Hard to believe this video is almost 20 minutes long. Must be the fastest 20 minutes of my life! I was seriously thinking "why did he make this one so short" until I checked after reading your comment.
Totally agree w/simboalex. The folks that are complaining can go to another channel. These folks aren’t aware when JP is talking he’s educating. This man is a diamond in the ruff.
In addition 2 that; I've seen chefs re-use the same spoon /not wipe hands or counter/cutting board. This Chef gets it right every time! "Doctor Chef"-surgically clean & laff-ter is the best medicine.
I want to tell you something. One of the greatest guitarist in the world was asked ( you are so good why do you always seek out teachers around the world ) ? He said I want to learn something new everyday. I have a huge recipe book collection. And I'm always learning. I've listened to many chef and learned alot. But when I ran across your channel I found a master chef. The're some people who love to cook. The're some who do it for money. Then there's those who are given a God's touch. I would have loved to work in your restaurant and learn. Thank you for coming out of retirement and sharing your vast experience with all of us. You're truly blessed. You have a fan for life. Have a great day.
Chef, i said to my wife when I retire in a year i want to learn how to cook much better than my hillbilly backyard cooking…i have learned many things from your videos and have now made multiple dishes multiple times over. My wife loves our dinners so do I! Keep’em coming!!! Ir the best!
As usual, a terrific video. I am a retired Army infantry officer with more time on my hands than I've ever experienced in my life. So I decided to teach myself how to cook. It has been very humbling. High-quality cooking is far more difficult than I imagined, and my skill level peaked months ago. But since I found your channel, I am doing much, much better! Chef, I can't thank you enough for re-lighting my excitement for cooking
Chef Gordon? Chef Marco...? Nah nah nah.. Give me the heart and soul when it comes to cooking like Chef Jean-Pierre. If you are reading this Chef, you make cooking feel more relaxed, and welcoming. Thank you for your work, and thank you for sharing your boundless knowledge with us. :) I'm beginning my cooking journey and I'm glad to have a master like you be able to be by my side.
After watching your channel for a very long time it's so cool to see all the recipes stacking up and complimenting each other now. Keeps the new videos short and fun but I can go back and rereference components as needed. The production quality really shines too
yes, making a broth or clarified butter might not be the most spectacular thing in the world, but I am glad I watched and made small batches of both because now I can take a video like this and make a wonderful birthday dinner for my wife next month :) and it will end up like it came out of a restaurant instead of a family BBQ
I love characters. Jean is a character. There are many Chefs equally as good, but I come back to this guy because he's larger than life and can back up his fun tutorials with skill and experience.
I personally send your videos out to all my friends (after I first make them!). You are inspiring MANY home chefs dear Jean. My name is John and I just *might* change it to Jean in tribute to you my dear friend and inspiration. WIth your love of life and enthusiasm you teach and inspire us all on how to live and enjoy life. Thank you from the bottom of my heart. Carpe diem!
As a major carnivore, most any steak works for me. This one looks terrific, as usual. I have never used figs in any recipe, but now I will be making this sauce for sure. Peeling the asparagus is a necessity and your recipe and presentation is outstanding. I also bought everything for the Fondant Potatoes a few days ago and plan to make them as soon as I have time to do them right. "A child could do it". My wife and I have raised our 4 grandsons, now in their 20s. I've taught them all to cook and they can make most anything, some pretty sophisticated dishes. They have each developed quite a palate. They still do the occasional fast food thing, but appreciate good food that they are able to make themselves. Teach your children to cook. It will give them a sense of accomplishment and self-esteem! 👩🏽🍳
Great comment, Ron! I wish we would teach all kids to cook at a young age as part of their education ... so many people don't know how because they were never taught! I very much dislike the excuse "I don't have time" or "I don't know how". I understand the "don't know how" but if you can read (and/or watch!) you can cook! Too many take the easy way out and crack a box and add water or open the can and heat and serve.
