It's absolutely impossible to not Love this guy. I've worked for a lot of really great Chefs in my career. But I wish I could have learned from this man on that journey. Absolute legend
It's because he is kind. Might learn more from Ramsey or white, but do you really want to if you're going to be abused? I think it is likely that chef JP teaches instead of hollers. Could be wrong. But if I measure carefully I'm pretty sure I'm not
I always thought that a souffle was something only professional chefs could pull off... But Chef JP makes me believe that I can do it, too!! The fun and easy way he conveys his decades of knowledge and expertise to us is something that you just will not find on any other cooking channel... This man is an absolute treasure!!
The joys of experiencing such a wonderful person enjoying his recipes is beyond words. 14:25 If that does not make us All smile, I don't know what will
One thing I learned from my chef instructor here in Scottsdale, AZ (who happened to be part French as well) is that first step of buttering and coating the inside of the ramekin or mold is CRITICAL to the souffle rising properly. Take your time and butter it correctly and coat it correctly with whatever you're using (i.e. cheese, flour, sugar) depending on the type of souffle you're making. If it's not done correctly your souffle will not rise at all or will be lopsided to some degree. If there are spots on the mold where there's no coating because you wiped it off or some other reason, start over. The buttering & coating allows the egg mixture to "slide" up the walls of the mold and rise evenly and to it's full height. Thanks CJP for your on-going edutainment!
I'm the only vegetarian in my family and I always cook the Turkey Day dinner I was looking for a different vegetarian option for myself this looks really good I'm going to add this souffle to my Turkey Day menu.
I just ticked this box made them with a mix of mushrooms and added cognac and a very strong London cheddar cheese my friends thought it was heaven.Bless you chef the G.O.A.T. of youtube cooking.
Hi Chef . . . It was a quiet afternoon. All 3 grand kids 4, 3 & 1 fell asleep this afternoon at same time. So, I enjoyed watching your videos for a couple hours starting with this one. You are an amazing cook and such a terrific teacher. At 71 I'm still learning some neat tips from you. Thanks for doing these videos. Take care.
You must be a very young 71 yr old lol, cause I am 10 yrs younger and the idea of handling 3 little ones that close in age would terrify me 😆😆😆 Great job Grandma!!!!!!
This is AWESOME, I've made Souffles many times and it was always separate the Whites from the Yolks, whip the Whites to peaks then mix in the Yolk and Cheese, Mushroom etc. This is like a Quiche' mixture, I like it.
I’ve never made a soufflé. So I’m looking forward to doing this for my family & friends, this holiday season. Thank you Chef Jean Pierre. Truly a delightful classic.
Chef, you sound great. We moved to a new home. Our spoon jar and God Bless America sign have a place in our kitchen. Thank you thank you. Blessings to you, your family and staff
Your personality takes it to the highest level you make me laugh and truly enjoy every detail that you’re sharing you have a true gift of making moments in the kitchen celebrations of laughter and joy you’re definitely one of a kind. And you’re so good at what you do a true gourmet chef with the largest of sense of humor can it get any better I don’t think so
Cheese, mushrooms, custard....YUM. BUT....I've never made a souffle in my life. You say it's nothing difficult, but I can see myself tempering those eggs and turning this into a breakfast plate about that quick. But I will try. Thanks Chef JP for another great video. Your spoiling us giving all these daily videos. Going to be hard when this is over going back to twice a week. lol Take Care Chef JP, till next time. Cheers!!
When I saw you were making a souflée I thought I'd never be able to do this. And you really outdid yourself this time. So simple, and it looks delicious.
Thanks for making this easier than I have watched from Gordon Ramsay. I always thought making a souffle was complicated. Your lightheartedness and your joy for cooking and educating is contagious. You are appreciated
I just had coffee pork gravy over toasted buttered ciabatta bread. I put leftover creamed potatoes and parmesan into scrambled eggs and cooked together. Southern cooking. I make tomato soup similar to yours but i add squash and zucchini too and blend. Ever had coffee in your gravy? Best gravy ever! 😊
I absolutely love Chef JP and his fabulous recipes and videos. I frequently attended his classes in Ft Lauderdale and left with amazing recipes and common sense techniques, not to mention the fabulous food he prepared during each class. This past weekend I made his cheese/mushroom soufflés for a party I was attending (double batch). I purchased 2 oz. Soufflé cups online and made tiny little soufflés with half of the ingredients (very labor intensive). I used the remainder of the ingredients to make 6 oz. Soufflés. They were fabulous. Be sure to serve them warm/hot, they are much better that way. Thank you Chef JP for another great recipe!
