To those that complain that Chef JP is being redundant have to understand that this is a mark of a good instructor. Bless him for his desire to share his knowledge and experience with the world.
Chef. I’m 76 and widowed. I missed my wife’s great cooking for years. Tgen I discovered RUclips. Specifically your channel. Thank you for giving me the confidence to try and satisfy my taste buds desire for flavor filled goods. You recipes are simple and easy to followSND always very flavorful. Now I have close friends over for cards and great soups and other foods. I often cook so much I can share with others. Thank you sir for your generosity.
This is not a cooking channel. This is a channel about the love of life, the importance of good food in it, and about respect and love for ingredients and the people whom we cook for.
@@rosemarymay3914 I went vegetarian for a good little bit. Know what I missed the most? Strength. The stamina was still there, but, the raw power? Oh, I could have had both, but, on my budget? Those kinds of exotic ingredients were not in the mix.
"Onyo is always Number One, unless there is bacon!" - Chef Jean Pierre 😁 Your awesome recipes AND your TALKING are the reasons why we're here, Dear Chef!😁👏👌
Chef Jean-Pierre, I just want to tell you that since I discovered your channel, you've reignited my love of cooking. I'm 66 years old, retired. I spent much of my life working in restaurants, both front of the house and back of the house. You've made cooking fun for me again, and that's a gift. It truly is a gift. Thank you for sharing your expertise, for simplifying the process of cooking, and most of all thank you for your passion for sharing knowledge. My wife is loving that I discovered your channel - she's been eating some pretty good food lately! Thank you, Chef. So glad you're here.
I have watched nearly every video this man has produced and I will never tire of him repeating the same excellent advice. Onyo is always number first. Love his sincerity and love of his craft.
After my 3rd retirement I was going to take some culinary classes at the local community college. But with covid... well I stayed home. Your videos are a gift from heaven, allowing me to be instructed by a Michelin star chef! It doesn't get any better than this! My wife still works, and my promise to her was to do what she did for me for 40+ years. Every day she instructs, I prepare a from scratch, fresh dinner for her. You have made her very, very happy Chef!
Thanks, JP. My wife loves mushrooms and tomorrow is her birthday. So, it'll be this mushroom soup for a starter to go with the chateau Briand tenderloin for the main with mashed potatoes and roasted asparagus.
Sonds like a wonderful dinner. I wish my husband would prepare such a great dinner for me on my birthday... But next time try to get white asparagus. Boil it a little bit and than pan-fry it. It is out of this world.
@@obozomustgo5449 I am convinced, love goes through the stomach. Find out what she loves to eat and develop your creations around that taste. The day she becomes nostalgic when you are not around, you have won 😊
Who told you to stop talking? Not any of us regulars we love the talk makes us feel like we’re all friends here! Let the no talk folk turn off their volume or find a recipe on tiki tac talk! Love you Chef talk all you want!
Don't cater to or concern yourself with critics. Your subs are blowing up because of who you are. You're very entertaining and obviously you know what you're doing. If you want to talk and share stories while you cook, please do so. Thank you for another fine cooking lesson Chef Jean-Pierre!
Maybe you don’t believe me but I was a miserable cook actually I didn’t know how to cook but since I discovered you I am becoming not so bad. I made the Shepherd's pie and it was amazing, I couldn’t believe I made it. I don’t know how to thank you my friend. You’re a wonderful man. With love, Fatema from the Kingdom of Bahrain 🇧🇭
I have watched literally thousands of hours of food tv, JP is by far and away the single best instructor. He gets you excited about ingredients and process; "He's Amaizing!" I worked in our local food-banking network for ten years and I can tell that from my generation forward people have lost the knowledge of the raw products, wealthy or poor, and with these videos Chef can and will help to change that. The various food channels should be offering him big bucks because he is a star.
Chef, I do not know why people are giving you such a hard time in comments. I usually watch you on my living rm tv w/ my roommate. We have learned so much from you so Thank You. I have upgraded my cooking by leaps n bounds. Do not let the internet get under your skin.
I honestly think all his subscribers feel like he’s family at this stage. I think it’s great that he makes people feel like friends and comfortable enough to give a bit of slagging 😂🤣 His real life classes must be amazing and super funny, like the teacher you always wanted ☘️
@@catemc2323 oh for sure! My roommate does not pay attention to most cooking shows I watch but he does when Chef is on. Chef shares basic info many of us were not given growing up like “Onyo is number 1, unless there is bacon!” I never knew! Also I always used to burn my garlic by accident and I know why because of him. Ohh boy don’t get me started on how much better my cooking has become. I would love to be in his cooking class but I will settle for YT class so to speak. Also, I love he Always calls us ‘friends’ unlike anyone in the internet they don’t call you anything but subscribers. I love when he asks us questions out of his old habit of teaching because we both respond to him. I hope he never stops.
