Faboulos! Just missing a tiny bit of finely chopped chives around the out side and a few longer pieces stuck into the salsa center to add some height. Am I right? I know, then you'd be giving away all your top secrets and the video would be even longer... ❤️🐾
Your problem here is obvious. The immersion blender. It is much much much too SMALL, stop wasting your time at restaurant supply stores and shop at a marina instead.
If everyone sends this to 10 friends and encourages them to subscribe, our favorite Chef will reach 500k by the end of the year. I don’t understand why he doesn’t have millions of subscribers by now. Hands down, he’s the most engaging, endearing and expert Chef on YT...or “tic-tac-tok!”
What I understand even less is how on earth is our possible that he’s not on prime time compared to some of these other Mickey Mouse chefs out there on TV.
I don't have that many friends I share my secrets with. Only 3 that will truly appreciate this fun, incredible chef. I love, love, love Chez Jean-Pierre 🤗
I'm having a man come and put in a gas stove, I'm so excited! Chef, please don't shorten your videos, the longer the better, I'm sure most people agree with me!
Good evening chef. Chef Jean,” If your staff says your videos are too long, don’t invite them back.” Me: Exactly, thank you. Reminding constantly is no bother to me. It makes the information become second nature. Thank you chef.
One of the few genuine personalities on RUclips who really LOVES what he's doing.. and doesn't mind teaching and sharing some secrets too Forget 30,000 subs a month, you are destined to add millions soon Love and Respect 🙏
I'm new to the channel maybe two months by now and he is just living the life and having fun and teaching has lots of stuff. It's great for him and for the rest of us
Chef - I would like to make a suggestion for your show. You have streamlined your show to cut out cooking times for caremelizing onions, etc to open up your show to more viewers, which is good. I am one who like when you talk and discuss while performing these functions and miss it. Perhaps you can start a membership option like several others have where you offer a longer format video without the extra editing. Not unedited, but the old longer format. I think people besides me would be interested. Also, would you consider in this membership option having a behind the scenes interactive Q&A chat like Chef John/Food Wishes does with his members? While I have fun with his channel, I think you having such a forum to interact would be great fun. At only $5 a month it is not a burden to most anyone. Also opens you up to superchat donations if anyone is so inclined. Just a thought for perhaps the new year. Thanks for all you do for all of us.
I just about died, when he dragged out that boat motor sized emersion blender. I gotta get one of those. Love Chef Jean Pierre, his recipes and his videos. I have tried quite a few and they've all been fabulous. I always measure carefully....just like him.
Anyone else find themselves talking like CJP (accent and all) while you're cooking. I had to stop myself when I realized I was wiggling my fingers looking down at my steak and saying "I'm going for the 'my - yaaaard reaction'. It was a brief moment of needed escape from reality.
Thank you Chef. You are an excellent teacher. Please do not feel rushed to finish the videos. Everything you say is important for those of us who have virtually no cooking skills.
I think one thing I love the most about your videos is the plating. You're very serious about it, and then you taste the dish and you look like a kid who can't believe how good the food is !
We care to share our time with yours and it really does not matter to wait a few minutes to see food getting ready. In the mean time, you tell us a lot of your wisdom, and that allows us to become better cooks. Time well invested!
Among simple and straightforward instructions chef really is head and shoulders above other cooking channels purely due to his childlike/genuine and unequaled enthusiasm for food…. and that immersion blender mama Mia!!🤣
The chef jean I spent 5 years in the kitchens and it really is simple to cook at home the only difference is a home kitchen is nicer to cook in at your pace, a commercial kitchen is organized madness at every level
i just cannot imagine why there are people not liking your video. you show heritage with your background and your sincerity and enthusiasm is just inspiring. thank you Jean-Pierre
Just finished using my immersion blender to finish off this recipe. I added a bit of regular brandy at the end & the taste is amazing. I didn't use any exact measurements with any of the ingredients; two large sweet potatoes, 4 or 5 celery diced, stalks, two leeks, two onions, five cloves of garlic, one Granny Smith Apple, nice measure of soy sauce, some freshly grated ginger, some unsweetened apple juice, & a box of chicken stock. That filled up my cooking vessel & I let it slowly simmer for several hours before blending & adding the cream & adjusting the seasoning. I didn't make the salsa or sour cream with hot sauce. My wife & I will be having this for dinner tonight. She hasn't tasted it yet, but I know she's in for a real treat! Thank you Chef Jean-Pierre!