You are so right!!! Teaching kids to develop a palate and the knowledge to prepare food is essential to their development. As functional adults that knows that fast food is NOT the way to live a healthy life. At the end of the day we are what we eat. You eat crap and you'll be just that!!!😀
My Parents were great, but they were terrible at cooking. As a result, my 5 siblings and I are quite good at it. I'm the youngest at 57 years of age, and we still try to amaze each other with our dishes. It's a lot of fun!
My husband grew up on food with ZERO flavor, I love my MIL but she CANNOT cook. Every single thing she makes is so BLAND. However, as his wife I am proud to say I have reaped the rewards😁. His mothers bland food pushed him to want to cook (lol) so off to culinary school he went... and he's been an amazing Chef, 20yrs in the business!👍
@@ChefJeanPierre By the way, what is a good general size for a Chinois, they seem to come in a lot of sizes, 7, 8, 9, 10, 12. For instance 8" works for chef knife as long as you have a 10" available for some items.
Chef. While I have practiced most of these techniques, Your delivery is Amazing. The joy. Happiness. *That's cooking. I'll plate for you and wash dishes any day
Wait! Peel the asparagus! Brilliant! Also, I can't wait to try this sauce! Absolutely love the channel. I've started watching around thanksgiving and have been obsessed with cooking ever since. You awoke a passion I never knew I had!
I just got a friend to start peeling her asparagus as she was wasting so much. Now she saves the peels in her deep freeze for stocks. Still working on her to save onion peels n ends though. And she is like me, why bother to peel carrots or potatoes when the skins are good for you ( plus, it's the lazy way 😂)
What you're watching actually, is The American Dream. No other country in the world gives immigrants on day one the opportunity to excell, and in most countries their citizens don't even have an opportunity for much of anything. Listening to the Good Chef in his accent literally bring tears to my eyes. I pray this 246 year experiment never ends. Excellent show once again! God Bless you Chef Jean Pierre!
Chef, it feels like we actually are friends. Thanks for inviting us into your kitchen. The ripple effects from your lessons and heart are felt in my home now, too.
I’ve just watched a video from your cooking show in the 90’s. Filet Mignon. Times have changed a lot. Not onl;y cooking techniques but presentation as well. Thanks a lot.
Now you did it, I placed you in the chamber of my heart and tossed the key into the Arabian Gulf water. I am going to follow your program to the outer edges of our universe. How can I thank you for this amazing tutorial. I think if I prepare this fabulous dish for my two sons they will love me for ever. Thank you 🙏🏻 my friend.
Chef as a chef with over fifiteen years experience I love your videos you are a master and funny and you have taught me more in a few videos than any chef I have worked with Thank you
I have watched so many chefs and learned much, but Chef Jean-Pierre is tops. I could watch non-stop. Definitely, a great teacher who makes you have so much fun. He seems like a truly wonderful person to share his knowledge and experience basically by his love of cooking. A real master.
you could add a little if the smoke seasoning to the skillet when you put into the oven, it's wonderful that way. Love all of your videos. I am learning so much after 45 years of southern cooking!
Making filet tonight for Christmas Eve I was able to salt and refrigerate since yesterday afternoon. . Just so happen that I have dried figs. I made the sauce and I can’t stop tasting it. Also making the asparagus as you did. Thank you Chef for sharing your talent. Merry Christmas.
Chef Jean-Pierre and Chef John from Food Wishes are my 2 favorite cooking channels to learn from. We mire mortals are lucky to have access to these people .
What a wonderful meal! Fillet Minion extraordinaire! I may make a trip to the butcher shop this afternoon. Hearty, stick to the ribs, comfort food, fancy cuisine never looked better! Merci beaucoup! C'est fantastique!
Chef, I’ve been watching you religiously for over a year now. I love all you recipes and have taught me a lot. I would love to get your range of oils and balsamic vinegars in Australia. Any chance this can happen?
My husband and I ordered half a cow (grass fed and from right here in our beautiful state of South Dakota 🤤) and after months of waiting, it's finally on its way to our doorstep today! We got everything from the tongue to the tail so this beautiful recipe will be on the menu this week. Can't wait!!