@@catemc2323 Heavenly father, your people in Ireland call to you. We know you are righteous and just, and that you answer all prayers. Thank you, father. In Jesus name, amen
I absolutely LOVE when he says, a child could do THIS! Meanwhile he proceeds to make a Michelin quality dish🤣🤣🤣🤣 God bless you Chef Jean-Pierre! I have really improved my cooking just by watching your technical skills.
I went to a cooking summer camp every year when I was a kid, and you know, looking back on it now, we made some really impressive stuff! At the end of each month we would hold a "restaurant day" for all the parents. The kids did everything at the restaurant. We came up with the name, the decor, the menu. We would be the waiters, the hostesses, the chefs and sous-chefs. The only thing done by the councillors that day was dish-washing! It was so fun. I guess my point is, kids really can cook. Don't be afraid to teach them. We got a safety lesson on the first day: how to hold a knife correctly, how to light the big scary gas stove, what to do in case of a burn. After that, we were left to do everything ourselves.
We really appreciate your videos and love your style. Thank you for teaching us. It doesn’t matter if you’re redundant. That’s good teaching. You have to hear things over a few times to learn them. Stay as you are, some people can be impatient. You are doing great.
I adore Chef JP....he offers us his knowledge of the Arte Cuisine for FREE and we should honour him for that. Apart from that he does it in such an entertaining manner that it is a pleasure to watch and learn. Thank you so much dear Jean Pierre and many greetings from Germany ❤
Chef, I have been following about 20 different cooking personalities on RUclips for the last 10- years. You have quickly ramped to the top of that list and I look forward to each and every upcoming cook. Thank you.
I would love to have been able to see this man and Julia Child in a kitchen doing a beef bourguignon together. His sauces and ingredients, her techniques, their common expertise.
Tip: To me, the sage leaf (and cilantro leaf too) tastes like soap. What I discovered is in order to add the sage (or cilantro) flavor I steep the leaves in a very hot stock for 15 minutes. Remove the leaves and add the sage (or cilantro) stock to the pot. The flavor of sage (and cilantro) is wonderful! Thank you for sharing your creamy mushroom soup recipe, I can't wait to make it, Chef!
I just made this soup, and my wife and I loved it! The cornstarch thickening and the tomato paste in the stock were things I did not know about, but they made a real difference. Thank you from a home cook!
I love how you say "a Child could do it." I started watching Graham Kerr as a very young child. (About two and a half years old.) I started cooking at about five. I started cooking by myself at about Nine years old. I have been cooking since. I am not a chef. I am just a cook. But It is never too early to start teaching kids to cook. I love watching your channel. I loved watching you on TV. At fifty eight I am still watching you and learning. Keep repeating yourself about the basics. like onions first. That is how people learn. Thanks for doing what you do.
Okay, okay - I love this guy. At this point I've spent too much on new pots and pans but I'm having a ball cooking, and the wife loves it. Rock on Chef J!!
At first I had my doubts about this because it was not blended with a food processor or hand blender. However it is the best mushroom soup ive ever made. I didnt have any whipping cream so i used a little milk and cream cheese instead and its delicious, adding the corn flour slurry is the secret ingredients, the creamy texture it gives makes it amazing. 10/10 chef. I also used stock cubes and water and it was still fantastic.
For years my wife has made a simple chicken noodle soup, and it is good but nothing special. After watching a couple of these Chef JP videos, the next time she made it she caramelized the onyo first and then made the soup. Its difficult to describe the difference, but the soup was way better. The flavor was more enhanced and we couldn't stop eating it! If anyone doubts that this is an important step just try it one time. Thanks Chef!
Please, Chef, "talk my ear off," "bore me to death." I want you to tell all the stories and reinforce all the great techniques. You've given me more cooking knowledge in the last two years than Food Network gave me in 17 years. No, really...well, maybe not 17 years...lol, you're my favorite! Make videos the way you want to make videos and keep doing it for the new subscribers and the long-term folks like me. You've enriched my cooking life so much; I wish I could see you cook in person!
I discovered Chef Jean-Pierre's videos over the last two months. I was watching videos of several chefs because I am the only person in my family who will cook. To me, if it is not delicious, it is not worth making. I started out looking for cranberry sauce recipes and Chef J-P's were the tastiest. I mean delicious compared to the other chef recipes I made. I canned some using his Grand Marnier recipe and the flavor is so unique and flavorful. Anytime I did a search for recipes like this one, Mushroom soup or Pork Loin, his recipes resulted in the best flavor and that is what it is all about. He is a genuine personality, not an actor seeking attention. I love how he explains all the steps! I know now that the onion caramelizing makes all the difference from the very first step of a recipe! Can't wait to try his chocolate mousse next! Thanks for making cooking fun and worthwhile Chef Jean-Pierre!
Dear Chef!, I can hear your tips over and over again no problem! And I noticed when you want to move forward you sometimes reference another video of yours and that works great for new people and old alike. You are AMAZING!
ok who complaining about my Jean-Pierre, he don't need to change nothing. Love you Jean-Pierre and because of you I get to make and try and share some delicious dishes, Keep up the fantastic work
I never used mushrooms very much until I started watching your channel, now that I know how to properly prepare them, wow, I love it, made some collards the other day with mushrooms and everyone love them. I'll be making the soup real soon. Thanks for all that you do. God bless
Chef Jean-Pierre, you are my favorite RUclips chef. I have made dozens of your recipes. Keep up the amazing work. I thought it was onyo first, unless there was bacon involved. Please guide this tormented soul...
