send a man to the moon - how often does he say that. Or "a child can do it" ... for me it's mostly relaxation and pure joy to watch his videos. And the excitement towards the end when the *butter* comes in and then him tasting the food - one has to see it to understand! Other than that I have (despite my many years of cooking) learned a trick or two and my hubby and our guests love it.
Really glad you watched his video. I attribute my rediscovery and "falling back in love" with cooking to watching his videos. Its rare that you watch a person cooking these days where you go, "THIS person LOVES cooking! " or "WOW! This guy is having SO MUCH FUN!" Love your reviews. Keep 'em coming!
I agree! I would like to add that besides being a great chef, he is a great teacher. And, he is humble. No "B rolls" or whatever. No flexing. Just teaching.
Glad you had fun watching chef jean pierre. He's hilarious and although not super "traditional" his down to earth style is infectious getting people cooking.
Chef Jean-Pierre is very good about encouraging people to relax and have some fun with cooking. Him and Kent Rollins are 2 of my favourites to watch because of their love for their craft is shown with a child like energy for both being well past my years even.
Jean-Pierre is one of those guys who has a personality you don't see everyday. He's so engaging and really draws you into what he's cooking. I think when you're having fun, you learn more. Part of why guys like JP, Justin Wilson, Cowboy Kent, Guga, and others are able to captivate so much, I think. JP is a great guy for sure.
Chef Jean Pierre is a wonderful showman, entertainer, educator, and, most important of all, a chef. I have learned so much from him. For instance, off of his chocolate ice cream demonstration, I have also made vanilla, strawberry, coffee, persimmon, cinammon, roasted garlic, and peach ice creams. I've also made a good number of different macaroni and cheese dishes. He has certainly made me confident enought to stretch my limits and try new things.
Chef Jean-Pierre is great. He taught me so many techniques and lovely recipes. And always with a great sence of humour. And lots and lots of "budder", as he calls it :-)
I'm glad Jean Pierre has gotten so popular. I have only been cooking at an elevated level for about a year now, and I can't even explain just how much that man has taught me in a fun and interesting way that never seemed outside of my abilities. Love the man.
Jean-Pierre and James Makinson are really the only two chefs/foodtubers I watch anymore. I love JPs energy and passion and willingness to actually try different things and same thing with JM along with how he explains everything and gives alternatives. With the rise of certain other foodtubers it seems like everyone watches them and is now some bizarre hardline radical when it comes to food. We had grammar nazis and now we have food nazis, God help us. Salute to you Chef James, and Chef Jean-Pierre
The best carbonara I've ever made was the version from Alex when he went to Luciano. Basically the trick that made it was pouring the guanciale oil into your egg mixture for kind of a hollandaise sauce (he also whisked the sauce in a double boiler) and it was amazing. Maybe react to that video too.
He is such a character, I just love watching him, he brightens my day! He talks to his food when he checks something in the oven, by asking if they are ok. If he makes a really fabulous sauce, he says you can put it on anything, even all over your body! He is so funny!
I really like to throw a half ladle of the pasta water into the egg/cheese mix to temper It before adding to the whole pan, it’s super easy for the eggs to scramble and this method has always worked for me.
I think you should do more reaction videos to Chef Jean Pierre, as you say he is a bit of a character but he clearly knows his onyos when it comes to cooking.
The thing about putting oil in pasta water while cooking. I'm from India and we don't really get the best quality pasta all the time, or good pasta is imported and expensive. So the normal pasta that we get gets quite pasty or sticky even when cooked al dante. People use oil in water to cook rice so that the rice grains don't stick to one another. So I think that's why people add oil to the water so that the pasta doesn't stick.
I love Chef JP. I really have enjoyed his channel over the last few years. I also enjoyed this review. He’s definitely a character, particularly in this video. I find myself laughing along and I’ve of course learned quite a bit over the years.
He keeps it simple where " a child could do this" LOL. It's why he is so very good. He keeps it simple so that every day cooks can do it. I have tried several of his recipes and every one was simple and delicious. Thanks for your positive revue.
Today I am 73 years, but 55 years ago I made my first apprenticeship as a Chef in a Grand Hotel, back in Switzerland. One day, I was in my afternoon free time swimming in the lake, when I was called to the phone. The Executive Chef, called me to report to him asap in full uniform. When arrived, he asked me where I last worked and if I have cleaned up properly. I told him and confirmed my cleaning. Then he asked me to look very closely under the table, where he found a very small piece of leak I have sliced. If you call this cleaning, then you should learn it better. I give you the chance to NOW clean the whole kitchen, you still have 2 hours' time. The kitchen was big, as we were 120 chefs. This was a very good lesson and it never happened again. Later I studied Ecconomy, and even there I carried on the discipline I have learned during my first apprenticeship. Still today, as a hobby chef, my kitchen is clean, all the time.