Lovely soup! Please don’t shorten your videos chef, the details that you share are valuable (plus you’re fun to watch!) If anyone wants shorter they can very easily fast forward.
This is the only channel that I hit the like button and comment because I really want Chef JP to do well on RUclips. He gives us so much knowledge to become better cooks, I cannot thank him enough!! ONYO #1
Well I don't have the industrial sized immersion blender, but I still plan on making this soup & know my wife & I will totally enjoy it! Thanks Chef Jean-Pierre
Last year, your butternut squash bisque made my family think I was a chef😂. So excited for this years! I've learned from you soooo much. It's unbelievable that it's thanksgiving again. Time flies!
This Chef is fabulous! Entertaining, informative, and just makes everything so simple. I am fortunate to, live in southern Italy, the agricultural region. I have access to delicious organic fruits and vegetables for a very small amount of money. Chef Jean-Pierre is teaching me to be a better cook. Thank you Chef!
Made this a few days ago and will have for Christmas dinner. Really good and the addition of the salsa on top made it over the top. Thanks Chef and Merry Christmas to you and your family
Another marvelous dish!! And thank you so much for the presentations you are doing all this week! The only problem is I must put everything else on hold in order to watch you each morning--👍😊 God bless you and your good nature!! You make my day!
I enjoy every videos, long and short and I really appreciate Chef Jean-Pierre. Each episode is fun, I learn a lot and I laugh a lot, too. This is not Tik Tok, it's an education and great knowledge. We're very fortunate to learn from the very best. Thank You Chef Jean-Pierre!
Hello from Cape Verde, east cost of Africa, i've been watching your videos for quite long time, i just love them and your energy, so take your time, make them long, i don't mind at all
Another winner. I'll be making this for Thanksgiving. A side note: Many years ago, we had visitors from Germany and served them many meals that they never tasted. One of the meals included corn. They were highly insulted, because they said they only feed corn to the chickens. So, one night we got pizza from a local takeout and they LOVED it. Go figure.
Beautiful Chef! Love your recipes and all the laughs you add in! That is why you’re my most favorite Chef on the web! Please don’t stop what you are doing!
Jean-Pierre you continue to amaze me with your skills and ability to make everything looks easy, yet it takes talent. Kudo's to you and one day I hope to meet you.
Ah, Chef. You changed my whole life. I've organized my kitchen. I organized my frig. I don't start cooking until I have my mise en place. I always start with onyon (unless there's bacon) and caramelize it. My food tastes better. I love to cook. I have you to thank.
Love that you measure carefully! And also that you scrape every last bit of food from each container of food. Do the French have a saying for “waste not, want not”?
Hmmm? Am I not supposed to be impressed. How could anyone not be impressed. That soup is beautiful and obviously delicious with all those great ingredients.
I made a half size recipe of this bisque the other day and it was great. I substituted apple juice and a splash of ordinary brandy. I packed the salsa into an ice cream scoop to mold it into a half dome and placed it in the center of the shallow serving bowl. It looked nice.
Must tell you I've recently discovered your RUclips channel. I'm now a Chef Jean-Pierre addict. My wife and I are both vegetarians so obviously I look for the recipes that are OK for us. Tonight I made your sweet potato apple bisque. SENSATIONAL !! I took 2 culinary liberties with your recipe. A sprinkle of chives looked great and I think went well with the dish. I also added a splash of brandy. To use your line " it was amazing " A new fan, Mike
Thanks for another amazing recipe & tutorial chef. Your explanations & demonstrations make it easy to understand & so remember. Very much appreciated. Will very enjoy trying this one out. Thanks so much.
Chef, I must say, I always look forward to your videos! I love to cook and have made many of your fantastic recipes, but the joy (and humor) with which you cook also makes for great entertainment. Thanks for sharing your knowledge and wit, five onyo!
It is again a great dish Chef. But like you said we in the Netherlands also not eat so much corn. I replaced the corn by green peas and baked them shortly in garlic butter and was very nice. Waiting for the next video. God bless.
Another great video. A little tip I learned and noticed you doing. When taking ladle out of liquid, stop for a second when ladle is just touching the surface of the liquid, then lift out. No drips. Something to do with surface tension. Will be trying this recipe today. Sharing your site. Cheers!