10 Jan,2022... Chef , this is YOUR Channel... I am fully confident We, your Dedicated Followers, do not, Have not, nor will, find issues with you Repeating “ Onyo Number First”... the same applies to Kitchen clean up !!! Your professional experience and well explained steps during these videos is why I count on learning how to make these incredible dishes you prepare on your channel. Onion soup being one of my favorites.. today I will watch your Mushroom Bisque episode on my wide screen TV.. and a cup of Coffee. Best of Luck Chef In 2022..
Hello chef ! French follower here. I've made a lot of your recipes to family, friends and my girlfriend, and they all love it as much as I do :D Thank you for bringing a smile on every recipe, I love cooking with you
I have to say thanks to you Chef. I’ve been cooking all my adult life. In the 3 months since I found this channel, my results have definitely improved, I’m genuinely having fun cooking and my repertoire is so much wider. I’ve made a lot of your recipes but it’s mostly just applying your methods and realising that my many mistakes are fixable without stress!
I've been in the hospitality game for over 20yrs a stroke stopped me from catering in my whole life in the kitchen I've only ever met maybe 5 chefs that have your energy which has a nostalgic feeling thank you for bringing back those great memories and thankyou for your time in your teachings
Oooo! Another delicious soup recipe from the most awesome Chef ever! Where I live, we call the baby portabellos "crimini" but... who cares?! It is not like the mushrooms come when called!
Made this with combo of button, cremini, dried (rehydrated in beef broth) variety of wild mushrooms, added some cream and BUDDAH!!! So delicious I had to stop from eating the whole pot!!! Thank you for making it so easy to cook well!
Chef, J-P, I think you're both a phenomenal chef and a great (and very amusing) presenter. A mixture of culinary knowledge and common sense. Mil mercis!
I have known you in utube for 2 years after i come into culinary field. Whenever I dont know a thing, I search menu with your name first and you are like my 80% teacher in this field. Thank you so much for sharing knowledges with us, chef❤.
Hi chef, i am a big fan of your talking, how energetic you are! Really you are a big inspiration, every single lesson is helpful, take care chef, wish your best of luck.
So much respect to you chef. I am able to cook because the way you teach is step by step and easy to understand. I paused the video, rewind, forward while cooking. Thank you for REINFORCING THE INFORMATIONS. I believe that is necessary to understand and follow your instructions. My family enyoyed the dishes that I copied from your you tube chanel. I wish I can post photos. I don't cook, but because you are a great teacher I am cooking. Thank you so much Chef.
I just made this soup, wow just wow! Amazing! I never cared for Sage, I always thought it doesn't give much flavor, when I saw you use a lot, I thought maybe that's the key, wow I can actually taste the sage flavor beautifully in this soup and I measured carefully... 😉 One of the best mushroom soups I ever had!
I love this guy. I'm a home cook, but I strive to be as good at it as I can possibly pull off when feeding family and friends. This guy breaks it down into techniques even I can get!!
Chef J-P, I am 66 and Scottish. Scots have a historical connection to the french, and even though our cooking is often on the boring side ( you live in a cold wet country there tends to be a lot of Carbs n stodge!....we need the warmth....though its not as cold as it was in my youth (66) anyway ruth stop yapping...MY point is its nice when I see you do things and I think " Oooooh I do that as well" BUT its even more wonderful when I see a fresh /new way of approaching something-I love flavours and tastes and your love is so obvious. As for those who may say it is all simplified...Great teachers make the complex simple...poor teachers get off on making the simple seem complex! It feeds their egos!. SO thankyou for the fun and the flavour. take care Ruth
I have a request, I've been watching, listening and enjoying all the lessons you've been teaching!! My request- I would love to watch and listen as many times as you repeat your entire process, please!!!
Just discovered your channel last week and haven’t stopped watching the videos ever since! I love your voice, your food, your accent 💖 Everything about you and your channel is absolutely succulent 🤩 I’m almost 70, of Persian origin, living in France for the past 50 years, married to an Italian for over 2 decades and recognized as a good cook by all (even by my late mother in law who was a dream of a cook herself!) So I dare say I know food 💃🏻 You and your channel are a pure delight. Don’t change a thing👌
Mushroom soup always has this flare of exquisite taste especially adding some (or more) port, I am sure port enhances the flavour of mushroom especially making a cream mushroom sauce for serving with a steak or whatever even an omelette, for sure. Thank you for showing how to cook it is becoming a lost art. It is a privilege to sit down and enjoy a home cooked meal with your family. Can't wait for the next detailed lesson in the kitchen. Au revoir ❤👍
I cannot get enough of your channel. I have yet to see one of your videos where I did not smile or laugh at your sayings or mannerisims it makes my day. Plus you make great food dishes. Keep up the excellent work. 😄
Great recipe Chef JP. When I was a kid my mother would serve her tomato soup over rice. Your use of quinoa reminded me of my dear mother. Thank you so much sir. ☺
You are amazing!!!!!!!! How’s a good habit formed? Doing it over and over again! You’re not redundant you’re forming good habits! I made your stock, amazing stew, and many more. You’re a true hero in my book. I humbly THANK YOU for all you do. Don’t listen you uneasy fools…..