JP is a top chef and has really helped me enjoy my cooking. Pleased your review was positive...say's a lot when a top chef positively reviews a top chef :)
Just one thing that probably most of non Italian people don’t know: in Italy we also have a pasta called “cacio e ova” (dialect name for cheese and eggs pasta) which is almost identical to a carbonara without meat. It’s a really nice alternative in case you’re looking for something else
Chef JP shows why french people have a PHD in cooking. Open communication, flawless recipe replication without stupid errors. Great respect for the italian tradition. I love this chef
I watched his French onion soup recipe one time. Trivia: 5:30 there is a Portuguese rice dish called Arroz de Pato (or Arroz Con Pato) that does have Portuguese chorizo (Chouriço) and bacon.
In my opinion Chef JP has the best channel on You Tube I’ve cooked my take on his recipes and they’ve all been great. Like he says in his videos. “It’s not Rocket Science” and “Even a child could do it”!
Chef Jean Pierre is one of the best teachers! I've done several of his recipes and they come out amazing. he reminds me of Auguste Gusteau- "anyone can cook" 😁
Another great tip is to use the hot pasta water to temper the eggs and use the residual heat of the pasta to combine the pecorino cream with the pasta. It results in ZERO scrambled eggs. I also like to use two whole eggs and two yolks, just to make it extremely creamy ❤ Jean-Pierre is such a character! And your reaction was amazing as well. Love it!
Chef Jean-Pierre has addressed the use of metal utensils in this pan - it's a Woll "Diamond Lite" frying pan that's resistant to scratching and he's been using it for many years. It's not teflon or other easily peeled coating.
Love Chef Jean Pierre. He's fun to watch and makes some amazing looking dishes. You can clearly see he enjoys doing what he does. I wish I could try all of his recipes.
Thank u Chef James💞 My 80 year old maternal Aunt loved u for introducing her to funny Chef Jean Pierre. She says he reminded her of her "If Yan can cook so can you" days watching funny Chef Martin Yan. As always luv u Chef James & hope your Channel grows immensely - praying for it too🥰
Chef Jean Pierre is a wonderful person and an amazing teacher. He seems to be an extraordinary cook but I never had the chance to actually taste his food, sadly. In my imagination his food tastes amazing!
When the reactions are a lot more authentic and not from a character like how Uncle Roger is just that, a character, it's a bit easier to laugh along. I found this chef to be really personable and easy to learn from.
He did pretty well, but traditionally is: rigatoni or spaghetti maybe bucatini yes someone use them too, then guanciale, cubes or sticks, full egg + yokes depending on how many dishes you want, only pecorino cheese and not mixed with other and last but not least alot of black pepper. Please note: pasta water is good to use but do not exaggerate because can make the dish too wet and pasta slides even if you fork properly
Jean Pierre's method is the traditional and it's great. But, to just be on the safe side, I make a zabaione with my cheese and eggs and a bit of pasta water, and then mix everyone off the heat, with the hot pasta. Works everytime, thanks RUclips chefs! (Of course it's not my idea!)
I love Chef JP! He is hilarious. I loved your tips. His non stick pans are German make and can take abuse, he showed it in another video. I never saw a non stick like that. I went to check they are like $350 usd a pan! He throws them in 500 degree ovens as well. Since that video he installed a gas stove as he was transitioning his kitchen. I would use bucatini as an Italian, for carbonara. No issue with that! And if you can’t do guanciala or pancetta, bacon is fine and Italians USE it here in North America as it’s easier to get. In Italy all I could get was pancetta and no bacon strips. I would love to see that paella alternative you showed with noodles if you have not already! I found your channel because of THIS video :)
Picky Italian here The pasta seemed a bit overcooked: if you're gonna add pasta water, you must consider taking it off the pot 1-2 minutes before as it will keep cooking in the pan For the sauce, it is best to use yolks only. if you do so, you don't need to keep the fire on the pan but just the residual heat of the pasta will make a perfect cream Lastly, as chef James said, thicker guanciale pieces are better. Not only it is less easy to burn them, but the gold consistency of the guanciale/pancetta bits is crispy on the outside while a bit gamey on the inside.