Oh my gosh Chef Jean-Pierre these are stunning! I have always been terrified of making a Souffle but you have taken the mystery out, step by step. I feel confident to try to make these for my family! Thank you!
J P the envy of all chefs because you make everything so simple and you don't want to make it complicated to make yourself look clever, you do it so more people can learn to cook
Coating the cups with Parmesan is a brilliant move. And thank you for showing that the soufflé will settle down again, I for one would have thought they would remain looking like they are about to crawl out of the molds. Always a pleasure to see you cook Chef.
I've never made a soufflé, as they have a "reputation" for being finicky and hard to make, but you just proved that wrong! I'll have to give these a try, of course employing your tricks for added structure... Thanks for another great video and recipe/education!
I never knew it could be this simple to make a souffle and then you could make it ahead and reheat it. Look at you teaching me again Chef John Pierre!! You are amazing. These look amazing!!! And I'm sitting here eating my homemade chicken noodle soup that I made with my own fresh chicken stock and fresh noodles while I'm watching your video (because) I will never buy stock in a box or soup in a can again. 💯❤️🥰 Fresh food!!
I'll have to remember this for next year, my work potluck it tomorrow and I'd need a lot more then 6, I am bringing your gravy as we have three turkeys we are deep frying and no one seems to have remembered gravy.
Speaking of the crew, anyone elsè notice some of the cool transitions in the intro vid? Like around 0:20 a stuffed onion flips and "becomes" the spiral pattern on a soup (i think -partially blind lol). Very cool work!
My 7 years old son and me enjoying every second of your Videos 😅We suddenly found you here. My first reaction of the receip was "Where are the beacon chips" 😋 PS I'm vegetarian and YES I survive with that. Greating from North Vancouver
Hi Jean-Pierre, Morning from downunder. Cooked this souffle last night for a dinner party. I swapped out the mushrooms for finely diced roast pumpkin because we also had beef stroganoff (mushroom overload). It was, as you say, 'amazing friends'. Truly! I teamed this with a burnt basque cheesecake. I would love to see your version of this one day. Thanks for the fun and all the great recipes. Cheers
Hello Chef. Using your own words. Simply amazing. I will give this a try for sure. Thank you for sharing your over 50 years of culinary experience with all of us.
I made these for thanksgiving and they were such a hit we made it again a couple days later! Reheating them was a breeze and the taste and texture was still great. Going to make these again when I go to London in a few days to visit loved ones.
Huh!? I always thought the big deal with a souffle was not to let it fall. I thought it was served as puffy as possible 😃 as always I learned something new 😂 thank you Chef Jean Pierre!!!
Ok... stuck in a hotel watching this, drooling all over the carpet. Can't wait to get home to try it. Thanks again chef! You're getting closer to 1M subs. Here's hoping!!
Yum! I've been making Pépin's, Maman's Cheese Soufflé for awhile now, but I'm really looking forward to the bread "trick!" Looks like I need to pick up some more ramekins! 🙂 Thanks!!
Again... very simply made to achieve superb and complex results. That's the chef Jean-Pierre way...perfection thru simplicity. That makes a great T-shirt. Thank you chef.
As you so often do, you've debunked myths that have prevented some of us from attempting things in the kitchen. Your explanations are simple, and I'm encouraged to try what you suggest. Thank you, one and only Chef JP!
I have made these souffles for guest and they were amaziing. It's a perfect recipe to make in advance. Thank you for sharing all your knowledge with us!!
It's absolutely impossible to not Love this guy. I've worked for a lot of really great Chefs in my career. But I wish I could have learned from this man on that journey. Absolute legend
Thank you so much! 🙏🙏🙏😊
It's because he is kind. Might learn more from Ramsey or white, but do you really want to if you're going to be abused? I think it is likely that chef JP teaches instead of hollers. Could be wrong. But if I measure carefully I'm pretty sure I'm not
That is almost word for word my thought. I just love this guy!
I always thought that a souffle was something only professional chefs could pull off... But Chef JP makes me believe that I can do it, too!! The fun and easy way he conveys his decades of knowledge and expertise to us is something that you just will not find on any other cooking channel... This man is an absolute treasure!!
You can I made it and I've done it three times it's so good I can't stop. I am about to put caramelized shrimp in mine
💯 ❤
The joys of experiencing such a wonderful person enjoying his recipes is beyond words.