I made this last week with the leftover Carrot and Butternut Squash Souffle that I made for Thanksgiving except I made it with sweet potatoes because I didn't want to go back to the store. The soup came out AMAZING!!! The topping of corn, sweet potato, onyon salsa and the sour cream decorations (which I was dubious about) is perfect! I put most of it in the freezer as the rest of my household hates sweet potatoes 🥔 Like what's wrong with them??? I adore all the faces you make when you're cooking 🥰 Please don't ever stop making faces😂
You are the best, chef! This bisque will definitely make its way to my Thanksgiving meal this year. The family will wonder why all the years before their food never tasted this good! Sans doute, vous êtes LE MEILLEUR!
Always makes it look so easy! So much better than most of the other cooking channels out there! And the way he tosses the food in the pan....if that was me we would be scrapping it off the walls and floor :) Thanks Chef ;)
Chef, you're always on point with my taste buds. I absolutely love sweet potatoes and especially this time of year acorn squash, butternut squash, etc... In Wisconsin the sky this time of year and until spring, is always gloomy. But the kitchen!!! The kitchen is a happy place. This is definitely a happy tongue bisque. I can't wait to see your next gravy and turkey. They look amazing. 🤩 God Bless you Chef Jean-Pierre And God Bless America. 💪😎🇺🇸
Faboulos! Just missing a tiny bit of finely chopped chives around the out side and a few longer pieces stuck into the salsa center to add some height. Am I right? I know, then you'd be giving away all your top secrets and the video would be even longer... ❤️🐾
Great comment! Chives would have been a great addition for sure just on top! Two slice of cheesecake for you! 😀
Thank you so much for the beautiful red heart and thank you so much for enjoying my messages and comments @ Chef Jean Pierre 👍👍😀😀🌹🌹♥️♥️
Your problem here is obvious. The immersion blender.
It is much much much too SMALL, stop wasting your time at restaurant supply stores and shop at a marina instead.
I'm ashamed of you, this is NOT a bisque. You should know better.
@@vincentciulla7305Recipe police on the way! 👮♀️
If everyone sends this to 10 friends and encourages them to subscribe, our favorite Chef will reach 500k by the end of the year. I don’t understand why he doesn’t have millions of subscribers by now. Hands down, he’s the most engaging, endearing and expert Chef on YT...or “tic-tac-tok!”
Thanks Juliette! Nice idea! 🙏😀
I totally agree 👍😜
What I understand even less is how on earth is our possible that he’s not on prime time compared to some of these other Mickey Mouse chefs out there on TV.
Agree. My fave chef. He deserves a much bigger following.
I don't have that many friends I share my secrets with. Only 3 that will truly appreciate this fun, incredible chef. I love, love, love Chez Jean-Pierre 🤗
15:52
That was Chef Jean-Pierre's "SAY HELLO TO MY LITTLE FRIEND" moment.
Lmfao!
You nailed it.
Sitting in my car here in Italy 🇮🇹, Pordenone, to be exact enjoying this lol 😂 who knew cooking can be so entertaining.
That's where I used to live 20 years ago!
I'm having a man come and put in a gas stove, I'm so excited! Chef, please don't shorten your videos, the longer the better, I'm sure most people agree with me!
Keep repeating chef
The info you provide never gets old
Good evening chef.
Chef Jean,” If your staff says your videos are too long, don’t invite them back.”
Me: Exactly, thank you.
Reminding constantly is no bother to me. It makes the information become second nature.
Thank you chef.
One of the few genuine personalities on RUclips who really LOVES what he's doing.. and doesn't mind teaching and sharing some secrets too
Forget 30,000 subs a month, you are destined to add millions soon
Love and Respect 🙏
🙏🙏🙏😀
I'm new to the channel maybe two months by now and he is just living the life and having fun and teaching has lots of stuff. It's great for him and for the rest of us
Chef Jean-Pierre! I love your show. I laugh as much as I learn how to cook delicious dishes. 🥰👍🏻😄
Make your videos as long as you need, Dear Chef! Every one of us will watch them, savoring each moment you teach!👌
Chef - I would like to make a suggestion for your show. You have streamlined your show to cut out cooking times for caremelizing onions, etc to open up your show to more viewers, which is good. I am one who like when you talk and discuss while performing these functions and miss it.
Perhaps you can start a membership option like several others have where you offer a longer format video without the extra editing. Not unedited, but the old longer format. I think people besides me would be interested.
Also, would you consider in this membership option having a behind the scenes interactive Q&A chat like Chef John/Food Wishes does with his members? While I have fun with his channel, I think you having such a forum to interact would be great fun. At only $5 a month it is not a burden to most anyone. Also opens you up to superchat donations if anyone is so inclined.
Just a thought for perhaps the new year. Thanks for all you do for all of us.
Great idea. I would gladly pay a membership fee for those added options.