I think something that is very overlooked when making pasta is the pan. If you use a non stick pan it will be a lot harder to get the starch out of the pasta; i recommend using a very big (minimum 28 cm) alluminum pan because it's slighly rough surface will help a lot with the texture.
Chef JeanPierre is very funny, I always enjoy watching his videos and learning from him! Unless "its hot" what he is tasting, it makes me laugh! Saludos!
I love your channel. I'm always excited to watch your videos, learning in the process. At the end of the day, make WHATEVER you want to eat. If it tastes good to you and it satisfies your palate, eat it without judgement, traditional or modified. I would just advise to learn the techniques along the way and use recipes as a guideline. From there, veer off and add to the culinary world.
chef Jean is great! But since I've found chef Bruno Albouze he has become my french chef number 1, hope you react him sometimes. But tnx for Jean, not so much ppl react to him
I am 1st generation American from Italian immigrants. I have lived in Italy with relatives. They do have rules for pasta and recipes that CAN NOT BE BROKEN. Using bacon in Carbonara, breaking spaghetti in half before cooking, etc is equivalent to mixing toothpaste and orange juice. You. Just. Don't. Do. It.
Okay but, why? Do you know, or is it just “one of those rules?” You usually use guanciale (sp?) instead of bacon, but isn’t guanciale basically bacon (please be gentle, I am ignorant, not scrappy)?
@@TheMightyXMy friend the difference between bacon and guanciale is the difference between making your sauce by hand with fresh Roma tomatoes, and basil, and buying a can of Hunt's "pasta sauce". Have a blessed day.
@@TheMightyX Guanciale is cured pork cheek, which is different from bacon, for one bacon is smoked guanciale is not. You generally don't want the smoked flavours of bacon in something like a carbonara. If you can't get guanciale, pancetta (cured pork belly) might be an easier alternative to find.
Breaking spaghetti I get, but using an easier-to-find substitute seems perfectly rational, normal and acceptable. Home cooking is about making the best of what you have access to. It's not about following prescriptive guidelines to the letter
I adore Jean-Pierre! Have made lots of the dishes, and the one I thought was the most difficult one, beef wellington, was easy to do - following his instructions. And it came out perfect. Just ❤ Jean-Pierre!
i _love_ a lot of online chefs.... jean-pierre is my absolute favorite. he is a treasure. a very experienced french / italian chef that has operated in the US for decades. with the best personality a guy can have.
So happy you did a Chef Jean Pierre reaction. I'd thought he was immune from reaction videos entirely so was surprised to see yours! Chef Jean Pierre is a big favorite of mine and even though I've been able to cook pretty well most of my life I've learned a lot from him especially regarding ingredients and techniques. Most of his recipes are too high in fat for me to cook as everyday fare but I love watching him prepare them anyway!
I love watching this guy. I dont cook creatively much but he is just entertaining. I have tried a couple recipes with a good outcome. any You and Jean are the only 2 I subscribe to in the cooking category
Don't Forget to Subscribe and Join! :) Jamie Oliver's AUTHENTIC Carbonara! ruclips.net/video/yrOGL3E7PaE/видео.html
Hi chef, i appreciate your content and i would like to say i would enjoy if you reacted more to Jean-Pierre's videos, he is a pretty fun guy and also provides good techniques and basic authentic dishes. I think the combo with you and him would be very educational and interesting content. Thanks !
Please... don't make me watch Jamie Oliver... My heart can't take it. I can only watch Jamie Oliver if it's an Uncle Roger review... 🤣
@@maromega432 I would love to meet him someday!
@@ChefJamesMakinson I met him once when i was a kid because my father is a head chef too so while we were in England my dad cooked for him in the restaurant he was working, he was very friendly and even said the food my dad cooked was one of the best he had haha
Chef Pierre is so wholesome! If you could do a collab with him, it will be so awesome :D
Chef Jean Pierre is great. He taught me how to dice an onyo.
nice!
ONYOOOOOOOOO
Onyo always comes first unless there is bacon
A good onyo is a heavy onyo!
@@zloychechen5150 Good onion is a heavy onion
Chef Jean Pierre is awesome, because he adapts recipes to suit the ordinary home cook. And he doesn't show off his skills. He teaches and explain.
Completely agree! He does not need to show off his talent and experince of cooking, he know that he has it :)) Alot of chefs uses more energy on showing off than cooking as a sign of not being confident..
