Chef, I’m sorry so many people give you a hard time about “talking too much”. People have no attention span these days. I love to see you do every step of the recipe! Don’t let tik tok brains tell you how to make your videos! I want to see you pan seer the chicken and caramelize the onion! I’m new to all of these things, and it helps so much to see them so I can play the video in the kitchen while I’m cooking and follow along with you. I’m sure all of your loyal fans agree. We love your talking and explanations and stories! It makes you a person we can relate to, not just a live instruction manual with no personality!
@@ChefJeanPierre I watch you cause you break it down for us and give tips that most won't include. I learned a ton from your videos so keep doing what you do. I want to make videos like yours but more for beginners just can't get it started.
I love that you talk through your videos. Your not just taking nonsense though. You are explaining things in detail, which some people need, like me. I don't cook often, but I like my food to be good, so I prefer videos like this over just a recipe book, you give the details that a book can't give. I've tried a few of your recipes and they always come out good because I have your video for the tips and trick books can't give. I usually need mess up recipes the first time if I'm going straight out of a book.
YES!!! Love listening to Chef talk while he cooks. The joy, pride, and passion is evident is everything he does. We’re blessed to learn from someone who’s willing to share!! Never stop talking to us, Chef! We love it!
"You talk too much.." *Yeah! That's why I like him even more! He is giving us all the tiny details, tips and fun! Those who are complaining.... Just chill, bud.*
My mother was from Louisiana, your happiness and positive energy makes me smile while tears of remembrance of her are in my eyes in making this classic dish. Thank you chef.
Moreover, just about everything he says is something you need to know about cooking. He repeats himself sometimes because there's a lot to know and you need to know it well.
I love the passion this Chef puts into his meals, I’ve been cooking close to 50 years now and I always learn something from Chef. Incredible passion, a true artist at work.
My husband found your channel about a year ago and we love your recipes! I've recently become a stay at home mom, and now that my baby is older and I have more time, I cook your recipes as a thank you to my husband for working so hard to take care of us. We love everything you've made, and your style of teaching is so easy to follow. I did have a question about this recipe. I've made it twice, once on the stove top and once in the instant pot, but I can't get all the rice to cook all the way through. It could be me, but I've made lots of rice over the years and it turns out well. However, I've never made 8 cups (cooked) rice in a recipe with other ingredients. Could the quantity be the reason for random bits of uncooked rice? Thank you so much!
Exactly , Chef JP, don’t let people with an attention span of a mosquito 🦟 get under your skin. You just keep on talking. Let them mosey on … I’ve been sharing your channel with a lot of folks and they hear my excitement when I’m sharing JP, new found National Treasure with therm. Best Advertisement is word of mouth. 😊 Just Keep On Being You !!!! We All Love And Adore You Chef 👩🍳 ❤
My Mom used to make Jambalaya the same way with one exception. The meats/proteins had to represent the four elements, meaning Air (bird/foul), Land (meat or sausage), Sea (shrimp, fish or oysters/scallops/mussels) and Fire (hot pepper/cayenne). You should be able to taste each of these equally as well as the holy trinity of Onion, Celery and Tomatoes. Spices were always the seven sisters of soups, salt, pepper, garlic, thyme, bay leaf, basil, and hot pepper; hot sauce, red pepper or cayenne. You could substitute any of them as long as you had the balance of meat, seafood, foul and fire, but the trinity of roots/herbs had to stay the same, and so did the spices and rice base. The cooking always started on the stove top, and finished in a low and slow oven so you had time to go to church, and it would be ready when you stopped at the bakery on the way home for sweats/crusty bread and then got home to a meal ready to eat. Remember, you could not eat before church and communion back then. So everyone was hungry and ready to eat the minute you got home from church. Which is why this dish was so popular back then.
Chef, I made this yesterday and it was a home run. Everybody loved it. Today, I scrambled a couple of eggs in a pan and added some of the left over rice to make sort of a fried rice for leftovers and again everybody loved it. Thanks for your time and humor while providing us with your years of expertise in cooking. I watch you all the time.