Normally at the beginning of every video Chef Jean-Pierre says: “Thumbs up if you like the video…”. Today I’ve noticed that the very first thing I do is to click on thumbs up and like the video. I do this because I know the video will worthy it. I know that every video will be a video with a “Fantastic Recipe”!!! So, just wanted to state this funny behavior of me!!! And congrats, chef! Keep feeding us with your cooking skills!!!
Make a sophisticated dinner so simple... With that recipe, this weekend, my sister-in-law will be so pleased for her birthday. Thank you for the inspiration. I am learning so much from you.
Ohhhh my I was never on grill for stake but I was the sauce guy. And always start with onions then some mushrooms 🍄 😁 Ya got to love how Chief gives you a very simple method to high end cuisine. Love his technique and listen to what he is saying.
I have learned soo much about cooking in the few months I've been watching (and subbed!) to Chef Jean-Pierre... and I grew up with a Southern Dad & Mom that both rocked the Kitchen & Cookin' and taught me from an early age!
Chef, i simply love you! keep doing what you doing, have fun and talk as much as you like! what you saying and doing is simply free knowledge to me and i think for the most of us too! may God bless you with good health and long life. 👍
The Food Network, Got Nothing on J.P. Anything he cooks Friends is Top notch! And the one thing we all like about Jean is he keeps it so real, I think we have watched 60% of his Dishes, we just cant get enough of Him!! Have a blessed day! love the Pryot Family :)
My favorite thing about your videos is learning the 'why' behind certain techniques and cooking principles, so that I can apply them to anything else I'm cooking. From the ragu that I prepare in bulk and lasts forever to the weeknight steak beneath a nice pan sauce, I've been cooking more and waaay better than I used to. Thank you for these videos that are not only educational but funny and have an achievable, kick-ass end product!
Thank you for your videos. I grew up in a military family and joined the military myself. After leaving I realized I could not cook as I never gad the need. Thanks to you not only am I cooking but having lots of fun! Thank you so so much
Followed your instructions for the Filet Mignon except i basted it with some butter and garlic for 2 minutes before popping it in the oven and let me tell you, it came out perfect and tender. 🔥 thanks Chef
Made this yesterday. That sauce is out of this world. No madeira wine (wine stores on strike 🤦♂️ ), so used Chinese shaoxing wine. I think the fig vinegar was the main ingredient. Will do it again with the Madeira wine. Best sauce I've ever made.
My Friend! Those Fondant potatoes were a HUGE hit when I made them. A had a couple left over as well, and reheated them easily. I am guilty of snapping asparagus, but I will take your advice and peel it next time, and cut on the bias. It looked so delicious! I MUST try to create that fig wine sauce too! That can compliment so many different steaks. Remember, It's all about the sauce. Thank you for giving me the know how and confidence to be more like you! My wife's friends think I should have been a Chef with all of the delicious meals I prepare for them. I ALWAYS tell them that my friend Jean-Pierre showed me how to do this, and recommend they follow your awesome channel. Thank you again my friend, Bruce
i just put the pot roast in the oven and have 17 years worth of the best soup ever in the freezer, so i will have to wait until next week to make this. my house smells sooooo good right now! thanks chef.
Chef, make the videos as long as you want, I love watching every single minute of them!
me too, the longer the better!
Hard to believe this video is almost 20 minutes long. Must be the fastest 20 minutes of my life! I was seriously thinking "why did he make this one so short" until I checked after reading your comment.
Me too! So much more entertaining than tv shows
me too!!
Totally agree w/simboalex. The folks that are complaining can go to another channel. These folks aren’t aware when JP is talking he’s educating. This man is a diamond in the ruff.
No matter how sad I feel, that face of chef Pierre when he tastes his food never fails to make me laugh out loud 🤣
In addition 2 that; I've seen chefs re-use the same spoon /not wipe hands or counter/cutting board. This Chef gets it right every time! "Doctor Chef"-surgically clean & laff-ter is the best medicine.
Cannot agree more, in fact I watch Chef Jean-Pierre videos for getting a good vibe as much as improve my culinary skills. Thanks Chef!
I want to tell you something. One of the greatest guitarist in the world was asked ( you are so good why do you always seek out teachers around the world ) ? He said I want to learn something new everyday.
I have a huge recipe book collection. And I'm always learning. I've listened to many chef and learned alot.