I was 25 years in the business, I was a Restaurant GM and I'm a CEC. I left the industry about 4 years ago and changed careers. My passion for cooking was gone. Watching chef Jean rekindled it. I started cooking at home more, challenging my self again, cooking for friends and family. Now i have a side hustle where I cater small events or be a personal chef for small dinner parties. Chef has a love and zest both for life and cooking, he teaches it like you are right there with him. Thank you Chef Jean Pierre!
Chef JP is like Bob Ross for cooking. You can't help but to be in a good mood watching his videos and he teaches so much!
He's such a happy cook he makes cooking look so fun.
Thats EXACTLY the right description to explain his way of doing his cooking videos lol 😁😁
I’ve posted a few comments on his videos and he has commented on them all. Everything is always positive. I wish I could’ve had a chance to work for him while I was coming up.
@@Themacchuck he really is just such a positive force. and he radiates pure passion for both food and for teaching.
@@Themacchuck he really is just such a positive force. and he radiates pure passion for both food and for teaching.
Jean Pierre doesn't just like cooking, he loves it and has fun with it, I love watching his videos, they're always fun to sit through.
Pretty much the most important lesson he teaches about cooking is to have fun with it.
I like that the format is almost as an 80's-90's cooking show on the telly.
Yeah, but that was too much pepper for me.
The onyo king is here! He has so many great videos and has taught me so many tips and tricks to step up my home cooking to another level. He has mentioned how he uses metal utensils on his pans, they are Woll pans that he's said he's had for years and they are bullet proof.
The fact that absolutely everyone loves Chef Jean Pierre says it all, I've never seen anything but super positive comments and reactions to him. One of the greats for sure.
Chef Jean Pierre is a (multi)national treasure & must be protected at all costs! His channel is like no other’s- always upbeat, informative & you will always smile.
No bad things should ever be said about JP.
Chef Jean Pierre is an inspiration. His channel has grown in leaps and bounds the last few months . He is really a-ma- zing ! There is really not that many people on a RUclips channel that can really keep my attention and I’ve learnt more from him in such a short time than what I have on other channels over the years . He just has a way with people.
Yes he does!
EVERYTHING is better with butter!!
Agree completely! And now I've found this channel and anxious to see how it is:)
@@lillith725 And he's right! I love watching the Chef!!!! God, I've learnt so much over the past 2 years!
I’ve learned so much from him. He’s really elevated my cooking skills.
Chef JP is a lot of fun to watch and always makes his recipes easily accessible. I appreciate that he isn't afraid of making a mistake and owning it. Reminds me of Julia in that way
It was inevitable that the Chef Jean-Pierre reaction videos would eventually start making the rounds. His channel has grown _super_ rapidly.
He's put a lot of work into it!
@@ChefJamesMakinson…and I am very grateful to him. Every time I follow his recipes I get an amazing end result. Even my old regular recipes profited a lot from his tutorials because my basic technique and my understanding are much better. I will be forever grateful for that.
I also love your original and reaction videos because I also learn from them.
@@ChefJamesMakinson Chef Jean-Pierre made the lockdowns more bearable. Just like the Chateau Diaries.
Jean Pierre is, as you say, a real character. He does some nice old classic recipes. 👌
I love how more and more people are discovering chef JP 😁 He is indeed quite the character and that's one of the reasons he's been my favorite RUclips chef for a while! I love watching and learning from his recipes 😁
Chef JP is always entertaining, and doesn't force you to be exact on the ingredients, love the flexibility. During covid learned so much from his channel😊
Couldn't agree more!
"Measure carefully" glug glug
Always teach cooks to cook by method, and taste.. not by recipe. Shocking how many people don't taste while cooking...
"So simple a child could make it." -Chef Jean Pierre. 🤣
😂
Chef JP is the only chef on youtube humble enough to admit a mistake when he tastes his food. Either he underseason or overseason, or forget an ingredient, he is always there to say when he feck up. This makes him the BEST for me
Chef JP's pragmatic technique-focused videos are incredibly helpful in the home kitchen. By focusing on technique rather than recipe, he has broadened my understanding of the recipe building process and opened the door to greater creativity in the kitchen. Well worth subscribing. You never know what he will make. Tonight I used his method of making Hummus.
Dude Jean Pierre is so funny.
Having French, Italian and Spanish people being homies is also amazing!
Gotta love how rich of culture Europe is.
there are many differences between French, Italian and Spanish people, but the Kitchen should unite them.
the Levant cuisine is rising, and we are basically united in our cuisine, so we need a (North Mediterranean) vs (east Mediterranean) rivalry, Hummus vs Pasta, Shawarma vs Pizza, Pita bread vs Baguette etc... :P
@@belalabusultan5911 In the Netherlands, you can order a pizza shoarma ... Not in an Italian restaurant as it is in the same category as Pizza Hawaii, but at the many grillrooms. You also could try a Kapsalon, Rotterdams most famous food for a hangover..