It's going to be 20 BELOW zero with wind chill here in my part of Maine tonight. Soups, stews and chili are the best part of the day. We LOVE mushrooms in anything, and this looks amazing. Thank you! PS "If you're cooking for vegetarians, God Bless You!" Then, a video closeup as Chef's eyebrows raise high enough to jack up a mushroom delivery truck! lol Thanks for the entertainment!
I just looked up where your school was and I used to be the GM of the Panera Bread location that is right down the street from your school in Fort Lauderdale. I'm sad that I never checked it out or your restaurant near Las Olas. I really enjoy your content.
Made this for lunch today and it was , as you said, amazing! The Madeira really took it up a notch or two. I made vegetable soup last Saturday and it never occurred to me I should have thickened it as it had no texture and was like water. Always learning from you in every video. Thank you Chef!
I love me some mushrooms! Hey do not stop talking, ok, you need to be heard, plus you are entertaining too! Don’t be afraid to dispense with those nuggets of wisdom.
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To those that complain that Chef JP is being redundant have to understand that this is a mark of a good instructor. Bless him for his desire to share his knowledge and experience with the world.
You are so right Hats up to you.
Agreed! 👍
Amen
Hear! Hear!
This is how I learn the process. He is ALWAYS repeating it. That constant repeating turns into muscle memory. Step one:. Onyo! Step two salt!
Chef. I’m 76 and widowed. I missed my wife’s great cooking for years. Tgen I discovered RUclips. Specifically your channel. Thank you for giving me the confidence to try and satisfy my taste buds desire for flavor filled goods. You recipes are simple and easy to followSND always very flavorful. Now I have close friends over for cards and great soups and other foods. I often cook so much I can share with others. Thank you sir for your generosity.
Sounds like a fun party!
you can get close but will never match as her secret ingredient was love, never forget that
Wow! AMAZING!!! ILL BE RIGHT OVER!
This is not a cooking channel. This is a channel about the love of life, the importance of good food in it, and about respect and love for ingredients and the people whom we cook for.
Seriously, Chef should have a prime time travelogue show where we accompany him anywhere he wants to take us. What a delight.
"If you're cooking for vegetarians.....God Bless You!" That look is worth a thousand words.
No way soup is vegetarian.chicken stock was added. Besides using a rough would be better just has a better taste at the end results
Vegetarian is a Native American word. It means "Bad Hunter."
@@user-jr2jh5yk8z It's close but thats all you can do with vegan. Pizza without cheese? No thanks. No animal was killed to make the cheese.
I agree vegetarians don’t know what they miss
@@rosemarymay3914 I went vegetarian for a good little bit.
Know what I missed the most?
Strength. The stamina was still there, but, the raw power?
Oh, I could have had both, but, on my budget? Those kinds of exotic ingredients were not in the mix.
"Onyo is always Number One, unless there is bacon!" - Chef Jean Pierre 😁 Your awesome recipes AND your TALKING are the reasons why we're here, Dear Chef!😁👏👌
One of the greatest quotes of our time.
ONYO is the new bacon!
Wrong, it’s: “Onyo is number first”. 😅
Chef’s just trying to pronounce it onion as it’s spelled, as you do. But in Ireland it’s pronounced more like UN-YUN 🧅 I love how he says it 💚
@@catemc2323 Onyo
Oh, yes! Baby. A mushroom soup! This one will be made for sure at home.
Chef Jean-Pierre, I just want to tell you that since I discovered your channel, you've reignited my love of cooking. I'm 66 years old, retired. I spent much of my life working in restaurants, both front of the house and back of the house. You've made cooking fun for me again, and that's a gift. It truly is a gift. Thank you for sharing your expertise, for simplifying the process of cooking, and most of all thank you for your passion for sharing knowledge. My wife is loving that I discovered your channel - she's been eating some pretty good food lately! Thank you, Chef. So glad you're here.
Thankyou very much! It is comment like yours that make it all worthwhile! 😊
Steve, that was awesome.
@@ChefJeanPierreYou keep being redundant!People are just dumb.
I have watched nearly every video this man has produced and I will never tire of him repeating the same excellent advice. Onyo is always number first. Love his sincerity and love of his craft.
🙏🙏🙏😀
Unless you have bacon, it's number 1
@@mikevp5303 yes, if you use bacon, bacon is number 1, into second.
Exactly! Him repeating is what helps you remember. Don’t change a thing, chef!
My new favorite RUclips personality
JP is by far the most driven and passionate chef I've ever seen and he deserves a medal for his teaching skills.