I LOVE your banter chef...tic tac, size matters and so many more had me laughing out loud. Thanks for the incredible showmanship to complement the excellent recipes
Please chef never change your video format to be more brief. You talking is what makes the video so great. The food and recipes are always amazing but Chef JPs passion for food is so enjoyable to experience.
Dear Jean-Pierre.... I have been teaching for nearly 20 years..... But... I can, with total confidence, call you the greatest inspiration and teacher for "How-to-Teach".... Thank you for these great "Classes on Teaching.
I’m not sure if I’m ever going to be able to cook well enough to make this dish, but just watching the video has made my life 100 times happier. What a character!
I don't know what the food police would call this but to me it is definitely jambalaya. My European ancestors came to the gulf coast with d'Iberville so they are great in numbers. We have as many versions of jambalaya as family members. Everyone puts their own twist to it. Your version looks delicious.
Yeah. It ticks the right boxes. Plus, one of the great things about jambalaya is it’s a “what do you have in the fridge” kind of dish that doesn’t demand tons of conformity.
Chef You Just Keep Doing What You're Doing You Are # 1 In My Book Don't Worry About The Very Few That Flap Their Gums, Your Cooking Techniques Are Remarkable Bar None. Thank You For All You Do. { And Don't Change A Thing }
Lol …. I totally agree! He is entertaining while I learn a skill …he makes it fun. I haven’t made jambalaya in decades and I think it’s time to make it again. I am happy to see that his version offers the ingredients I can get my hands on easily. This is what makes his recipes achievable without giving up flavour. In Canada it’s not easy to source andouille sausages . Every butcher looks at me weird …. Can you spell that ???? And we can’t get creole seasoning like what is on USA store shelves. Thank you Chef for an enjoyable video and I know now , no more than 3 bay leafs ! And background flavour , not up in your face seasoning . Yep…. I tell my kids , cayenne pepper ….be careful , only 1/2 tsp max. In a large pot. I will be putting my pot in the oven …. Set it and leave it. I can’t watch it on the stove cause I seem to burn rice one pot dishes on stove 😮.
You don't talk too much. You talk just right amount. People who say you talk too much don't carmelize their onyo's and leave the skin on the chicken. (Ask them how much they talk on their own successful cooking channel.) Thanks again for another classic video, it's what's for supper!
My opinion is that our favorite chef's English is perfect. Perfectly understandable, perfectly clear and concise. I'd much rather listen to Chef Jean-Pierre's English than Gordon Ramsey's with his abused "literally" and other annoying terms.
I made this Jimbalaya today. I went grocery shopping yesterday and picked up the ingredients. One thing I added was my homemade hot sauce, my family adored it. My little brother frequently asks when I'm going to make it again.
You talk a lot And all your talk points are on the mark The little advices you give here and there, very helpful tips. You are a Master of your craft! Salute to you, Chef Jean-Pierre 🍷
Just checking some of the older videos. Chef, you need to do more talking in your videos. It's what makes your videos so great. Don't let other people take away your joy of cooking and talking. Incredible!
The fact that chefs (including you) still enjoy cooking is what inspired me to learn how to cook in the first place, just something about it just brings an inner peace. Back in my highschool class I watched some of your older videos and I'm glad I found you now
Chef there are not enough words to tell you how much i appreciate your willingness to share youre wisdom and knowlegde of the kitchen. You are truly changing lives.
From one chef to another, 'mise en place, mise en place', the phrase that is key to preparing a successful recipe. This dish is great! I prepared it this evening. Jean Pierre, you're right, use just enough cayenne so it won't overpower this dish 😋.
I love this channel, and I followed a few recipes, and it was amazing. The best part of Jean-Pierre is when he tastes the food at the end of his videos 😂
And mise en place is far better than any other cooking technique. If you don’t know this, it will change your cooking game. ...unless you like under the wire stress lol
I'm guilty of cooking with knife in hand! Lol.. yes, mise en place makes "connecting the dots in order & not forgetting an ingredient" easier, ready, set, next step..😁
@@michaeljordan215 lol, ya.. I admit I cheat out of dishwashing, single skillet mode is the next step!..lol🤣 Quick prep happens! Chop more veggies as onions cooking!