@@jfkoetse
there are already many recipes of flat bread with meat on it, and many recipes of meat pie, and they have their fans.
I like Shawarma, I like Pizza, and a mix between them seems good.... but I wouldn't call it Shawarma or Pizza...
Pizza toppings are mostly veggies and mushrooms, or cheese pizza, and Shawarma is mostly eaten in a wrap (bigger than a burrito) or in pita bread, that's the most optimized was to eat these foods, so maybe a Shawarma Calzone, or Pizza with thinner meat or grinded meat as topping, would be better?
Chef Jean-Pierre is my favorite RUclips chef! I would’ve never found your channel if I didn’t love his! You picked the best guy to react to!
I agree.
One just has to love Chef Jean-Pierre - his "joie de vivre", combined with his great treasure of knowledge and the fun he is having cooking just make him unique. He's very entertaining, down to earth and no pretense. Cooking is not rocket science ... we don't send a man to the moon - how often does he say that. Or "a child can do it" ... for me it's mostly relaxation and pure joy to watch his videos. And the excitement towards the end when the *butter* comes in and then him tasting the food - one has to see it to understand! Other than that I have (despite my many years of cooking) learned a trick or two and my hubby and our guests love it.
Really glad you watched his video. I attribute my rediscovery and "falling back in love" with cooking to watching his videos. Its rare that you watch a person cooking these days where you go, "THIS person LOVES cooking! " or "WOW! This guy is having SO MUCH FUN!"
Love your reviews. Keep 'em coming!
That is awesome!
Same buddy! That crazy half French, half Italian, American chef has got me cooking again. 😂
this is just what chefs look like in the kitchen lol
I agree! I would like to add that besides being a great chef, he is a great teacher. And, he is humble. No "B rolls" or whatever. No flexing. Just teaching.
It's a joy to watch one of my favorite chefs reviewing another favorite chef's videos :) Keep it up!
Thanks, will do!
Chef JP is great. Truly a character, as you say. I would have loved to have seen him in his heyday in 70s Florida wearing full disco regalia :)
Glad you had fun watching chef jean pierre. He's hilarious and although not super "traditional" his down to earth style is infectious getting people cooking.
Chef Jean-Pierre is very good about encouraging people to relax and have some fun with cooking. Him and Kent Rollins are 2 of my favourites to watch because of their love for their craft is shown with a child like energy for both being well past my years even.
Jean-Pierre has one of the best if not THE best cooking channel on RUclips. He is great.
without a doubt! the wealth of knowledge he gives you for free in his videos are priceless.
this guy is such a character. he is so positive. i love his filet au poivre with cognac sauce. its great.
Jean-Pierre is one of those guys who has a personality you don't see everyday. He's so engaging and really draws you into what he's cooking. I think when you're having fun, you learn more. Part of why guys like JP, Justin Wilson, Cowboy Kent, Guga, and others are able to captivate so much, I think. JP is a great guy for sure.
He does seem very nice!
Jean Pierre is the best RUclips chef ever. Nicest guy. Great chef . Learnt so much from him. Unbelievable teacher. Just amazing
Chef Jean Pierre is a wonderful showman, entertainer, educator, and, most important of all, a chef. I have learned so much from him. For instance, off of his chocolate ice cream demonstration, I have also made vanilla, strawberry, coffee, persimmon, cinammon, roasted garlic, and peach ice creams. I've also made a good number of different macaroni and cheese dishes. He has certainly made me confident enought to stretch my limits and try new things.
yes he is!
Ahhh, yes! Thank you for watching Chef Jean. I really enjoy his cooking and the way he jokes.
Yeah, I love chef Jean. He is an absolute character!
finally he reacts to the nicest and best chef on YT 😄
Chef Jean-Pierre is great. He taught me so many techniques and lovely recipes. And always with a great sence of humour. And lots and lots of "budder", as he calls it :-)
I'm glad Jean Pierre has gotten so popular. I have only been cooking at an elevated level for about a year now, and I can't even explain just how much that man has taught me in a fun and interesting way that never seemed outside of my abilities. Love the man.