Love your idea!
Thank you for the great comment! We will seriously considerate it! 😀
@@ChefJeanPierre sounds like he is giving you his Christmas list. Dear Santa JP. 😂🤣😅😆
Yess!! I would pay for a subscription !
I just about died, when he dragged out that boat motor sized emersion blender. I gotta get one of those. Love Chef Jean Pierre, his recipes and his videos. I have tried quite a few and they've all been fabulous. I always measure carefully....just like him.
Anyone else find themselves talking like CJP (accent and all) while you're cooking. I had to stop myself when I realized I was wiggling my fingers looking down at my steak and saying "I'm going for the 'my - yaaaard reaction'. It was a brief moment of needed escape from reality.
He is in my head the whole time I'm cooking. Him and Pasquale Carpino from the 80s when I'm making Italian food
Yep the kid and myself. Lol
Freakin love this guy!! I scower utube on my lunch break, and seeing a Jean Pierre video show up just brightens my whole day. Thanks again Chef
🙏🙏🙏😀
I tell everyone I know about Chef Jean-Pierre. This channel deserves to be on everyone's tier one list
🙏🙏🙏😀
Thank you Chef. You are an excellent teacher. Please do not feel rushed to finish the videos. Everything you say is important for those of us who have virtually no cooking skills.
I always smash the thumbs up before Chef Jean-Pierre gets through “Well hello friends!”
God bless you, Chef! Happy Thanksgiving.
Your videos make me so happy. Thank you! ❤❤❤
Don’t ever change Jean-Pierre. As Billy Joel sang to us so many years ago.. “I love you just the way you are “ ;)
Can not wait for Chef to prepare a dish for Thanksgiving.
"Play with it, have fun with it! It's your soup!!" 😊 That's our Chef!
Honestly Chef, you are the best teacher I’ve seen here on RUclips and very fun to watch. God bless you.
I think one thing I love the most about your videos is the plating. You're very serious about it, and then you taste the dish and you look like a kid who can't believe how good the food is !
Absolutely more longer videos . You are a teacher repeat repeat as much as u can I Learn so much from you ,and really enjoy the long videos
We care to share our time with yours and it really does not matter to wait a few minutes to see food getting ready. In the mean time, you tell us a lot of your wisdom, and that allows us to become better cooks. Time well invested!
Holy! That’s a huge hand blender! This indeed is a professional’s kitchen!
“Well hello there, friends!” 💜🙌
Among simple and straightforward instructions chef really is head and shoulders above other cooking channels purely due to his childlike/genuine and unequaled enthusiasm for food…. and that immersion blender mama Mia!!🤣
THE BOAT MOTER. Amazing. We are adding this to our Thanksgiving menu. Can't wait to try it out.
The chef jean I spent 5 years in the kitchens and it really is simple to cook at home the only difference is a home kitchen is nicer to cook in at your pace, a commercial kitchen is organized madness at every level
😂😂😂
i just cannot imagine why there are people not liking your video. you show heritage with your background and your sincerity and enthusiasm is just inspiring. thank you Jean-Pierre
**** those people. they can take their @sses over to tik-tak-tok.
Just finished using my immersion blender to finish off this recipe. I added a bit of regular brandy at the end & the taste is amazing. I didn't use any exact measurements with any of the ingredients; two large sweet potatoes, 4 or 5 celery diced, stalks, two leeks, two onions, five cloves of garlic, one Granny Smith Apple, nice measure of soy sauce, some freshly grated ginger, some unsweetened apple juice, & a box of chicken stock. That filled up my cooking vessel & I let it slowly simmer for several hours before blending & adding the cream & adjusting the seasoning. I didn't make the salsa or sour cream with hot sauce. My wife & I will be having this for dinner tonight. She hasn't tasted it yet, but I know she's in for a real treat! Thank you Chef Jean-Pierre!
Aw yeah baby! It’s gonna be a good week for cooking!
Lovely soup! Please don’t shorten your videos chef, the details that you share are valuable (plus you’re fun to watch!) If anyone wants shorter they can very easily fast forward.
This is the only channel that I hit the like button and comment because I really want Chef JP to do well on RUclips. He gives us so much knowledge to become better cooks, I cannot thank him enough!! ONYO #1
Thank you Armando 😀
Well I don't have the industrial sized immersion blender, but I still plan on making this soup & know my wife & I will totally enjoy it! Thanks Chef Jean-Pierre
Perfect fall soup . That gadget is amazing.Thank you
Last year, your butternut squash bisque made my family think I was a chef😂.