But when I ran across your channel I found a master chef. The're some people who love to cook. The're some who do it for money. Then there's those who are given a God's touch. I would have loved to work in your restaurant and learn. Thank you for coming out of retirement and sharing your vast experience with all of us. You're truly blessed. You have a fan for life. Have a great day.
You know you love a RUclips channel when you get a notification and stop whatever else you’re doing to watch it. 🙌
I wouldn't cut a single second from your videos. Chef you are a national treasure.
I just retired, chef, so now I have more time to watch & learn from you! Thank you so much for these videos.
Does anyone else find it relaxing to listen and watch Chef cook? Thanks so much, sir! I just love your channel.
Oui, J'Aime bien De Coute le Chef
Yep, me too!
I find his cooking lessons as fun to watch, if not moreso, than those of Julia Child. Telling my age I know, but I don't care!
Love how legitimately excited chef gets. Love this chef so much- true excitement you can't make up. HE LOVES HIS JOB AND WE LOVE HIM!❤
Chef, i said to my wife when I retire in a year i want to learn how to cook much better than my hillbilly backyard cooking…i have learned many things from your videos and have now made multiple dishes multiple times over. My wife loves our dinners so do I! Keep’em coming!!! Ir the best!
As usual, a terrific video. I am a retired Army infantry officer with more time on my hands than I've ever experienced in my life. So I decided to teach myself how to cook. It has been very humbling. High-quality cooking is far more difficult than I imagined, and my skill level peaked months ago. But since I found your channel, I am doing much, much better! Chef, I can't thank you enough for re-lighting my excitement for cooking
Chef Gordon? Chef Marco...? Nah nah nah..
Give me the heart and soul when it comes to cooking like Chef Jean-Pierre.
If you are reading this Chef, you make cooking feel more relaxed, and welcoming. Thank you for your work, and thank you for sharing your boundless knowledge with us. :)
I'm beginning my cooking journey and I'm glad to have a master like you be able to be by my side.
After watching your channel for a very long time it's so cool to see all the recipes stacking up and complimenting each other now. Keeps the new videos short and fun but I can go back and rereference components as needed. The production quality really shines too
yes, making a broth or clarified butter might not be the most spectacular thing in the world, but I am glad I watched and made small batches of both because now I can take a video like this and make a wonderful birthday dinner for my wife next month :) and it will end up like it came out of a restaurant instead of a family BBQ
Yes, I have noticed this, too. It shows he has a clear vision as to what he wants to do with his channel.
I love characters. Jean is a character.
There are many Chefs equally as good, but I come back to this guy because he's larger than life and can back up his fun tutorials with skill and experience.
My favorite part of this show is the pure joy of Chef eating his food. God Bless you Chef JP!
He is my new favorite chef to watch - his presentation is also amazing
Doesn't matter if the video is long. The art is...like that. Takes time.
Regards from Colombia
I personally send your videos out to all my friends (after I first make them!). You are inspiring MANY home chefs dear Jean. My name is John and I just *might* change it to Jean in tribute to you my dear friend and inspiration. WIth your love of life and enthusiasm you teach and inspire us all on how to live and enjoy life. Thank you from the bottom of my heart. Carpe diem!
Thank you John! Carpe diem is the word indeed!!! 👍😊
How can you not love this guy? , Thank you Chef J.P
Hello, im a 13 year Old kid that loves cooking. I love watching your videos because i learn and have fun at the same time🙂
I could watch your videos all day. Keep em coming, chef!
As a major carnivore, most any steak works for me. This one looks terrific, as usual. I have never used figs in any recipe, but now I will be making this sauce for sure. Peeling the asparagus is a necessity and your recipe and presentation is outstanding. I also bought everything for the Fondant Potatoes a few days ago and plan to make them as soon as I have time to do them right.