So happy you did not trash the best chef on ytube! Now I have to watch some of your videos! Good way to grow your channel!
thats not how I am
OMG the Chef ''Onyo'' Jean Pierre! 💚 He is one of the pioneers of teaching recipes on RUclips, he is wholesome, so are you Chef James 💚
thank you!
Jean-Pierre and James Makinson are really the only two chefs/foodtubers I watch anymore. I love JPs energy and passion and willingness to actually try different things and same thing with JM along with how he explains everything and gives alternatives. With the rise of certain other foodtubers it seems like everyone watches them and is now some bizarre hardline radical when it comes to food. We had grammar nazis and now we have food nazis, God help us.
Salute to you Chef James, and Chef Jean-Pierre
Thank you very much Damian! Chef Jean-Pierre is a treasure!
Love watching your videos, finally subscribed. It’s fun to watch you be entertained by Pierre, he’s fun to watch too.
The best carbonara I've ever made was the version from Alex when he went to Luciano. Basically the trick that made it was pouring the guanciale oil into your egg mixture for kind of a hollandaise sauce (he also whisked the sauce in a double boiler) and it was amazing. Maybe react to that video too.
He is such a character, I just love watching him, he brightens my day! He talks to his food when he checks something in the oven, by asking if they are ok. If he makes a really fabulous sauce, he says you can put it on anything, even all over your body! He is so funny!
Yes he is! I love watching him cook!
I really like to throw a half ladle of the pasta water into the egg/cheese mix to temper It before adding to the whole pan, it’s super easy for the eggs to scramble and this method has always worked for me.
I think you should do more reaction videos to Chef Jean Pierre, as you say he is a bit of a character but he clearly knows his onyos when it comes to cooking.
Yes!! A chef Jean Pierre crossover! The two most wholesome chefs on RUclips
The thing about putting oil in pasta water while cooking. I'm from India and we don't really get the best quality pasta all the time, or good pasta is imported and expensive. So the normal pasta that we get gets quite pasty or sticky even when cooked al dante. People use oil in water to cook rice so that the rice grains don't stick to one another. So I think that's why people add oil to the water so that the pasta doesn't stick.
I love chef JP!! Makes things look so simple and has a great time doing it and makes me laugh lol :)
He is fun to watch!
@@ChefJamesMakinson and you also
I love Jean Pierre for someone who wanted to learn how to cook like me and teach themselves his videos are brilliant he is a natural teacher.
Chef Pierre is amazing and a awesome teacher. Im super happy he makes videos. Wish I could meet him one day. 👍🏻
I hope so too!
More of Chef Jean Pierre! I found your channel through the Chef Jean Pierre community! Keep up the good work and i love your videos!
Thank you!
I love Chef JP. I really have enjoyed his channel over the last few years. I also enjoyed this review. He’s definitely a character, particularly in this video. I find myself laughing along and I’ve of course learned quite a bit over the years.
I love his channel too!
He keeps it simple where " a child could do this" LOL. It's why he is so very good. He keeps it simple so that every day cooks can do it. I have tried several of his recipes and every one was simple and delicious. Thanks for your positive revue.
Even my kids can't not watch Chef Jean-Pierre get super excited about the food he's making.
Today I am 73 years, but 55 years ago I made my first apprenticeship as a Chef in a Grand Hotel, back in Switzerland. One day, I was in my afternoon free time swimming in the lake, when I was called to the phone. The Executive Chef, called me to report to him asap in full uniform. When arrived, he asked me where I last worked and if I have cleaned up properly. I told him and confirmed my cleaning. Then he asked me to look very closely under the table, where he found a very small piece of leak I have sliced. If you call this cleaning, then you should learn it better. I give you the chance to NOW clean the whole kitchen, you still have 2 hours' time. The kitchen was big, as we were 120 chefs. This was a very good lesson and it never happened again. Later I studied Ecconomy, and even there I carried on the discipline I have learned during my first apprenticeship. Still today, as a hobby chef, my kitchen is clean, all the time.
Happy Birthday! Yes my old chefs used to be like that too, and now I can't leave anything in the sink. 😂
@@ChefJamesMakinson Ha, ha, ha this is called old school. My teacher was a disciple of August Escoffier, I guess you know what that means.🥰
JP is a top chef and has really helped me enjoy my cooking. Pleased your review was positive...say's a lot when a top chef positively reviews a top chef :)
Thank you!
Love Chef Jean-Pierre and very glad I've discovered your channel! Thank you for the comments.
Thank you!