14:25
If that does not make us All smile, I don't know what will
🙏🙏🙏👍
One thing I learned from my chef instructor here in Scottsdale, AZ (who happened to be part French as well) is that first step of buttering and coating the inside of the ramekin or mold is CRITICAL to the souffle rising properly. Take your time and butter it correctly and coat it correctly with whatever you're using (i.e. cheese, flour, sugar) depending on the type of souffle you're making. If it's not done correctly your souffle will not rise at all or will be lopsided to some degree. If there are spots on the mold where there's no coating because you wiped it off or some other reason, start over. The buttering & coating allows the egg mixture to "slide" up the walls of the mold and rise evenly and to it's full height.
Thanks CJP for your on-going edutainment!
I'm the only vegetarian in my family and I always cook the Turkey Day dinner I was looking for a different vegetarian option for myself this looks really good I'm going to add this souffle to my Turkey Day menu.
I just ticked this box made them with a mix of mushrooms and added cognac and a very strong London cheddar cheese my friends thought it was heaven.Bless you chef the G.O.A.T. of youtube cooking.
A sign of a good chef is texture and consistancy. Look at those beauties
Hi Chef . . . It was a quiet afternoon. All 3 grand kids 4, 3 & 1 fell asleep this afternoon at same time. So, I enjoyed watching your videos for a couple hours starting with this one. You are an amazing cook and such a terrific teacher. At 71 I'm still learning some neat tips from you. Thanks for doing these videos. Take care.
You must be a very young 71 yr old lol, cause I am 10 yrs younger and the idea of handling 3 little ones that close in age would terrify me 😆😆😆 Great job Grandma!!!!!!
@@lisabishop133 NO need to go to the gym. LOL
This is AWESOME, I've made Souffles many times and it was always separate the Whites from the Yolks, whip the Whites to peaks then mix in the Yolk and Cheese, Mushroom etc. This is like a Quiche' mixture, I like it.
I’ve never made a soufflé. So I’m looking forward to doing this for my family & friends, this holiday season. Thank you Chef Jean Pierre.
Truly a delightful classic.
Please inform us of the results! Happy Thanksgiving!
Lining the dish with grated cheese a special touch.
Chef, you sound great.
We moved to a new home. Our spoon jar and God Bless America sign have a place in our kitchen.
Thank you thank you. Blessings to you, your family and staff
Thank you Richard! Godspeed!!! 🙏😊
Your personality takes it to the highest level you make me laugh and truly enjoy every detail that you’re sharing you have a true gift of making moments in the kitchen celebrations of laughter and joy you’re definitely one of a kind. And you’re so good at what you do a true gourmet chef with the largest of sense of humor can it get any better I don’t think so
Thank you so much 🤗
Six ADORABLE bauble heads that you can eat? I totally see why you love them! Sooooo delish looking! 🎉🔥😎😊🙏
Cheese, mushrooms, custard....YUM. BUT....I've never made a souffle in my life. You say it's nothing difficult, but I can see myself tempering those eggs and turning this into a breakfast plate about that quick. But I will try. Thanks Chef JP for another great video. Your spoiling us giving all these daily videos. Going to be hard when this is over going back to twice a week. lol Take Care Chef JP, till next time. Cheers!!
Simply Perfect!!! Made it for our Thanksgiving dinner. Needless to say, it was a hit! I appreciate the very simple direction.
14:30 "I love my job." Yes, you can't miss that!😊
When I saw you were making a souflée I thought I'd never be able to do this. And you really outdid yourself this time. So simple, and it looks delicious.
Oh me too! I can't believe how easy these are! Unreal joy, thanks to Chef JP for taking the mystery out of fine cuisine!
in my shower i just keep bottles of chef jean-pierre's sauces and custards. much better than shampoo. thanks, chef!
What about butter!!!! 🤣🤣🤣
Ufff ohhhh !!!! Making this this weekend !!! And to all of you out there celebrating … have a great Thanks Giving day!!!!
To you as well!
Chef JP inspires us all.
Traduire en français s'il vous plaît merci
Thanks for making this easier than I have watched from Gordon Ramsay. I always thought making a souffle was complicated. Your lightheartedness and your joy for cooking and educating is contagious. You are appreciated
Looks amazing! Perfect timing. Having friends over in a couple weeks; perfect side dish.
I just had coffee pork gravy over toasted buttered ciabatta bread. I put leftover creamed potatoes and parmesan into scrambled eggs and cooked together. Southern cooking. I make tomato soup similar to yours but i add squash and zucchini too and blend. Ever had coffee in your gravy? Best gravy ever! 😊
Made these as a side for Valentine's Day dinner. It WAS pretty easy, and they were really delicious.