"A child could do it". My wife and I have raised our 4 grandsons, now in their 20s. I've taught them all to cook and they can make most anything, some pretty sophisticated dishes. They have each developed quite a palate. They still do the occasional fast food thing, but appreciate good food that they are able to make themselves. Teach your children to cook. It will give them a sense of accomplishment and self-esteem! 👩🏽🍳
Great comment, Ron! I wish we would teach all kids to cook at a young age as part of their education ... so many people don't know how because they were never taught! I very much dislike the excuse "I don't have time" or "I don't know how". I understand the "don't know how" but if you can read (and/or watch!) you can cook! Too many take the easy way out and crack a box and add water or open the can and heat and serve.
You are so right!!! Teaching kids to develop a palate and the knowledge to prepare food is essential to their development. As functional adults that knows that fast food is NOT the way to live a healthy life. At the end of the day we are what we eat. You eat crap and you'll be just that!!!😀
My Parents were great, but they were terrible at cooking. As a result, my 5 siblings and I are quite good at it. I'm the youngest at 57 years of age, and we still try to amaze each other with our dishes. It's a lot of fun!
My husband grew up on food with ZERO flavor, I love my MIL but she CANNOT cook. Every single thing she makes is so BLAND. However, as his wife I am proud to say I have reaped the rewards😁. His mothers bland food pushed him to want to cook (lol) so off to culinary school he went... and he's been an amazing Chef, 20yrs in the business!👍
@@ChefJeanPierre By the way, what is a good general size for a Chinois, they seem to come in a lot of sizes, 7, 8, 9, 10, 12. For instance 8" works for chef knife as long as you have a 10" available for some items.
"Hello friend!"- me, replying every time. Love you chef!
Thank you for sharing your expertise. I work from home and have your videos playing all day! Love them all.
I cannot believe how good this is!!!!!!! You are the best instructor ever!
You love your job, and we love you and we love that you love your job - lotsa love here! 💞
I do look forward to Monday and Thursday mornings to watch Chef!
I think I like the sauce as much as the filet. Fig anything is fabulous and always delicious. LONGER VIDEOS, PLEASE? 😄
@@JPPoilpaintingsNL If they can't do longer videos, time for a new producer. Long live Chef JP !!! 🤗🤗👍👍👌👌
Chef. While I have practiced most of these techniques, Your delivery is Amazing. The joy. Happiness. *That's cooking. I'll plate for you and wash dishes any day
Wait! Peel the asparagus! Brilliant! Also, I can't wait to try this sauce! Absolutely love the channel. I've started watching around thanksgiving and have been obsessed with cooking ever since. You awoke a passion I never knew I had!
I just got a friend to start peeling her asparagus as she was wasting so much. Now she saves the peels in her deep freeze for stocks. Still working on her to save onion peels n ends though. And she is like me, why bother to peel carrots or potatoes when the skins are good for you ( plus, it's the lazy way 😂)
Chef JP does have that effect on one!
What you're watching actually, is The American Dream. No other country in the world gives immigrants on day one the opportunity to excell, and in most countries their citizens don't even have an opportunity for much of anything.
Listening to the Good Chef in his accent literally bring tears to my eyes. I pray this 246 year experiment never ends.
Excellent show once again!
God Bless you Chef Jean Pierre!
Chef, it feels like we actually are friends. Thanks for inviting us into your kitchen. The ripple effects from your lessons and heart are felt in my home now, too.
I’ve just watched a video from your cooking show in the 90’s. Filet Mignon. Times have changed a lot. Not onl;y cooking techniques but presentation as well. Thanks a lot.
thank you for sharing, these tecniques will be here forever.
Best chef on RUclips!!! I love this guy!!
You are my #1 fav chef on RUclips.
Simply Elegant.....Elegantly Simple-Perfect!
On se prepare pour Paques chez nous, et ca sera sur le menu, c'est sur! Merci Chef
Now you did it, I placed you in the chamber of my heart and tossed the key into the Arabian Gulf water. I am going to follow your program to the outer edges of our universe. How can I thank you for this amazing tutorial. I think if I prepare this fabulous dish for my two sons they will love me for ever. Thank you 🙏🏻 my friend.
Chef as a chef with over fifiteen years experience I love your videos you are a master and funny and you have taught me more in a few videos than any chef I have worked with Thank you
You are the chef of chefs. Amazing, every single time. Vous êtes formidable!