Don't worry about the criticism of you talking, Chef. It's what makes your video's unique. And for what it's worth, you're the ONLY chef I'd listen to talking for 20-30mins. You're the best!
I love it when you talk excessively. Its why I rather watch your videos than these other chefs. I can feel the authenticity and I hope you never change
I am in the process of preparing this delicious meal. I had to watch the video again to let it sink in. Now to begin. This is without question my favorite you tube cooking channel. Thanks Chef Jean-Pierre
OMG so I followed the recipe to a point where I added my veggies which were carmalized onion, then celery, carrot, fennel, and then carmelized some chicken thighs and then added other veggies and both chicken and beef stock, white wine, and herbes du Provence ... OMG ...... I could go on and on! Thank you also for the gravy which turned out fantabulous!!!!!!
Great recipe! I like your sense of humor & cooking technique. I buy organic chicken with skin on, remove the skin, season it separately, dredge the skin in flour & deep fry it as crackling !
I loved this recipe! I made it my own though! I did jumbo shrimp and white fish. Both pan seared with OLD BAY seasoning! And a squeeze of lemon juice! So many flavors! Amazing!! Thanks chef!
Chef Jean-Pierre thank you for sharing your awesome skills. It’s precious. I love the way you entertain us learners at the same time. Sometimes I watch your videos just to make me laugh. You are hilarious!! 😂😂 Please don’t get tired of sharing your wonderful cooking skills and the way you make your viewers entertained.👍🏻👍🏻
No, you don’t talk too much! I like seeing as much process as possible. Tbh, I haven’t tried any of your recipes yet, just because of recent monetary and time constraints, but I have learned a lot of technique from all of these videos
Thank you so much for your videos. I have improved so much by cooking with your videos and am grateful for the energy and personality that you bring to cooking! Keep up the great work!
I love cooking it is my happy place the only thing I enjoy more is cooking while watching you cook and trying to keep up. Thank you for all of the tips and I don't mind the time some times I have to pause it or go back. You are a great teacher.
Bonsoir Chef. En fait, c'est tik tok mais cela n'a pas grande importance car ce qui importe vraiment c'est que vous continuez à nous régaler de votre accent et de votre bonne humeur. Merci pour tout. Une sympathisante belge.
You talk I listen and learn! Who cares what the haters say? Why do they keep coming back if they do not like it? Because they are habitual complainers. Love your videos chef!
Just like your end card says, you are sharing your experience. I enjoy the longer videos because it gives you more time to come up with helpful tips. I watch every video all the way through. People complaining about the length should find another channel if they want fast recipes. I'm here to listen to you and what your advice is. Whether it relates to the recipe or not.
Huge fan here chef, and don't wanna sound like recipe police bc the recipe is solid (minus the tomatoes, but I cook cajun jamb not creole jamb) in this case you should brown your meats HEAVILY, remove, and then start sautéing your onyo, as dark as you feel comfortable getting them. Again, this is for brown jambalaya (aka cajun jambalaya aka the best jambalaya) and there's no way you're gonna get the requisite brown colored rice without heavily browning meats and onyo( unless you cheat and put in kitchen bouquet) anywho keep up the good work chef 👏 👏
I really dont know how one can say you talk too much..its 1:16 am in my country Trinidad and Tobago and I could watch your videos and listen to you talk the entire morning. The best channel on RUclips for me yes🙌🙌🙌🙌❤❤❤❤
Every Person who teaches should have Chef's personality....Absolute Love of their Craft, Funny, Engaging, and yet i am sure he is tough when needed.....
I've pre-prepped and measured all ingredients of a recipe before cooking for 30 years. Now I know that it has a name; "mise en place". No, I'm not a professional. It just makes perfect sense to prepare everything beforehand.
I'm new here, but learning so much from you. I'm not a young guy, but feel like one when watching your channel. When you said: ' If you see someone put the onion and garlic in at the same time, go to the Playboy channel' I honestly about fell out of my chair with laughter. Please keep it up. I'm becoming a better cook every time I watch. Thanks Chef!