👍 very good for usa'ers
Chef Pierre is living proof that enthusiasm is contagious!
"Remember, the Onyo is always number first. " and "Remember, the blooping thing is very important!"
Chef Jean-Pierre is a national treasure!
It's all about the tongue 👁️👅👁️
I love the blooping.❤
After my 3rd retirement I was going to take some culinary classes at the local community college. But with covid... well I stayed home. Your videos are a gift from heaven, allowing me to be instructed by a Michelin star chef! It doesn't get any better than this! My wife still works, and my promise to her was to do what she did for me for 40+ years. Every day she instructs, I prepare a from scratch, fresh dinner for her. You have made her very, very happy Chef!
You are a very caring husband and I think you and your wife make a great team. Have fun with your cooking!!
I absolutely love his attitude!! He seems so happy!! His voice alone made me smile!! The best things in life are free!!!
Thanks, JP. My wife loves mushrooms and tomorrow is her birthday. So, it'll be this mushroom soup for a starter to go with the chateau Briand tenderloin for the main with mashed potatoes and roasted asparagus.
Sonds like a wonderful dinner. I wish my husband would prepare such a great dinner for me on my birthday... But next time try to get white asparagus. Boil it a little bit and than pan-fry it. It is out of this world.
From tomorrow onwards, no more complaints 😄
@@y2ksw1 - I wish it was that simple! "Complaint" is her middle name.
@@obozomustgo5449 I am convinced, love goes through the stomach. Find out what she loves to eat and develop your creations around that taste. The day she becomes nostalgic when you are not around, you have won 😊
next year make fondant potatoes
Who told you to stop talking? Not any of us regulars we love the talk makes us feel like we’re all friends here! Let the no talk folk turn off their volume or find a recipe on tiki tac talk! Love you Chef talk all you want!
Don't cater to or concern yourself with critics. Your subs are blowing up because of who you are. You're very entertaining and obviously you know what you're doing. If you want to talk and share stories while you cook, please do so.
Thank you for another fine cooking lesson Chef Jean-Pierre!
Maybe you don’t believe me but I was a miserable cook actually I didn’t know how to cook but since I discovered you I am becoming not so bad. I made the Shepherd's pie and it was amazing, I couldn’t believe I made it. I don’t know how to thank you my friend. You’re a wonderful man. With love, Fatema from the Kingdom of Bahrain 🇧🇭
🙏🙏🙏👍😊
I have watched literally thousands of hours of food tv, JP is by far and away the single best instructor. He gets you excited about ingredients and process; "He's Amaizing!" I worked in our local food-banking network for ten years and I can tell that from my generation forward people have lost the knowledge of the raw products, wealthy or poor, and with these videos Chef can and will help to change that. The various food channels should be offering him big bucks because he is a star.
Chef, I do not know why people are giving you such a hard time in comments. I usually watch you on my living rm tv w/ my roommate. We have learned so much from you so Thank You. I have upgraded my cooking by leaps n bounds.
Do not let the internet get under your skin.
I learned so much watching him too. I made his Steak Diane, and it was absolutely FANTASTIC! My kids were so proud
I honestly think all his subscribers feel like he’s family at this stage. I think it’s great that he makes people feel like friends and comfortable enough to give a bit of slagging 😂🤣 His real life classes must be amazing and super funny, like the teacher you always wanted ☘️
@@catemc2323 oh for sure! My roommate does not pay attention to most cooking shows I watch but he does when Chef is on. Chef shares basic info many of us were not given growing up like “Onyo is number 1, unless there is bacon!” I never knew! Also I always used to burn my garlic by accident and I know why because of him. Ohh boy don’t get me started on how much better my cooking has become.
I would love to be in his cooking class but I will settle for YT class so to speak.
Also, I love he Always calls us ‘friends’ unlike anyone in the internet they don’t call you anything but subscribers. I love when he asks us questions out of his old habit of teaching because we both respond to him. I hope he never stops.
@@catemc2323 I forgot the most important tip I learned and Never knew…”water is the enemy of food” Best Tip Ever!!
Chef Jean-Pierre, I can't say it enough. God bless you and God bless America.
amen
And please God don’t forget about Ireland ☘️ 🙏🏻
@@catemc2323 Heavenly father, your people in Ireland call to you. We know you are righteous and just, and that you answer all prayers. Thank you, father. In Jesus name, amen
I absolutely LOVE when he says, a child could do THIS! Meanwhile he proceeds to make a Michelin quality dish🤣🤣🤣🤣 God bless you Chef Jean-Pierre! I have really improved my cooking just by watching your technical skills.
I went to a cooking summer camp every year when I was a kid, and you know, looking back on it now, we made some really impressive stuff!
At the end of each month we would hold a "restaurant day" for all the parents. The kids did everything at the restaurant. We came up with the name, the decor, the menu. We would be the waiters, the hostesses, the chefs and sous-chefs. The only thing done by the councillors that day was dish-washing! It was so fun.