👏👍
A perfectly cooked soufflé is a thing of beauty. 😊
I absolutely love Chef JP and his fabulous recipes and videos. I frequently attended his classes in Ft Lauderdale and left with amazing recipes and common sense techniques, not to mention the fabulous food he prepared during each class. This past weekend I made his cheese/mushroom soufflés for a party I was attending (double batch). I purchased 2 oz. Soufflé cups online and made tiny little soufflés with half of the ingredients (very labor intensive). I used the remainder of the ingredients to make 6 oz. Soufflés. They were fabulous. Be sure to serve them warm/hot, they are much better that way. Thank you Chef JP for another great recipe!
Cheese & Mushrooms!!! A match made in Paradise!!! 👍👍👌👌👏👏
I will make this... I like the way that you don't waist anything in the pots and pans... Thank you so much!!
😆 14:12 when you're under extreme pressure and desperation and can wait not another second. Awesome recipe and video
I’ve made your original cheese soufflé multiple times. Looking forward to making this one with mushrooms. Thank you Chef!
You are my favorite cook on RUclips. Keep up the amazing videos!
“It’s a beautiful” but not as beautiful as you Chef. What a joy you and your cooking are to us all.
Oh my gosh Chef Jean-Pierre these are stunning! I have always been terrified of making a Souffle but you have taken the mystery out, step by step. I feel confident to try to make these for my family! Thank you!
J P the envy of all chefs because you make everything so simple and you don't want to make it complicated to make yourself look clever, you do it so more people can learn to cook
Oh man these look uh-MAY-zing!!!
I am jealous of Jack!!! Thank you Chef, be safe.
After being called soufflé my entire childhood, I was appreciative of this episode. Sincerely, Terry Soule'
Subscriber count just keeps going up! Thanksgiving rocks! Chef rules! Thanks, JP!!
As well it should, chef is a genius 😍😍😍😍😍
@@heather2493 you spelled culinary wizard / mad scientist wrong
@@colekter5940 bahahaha ✌️❤️ fair
Life is beautiful Chef! Thanks again for reminding us!! Love from Canada!!
i do not know how long you want to keep your channel but i will watch it until the end. :) Nice souffle
These things look like little savory bread puddings, absolutely fantastic
Coating the cups with Parmesan is a brilliant move. And thank you for showing that the soufflé will settle down again, I for one would have thought they would remain looking like they are about to crawl out of the molds. Always a pleasure to see you cook Chef.
💕💕💕Lovely, as usual, M. Brehier! Can't wait for tomorrow! My springform pan and I are waiting for you! 💕💕💕
Chef, you are a magician, its fantastic to watch you create something special . Agreat video, thank you.
I've never made a soufflé, as they have a "reputation" for being finicky and hard to make, but you just proved that wrong! I'll have to give these a try, of course employing your tricks for added structure... Thanks for another great video and recipe/education!
They look fantastic can't wait to make these little delights. If your school was here I would definitely attend your a fantstic teacher.
Great souffle's , i keep coming back and watching you making them because both you and them are so enjoyable 🙂
"You're only as good as your cheese" Words to live by!!
Surprise breakfast for the misses? Thanks mate 😊👍
I never knew it could be this simple to make a souffle and then you could make it ahead and reheat it. Look at you teaching me again Chef John Pierre!!
You are amazing.
These look amazing!!!
And I'm sitting here eating my homemade chicken noodle soup that I made with my own fresh chicken stock and fresh noodles while I'm watching your video (because) I will never buy stock in a box or soup in a can again. 💯❤️🥰
Fresh food!!
I'll have to remember this for next year, my work potluck it tomorrow and I'd need a lot more then 6, I am bringing your gravy as we have three turkeys we are deep frying and no one seems to have remembered gravy.
So many great recipes for the holidays! Thank you Chef for all that you and your crew do for us!
Speaking of the crew, anyone elsè notice some of the cool transitions in the intro vid? Like around 0:20 a stuffed onion flips and "becomes" the spiral pattern on a soup (i think -partially blind lol). Very cool work!
Such a joyful experience to watch you 💕
Voilà Another stunningly gorgeous idea for a showstopper…… and you make it so achievable for us Chef xx Merci Beaucoup my friend ❤️
Not changing anything! Making this exactly as you did. Can’t wait to make this!