Cooking dinner yesterday I used your videos on how to chop an onion, then off to how to carnalize onion, ended here. I used this video on the sequence of making my " Hoppin' John with Sausage" as it uses the same methods. My husband was on his second helping and remarked it was the best I had made and what did I do different. I've made it for like "17 years : ( joke) Your instructions are taking my cooking to a whole new level. I thank you from the bottom of my heart. Cooking good tasty meals is very important to me. Nothing better than to hear " Granny, your a good cooker."
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Chef, I’m sorry so many people give you a hard time about “talking too much”. People have no attention span these days. I love to see you do every step of the recipe! Don’t let tik tok brains tell you how to make your videos! I want to see you pan seer the chicken and caramelize the onion! I’m new to all of these things, and it helps so much to see them so I can play the video in the kitchen while I’m cooking and follow along with you. I’m sure all of your loyal fans agree. We love your talking and explanations and stories! It makes you a person we can relate to, not just a live instruction manual with no personality!
Thank you very much! It is comments like yours that make it all worthwhile! 😊
It's the mark of a GREAT TEACHER that takes the time to explain as well as demonstrate techniques & shares his knowledge & expertise
Very well said.
I'd rather listen to step by step instructions than another idiot on Tikki Tokki trying to cram a 30 minute dinner into 30 seconds.
@@ChefJeanPierre I watch you cause you break it down for us and give tips that most won't include. I learned a ton from your videos so keep doing what you do. I want to make videos like yours but more for beginners just can't get it started.
One of the MAIN reasons I watch this channel is to hear Chef talk. Makes me laugh and brightens my day. The other reason is to get a recipe.
Chef Jean-Pierrw is grandfather that everyone want to have...
Make it father
I second PravenKumar 😍😍😍😍😍😍
@@PraveenKumar-cj4mu
You read my mind...💕
Grandfather? Father?...yeah, ok. But I'd say Husband! His accent, his humor, and his looks....all are sexy to me.
I am reaching the age 😊
I love that you talk through your videos. Your not just taking nonsense though. You are explaining things in detail, which some people need, like me. I don't cook often, but I like my food to be good, so I prefer videos like this over just a recipe book, you give the details that a book can't give. I've tried a few of your recipes and they always come out good because I have your video for the tips and trick books can't give. I usually need mess up recipes the first time if I'm going straight out of a book.
Your talking is half the joy of your videos. Don’t change a thing. By far the best teaching cook on RUclips. Love your stuff….
YES!!! Love listening to Chef talk while he cooks. The joy, pride, and passion is evident is everything he does. We’re blessed to learn from someone who’s willing to share!! Never stop talking to us, Chef! We love it!
Conversation is the spice of Life!❤😂
"You talk too much.."
*Yeah! That's why I like him even more! He is giving us all the tiny details, tips and fun! Those who are complaining.... Just chill, bud.*
Love this man. I smile and laugh loud while watching him preparing delicious meals. He makes us happy despite all the troubles happening around us.
You are so kind thank you!!! 😍😍😍
My mother was from Louisiana, your happiness and positive energy makes me smile while tears of remembrance of her are in my eyes in making this classic dish. Thank you chef.
You ARE NOT talking too much! Love listening to you, while you cook.
Moreover, just about everything he says is something you need to know about cooking. He repeats himself sometimes because there's a lot to know and you need to know it well.
You speaking while cooking is the reason I’m here lmao your skill, but your personality keeps me here forsure. You make my thursdays my friend
I could listen to him all day. These newer videos seems o much more authentic than his old videos. I could listen to him all day.
If you cant look someone in eyes, and talk while chopping, you aint a chef ;)
You've Been Me by typing oh, so you need to be quiet and I said that very politely
I love the passion this Chef puts into his meals, I’ve been cooking close to 50 years now and I always learn something from Chef. Incredible passion, a true artist at work.
My husband found your channel about a year ago and we love your recipes! I've recently become a stay at home mom, and now that my baby is older and I have more time, I cook your recipes as a thank you to my husband for working so hard to take care of us. We love everything you've made, and your style of teaching is so easy to follow.
I did have a question about this recipe. I've made it twice, once on the stove top and once in the instant pot, but I can't get all the rice to cook all the way through. It could be me, but I've made lots of rice over the years and it turns out well. However, I've never made 8 cups (cooked) rice in a recipe with other ingredients. Could the quantity be the reason for random bits of uncooked rice?