I guess my point is, kids really can cook. Don't be afraid to teach them. We got a safety lesson on the first day: how to hold a knife correctly, how to light the big scary gas stove, what to do in case of a burn. After that, we were left to do everything ourselves.
We really appreciate your videos and love your style. Thank you for teaching us.
It doesn’t matter if you’re redundant. That’s good teaching. You have to hear things over a few times to learn them. Stay as you are, some people can be impatient. You are doing great.
I adore Chef JP....he offers us his knowledge of the Arte Cuisine for FREE and we should honour him for that. Apart from that he does it in such an entertaining manner that it is a pleasure to watch and learn. Thank you so much dear Jean Pierre and many greetings from Germany ❤
Thank you! 🙏
Chef, I have been following about 20 different cooking personalities on RUclips for the last 10- years. You have quickly ramped to the top of that list and I look forward to each and every upcoming cook. Thank you.
Same here! I’ve never looked forward to RUclips videos more than Chef’s.
Totally agree. Chef JP isn't here to become a YT celebrity, he is here to generously share his knowledge. I've learned so much and I'm very grateful!
@@KC-lz9qg he is a RUclips star now through pure talent and passion.
Couldn't have said it better. Actual World Class instructor sharing his knowledge and passion with talent. What else can you ask for ?
I would love to have been able to see this man and Julia Child in a kitchen doing a beef bourguignon together. His sauces and ingredients, her techniques, their common expertise.
Tip: To me, the sage leaf (and cilantro leaf too) tastes like soap. What I discovered is in order to add the sage (or cilantro) flavor I steep the leaves in a very hot stock for 15 minutes. Remove the leaves and add the sage (or cilantro) stock to the pot. The flavor of sage (and cilantro) is wonderful!
Thank you for sharing your creamy mushroom soup recipe, I can't wait to make it, Chef!
I just made this soup, and my wife and I loved it! The cornstarch thickening and the tomato paste in the stock were things I did not know about, but they made a real difference. Thank you from a home cook!
I love how you say "a Child could do it." I started watching Graham Kerr as a very young child. (About two and a half years old.) I started cooking at about five. I started cooking by myself at about Nine years old. I have been cooking since. I am not a chef. I am just a cook. But It is never too early to start teaching kids to cook. I love watching your channel. I loved watching you on TV. At fifty eight I am still watching you and learning. Keep repeating yourself about the basics. like onions first. That is how people learn. Thanks for doing what you do.
Man I can’t stop smiling while watching this chef. Such a great guy!!
🙏🙏🙏😊
Okay, okay - I love this guy. At this point I've spent too much on new pots and pans but I'm having a ball cooking, and the wife loves it. Rock on Chef J!!
The longer format videos are the best!
At first I had my doubts about this because it was not blended with a food processor or hand blender. However it is the best mushroom soup ive ever made. I didnt have any whipping cream so i used a little milk and cream cheese instead and its delicious, adding the corn flour slurry is the secret ingredients, the creamy texture it gives makes it amazing. 10/10 chef. I also used stock cubes and water and it was still fantastic.
👍👍👍❤️
For years my wife has made a simple chicken noodle soup, and it is good but nothing special. After watching a couple of these Chef JP videos, the next time she made it she caramelized the onyo first and then made the soup. Its difficult to describe the difference, but the soup was way better. The flavor was more enhanced and we couldn't stop eating it! If anyone doubts that this is an important step just try it one time. Thanks Chef!
My wife is going to love this! Homemade cream of mushroom soup sounds like her love language.
Please, Chef, "talk my ear off," "bore me to death." I want you to tell all the stories and reinforce all the great techniques. You've given me more cooking knowledge in the last two years than Food Network gave me in 17 years. No, really...well, maybe not 17 years...lol, you're my favorite! Make videos the way you want to make videos and keep doing it for the new subscribers and the long-term folks like me. You've enriched my cooking life so much; I wish I could see you cook in person!
I discovered Chef Jean-Pierre's videos over the last two months. I was watching videos of several chefs because I am the only person in my family who will cook. To me, if it is not delicious, it is not worth making. I started out looking for cranberry sauce recipes and Chef J-P's were the tastiest. I mean delicious compared to the other chef recipes I made. I canned some using his Grand Marnier recipe and the flavor is so unique and flavorful. Anytime I did a search for recipes like this one, Mushroom soup or Pork Loin, his recipes resulted in the best flavor and that is what it is all about. He is a genuine personality, not an actor seeking attention. I love how he explains all the steps! I know now that the onion caramelizing makes all the difference from the very first step of a recipe! Can't wait to try his chocolate mousse next! Thanks for making cooking fun and worthwhile Chef Jean-Pierre!
This is the first time I've come across this channel, I love Chef Jean-Pierre!!!
I made the Shepard's Pie and my wife loved it. I have to make this next. Thanks Chef, you're my favorite chef. You make cooking enjoyable.