Made this one today. Turned out “Amazing”.
Anyone who gets that consistently exited about what they do, there profession, makes me excited to learn and try.
Way to go Chef and crew.
My 7 years old son and me enjoying every second of your Videos 😅We suddenly found you here. My first reaction of the receip was "Where are the beacon chips" 😋 PS I'm vegetarian and YES I survive with that. Greating from North Vancouver
You already made a soufflé video. I tried it a few times, it works great. Friends loved it.
I'll try this one, one of these days
Im going to give it a whirl, this weekend....Thanks for the idea....
Cool Muuuushroooooom soufflé. That's a good recipe.
Hi Jean-Pierre, Morning from downunder. Cooked this souffle last night for a dinner party. I swapped out the mushrooms for finely diced roast pumpkin because we also had beef stroganoff (mushroom overload). It was, as you say, 'amazing friends'. Truly! I teamed this with a burnt basque cheesecake. I would love to see your version of this one day. Thanks for the fun and all the great recipes. Cheers
Making these for supper tonight, thanks for the awesome video.
Hello Chef. Using your own words. Simply amazing. I will give this a try for sure. Thank you for sharing your over 50 years of culinary experience with all of us.
Simply amazing and simply delicious!
Im starting my restaurant in Mexico and I am getting allot of great ideas..thank you Chef
Watching your video is funny and joyful! Thanks!
Amazing recipe, greetings from Lithuania!
I watched the Q and A video and then did a search for this video. Love you guys.
You are almost at 1 million subscribers! You deserve it!
Me running to Amazon to buy souffle cups! I just love you Chef!
I made these for thanksgiving and they were such a hit we made it again a couple days later! Reheating them was a breeze and the taste and texture was still great. Going to make these again when I go to London in a few days to visit loved ones.
I love your videos. Your happiness is contagious
As you said “it s amazing 👍
I’ve ALWAYS wanted to make the perfect cheese soufflé. Now I know. It’s on the menu for the weekend. Thanks Chef J P!!
You are the best of the best ...thank you Jean-Pierre merci beaucoup pour toutes les belles et délicieuses recettes long life for you 🎉🎉🎉
Thank you Daniel 😊
Soufflé as a SIDE DISH?!?! idk what parties you're going to but i want in.
Huh!? I always thought the big deal with a souffle was not to let it fall. I thought it was served as puffy as possible 😃 as always I learned something new 😂 thank you Chef Jean Pierre!!!
You are correct! But this recipe is a souffle you can make in advance and reheat! 😊
I’ll be saying Spinach like that forever now, love it! Will be making these!
Ok... stuck in a hotel watching this, drooling all over the carpet. Can't wait to get home to try it.
Thanks again chef!
You're getting closer to 1M subs. Here's hoping!!
Thank you Scott! 😊
Yum! I've been making Pépin's, Maman's Cheese Soufflé for awhile now, but I'm really looking forward to the bread "trick!" Looks like I need to pick up some more ramekins! 🙂 Thanks!!
Amazing! God bless all here.
Again... very simply made to achieve superb and complex results. That's the chef Jean-Pierre way...perfection thru simplicity. That makes a great T-shirt. Thank you chef.
Thanks Chef! Inspirational as always!
Chef Pierre. Thank you very much for the recipe. My wife loved it. And we had some for breakfast. That seems to go real nice.
I'm drooling... 🤤
Chef, you always make me laugh as you are teaching us another awesome recipe. Thank you Maestro.
again Chef you made it fun and delicious thanks
Bravo Chef !!!
As you so often do, you've debunked myths that have prevented some of us from attempting things in the kitchen.
Your explanations are simple, and I'm encouraged to try what you suggest.
Thank you, one and only Chef JP!
Beautiful! Thanks again!
I have made these souffles for guest and they were amaziing. It's a perfect recipe to make in advance. Thank you for sharing all your knowledge with us!!
Distinct Bob Ross vibe while filling the cups.
Going to make this for sure!
Thank you chef for bringing us these classic recipes. I’ll eat these with my Steak au poivre!!! Winner!
Great recipe... I can keep the Mushrooms in if I am making it for clients. But I would put Spinach in if I just made it for myself.
Chef, you always make me feel happy. Thank you for everything you do and God bless you.
You make my day
Simply the best chef and entertainer❤️
Chef made this look so easy! Will be making this
Merci Chef Thank you for sharing another wonderful recipe
I want Jean-Pierre to say "I love my job!" In every video
🙏🙏🙏😊