Thank you so much!
Exactly , Chef JP, don’t let people with an attention span of a mosquito 🦟 get under your skin. You just keep on talking. Let them mosey on …
I’ve been sharing your channel with a lot of folks and they hear my excitement when I’m sharing JP, new found National Treasure with therm. Best Advertisement is word of mouth. 😊 Just Keep On Being You !!!! We All Love And Adore You Chef 👩🍳 ❤
We love your recipes and videos, you're not only great at explaining the steps, but also very entertaining. Thanks for sharing!
My Mom used to make Jambalaya the same way with one exception. The meats/proteins had to represent the four elements, meaning Air (bird/foul), Land (meat or sausage), Sea (shrimp, fish or oysters/scallops/mussels) and Fire (hot pepper/cayenne). You should be able to taste each of these equally as well as the holy trinity of Onion, Celery and Tomatoes. Spices were always the seven sisters of soups, salt, pepper, garlic, thyme, bay leaf, basil, and hot pepper; hot sauce, red pepper or cayenne. You could substitute any of them as long as you had the balance of meat, seafood, foul and fire, but the trinity of roots/herbs had to stay the same, and so did the spices and rice base. The cooking always started on the stove top, and finished in a low and slow oven so you had time to go to church, and it would be ready when you stopped at the bakery on the way home for sweats/crusty bread and then got home to a meal ready to eat. Remember, you could not eat before church and communion back then. So everyone was hungry and ready to eat the minute you got home from church. Which is why this dish was so popular back then.
Wow!!!Such wonderful memories for you I am sure. Thank you for sharing them with us! 😍😍😍
@@ChefJeanPierre It was definitely a flash from the past. I haven't made it in years.
😇😍😍😍😍😍
Thanks very cool info!!!
Chef, I made this yesterday and it was a home run. Everybody loved it. Today, I scrambled a couple of eggs in a pan and added some of the left over rice to make sort of a fried rice for leftovers and again everybody loved it. Thanks for your time and humor while providing us with your years of expertise in cooking. I watch you all the time.
I love your commentary and personality. You don’t talk too much. Your videos are so informational yet fun to watch. Thank you. ❤
Thank you 🙏
I LOVE your banter chef...tic tac, size matters and so many more had me laughing out loud. Thanks for the incredible showmanship to complement the excellent recipes
🙏❤️
You do NOT talk too much. Your narrative, as much as your culinary expertise, is the reason we’re here. You inspire me to cook and make learning fun 💞
Please chef never change your video format to be more brief. You talking is what makes the video so great. The food and recipes are always amazing but Chef JPs passion for food is so enjoyable to experience.
Chef, you are so, so incredibly entertaining to us while we are getting an education on cooking THE proper way. You are a hoot!!
Dear Jean-Pierre.... I have been teaching for nearly 20 years..... But... I can, with total confidence, call you the greatest inspiration and teacher for "How-to-Teach".... Thank you for these great "Classes on Teaching.
People who think you talk too much aren’t really listening to what you say. You share many gems of knowledge, not just the recipe.
@ChefJean-Pierre, unlike most video hosts, I enjoy listening to your voice. Accent, jokes (size matters Lol) and advice.
When you say "Listen Friends" I actually FEEL like your friend. Lol. Love your work
I’m not sure if I’m ever going to be able to cook well enough to make this dish, but just watching the video has made my life 100 times happier. What a character!
I don't know what the food police would call this but to me it is definitely jambalaya. My European ancestors came to the gulf coast with d'Iberville so they are great in numbers. We have as many versions of jambalaya as family members. Everyone puts their own twist to it. Your version looks delicious.
Yeah. It ticks the right boxes. Plus, one of the great things about jambalaya is it’s a “what do you have in the fridge” kind of dish that doesn’t demand tons of conformity.
authentic uses gator meat
@@jamesbenchimol1537 never heard of using gator
Talk your head off! I love it... your recipes, methods, and presentation are amazing. I love your videos.