Just one thing that probably most of non Italian people don’t know: in Italy we also have a pasta called “cacio e ova” (dialect name for cheese and eggs pasta) which is almost identical to a carbonara without meat. It’s a really nice alternative in case you’re looking for something else
Chef JP shows why french people have a PHD in cooking. Open communication, flawless recipe replication without stupid errors. Great respect for the italian tradition. I love this chef
I watched his French onion soup recipe one time.
Trivia: 5:30 there is a Portuguese rice dish called Arroz de Pato (or Arroz Con Pato) that does have Portuguese chorizo (Chouriço) and bacon.
In one of his videos, chef JP explained that the pan he uses is designed to allow the use of metal tongs and the like.
Came here to post this. Chef JP uses Woll nonstick pans, and has said he's been using that same pan for years with no issues.
In my opinion Chef JP has the best channel on You Tube
I’ve cooked my take on his recipes and they’ve all been great.
Like he says in his videos. “It’s not Rocket Science” and “Even a child could do it”!
Thank you, Chef James! I love Chef JP, entertaining and a wonderful teacher as well.
Chef Jean Pierre is one of the best teachers! I've done several of his recipes and they come out amazing. he reminds me of Auguste Gusteau- "anyone can cook" 😁
Yes! Remember "Even a child can do it!"
All of his videos are entertaining and spot on, he has made me a better cook.
Another great tip is to use the hot pasta water to temper the eggs and use the residual heat of the pasta to combine the pecorino cream with the pasta. It results in ZERO scrambled eggs. I also like to use two whole eggs and two yolks, just to make it extremely creamy ❤
Jean-Pierre is such a character! And your reaction was amazing as well. Love it!
He is! It's very easy to watch him cook! :)
Chef Jean-Pierre has addressed the use of metal utensils in this pan - it's a Woll "Diamond Lite" frying pan that's resistant to scratching and he's been using it for many years. It's not teflon or other easily peeled coating.
good to know!
YES!!! Finally Chef Jean-Pierre! He is really great and has a great character!!
Love Chef Jean Pierre. He's fun to watch and makes some amazing looking dishes. You can clearly see he enjoys doing what he does. I wish I could try all of his recipes.
Thank u Chef James💞 My 80 year old maternal Aunt loved u for introducing her to funny Chef Jean Pierre. She says he reminded her of her "If Yan can cook so can you" days watching funny Chef Martin Yan. As always luv u Chef James & hope your Channel grows immensely - praying for it too🥰
You are so welcome!! :)
I really like your show concept. And I love Jean Pierre. Thank you!
Chef Jean Pierre is a wonderful person and an amazing teacher. He seems to be an extraordinary cook but I never had the chance to actually taste his food, sadly. In my imagination his food tastes amazing!
What a character!! Thank you for another great video and for all of the little details. They are most important
I enjoy how you laugh more at this guy than Uncle Rodger
When the reactions are a lot more authentic and not from a character like how Uncle Roger is just that, a character, it's a bit easier to laugh along. I found this chef to be really personable and easy to learn from.
I absolutely love Jean Pierre and have learned so much from him!
He did pretty well, but traditionally is: rigatoni or spaghetti maybe bucatini yes someone use them too, then guanciale, cubes or sticks, full egg + yokes depending on how many dishes you want, only pecorino cheese and not mixed with other and last but not least alot of black pepper. Please note: pasta water is good to use but do not exaggerate because can make the dish too wet and pasta slides even if you fork properly
“Measure carefully.” - Chef JP 🤣
😂
Jean Pierre's method is the traditional and it's great. But, to just be on the safe side, I make a zabaione with my cheese and eggs and a bit of pasta water, and then mix everyone off the heat, with the hot pasta. Works everytime, thanks RUclips chefs! (Of course it's not my idea!)
I do that too. I think the pan method is for the thrill seekers.
Chef Jean-Pierre is beyond amazing. He's a world treasure! I love Chef Jean-Pierre!
Jean-Pierre is fantastic. And hilarious.
Jp is the best. I love him so much. Onyo is always number first!
I love Chef JP! He is hilarious. I loved your tips. His non stick pans are German make and can take abuse, he showed it in another video. I never saw a non stick like that. I went to check they are like $350 usd a pan! He throws them in 500 degree ovens as well. Since that video he installed a gas stove as he was transitioning his kitchen. I would use bucatini as an Italian, for carbonara. No issue with that! And if you can’t do guanciala or pancetta, bacon is fine and Italians USE it here in North America as it’s easier to get. In Italy all I could get was pancetta and no bacon strips.