Keep it going Jean Pierre! Really love you sharing
Cooking on this channel is great but what really sets it apart is the "hello friends!" which makes me smile every time.
I have watched so many chefs and learned much, but Chef Jean-Pierre is tops. I could watch non-stop. Definitely, a great teacher who makes you have so much fun. He seems like a truly wonderful person to share his knowledge and experience basically by his love of cooking. A real master.
you could add a little if the smoke seasoning to the skillet when you put into the oven, it's wonderful that way. Love all of your videos. I am learning so much after 45 years of southern cooking!
I am running out of words to describe how great every video is! You are a bright light in a dark world Chef!
I love this guy puts a smile on my face every video I watch and I learn something new every time
Making filet tonight for Christmas Eve I was able to salt and refrigerate since yesterday afternoon. . Just so happen that I have dried figs. I made the sauce and I can’t stop tasting it. Also making the asparagus as you did. Thank you Chef for sharing your talent. Merry Christmas.
👏👏👏👍❤️
Its 3am and I have insomnia, your videos relax and calm me back to sleep... sweet dreams of Filet Mignon soon😴 ...cannot WAIT to make this! Ty Chef😊
J.P you are a living legend! Love your channel ❤️
Chef Jean-Pierre and Chef John from Food Wishes are my 2 favorite cooking channels to learn from. We mire mortals are lucky to have access to these people .
A perfect dish with a great Chef.
Love the video and the food my friend , from the only No: 1 chef on RUclips, Greetings from
Thailand 🙏🏻🍷❤️😎🇸🇪
Chef you are a bundle of joy! 🥇
Hi Chef! There is plenty to praise here, but the plating presentation really pleased me. It is a pleasure to watch you in action!
I absolutely love the fact that the videos are uncut. I really enjoy cooking along as he’s doing it!! ❤🎉. A new fan now will be watching everyday!!
Chef, you take recipes I deem impossible for myself you make them look so easy. I live for Mondays & Thursdays.
What a wonderful meal! Fillet Minion extraordinaire! I may make a trip to the butcher shop this afternoon.
Hearty, stick to the ribs, comfort food, fancy cuisine never looked better!
Merci beaucoup! C'est fantastique!
Good thing they re-did the ending. Much more satisfying.
Amazing!!! Thank you again for a wonderful tutorial. I'm making it tomorrow after seasoning it today!! Love you Chef 💗
Happy Feb first! You and Jacque Pepin are from France both like wine!! You HV to get more videos out there
I love your videos. You’ve taught me soooo many things!
We can tell you love your job. God bless Jean-Pierre.
This guy is great....I love his show...great recipe
I dont want to work in a kitchen but i love cooking and i would love to come and learn and work with you chef Jean-Pierre.
Chef, I’ve been watching you religiously for over a year now. I love all you recipes and have taught me a lot. I would love to get your range of oils and balsamic vinegars in Australia. Any chance this can happen?
My husband and I ordered half a cow (grass fed and from right here in our beautiful state of South Dakota 🤤) and after months of waiting, it's finally on its way to our doorstep today! We got everything from the tongue to the tail so this beautiful recipe will be on the menu this week. Can't wait!!
@J Hemphill lol, they did. Butchering only happens a few times a year. Our girl was butchered last month and had to hang for 20 days.
Normally at the beginning of every video Chef Jean-Pierre says: “Thumbs up if you like the video…”. Today I’ve noticed that the very first thing I do is to click on thumbs up and like the video. I do this because I know the video will worthy it. I know that every video will be a video with a “Fantastic Recipe”!!! So, just wanted to state this funny behavior of me!!! And congrats, chef! Keep feeding us with your cooking skills!!!
Make a sophisticated dinner so simple... With that recipe, this weekend, my sister-in-law will be so pleased for her birthday. Thank you for the inspiration. I am learning so much from you.
wonderful! so happy the channel is growing so well for you guys! well deserved!
Chef you always uplift my day after I watch your videos. THANKS!
Ohhhh my I was never on grill for stake but I was the sauce guy. And always start with onions then some mushrooms 🍄 😁
Ya got to love how Chief gives you a very simple method to high end cuisine. Love his technique and listen to what he is saying.