Dear Chef!, I can hear your tips over and over again no problem! And I noticed when you want to move forward you sometimes reference another video of yours and that works great for new people and old alike. You are AMAZING!
ok who complaining about my Jean-Pierre, he don't need to change nothing. Love you Jean-Pierre and because of you I get to make and try and share some delicious dishes, Keep up the fantastic work
“Texture is the conductor of flavor”. A mind blowing phrase used in the onion soup recipe
Omg..I just love you. ❤️. Please don't change.
I never used mushrooms very much until I started watching your channel, now that I know how to properly prepare them, wow, I love it, made some collards the other day with mushrooms and everyone love them.
I'll be making the soup real soon. Thanks for all that you do. God bless
Chef Jean-Pierre, you are my favorite RUclips chef. I have made dozens of your recipes. Keep up the amazing work.
I thought it was onyo first, unless there was bacon involved.
Please guide this tormented soul...
Good morning Chef. So glad you are doing soups. A favorite meal this time of year!
10 Jan,2022... Chef , this is YOUR Channel... I am fully confident We, your Dedicated Followers, do not, Have not, nor will, find issues with you Repeating “ Onyo Number First”... the same applies to Kitchen clean up !!!
Your professional experience and well explained steps during these videos is why I count on learning how to make these incredible dishes you prepare on your channel. Onion soup being one of my favorites.. today I will watch your Mushroom Bisque episode on my wide screen TV.. and a cup of Coffee. Best of Luck Chef In 2022..
Hello chef ! French follower here. I've made a lot of your recipes to family, friends and my girlfriend, and they all love it as much as I do :D
Thank you for bringing a smile on every recipe, I love cooking with you
Mamma Mia! That is amazing! Oh ya, baby! You da best, Chef! 👍🙏❤️🇨🇦
I have to say thanks to you Chef. I’ve been cooking all my adult life. In the 3 months since I found this channel, my results have definitely improved, I’m genuinely having fun cooking and my repertoire is so much wider. I’ve made a lot of your recipes but it’s mostly just applying your methods and realising that my many mistakes are fixable without stress!
That is just awesome to hear!🙏👍😊
I've been in the hospitality game for over 20yrs a stroke stopped me from catering in my whole life in the kitchen I've only ever met maybe 5 chefs that have your energy which has a nostalgic feeling thank you for bringing back those great memories and thankyou for your time in your teachings
Nobody does it better, makes me feel sad for the rest...👍😉
The editors on your videos are top notch! It is the subtle things that make all the differences in the world. Keep it up.
That mushroom soup looks so delicious and really nice to have on a cold day.
I could listen to you talk ALL DAY!!!! Funny, informative, Everything all in one video!! LOVE IT!!!!!!!!!!¡
Oooo! Another delicious soup recipe from the most awesome Chef ever!
Where I live, we call the baby portabellos "crimini" but... who cares?! It is not like the mushrooms come when called!
Made this with combo of button, cremini, dried (rehydrated in beef broth) variety of wild mushrooms, added some cream and BUDDAH!!! So delicious I had to stop from eating the whole pot!!! Thank you for making it so easy to cook well!
Chef, J-P, I think you're both a phenomenal chef and a great (and very amusing) presenter. A mixture of culinary knowledge and common sense. Mil mercis!
I have known you in utube for 2 years after i come into culinary field. Whenever I dont know a thing, I search menu with your name first and you are like my 80% teacher in this field. Thank you so much for sharing knowledges with us, chef❤.
My pleasure 😊
Hi chef, i am a big fan of your talking, how energetic you are! Really you are a big inspiration, every single lesson is helpful, take care chef, wish your best of luck.
So much respect to you chef. I am able to cook because the way you teach is step by step and easy to understand. I paused the video, rewind, forward while cooking. Thank you for REINFORCING THE INFORMATIONS. I believe that is necessary to understand and follow your instructions. My family enyoyed the dishes that I copied from your you tube chanel. I wish I can post photos. I don't cook, but because you are a great teacher I am cooking. Thank you so much Chef.
Chef Jean has made me love cooking. his attitude is so contageous!😊
Chef Pierre is the greatest Chef on RUclips. God bless you and God Bless America!
Be redundant chef! Some things are worth repeating!
I made the prime rib for Christmas and it was divine! Thank you!
🙏🙏🙏😀
I love hearing Chef talk.... Onion isn't number one, you are Chef !
This guy has the most character I’ve seen on RUclips cooking channels. He’s a class act. This is my first video, though I’ve cooked for 3 years
Thank you 🙏
Chef reminds of the old time cooking hosts from shows back in the 80s. No school like the old school
I just made this soup, wow just wow! Amazing! I never cared for Sage, I always thought it doesn't give much flavor, when I saw you use a lot, I thought maybe that's the key, wow I can actually taste the sage flavor beautifully in this soup and I measured carefully... 😉 One of the best mushroom soups I ever had!
Chef JP - It is YOU that are amazing! - Thanks!
I love this guy. I'm a home cook, but I strive to be as good at it as I can possibly pull off when feeding family and friends. This guy breaks it down into techniques even I can get!!
Chef Jean Pierre just keep being your fantastic self!