Chef You Just Keep Doing What You're Doing You Are # 1 In My Book Don't Worry About The Very Few That Flap Their Gums, Your Cooking Techniques Are Remarkable Bar None. Thank You For All You Do. { And Don't Change A Thing }
You ABSOLUTELY do not talk too much. I love it when you talk to us in your videos. If anyone says otherwise they probably torture small animals.
Chef Jean Pierre had literally changed how I view cooking. He makes it so fun and that makes it more rewarding. Thank you for creating this channel!
Glad you enjoy it! 😍
My husband has been asking me to make jambalaya I have watched so many videos and I will try yours ❤❤❤ I love that you talk through everything
Not just a great Chef ... also an excellent therapist. If I need a chuckle I visit Jean Pierre. Learn and laugh at the same time ... perfect!
Thank you! 😀
Lol …. I totally agree! He is entertaining while I learn a skill …he makes it fun. I haven’t made jambalaya in decades and I think it’s time to make it again. I am happy to see that his version offers the ingredients I can get my hands on easily. This is what makes his recipes achievable without giving up flavour.
In Canada it’s not easy to source andouille sausages . Every butcher looks at me weird …. Can you spell that ????
And we can’t get creole seasoning like what is on USA store shelves.
Thank you Chef for an enjoyable video and I know now , no more than 3 bay leafs ! And background flavour , not up in your face seasoning . Yep…. I tell my kids , cayenne pepper ….be careful , only 1/2 tsp max. In a large pot.
I will be putting my pot in the oven …. Set it and leave it. I can’t watch it on the stove cause I seem to burn rice one pot dishes on stove 😮.
You don't talk too much. You talk just right amount. People who say you talk too much don't carmelize their onyo's and leave the skin on the chicken. (Ask them how much they talk on their own successful cooking channel.) Thanks again for another classic video, it's what's for supper!
Thank you and Bon Appetit!!! 😍😍😍
"Size matters!"
"Heh, I can hear you already" man you are the best.
My opinion is that our favorite chef's English is perfect. Perfectly understandable, perfectly clear and concise. I'd much rather listen to Chef Jean-Pierre's English than Gordon Ramsey's with his abused "literally" and other annoying terms.
Love this guy,so real,educational, so sincere. He's real,beautiful. And you'll learn,he imparting a great gift to us all. Can't beat experience.
This is the best most entertaining program of cooking in the NET...thanks to the best Chief ever...Jean-Pierre
Chef Jean-Pierre there has not been a time that I’ve cooked and not referenced you in some sort of way. You are my inspiration sir.
😍😍😍😍
I see many fancy restaurants serve small portions, but Jean-Pierre is a generous man! I like it!
I made this Jimbalaya today. I went grocery shopping yesterday and picked up the ingredients. One thing I added was my homemade hot sauce, my family adored it. My little brother frequently asks when I'm going to make it again.
You do NOT talk too much in your videos. Don't listen to the haters, chef! You're amazing! Keep doing what you do! Love the videos!
You talk a lot
And all your talk points are on the mark
The little advices you give here and there, very helpful tips.
You are a Master of your craft! Salute to you, Chef Jean-Pierre 🍷
Just checking some of the older videos. Chef, you need to do more talking in your videos. It's what makes your videos so great. Don't let other people take away your joy of cooking and talking. Incredible!
I’m glad you talk because you’re letting us know what exactly is going on thank you very much for your videos
I love hearing you talk us through the recipe. You always make me smile and I always learn something.
The fact that chefs (including you) still enjoy cooking is what inspired me to learn how to cook in the first place, just something about it just brings an inner peace. Back in my highschool class I watched some of your older videos and I'm glad I found you now
Chef Jean-Pierre is a Classic! Straight to the point with delicious food, and a sense of humor that dont stop😂
Love this channel
🙏🙏🙏👍
My favorite part of the day! There’s no one better than chef Jean-Pierre!
Chef there are not enough words to tell you how much i appreciate your willingness to share youre wisdom and knowlegde of the kitchen. You are truly changing lives.
🙏🙏🙏❤️
From one chef to another, 'mise en place, mise en place', the phrase that is key to preparing a successful recipe. This dish is great! I prepared it this evening. Jean Pierre, you're right, use just enough cayenne so it won't overpower this dish 😋.