@J Hemphill 🤣😁😄😄
FINALLY!!! A CHEF PEELING ASPARAGUS! FINALLY!!! FINALLY!!! Thank you!
Love everything you do Chef !!
This looks scrumptious 😋
I love watching your videos, Jeane Pierre!! God bless you.
Good work and beautiful sharing and zabardast amazing thanks for sharing 👍
I have learned soo much about cooking in the few months I've been watching (and subbed!) to Chef Jean-Pierre... and I grew up with a Southern Dad & Mom that both rocked the Kitchen & Cookin' and taught me from an early age!
Love the new intro!
He has miraculous hands. Any single time the results are fantastic. Bravo!
Chef JP is a Demigod! I met him in 2001, first cooking classes ever. HE IS AMAZING!!!
🙏🙏🙏❤️
Chef, i simply love you! keep doing what you doing, have fun and talk as much as you like! what you saying and doing is simply free knowledge to me and i think for the most of us too! may God bless you with good health and long life. 👍
Perfect for the wedding anniversary that's coming up for me :D
The Food Network, Got Nothing on J.P. Anything he cooks Friends is Top notch! And the one thing we all like about Jean is he keeps it so real, I think we have watched 60% of his Dishes, we just cant get enough of Him!! Have a blessed day! love the Pryot Family :)
The dish looks beautiful!
Thanks!
THANK YOU 🙏
“We’re not trying to impress anybody here…” continues to make a dish that impresses the $h!t out of me and make me envious to the core…
👍👍👍🙏
My favorite thing about your videos is learning the 'why' behind certain techniques and cooking principles, so that I can apply them to anything else I'm cooking. From the ragu that I prepare in bulk and lasts forever to the weeknight steak beneath a nice pan sauce, I've been cooking more and waaay better than I used to. Thank you for these videos that are not only educational but funny and have an achievable, kick-ass end product!
Thanks Chef. Great technique
Thank you for your videos. I grew up in a military family and joined the military myself. After leaving I realized I could not cook as I never gad the need. Thanks to you not only am I cooking but having lots of fun! Thank you so so much
I've been a vegetarian for 6 years, but watching your videos might change that
Followed your instructions for the Filet Mignon except i basted it with some butter and garlic for 2 minutes before popping it in the oven and let me tell you, it came out perfect and tender. 🔥 thanks Chef
Morning Chef!
Thanks again for a quick, delicious recipe for a great dinner and tips on asparagus freshness.
Always a pleasure to learn from you😊
"A sauce for the Gods." I love it. Great video, Chef!
the war is nearby but u made my day...thank u
I love to cook but watching him add the little touches makes everything great. I cooked his meatloaf and it was amazing. ❤
Chef,muy exquisita su receta ,hoy prepare su receta,es un placer al paladar la salsa de higo es unico el sabor ,gracias saludos desde Mexico👍💯🙏
Made this yesterday. That sauce is out of this world. No madeira wine (wine stores on strike 🤦♂️ ), so used Chinese shaoxing wine. I think the fig vinegar was the main ingredient. Will do it again with the Madeira wine. Best sauce I've ever made.
I learned something new again. Thank you Chef. 🙂
My Friend! Those Fondant potatoes were a HUGE hit when I made them. A had a couple left over as well, and reheated them easily. I am guilty of snapping asparagus, but I will take your advice and peel it next time, and cut on the bias. It looked so delicious! I MUST try to create that fig wine sauce too! That can compliment so many different steaks. Remember, It's all about the sauce. Thank you for giving me the know how and confidence to be more like you! My wife's friends think I should have been a Chef with all of the delicious meals I prepare for them. I ALWAYS tell them that my friend Jean-Pierre showed me how to do this, and recommend they follow your awesome channel. Thank you again my friend,
Bruce
Making two boneless rib eyes tonight so perfect timing! As they are thinner, I will probably make in pan. Off to get dried figs. Thank you, Chef.
i just put the pot roast in the oven and have 17 years worth of the best soup ever in the freezer, so i will have to wait until next week to make this. my house smells sooooo good right now! thanks chef.