Thank you
Thank you for the kind words! 🙏❤️
I love your concentration of flavours in all your dishes..❤️
Greetings: amen 🙏 alleluia: ( fwiw) the recipe and the presentation are awesome 😎: will try to re-create this very, very, very soon
Chef J-P, I am 66 and Scottish. Scots have a historical connection to the french, and even though our cooking is often on the boring side ( you live in a cold wet country there tends to be a lot of Carbs n stodge!....we need the warmth....though its not as cold as it was in my youth (66) anyway ruth stop yapping...MY point is its nice when I see you do things and I think " Oooooh I do that as well" BUT its even more wonderful when I see a fresh /new way of approaching something-I love flavours and tastes and your love is so obvious. As for those who may say it is all simplified...Great teachers make the complex simple...poor teachers get off on making the simple seem complex! It feeds their egos!. SO thankyou for the fun and the flavour. take care Ruth
I have a request, I've been watching, listening and enjoying all the lessons you've been teaching!! My request- I would love to watch and listen as many times as you repeat your entire process, please!!!
Just discovered your channel last week and haven’t stopped watching the videos ever since! I love your voice, your food, your accent 💖 Everything about you and your channel is absolutely succulent 🤩 I’m almost 70, of Persian origin, living in France for the past 50 years, married to an Italian for over 2 decades and recognized as a good cook by all (even by my late mother in law who was a dream of a cook herself!) So I dare say I know food 💃🏻 You and your channel are a pure delight. Don’t change a thing👌
There is no other chef on youTube that can make me laugh and hungry at the same time . You are at the top of your game sir.
🙏🙏🙏👍😊
Jean-Pierre is the best!
Made this today at the firehouse. Everyone loved it. Thank you as always Chef!!!!!❤️
Thank you for actually explaining things and not being lame like TikTok 😁
Not to mention watching your videos is so fun and relaxing ❤️❤️❤️❤️
Great way to start the week with this recipe & Chef Jean-Pierre's "sage" advice!
Thanks for doing this recipe . I know I requested it but I am sure others have too.. you are awesome. Thanks.
Cheers from Canada 🇨🇦
Mushroom soup always has this flare of exquisite taste especially adding some (or more) port, I am sure port enhances the flavour of mushroom especially making a cream mushroom sauce for serving with a steak or whatever even an omelette, for sure. Thank you for showing how to cook it is becoming a lost art. It is a privilege to sit down and enjoy a home cooked meal with your family. Can't wait for the next detailed lesson in the kitchen. Au revoir ❤👍
I cannot get enough of your channel. I have yet to see one of your videos where I did not smile or laugh at your sayings or mannerisims it makes my day. Plus you make great food dishes. Keep up the excellent work. 😄
Great recipe Chef JP. When I was a kid my mother would serve her tomato soup over rice. Your use of quinoa reminded me of my dear mother. Thank you so much sir. ☺
There are many RUclips Chefs.. and then ..there is Chef Jean-Pierre in a league all his own.. love these vids.
You are amazing!!!!!!!! How’s a good habit formed? Doing it over and over again! You’re not redundant you’re forming good habits! I made your stock, amazing stew, and many more. You’re a true hero in my book. I humbly THANK YOU for all you do. Don’t listen you uneasy fools…..
🙏🙏🙏👍😀
Always a pleasure joining you in your kitchen.
It's going to be 20 BELOW zero with wind chill here in my part of Maine tonight. Soups, stews and chili are the best part of the day. We LOVE mushrooms in anything, and this looks amazing. Thank you! PS "If you're cooking for vegetarians, God Bless You!" Then, a video closeup as Chef's eyebrows raise high enough to jack up a mushroom delivery truck! lol Thanks for the entertainment!
Keep being redundant!!!!! Sign of a teacher!!!!!!!
I love mushroom soup. I will get the ingredients and put this on the menu. Thanks
The 'blooping thing'! Be still my heart!💞💞💞💞
Keep talking Chef, I love it.
I just looked up where your school was and I used to be the GM of the Panera Bread location that is right down the street from your school in Fort Lauderdale. I'm sad that I never checked it out or your restaurant near Las Olas. I really enjoy your content.
Made this for lunch today and it was , as you said, amazing! The Madeira really took it up a notch or two. I made vegetable soup last Saturday and it never occurred to me I should have thickened it as it had no texture and was like water. Always learning from you in every video. Thank you Chef!
I JUST got done with this recipe and OMG!!! AMAZING! Thanks Chef!
Looks delicious! I love this channel, his energy, his recipes, his humor, everything. In my top three favorite RUclips cooking channels.
Something awesome about watching a chef cook with their heart.
Chef JP is a genius, not to mention hilariously funny. I have his Cookbook with the CDs…a Work of Art.
I love me some mushrooms! Hey do not stop talking, ok, you need to be heard, plus you are entertaining too! Don’t be afraid to dispense with those nuggets of wisdom.
Chef! Thank you very much! I’m learning from you almost every day.
You make me happy. That is hard to come by these days; but you brighten my day. Bless you Chef.