I love this channel, and I followed a few recipes, and it was amazing. The best part of Jean-Pierre is when he tastes the food at the end of his videos 😂
And mise en place is far better than any other cooking technique. If you don’t know this, it will change your cooking game. ...unless you like under the wire stress lol
Not if you are the dishwasher. 😆
@@michaeljordan215 Very true!! So many extra little dishes to wash!
I'm guilty of cooking with knife in hand! Lol.. yes, mise en place makes "connecting the dots in order & not forgetting an ingredient" easier, ready, set, next step..😁
@@michaeljordan215 lol, ya.. I admit I cheat out of dishwashing, single skillet mode is the next step!..lol🤣 Quick prep happens! Chop more veggies as onions cooking!
Don't worry about the criticism of you talking, Chef. It's what makes your video's unique. And for what it's worth, you're the ONLY chef I'd listen to talking for 20-30mins. You're the best!
🙏🙏🙏
im glad he takes the time with his videos.
I love it when you talk excessively. Its why I rather watch your videos than these other chefs. I can feel the authenticity and I hope you never change
Talk all you want. You're very funny and a great teacher.
Just discovered you today - hilarious guy 😂 Great personality. Big energy. Tons of fun.
I am in the process of preparing this delicious meal. I had to watch the video again to let it sink in. Now to begin. This is without question my favorite you tube cooking channel. Thanks Chef Jean-Pierre
OMG so I followed the recipe to a point where I added my veggies which were carmalized onion, then celery, carrot, fennel, and then carmelized some chicken thighs and then added other veggies and both chicken and beef stock, white wine, and herbes du Provence ... OMG ...... I could go on and on! Thank you also for the gravy which turned out fantabulous!!!!!!
Love the energy. Onion number one. Ring the bell and cook with a smile. Thank you for all the recipes and tips chef, great stuff as always.
I made Jambalaya tonight for hubby with spicy Italian sausage, leftover lamb and shrimp. With seasonings and additions of West Africa. Lovely.
Je suis quebecois, et le plupart des francais de la Louisiane est venu de Canada. J'aime les mets de la bas. Mon fils aime vos videos aussi
Why do I smile Every time I watch JP cook. I'm addicted!
if only i knew about this channel earlier, its just what i need! Not only delicious recipes, but also pure entertainment!
You don’t talk too much, you talking and explaining everything makes it entertaining and fun! Keep doing what you’re doing!
This man is a national treasure, protect him at all costs.
🙏🙏🙏😀
Chef Jean-Pierre, just keep talking. I won't watch any other cooking show except yours. You are magnifique!!!
Take your time chef! No hurry👍
Oh my my, i hv never seen a chef sprinkling pepper like that... Its so so original!!! Loved it.
Great recipe! I like your sense of humor & cooking technique. I buy organic chicken with skin on, remove the skin, season it separately, dredge the skin in flour & deep fry it as crackling !
I don't think you talk to much I enjoy hearing you talk. You're informative and entertaining. Just be yourself. I try many of your recipes. Wonderful.
Muy buen canal. Me entretengo mucho cuando explicas Jean-Pierre. Es divertido y a la vez muy educativo con los detalles culinarios.
10 de 10!!
My favorite parts of your videos is your talking, instruction, and good humor! You're the best and you never fail to put a smile on my face.
I loved this recipe! I made it my own though! I did jumbo shrimp and white fish. Both pan seared with OLD BAY seasoning! And a squeeze of lemon juice! So many flavors! Amazing!! Thanks chef!
Never change , talk all you can to us🥰 your voice is calming ❤
Chef Jean-Pierre thank you for sharing your awesome skills. It’s precious. I love the way you entertain us learners at the same time. Sometimes I watch your videos just to make me laugh. You are hilarious!! 😂😂
Please don’t get tired of sharing your wonderful cooking skills and the way you make your viewers entertained.👍🏻👍🏻
No, you don’t talk too much! I like seeing as much process as possible. Tbh, I haven’t tried any of your recipes yet, just because of recent monetary and time constraints, but I have learned a lot of technique from all of these videos
What an absolute legend, thanks for the passion you‘re sharing
You are always my favorite show. I never go to . So please talk as much as you want because it brings a lot of humor to this sad old world.