So excited for this years! I've learned from you soooo much. It's unbelievable that it's thanksgiving again. Time flies!
Hello there Chef JP… always a pleasure watching your videos.
This Chef is fabulous! Entertaining, informative, and just makes everything so simple. I am fortunate to, live in southern Italy, the agricultural region. I have access to delicious organic fruits and vegetables for a very small amount of money. Chef Jean-Pierre is teaching me to be a better cook. Thank you Chef!
I luv your expressions when you are happy with your creation...so funny. TY.
"An immersion Boat Motor Blender"... A new product brought to you by Chef Jean-Pierre!
Love CJP… always informative, always inventive and always funny! BTW.. this guy can COOK! Thank you Chef. Billy…
7:27 You laugh at Chef, you learn from Chef, but most importantly you enjoy watching the CHEF JEAN PIERRE!
Onion first unless there’s bacon then bacon’s first
I will make a T-Shirt of this :)
Again, may God continue to bless you with good health for many years of teaching us. your # 1 fan in Houston, TX
Made this a few days ago and will have for Christmas dinner. Really good and the addition of the salsa on top made it over the top.
Thanks Chef and Merry Christmas to you and your family
Another marvelous dish!! And thank you so much for the presentations you are doing all this week! The only problem is I must put everything else on hold in order to watch you each morning--👍😊 God bless you and your good nature!! You make my day!
To those who are new here, onyo is always number first! 🙌
I enjoy every videos, long and short and I really appreciate Chef Jean-Pierre. Each episode is fun, I learn a lot and I laugh a lot, too. This is not Tik Tok, it's an education and great knowledge. We're very fortunate to learn from the very best. Thank You Chef Jean-Pierre!
Hello from Cape Verde, east cost of Africa, i've been watching your videos for quite long time, i just love them and your energy, so take your time, make them long, i don't mind at all
Another winner. I'll be making this for Thanksgiving. A side note: Many years ago, we had visitors from Germany and served them many meals that they never tasted. One of the meals included corn. They were highly insulted, because they said they only feed corn to the chickens. So, one night we got pizza from a local takeout and they LOVED it. Go figure.
Not only are you a fantastic chef and teacher, but you are hilarious!! That mixer is so big, you can mix cement.
You got me with the boat motor. Never seen a blender so big. Awesome recipe. Thanks.
"Onyon is number 1st!"
I love this guy!! Im always ready for his next video.
Beautiful Chef! Love your recipes and all the laughs you add in! That is why you’re my most favorite Chef on the web! Please don’t stop what you are doing!
“Is that the world’s largest immersion blender, or are you just happy to see me?” 😂
🤣🤣🤣🤣🤣
Best comment of the day.👍. Thanks for the laugh!
@@perryvanhook2647
😂😘
JP: "I'm just happy to see you my friend" :)
LMAO if I had one it's flat back there.
The one and only. I love this guy.
Jean-Pierre you continue to amaze me with your skills and ability to make everything looks easy, yet it takes talent. Kudo's to you and one day I hope to meet you.
I ran out to the store and now rewatching the video again. Getting ready to make. Thanks
This is the only channel where I first give a like, then watch the video. Another fantastic recipe.
Thank you so much 😀
Don't worry about newcomers. They must learn how to caramelize onyo, measure carefully and use butter! Great video chef!
OMG, @16:17 when he shouts WOO-HOO!, I laughed out loud.
Ah, Chef. You changed my whole life. I've organized my kitchen. I organized my frig. I don't start cooking until I have my mise en place. I always start with onyon (unless there's bacon) and caramelize it. My food tastes better. I love to cook. I have you to thank.
Thank you so much William! You are the reason why I do this! Nothing pleases me more than hearing that I help you guys be better cooks! 😀
That looks like a seriously fabulous soup, every ingredient has its place in there. This is going to be a fun week.
Love that you measure carefully! And also that you scrape every last bit of food from each container of food. Do the French have a saying for “waste not, want not”?
Thanks chef JP. Another marvelous video with his pithy humorous dialogue and as per usual, stacked with great tips for us earthly beings.!
Hmmm? Am I not supposed to be impressed. How could anyone not be impressed. That soup is beautiful and obviously delicious with all those great ingredients.
I made a half size recipe of this bisque the other day and it was great. I substituted apple juice and a splash of ordinary brandy. I packed the salsa into an ice cream scoop to mold it into a half dome and placed it in the center of the shallow serving bowl. It looked nice.