I would love to see that paella alternative you showed with noodles if you have not already! I found your channel because of THIS video :)
Thank you!! I really enjoyed watching him I will have to see his paella video!
Picky Italian here
The pasta seemed a bit overcooked: if you're gonna add pasta water, you must consider taking it off the pot 1-2 minutes before as it will keep cooking in the pan
For the sauce, it is best to use yolks only. if you do so, you don't need to keep the fire on the pan but just the residual heat of the pasta will make a perfect cream
Lastly, as chef James said, thicker guanciale pieces are better. Not only it is less easy to burn them, but the gold consistency of the guanciale/pancetta bits is crispy on the outside while a bit gamey on the inside.
Yolks FTW!
yes but it is also not the same thing cooking in front of the camera
any thing Jean Pierre is a upvote from me! the man is awesome to watch. Very entertaining and educational.
Yes he is!
I like how Chef uses a tuning fork to stir his spaghetti 😂
😂
I think something that is very overlooked when making pasta is the pan. If you use a non stick pan it will be a lot harder to get the starch out of the pasta; i recommend using a very big (minimum 28 cm) alluminum pan because it's slighly rough surface will help a lot with the texture.
Chef JeanPierre is very funny, I always enjoy watching his videos and learning from him! Unless "its hot" what he is tasting, it makes me laugh!
Saludos!
He is a genius, he is funny, organized and has decades of experience. And we both live butter! ;) :D
I love your channel. I'm always excited to watch your videos, learning in the process.
At the end of the day, make WHATEVER you want to eat. If it tastes good to you and it satisfies your palate, eat it without judgement, traditional or modified. I would just advise to learn the techniques along the way and use recipes as a guideline. From there, veer off and add to the culinary world.
I had watched this video by Chef Jean-Pierre, who I love, some time back, and was so happy to see your approval! Great minds and great skills!
chef Jean is great! But since I've found chef Bruno Albouze he has become my french chef number 1, hope you react him sometimes. But tnx for Jean, not so much ppl react to him
I can have a look!
Chef Jean Pierre always puts a smile on my face
Early!! Also, hi ya'll, I hope all of you are having a nice day!!
You too!! :)
I've learnt so much since following Jean-Pierre the last feww yrs..
He's my go to chef
I love Chef Jean-Pierre! So much knowledge and personality!
yes he is!
I am 1st generation American from Italian immigrants. I have lived in Italy with relatives. They do have rules for pasta and recipes that CAN NOT BE BROKEN. Using bacon in Carbonara, breaking spaghetti in half before cooking, etc is equivalent to mixing toothpaste and orange juice. You. Just. Don't. Do. It.
Okay but, why? Do you know, or is it just “one of those rules?” You usually use guanciale (sp?) instead of bacon, but isn’t guanciale basically bacon (please be gentle, I am ignorant, not scrappy)?
@@TheMightyXMy friend the difference between bacon and guanciale is the difference between making your sauce by hand with fresh Roma tomatoes, and basil, and buying a can of Hunt's "pasta sauce". Have a blessed day.
@@aaronlopez492 I think I understand now. Thank you.
@@TheMightyX Guanciale is cured pork cheek, which is different from bacon, for one bacon is smoked guanciale is not.
You generally don't want the smoked flavours of bacon in something like a carbonara. If you can't get guanciale, pancetta (cured pork belly) might be an easier alternative to find.
Breaking spaghetti I get, but using an easier-to-find substitute seems perfectly rational, normal and acceptable. Home cooking is about making the best of what you have access to. It's not about following prescriptive guidelines to the letter
I adore Jean-Pierre! Have made lots of the dishes, and the one I thought was the most difficult one, beef wellington, was easy to do - following his instructions. And it came out perfect. Just ❤ Jean-Pierre!
i _love_ a lot of online chefs.... jean-pierre is my absolute favorite. he is a treasure. a very experienced french / italian chef that has operated in the US for decades. with the best personality a guy can have.
So happy you did a Chef Jean Pierre reaction. I'd thought he was immune from reaction videos entirely so was surprised to see yours!
Chef Jean Pierre is a big favorite of mine and even though I've been able to cook pretty well most of my life I've learned a lot from him especially regarding ingredients and techniques. Most of his recipes are too high in fat for me to cook as everyday fare but I love watching him prepare them anyway!
I love watching this guy. I dont cook creatively much but he is just entertaining. I have tried a couple recipes with a good outcome.
any You and Jean are the only 2 I subscribe to in the cooking category
I love Chef J-P. He is one of the greatest and so funny. Reminds me of cooking with my grandpa.