Thank you so much for your videos. I have improved so much by cooking with your videos and am grateful for the energy and personality that you bring to cooking! Keep up the great work!
I love cooking it is my happy place the only thing I enjoy more is cooking while watching you cook and trying to keep up. Thank you for all of the tips and I don't mind the time some times I have to pause it or go back. You are a great teacher.
Comments on spices spot on and very entertaining presentation.
Bonsoir Chef. En fait, c'est tik tok mais cela n'a pas grande importance car ce qui importe vraiment c'est que vous continuez à nous régaler de votre accent et de votre bonne humeur. Merci pour tout. Une sympathisante belge.
🙏🙏🙏😀
😅😅😅 he is funny
I just don't understand why you don't have over a million subscribers. Your recipes are top shelf. Everyone I make them for raves about them.
Thank you very much! God willing we should have 1 million subscribers before the end of the year! We are glad you’re enjoying the recipes!😊
@@ChefJeanPierre I've made all of your soup recipes over the last week, and my wife took quarts to her co-workers. Now I'm getting requests.
You talk I listen and learn! Who cares what the haters say? Why do they keep coming back if they do not like it? Because they are habitual complainers. Love your videos chef!
😍😍😍😂
Just like your end card says, you are sharing your experience. I enjoy the longer videos because it gives you more time to come up with helpful tips. I watch every video all the way through. People complaining about the length should find another channel if they want fast recipes. I'm here to listen to you and what your advice is. Whether it relates to the recipe or not.
Huge fan here chef, and don't wanna sound like recipe police bc the recipe is solid (minus the tomatoes, but I cook cajun jamb not creole jamb) in this case you should brown your meats HEAVILY, remove, and then start sautéing your onyo, as dark as you feel comfortable getting them. Again, this is for brown jambalaya (aka cajun jambalaya aka the best jambalaya) and there's no way you're gonna get the requisite brown colored rice without heavily browning meats and onyo( unless you cheat and put in kitchen bouquet) anywho keep up the good work chef 👏 👏
You need to be a Disney character! The voice is perfect for it
I really dont know how one can say you talk too much..its 1:16 am in my country Trinidad and Tobago and I could watch your videos and listen to you talk the entire morning. The best channel on RUclips for me yes🙌🙌🙌🙌❤❤❤❤
Thank you so much my Lovely!!!😀
YOU...talk too much?!?!
haha no way!
I could listen to you reading a phone book and still enjoy it!
Have a good weekend Chef!!
i have to agree. He is great. I've never really thought about taking cooking classes, but if he were to do it I'd go.
Imagine a cooking podcast starring him.
Every Person who teaches should have Chef's personality....Absolute Love of their Craft, Funny, Engaging, and yet i am sure he is tough when needed.....
Thank you!!! 😍😍😍
Must start with the onyon!
Obozzo MustGo 😂😂😂👍❤
I could listen to Chef Jean for hours.
Thank you for everything you do sir!
It will be really exciting if I can see Chef Jean Pierre on cooking channel on TV.
I've pre-prepped and measured all ingredients of a recipe before cooking for 30 years. Now I know that it has a name; "mise en place". No, I'm not a professional. It just makes perfect sense to prepare everything beforehand.
I love your cooking skills, your fun and lively personality and the way you present your recipes.
I like it when you forget salt and pepper. 😁
I'm new here, but learning so much from you. I'm not a young guy, but feel like one when watching your channel. When you said: ' If you see someone put the onion and garlic in at the same time, go to the Playboy channel' I honestly about fell out of my chair with laughter.
Please keep it up. I'm becoming a better cook every time I watch.
Thanks Chef!
Always a pleasure and a great laugh, Chef! Love you!
Cooking dinner yesterday I used your videos on how to chop an onion, then off to how to carnalize onion, ended here. I used this video on the sequence of making my " Hoppin' John with Sausage" as it uses the same methods. My husband was on his second helping and remarked it was the best I had made and what did I do different. I've made it for like "17 years : ( joke) Your instructions are taking my cooking to a whole new level. I thank you from the bottom of my heart. Cooking good tasty meals is very important to me. Nothing better than to hear " Granny, your a good cooker."