Unfortunately I am away and will not be cooking Thanksgiving Dinner this year.....but by watching your videos, I feel like I am. Bless you Chef!
Must tell you I've recently discovered your RUclips channel. I'm now a Chef Jean-Pierre addict. My wife and I are both vegetarians so obviously I look for the recipes that are OK for us. Tonight I made your sweet potato apple bisque. SENSATIONAL !! I took 2 culinary liberties with your recipe. A sprinkle of chives looked great and I think went well with the dish. I also added a splash of brandy. To use your line " it was amazing "
A new fan,
Mike
Thanks for another amazing recipe & tutorial chef. Your explanations & demonstrations make it easy to understand & so remember. Very much appreciated.
Will very enjoy trying this one out. Thanks so much.
We need “Onyo always number first!” T-shirt’s and aprons!!!!
I'd buy one... Or ten! 😂
Another great video. Sometimes I wonder if I only watch these to hear chef say "onyo!"
Hey chef u can make ur videos as long as u like cause that's the videos I enjoy. Thanks
I have never liked sweet potatoes, but this makes me want to try them again , everything is better with onyo. Looking forward to the rest of the week.
This beautiful man just makes my day. Thank you chef. I can't wait to make this!
Chef, this is one of your "golden" recipes. I very much love it. I had it today. Will make it lots of times more! Thank you!
Keep these videos just the way they are
Chef, I must say, I always look forward to your videos! I love to cook and have made many of your fantastic recipes, but the joy (and humor) with which you cook also makes for great entertainment. Thanks for sharing your knowledge and wit, five onyo!
Love this kind of soup…and the squash soup , too.
It is again a great dish Chef. But like you said we in the Netherlands also not eat so much corn. I replaced the corn by green peas and baked them shortly in garlic butter and was very nice. Waiting for the next video. God bless.
I'm definitely making this for my friends. As usual Chef, you are opening up all my senses to new flavor combinations.
Great recipe and an even greater 'emotion' blender! Thanks JP, you made my day again ❣
beautiful soup. No corn for this European girl.
Thank you for the recipe, I will make it in winter. Summer right now here in New Zealand
Please keep repeating. It takes me at least seventeen times to remember.
Your the best Chef. I know what I'm having for Thanksgiving this year. ROCK ON!
Another great video. A little tip I learned and noticed you doing. When taking ladle out of liquid, stop for a second when ladle is just touching the surface of the liquid, then lift out. No drips. Something to do with surface tension. Will be trying this recipe today. Sharing your site. Cheers!
I made this last week with the leftover Carrot and Butternut Squash Souffle that I made for Thanksgiving except I made it with sweet potatoes because I didn't want to go back to the store. The soup came out AMAZING!!! The topping of corn, sweet potato, onyon salsa and the sour cream decorations (which I was dubious about) is perfect! I put most of it in the freezer as the rest of my household hates sweet potatoes 🥔 Like what's wrong with them??? I adore all the faces you make when you're cooking 🥰 Please don't ever stop making faces😂
🙏🙏🙏
You’re the best Chef - EVER!
Thank you so much for sharing this beautiful recipe and video really looks delicious @ Chef Jean Pierre 👍👍😀😀🌹🌹♥️♥️
I've learned more from you than I have with anyone else. Those saying you talk too much can go swan dive off a water tower.
I agree with everything John Cspine said ~👍😅👍💞
Breaking out the BIG blender. This I can appreciate. Love these videos. You and your team have shared wonderful recipes.
The chef comes prepared for everything. I mean everything.
You are the best, chef! This bisque will definitely make its way to my Thanksgiving meal this year. The family will wonder why all the years before their food never tasted this good! Sans doute, vous êtes LE MEILLEUR!
🙏🙏🙏😀
Always makes it look so easy! So much better than most of the other cooking channels out there! And the way he tosses the food in the pan....if that was me we would be scrapping it off the walls and floor :) Thanks Chef ;)
Made this and it's very delicious! Thank you Chef.
Everything about this was charming.
Chef, you're always on point with my taste buds. I absolutely love sweet potatoes and especially this time of year acorn squash, butternut squash, etc...
In Wisconsin the sky this time of year and until spring, is always gloomy. But the kitchen!!! The kitchen is a happy place. This is definitely a happy tongue bisque.
I can't wait to see your next gravy and turkey.
They look amazing. 🤩
God Bless you Chef Jean-Pierre
And God Bless America.
💪😎🇺🇸
Thank you so much for making these videos. I have learned so much from your excellent instruction!
Love you Chef, you are wonderful!!!